I don’t often crave bread. Cookies, I miss — bread, not as much. Almond butter tastes just as good on apples as it does on toast, and cheese (when I eat it) pairs nicely with grapes, fruit, and other things besides toast and crackers.
Jelly, however, requires toast. So does stuffing, for that matter, and as Thanksgiving is coming up, this seemed a great time to share the best grain-free bread recipe I could find.
A quick bread primer: bread rises and becomes lofty through a combination of yeast or other leavening agent with the gluten in bread. The leavening provides the loft, and the gluten makes it stick. Quick breads rely on baking soda, baking powder and/or eggs to achieve loft in place of yeast, which makes the batter easier to handle. No living organisms.
Without the structure gluten provides, gluten and grain-free bread can fall flat, becoming dense, tough, and unworthy of toasting. That’s why a lot of gluten-free and grain free “bread” recipes are kind of gross.
This recipe, however, is not a disappointment. The eggs give it loft, the almond flour keeps in moisture, and while it won’t rise very high, it holds together well enough to toast, making it the perfect vehicle for grass-fed butter and frozen berry chia jelly.
After baking, you can cube this bread and use it in my stuffing recipe, coming up on Friday. Make two loaves if you’re making this recipe for the first time: one to slice and toast, and one for the stuffing. I promise, it’s worth it.
- 3 ½ cups almond flour
- ¾ tsp. baking soda
- ¼ tsp salt
- 4 large eggs
- 1 Tbsp Honey
- ¾ tsp apple cider vinegar
- Preheat oven to 300 degrees (F)
- Combine all dry ingredients. In a separate bowl, whisk the eggs, then add in the honey and the apple cider vinegar. Add this entire mixture to the dry ingredients and stur just until combined,
- Pour the batter into a well-greased loaf pan.
- Bake for 45 min. or so, or until bread is golden brown and wooden skewer comes out clean when inserted.