Almond flour is a favorite low-carb flour substitute for baking because it is easy to make great tasting baked goods with it. The recipe below is a good example of how almond flour can be used in place of wheat flour to make a bread that is surprisingly satisfying and, well, bread-like. It can’t be simply swapped in in place of wheat flour—it just won’t act the same in a recipe—but with a few simple tweaks, you can make a really nice bread using it.
Almond flour has no gluten, which gives bread its “bready” structure, so eggs are added to make it soft and airy. Xanthan gum gives it structure in the absence of gluten. What’s nice about almond flour as a substitute is that it is nice and moist, unlike coconut flour, so the end result is moist as well.
Low Carb Almond Flour Bread
8
10 minutes
45 minutes
55 minutes
½ cup salted butter, melted and cooled
2 tablespoons coconut oil, melted and cooled
7 large eggs
1 teaspoon baking powder
2 cups almond flour
½ teaspoon xanthan gum
½ teaspoon salt
Preheat the oven to 350ºF. Line a 9-by-5-inch loaf pan with parchment paper.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for 1 to 2 minutes, until fluffy.
Add the melted butter and coconut oil and mix well.
Add the almond flour, baking powder, xanthan gum, and salt and beat to mix well.
Transfer the batter to the prepared pan lined, smoothing the top.
Bake in the preheated oven for about 45 minutes, until a toothpick inserted into the center comes out clean.
