#GlutenFree Almond Flour Bread {Gluten Free, Dairy Free, Vegan} | Toned & Fit

{Gluten Free, Dairy Free, Vegan, Paleo}

Almond flour (also known as almond meal) is an excellent alternative to wheat flour for baking and cooking. This flour is gluten-free, low in carbohydrates, high in fiber, and a great source of protein. (1/4 cup of almonds contains about 7 grams of protein.)

Almonds are also a healthy fat and a great source of energy-boosting essential minerals like iron, zinc, magnesium, potassium, calcium, and vitamin E.

This recipe is quick and easy. The result is a soft and buttery-tasting loaf of nutrient dense bread.

Definitely give this one a try!

Gluten Free Almond Flour Bread


  • 2 1/4 cup Almond Flour/Meal *
  • 1/4 cup Ground Flax Seed
  • 1/4 tsp Pink Himalayan Salt
  • 1 1/2 tsp Baking Soda
  • 3 Eggs* (Use chia seed substitution for Vegan/Dairy Free options)
  • 1 Tbsp Raw Honey or Agave
  • 1 Tbsp Apple Cider Vinegar


  • Preheat oven to 300°F and grease a 6.5 x 4″ loaf pan.
  • Combine the almond flour, flax-seed, salt, and baking soda in a large bowl.
  • In a separate medium bowl, whisk the eggs (or chia) and then add honey and apple cider vinegar.
  • Stir the wet ingredients into dry and mix only until combined.
  • Pour batter into loaf pan and bake for about 25-30 minutes or until a knife comes out clean.

** This can be bought in most supermarkets, although you can also make your own! Simply use a Vitamix or food processor to grind blanched almonds into a fine powder.

Chia Egg Replacer

  • For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
  • Let sit for 15 minutes. Stir, then use as you would eggs in baking.

That’s it! So easy and now you can get on with your baking. Enjoy!

22 Comments on Gluten Free Almond Flour Bread

  1. LilMissMountainMaven
    January 15, 2013 at 10:48 pm (5 years ago)

    Have you tried making it without eggs? I typically use flax or chia in lieu of eggs as a binder, but seeing as how there is already flax in this recipe, not sure how eliminating the eggs would affect it . . .

    • nourishedexistence
      January 16, 2013 at 6:06 am (5 years ago)


      I haven’t tried making it without eggs. Blended chia might be a good option! I’ll have to give it a shot and let you know. Hopefully it will work out and become a vegan option. 🙂

      ~ A

  2. Carmen
    March 17, 2013 at 12:03 pm (5 years ago)

    This sounds really good, can’t wait to try it

    • nourishedexistence
      March 17, 2013 at 1:58 pm (5 years ago)

      It’s absolutely delicious! Let me know how yours turns out.

      ~ A

      • Carmen
        May 5, 2013 at 1:00 pm (5 years ago)

        I finally made this today and it is amazing, thanks for the recipe.

      • nourishedexistence
        May 5, 2013 at 2:05 pm (5 years ago)

        I’m so glad you liked it! It’s definitely one of my favorites.

        ~ A

  3. Cristy
    March 19, 2013 at 8:16 am (5 years ago)

    I’m getting ready to attempt this, does the
    T stand for teaspoon or tablespoon ?

  4. Michelle Quigley-Chapman
    June 18, 2013 at 11:20 am (5 years ago)

    My bread tastes pretty good and is not so crumbly as some I’ve tried, but it doesn’t look anything like your picture….

    • nourishedexistence
      June 19, 2013 at 10:28 pm (5 years ago)

      I’m glad it tastes good!

      Recipes come out differently all the time. I am also baking at elevation and I know that tends to mess with how things bake. Are you using meal or flour? Eggs or chia?

      • Michelle Quigley-Chapman
        June 19, 2013 at 10:44 pm (5 years ago)

        Flour and eggs. It is fine. I just wondered what I did that made it look different. THANKS!

  5. Eliza
    December 1, 2013 at 11:12 am (4 years ago)

    Could you make this with banana or pumpkin puree?? What do you think would change in the recipe?

    • Toned & Fit
      December 1, 2013 at 3:31 pm (4 years ago)


      I have never tried banana or pumpkin, but I think I might! It would definitely change the recipe… I’m going to play around. 🙂 Let me know if you try it!

  6. margaux
    January 20, 2014 at 4:26 pm (4 years ago)

    How long do you soak the chia seeds for?

    • Toned & Fit
      January 20, 2014 at 5:09 pm (4 years ago)

      Chia Egg Replacer

      – For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
      – Let sit for 15 minutes. Stir, then use as you would eggs in baking.
      – That’s it! So easy and now you can get on with your baking.


      • Jen
        January 30, 2014 at 10:40 pm (4 years ago)

        Ok I followed this to a T and it looked nothing like the photo here and I found it crumbly and more of a biscuit texture. Anything I can do to change that?

      • Toned & Fit
        January 31, 2014 at 6:18 am (4 years ago)


        I can’t comment on the chai replacer – I am not vegan, have never used it, and use eggs. I have some health-minded friends who are vegan and use it with success. I’ll touch base with them and see if there are any tricks or tips. 🙂 If it was crumbly, I can only imagine more liquid or binding (aka egg like substance) would help.

  7. Sass
    October 25, 2014 at 10:43 pm (3 years ago)

    Hello i love this recipe thanks for posting it! Mine didn’t turn out quite the same but tasted amazing – I used chia & had to cook it longer. Do we keep it on 300 for cooking? Also do you think this could work with sunflower flour?

  8. tiffany
    April 4, 2015 at 8:25 am (3 years ago)

    Can I substitute chia seeds for flax?

    • Balanced Brunette
      April 4, 2015 at 8:46 am (3 years ago)

      Try it and find out! 🙂 Let me know if it works.

      • Julie
        September 8, 2015 at 8:46 pm (2 years ago)

        I was so careful measuring everything, but it didn’t raise at all. What might have I done wrong?

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