Almond Flour Bread


An easy to prepare and bake Gluten free Bread!


The last gluten free bread I posted, which was a vast improvement upon many I had tried has been topped by another!  I was having trouble, like many of you, keeping the consistency of how it turned out.  Flat like a pita, too small, too squishy…on and on along with some complaints from my family.  But Sandy came to the rescue for all of us!  She spent time combining some of her favorite gluten free bread recipes and came up with this one.  Have to say I love it even more.  More normal bread-like texture, little more crisp on the outside, AND consistently keeps it shape every time!!

Almond Flour Bread by Sandy Juettner

  • Almond Flour Bread by Sandy Juettner
Makes 6 servings; 2 small loafs or 6 buns
  • C. blanched almond flour**
  • 4 T. psyllium husk powder**
  • 2 T. unflavored whey protein
  • 2 T. ground golden flax
  • 2 T. gluten free oats
  • 2 t. baking powder
  • 1 t. salt
  • 2 eggs
  • 1 t. cider vinegar
  • 1 c. boiling water
  1. In a stand mixer bowl or regular mixing bowl, whisk dry ingredients together

  2. With the mixer running, slowly add eggs & vinegar to dry ingredients. Mix a minute or two until well blended and dough starts to form. Scrape down sides of bowl.
  3. With the mixer running, slowly add the boiling water over about a minute’s time. Mix for about 3 minutes until well blended and the dough starts to form up and pull away from the sides of the bowl.
  4. Lightly grease your hands and form 6 buns or 2 loaves and place on a cookie sheet lined with a greased sheet of baking parchment.
  5. Bake at 375°, 6 Buns for 50 minutes OR 2 small loaves for 75 minutes
  6. Completely cool on rack before slicing or freezing
Recipe Notes

Notes: ** Brands are very important. ** Use Honeyville or blanched almond flour. They are very similar in density and texture. Almond meal won’t work, it is too course & moist. **Use Now Foods Psyllium Husk Powder. My bread has turned purple from others!!Bread n’ Honey in Mora might have it in stock. The buns work well for hamburgers, hotdogs, sandwiches or split and toasted in the toaster or under the broiler for garlic toast. They are also great if you toss them in the oven like a dinner roll for about 4 minutes, 7 to 10 minutes if they are frozen, pull apart and add butter. The outside gets a little bit of a crisp crust to it like wheat buns do. Makes great toast! Holds up well for sandwiches, plain or grilled. (Yay! Grilled Cheese!) The loaves slice easier if they are frozen for a few hours or overnight. You can then slice and store in the freezer. I usually go through a small loaf pretty quick so I keep one out, but would freeze after about 3 days, especially in warmer weather. Oh, and from the psyllium you stay very “regular”! 


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