This Almond Flour Challah Bread is a wonderful alternative to traditional challah, offering a gluten and dairy-free option.

If you’re looking for a gluten-free and dairy-free version of the classic challah bread, this Almond Flour Challah Bread is perfect for you! It’s soft, slightly sweet, and has that beautiful braided loaf look we all love in challah. Made with a combination of almond flour, arrowroot powder, and flax meal, this bread is a nutritious and delicious option for those with gluten or dairy allergies.
Traditional challah bread is made with wheat flour, which contains gluten and sometimes includes dairy ingredients. This recipe swaps out the gluten for almond flour and arrowroot powder, and there’s no need for dairy ingredients. The result is a delicious bread that can be enjoyed by those with food sensitivities while maintaining the soft, tender texture you’d expect from challah.
Whether you need a gluten-free option or just want a wholesome, nutrient-rich loaf, this recipe delivers.
How to Make Almond Flour Challah Bread
For this recipe, you will need almond flour, arrowroot powder, flaxseed meal, baking soda, eggs, honey, and apple cider vinegar.
Start by preheating your oven to 350°F. Grease a challah mold to prevent sticking.
Combine the almond flour, arrowroot powder, flax meal, sea salt, and baking soda in a medium-sized bowl. Stir these together until well mixed and set aside.
In a large bowl, use an electric mixer or whisk to beat the eggs for about 3 minutes until they become frothy. This step adds air to the batter and helps create a light, fluffy texture in the bread.
Stir the honey and apple cider vinegar into the eggs. The acidity of the vinegar helps activate the baking soda, giving the bread a little lift.
Slowly add the dry ingredients to the egg mixture, stirring until everything is thoroughly combined into a smooth batter.
Scoop the batter into your prepared challah mold. Smooth the top with a spatula to create an even surface.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Remove the bread from the mold, slice it, and enjoy!

Substitutes for Almond Flour Challah Bread
This recipe is versatile and can accommodate a variety of dietary needs or ingredient preferences:
- Almond Flour Substitutes: If you’re allergic to almonds, you can substitute almond flour with other nut flour, such as cashew or hazelnut flour. For a nut-free option, try using sunflower seed flour, though the texture may vary slightly.
- Arrowroot Powder Substitutes: You can replace arrowroot powder with tapioca starch or cornstarch in equal amounts. These will provide a similar light texture and help bind the bread together.
- Egg-Free Version: To make this recipe egg-free, you can try substituting the eggs with a flaxseed egg mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). However, keep in mind that this may alter the texture and rise of the bread.
Watch The Recipe Video
FAQ
How should I store the almond flour challah bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat, just pop it in the toaster or oven.
Can I braid this almond flour challah like traditional challah?
Since almond flour-based dough lacks gluten, it won’t be as elastic as traditional wheat dough and may not hold a braid as well. However, you can still mold it into a loaf or use a challah mold to achieve the signature shape.
What can I serve with almond flour challah bread?
This bread is delicious served with sweet toppings like honey or jam, or savory spreads like avocado or hummus.
Is almond flour challah bread low-carb?
Yes! Almond flour is naturally lower in carbohydrates than traditional wheat flour, making this bread a lower-carb alternative to regular challah. It’s perfect for those following a gluten-free or lower-carb lifestyle.

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Almond Flour Challah Bread Recipe (Gluten-Free & Dairy-Free)
This Almond Flour Challah Bread is a wonderful alternative to traditional challah, offering a gluten- and dairy-free option perfect for anyone with food sensitivities.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf 1x
- Category: bread
- Method: oven
- Cuisine: American
Ingredients
- 1 1/2 cups blanched almond flour
- 3/4 cup arrowroot powder
- 1/4 cup flax meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 4 eggs
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F.
- Grease a challah mold or loaf pan and set aside.
- In a medium bowl, combine the almond flour, arrowroot powder, flax meal, sea salt, and baking soda.
- Add the eggs, honey, and apple cider vinegar to the dry ingredients and combine with a spatula or electric mixer.
- Scoop the batter into your prepared challah mold or loaf pan.
- Smooth the top with a spatula to create an even surface.
- Bake the bread for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool.
- Slice and enjoy!
Notes

Nutrition Facts
- Serving Size: 1 slice
- Calories: 95
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