This super simple recipe combines the low-carb nutty goodness of almond flour with the binding and rising qualities of all-purpose flour to create a loaf that combines the best of both worlds! It also is yeast-free, so it’s fast to make and doesn’t knead any kneading! Woohoo! It doesn’t have the texture of a regular sandwich loaf; it is more like a biscuit/scone kind of thing, but I think it tastes better that way. If you have 10 minutes, you can whip up the dough and throw it in the oven right now! Let’s get started.
Ingredients for All-Purpose Almond Flour Bread
2 cups all-purpose flour
2 cups almond flour
8 tsp baking powder
3 tsp white sugar
1 tsp salt
2 1/4 cups milk
1/4 cup olive oil
Step-by-Step Instructions for Making Almond Flour Bread
Step 1: Preheat the oven to 430°F and prepare a 9 x 5″ loaf pan by lining it with parchment paper, leaving an overhang for easy lifting.
Step 2: In a bowl, combine flour, baking powder, salt, and sugar.
Step 3: Create a well in the dry ingredients and pour in the oil and milk. Stir until the flour is fully incorporated, resulting in a thick but stirrable batter.
Step 4: Transfer the batter into the loaf pan, using a rubber spatula to smooth the surface and clean the bowl.
Step 5: Bake for 15 minutes, then cover with foil and continue baking for an additional 30 minutes.
Step 6: Once baked, let it cool in the pan for 5 minutes before lifting it out using the excess parchment paper.
Step 7: Allow the loaf to cool completely for at least an hour before slicing, or it will fall apart. This bread is more delicate than yeast bread but slices well after resting, especially on the second day.
Tips for Perfect Almond Flour Bread
Don’t over-mix your batter! Otherwise, you will remove the air pockets that give it the fluffy texture.
Use finely ground almond flour if possible so your loaf doesn’t have a heavy crumb.
You can add extra seasonings and spices to the loaf to give it unique flavors!
Make sure your baking powder is fresh; the fresher the powder, the better the rise.
Let it cool completely before slicing, or it will fall to bits.
Health Benefits of Almond Flour Bread
Almond flour is high in fiber while being low in carbs. While this bread still contains all-purpose flour, using half almond flour does bring the carb count down a bit if you are trying to reduce your carb intake. Almond flour also contains heart-healthy monounsaturated fats.
Serving Ideas for Almond Flour Bread
I love this bread spread with jam or as a side dish for dipping into hearty soups and stews, but you can really use it for anything, even grilled cheese!! It is also nice to enjoy it on its own by the slice.
Storing and Freezing Almond Flour Bread
This bread freezes well. After slicing, transfer the bread to a freezer-safe container or bag and pop a slice of parchment paper between each slice so they separate easily. To defrost, leave it out until it comes to room temperature. If you aren’t freezing it, it can last on the counter for a couple of days or in the fridge for up to five days.
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FAQs
Almond flour is naturally gluten-free, but this bread also contains all-purpose flour, so it is not. If you want to make it completely gluten-free, then use a gluten-free all-purpose flour in place of regular all-purpose. Just note that this means it won’t rise as well. Also, ensure that all other ingredients used are also certified gluten-free to avoid any cross-contamination.
While you can use almond meal, it will result in a denser texture due to the presence of almond skins in almond meal. For a lighter and more uniform texture, it’s best to use blanched almond flour, which is made from almonds with the skins removed.
Almond flour has unique properties that affect the texture and flavor of the bread. Substituting it with another type of flour, like coconut flour or a gluten-free blend, may require adjustments in the liquid and binding agents because of their different absorbency rates. For optimal results, it’s best to follow a recipe specifically designed for the type of flour you want to use.
All-Purpose Almond Flour Bread (The Best of Both Worlds!)
Ingredients
2 cups all-purpose flour
2 cups almond flour
8 tsp baking powder
3 tsp white sugar
1 tsp salt
2 1/4 cups milk
1/4 cup olive oil
Instructions
Step 1: Preheat the oven to 430°F and prepare a 9 x 5″ loaf pan by lining it with parchment paper, leaving an overhang for easy lifting.
Step 2: In a bowl, combine flour, baking powder, salt, and sugar.
Step 3: Create a well in the dry ingredients and pour in the oil and milk. Stir until the flour is fully incorporated, resulting in a thick but stirrable batter.
Step 4: Transfer the batter into the loaf pan, using a rubber spatula to smooth the surface and clean the bowl.
Step 5: Bake for 15 minutes, then cover with foil and continue baking for an additional 30 minutes.
Step 6: Once baked, let it cool in the pan for 5 minutes before lifting it out using the excess parchment paper.
Step 7: Allow the loaf to cool completely for at least an hour before slicing, or it will fall apart. This bread is more delicate than yeast bread but slices well after resting, especially on the second day.
