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Grain-Free Almond Bread

 

We’ve had some busy times around here the last few weeks and in amongst all of that, my husband and I decided it was also the perfect time to take on a little spring cleaning– starting with our bods. I’d be hard-pressed to call this a cleanse, as I suppose our normal diet being dairy-free, gluten-free and void of any processed ingredients is pretty clean to start with.

The biggest change for us was eliminating all grains and sugars like honey, maple syrup, coconut sugar and avoiding juiced fruits in our green juices. Oh, and we have eliminated grains so bye-bye bread- even the gluten-free variety.

We took on a few more regular cleansing practices like infrared saunas, enemas, skin brushing, yoga that focused more on stretching, twisting and breathing, meditating daily and semi-successful attempts to go to sleep earlier.

The result? Turns out we’re those weirdo health food people.

All those things I’ve been saying for the last seven years about how our tastes change? Well, it’s true. Like seriously true. I haven’t missed sugar one bit. For an evening snack we’ve become those people who love a fresh orange or sliced apple with cinnamon– where previously we’d nerdily each enjoy a square of chocolate.

What saved us through all of this, I believe, is this most awesome grain-free almond bread.

When we think of bread, we usually think white-flour, water, yeast, and salt. Now if we were to take all those things away and create a moist, nutrient dense, high protein, low allergenic, sandwich friendly bread, well, we might just have a solution.

We all like bread. It is a filler, it is a serving vehicle for all the good things we put on it, it is easy to grab, easy to eat, and easy to transport. There was a guy I went to high school with who regularly brought an entire loaf of spongy sliced Wonderbread to school for lunch.

Really good bread, however, is not meant to stick to the roof of your mouth or essentially dissolve without having to chew it. Really good bread should be full of good, whole ingredients.

This almond bread recipe is grain-free and yeast-free so great for those on restricted carbohydrate diets due to Diabetes (type one and two), those with grain intolerance, candidiasis or dysbiosis, IBS and IBD. This bread is as moist, delicious and as spongey as wholesome, healthy, seed packed bread can be. Rumour has it, this bread also makes great French toast.

Gluten-free amond bread recipe

I have been loving this bread with pretty much everything on it. Pictured above is a simple bruschetta mix with chopped heirloom tomatoes, fresh basil, some minced garlic, olive oil and sea salt.

At last, however, I think this is the winning formulation. Enjoy!

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Grain-free paleo almond bread recipe

Grain-Free Almond Bread


  • Author: Meghan Telpner
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 loaf 1x

Description

A simple grain-free almond bread that will replace your favourite bread.


Ingredients

Scale
  • ½ cup cashew cream*, coconut kefir or organic yogurt
  • 1 Tbsp apple cider vinegar
  • 2½ cups whole raw almonds
  • 1/ 4 cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup arrowroot starch
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs, or 2 servings of chia paste
  • 2 Tbsp olive oil
  • 1 Tbs coconut syrup (optional)
  • 2 TBS sesame seeds (sprinkled on top)
  • 1 Tsp rock salt (sprinkled on top)

*Cashew Cream- blend 1 part soaked cashews with 2 parts water


Instructions

  1. Preheat the oven to 325. Grease and dust a loaf pan.
  2. Mix together cashew cream and cider vinegar and set aside.
  3. Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high speed blender until you have a fine meal.
  4. Transfer to a bowl and stir in starch, baking powder, baking soda and salt.
  5. In a separate bowl, mix together the wet ingredients – eggs/chia paste, cashew cream, oil, and coconut syrup.
  6. Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.
  7. Bake for about 45-50 minutes – until a toothpick inserted in the center comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack.
  8. Best stored wrapped in the fridge.
  • Category: Baking

I have a feeling you’re going to want to make this bread. It’s such a winner. If you do- please share your creation with me on Instagram (you can follow me here) and let me know what you are topping your bread with!

Want more Gluten-Free Bread ideas?

Sourdough Download

As for my spring cleansing- the next thing I’m going to be tackling is, well, my closet. Time to put the winter stuff away, donate the gems I’m done with, and bring out the light and fresh spring T’s and dresses.

Do you have any spring cleansing rituals?

65 responses to “Grain-Free Almond Bread”

  1. Barbara says:

    I have a lot of almond meal on hand at the moment and would love to be able to use that. Would it work as the ground up almonds would? And would almond meal measure to the same as cups of almonds proportionately or does the processing of almonds affect the measurement

    • marianne says:

      I would love to see an answer to barbara’s question, as i have the same one.

      as well, could I use almond milk instead (made in same proportion as you write above)?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Different almond meals are made differently so I can’t really confirm. I’d hate to say yes and have it not work out for you.

  2. Paul says:

    Lovely recipe

  3. Hazel says:

    Yes! Finally a gluten free bread that doesn’t use some weird flour I never heard of. I’m going to try this recipe!

  4. Lisette says:

    When the directions of the recipe say “grease and dust a loaf pan”, what are we greasing and dusting with?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Whatever you like- I use coconut oil and a little coconut flour. You can also line the pan with parchment as an alternative.

  5. ellen cuthrell says:

    Are we pre-soaking the almonds, etc. for this recipe?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Preferably not as you want a dry grind flour. If you are soaking, you would need to dehydrate and then grind which would make for quite the process- though be very delicious.

  6. Joanna says:

    is there a brand of coconut syrup that you use? do you have a recipe to make you own?
    Thank you

  7. jennifer says:

    I love this bread idea but i cant eat almonds. Do you have a suggestion for replacement? Could i use cashews or walnuts? Thanks :)

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      I have no idea. Walnuts would likely bitter and with their high EFA content, they’re not the best for baking. Cashews could work but I’ve never tried. It’s a pretty almond-rich recipe, so this one just might not be for you. If you do experiment, let me know how it goes.

  8. Christine C says:

    Hi Meghan, I’ll be trying this today! Will the loaves freeze okay? I’m hoping to make multiples to save time.

  9. Carol Dooley says:

    I just made this using almond flour and almond meal, I substituted flax meal for pumpkin seeds, added chia etc and it is excellent…thank you!

  10. Judy says:

    This bread recipe has changed my life! Seriously, thank you, Meghan, for sharing this one. I love the flavor and you can put so many things on it.
    I don’t eat a lot of grains, so bread isn’t on my menu. Now it can be!! SO HAPPY!

  11. https://secure.gravatar.com/avatar/?s=51&d=blank&r=g Mary-Jo says:

    I made this bread for my friend that was just diagnosed with many things and has to eliminate many foods from her diet. Big changes for her. My family and my friend loved the bread. My friend’s husband lives on peanut butter and jam sandwiches and he even liked it! Actually, I just had a piece with coconut butter on it with my tea. Delish!!!!

  12. MJ says:

    I’ve been grain-free for two years, and this is the best thing I’ve made! Easy, foolproof, and delicious. It will be a staple in my kitchen from now on.

  13. Barb says:

    OMG! This bread is amazing!! Why did I wait so long to try it?!?!

  14. Tammy says:

    ❤️ Love this bread! I have made it three time and it works like a dream each time. Great recipe Meghan. Have you tried it with any nuts other than almonds?

  15. Carrie says:

    This recipe is a diet changer! I’m so impressed with how my Greek yogurt and egg variation came out today. Can’t wait to try the chia paste. Thank you!

  16. LINDA says:

    Hey Meghan, can’t wait to try your almond bread! I just read a great book for decluttering. “The life changing magic of tidying up. ” All about keeping only things that give you joy! Today I started on my closet.
    Good luck with yours cousin:)

  17. Lisa Annetta says:

    I just saw your twitter post and my mouth immediately started to water. I didn’t get a chance to make this bread in the CNE class, but I’ll definitely be making it soon!! (the bruschetta version looks so good….)

  18. Kasia says:

    Just made this bread today – and it was seriously the best grain free bread ever!! (and I’ve made a few in my day) … only thing is, do you think I could skip the arrowroot?! Trying to keep things as no starch as possible …

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Hi Kasia, thank you for your message! The arrowroot starch is what binds the mix together, so it may not hold very well without it. Give it a try and let me know!

  19. janice says:

    Can i substitute raw almond with roasted almond?

  20. Caroline says:

    Made this bread tonight and it was delicious! Definitely a winner and will now be a staple in our kitchen.

  21. Isabelle says:

    I make this every week. So delicious – I’ve brought so many people to this recipe. Question. If using yogurt or coconut kefir, should one still add the ACV?

  22. Jocelyne Monette says:

    I just found this recipe last night and tried it!! Although I love the taste, I think I may have done something wrong as the bread breaks apart easily. Do the almonds have to be ground to the texture of flour? Using a Vitamix unfortunately prohibits that as it turns it into a nut butter. Can I substitute almond flour? If so, would it still be 2 1/4 cups flour?
    Will be trying your red curry recipe! Yummy….

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Yes, the almonds are the texture of flour. If you’ve made nut butter, you’ve gone too far. It’s usually quick to grind them in the Vitamix – maybe a minute. If the recipe was dry, there likely wasn’t enough liquid. It’s also possible that your almonds were really dry to begin with. If you’re going to sub in almond flour, you’ll likely need more – probably about 3 cups. Experiment and see what works and let me know how it turns out!

      • https://secure.gravatar.com/avatar/0fa4b494db1d4602b44e731c38f42dd3?s=51&d=blank&r=g Jennifer says:

        I’ve made this almond bread several times with 355 g (or 3 C + 2 TBSP) of natural almond meal (which is the equivalent weight of 2 1/2 C almonds).

  23. Anna says:

    Thank you for the recipe! The bread is delicious!

  24. Erin says:

    Could it work to substitute the chia seeds and chia paste for flax seeds and flax paste?

  25. Andrea Toole says:

    FYI, I came back to your website today to find the recipe because a few years ago there was a period of time when I was making this all the time, and I’m craving it again.

    This time I bookmark it! (AND come back to your website more often to revisit old favourites.)

  26. Donna says:

    This bread makes a beautiful loaf and is very good. My husband really enjoyed it warm! Thanks so much for the great recipe!

  27. Latifa Lipton says:

    Do you think this bread qualifies for the keto diet…if you leave out the coconut syrup…since it’s basically nuts seeds and coconut oil? It’s awesome…just made it today :D

  28. Lisa says:

    Made this last night and it’s yummy! I was wondering about whether almond flour could be subbed in place of grinding up the almonds so thanks for answering that in the above comments. I’m planning on making the lemon lentil veggie soup tonight to go w/ the bread. So excited! I’m a recent enrollee in the Academy of Culinary Nutrition and I can’t wait to get started in the Fall!

  29. Patricia says:

    Do the almonds and seeds need to be soaked before they are ground down?

  30. Marian says:

    Could I use Stevia in this recipe? I have luquid. How many drops would it take to equal the coconut syrup?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      The coconut syrup is optional so you can just leave it out. I personally don’t like the taste of stevia, so I wouldn’t add it to this recipe!

  31. Gisele says:

    This is one of my favourite recipes. I will be having surgery soon and will be unable to cook for a few weeks. Does it freeze well?

  32. Suzanne says:

    Where can I find the carb, fat and protein count in your recipes?

  33. Yvonne Shorb says:

    I’m eager to try this. Do you find that you have a preference between the cashew cream, kefir or yogurt?

  34. Jessica says:

    If I substitute almond flour instead of the whole almonds how much is it?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Probably about 3 cups or 3 1/2 cups, depending on how fine the almond flour is. Start off with 3 cups and add more if the batter seems extremely wet.

  35. Betty says:

    Do you prefer raw or roasted sunflower and pumpkin seeds for this?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      You could use either, but I generally like to purchase raw unsalted nuts so I can control the temperature they are roasted at (as well as anything else that may be added to them).

  36. Ann says:

    Trying this today with the chia eggs. Batter is quite dry. I added more cashew cream, moist, but not a batter. In the oven now. Meghan, what should the batter consistency be like? May make a second attempt with eggs. Thanks

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Hi Ann! I hope the bread turned out well – it’s a flexible recipe. The batter should be quite thick, not runny.

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