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1-2-3 Bread (Dairy-Free)

June 14, 2012 By elviira 145 Comments

1-2-3 Bread

I don’t remember how many experiments were needed that I was satisfied with this recipe. I just can say many, and maybe some more. All I wanted was a really simple recipe for easy gluten-free low-carb bread made from ingredients you can find from almost every grocery store, or at least every health food store. A bread, which is easy to vary and makes a nice base for sweet and savory toppings alike.

Finding the best ratio between these simplest ingredients took looong time. Luckily my toddler and my husband loved most of the results, so did my parents whenever they happened to visit us and I was in the mood for baking (well, I’m always in the mood for baking…) I bet you’ll like this simpler than simple recipe, so enjoy!




 

1-2-3- Bread with Cherry Tomatoes and Butter

 

I always bake this bread in a small loaf pan since the bread doesn’t rise much and I prefer a high bread anyway. If you use normal-sized (9 × 5 inch = 23 × 13 cm) loaf pan the bread will be quite flat. Another option is to double the recipe for the normal-sized pan, however then the baking time is longer, approximately one hour. I haven’t found small silicone loaf pans (except from Amazon). The bread pan I use is ceramic and I’ve found it from the nearest store. Anyway, I really prefer silicone pans, the bread releases so much easier from them.

In case you don’t have a silicone loaf pan which usually doesn’t need greasing, it’s good to butter the glass or ceramic loaf pan generously with melted butter or with some other fat, like coconut oil in case you don’t tolerate dairy. Extra virgin coconut oil suits well for this. Also extra virgin olive oil is worth trying in case you don’t use butter. It might give its characteristic flavor to the bread, so if you use sweet toppings it might not be the best option. (And usually, when I grease a pan with olive oil, it just makes the bread stick harder to the pan…) Sprinkling almond flour on the butter or coconut oil helps even more that the bread will nicely pop out of the pan, but usually I’m so lazy that I don’t bother with that, I just grease the pan with softened butter and that’s it! Works well (usually…).

Unlike my other low-carb bread recipe for Simple and Fluffy Gluten-Free Low-Carb Bread, this 1-2-3 Bread is a bit crumblier. It does hold nicely together and it’s nicely moist, but you cannot slice that thin slices than from the Simple and Fluffy Gluten-Free Low-Carb Bread, which is one of my most loved recipes, like this one here!

I’ve tried a few different brands of almond flour when developing this recipe. The best results I got with Bob’s Red Mill. Unfortunately it’s not organic and I cannot find it very easily. I’ve also tried normal fat organic almond flour and other normal fat non-organic almond flour both of which I found from the nearest grocery store. Unfortunately I’ve got no idea about the brands. All I know is that the organic almond flour comes from Spain and non-organic from the USA. Both of them were working pretty well for this bread. I also tried organic fat-reduced almond flour from Ölmühle Solling, but that didn’t work very well; it left the bread flat and too dense. I think it’s because the flour is very fine, so if you use very fine almond flour (like Honeyville), be prepared to use just half of the amount for this recipe. However, coarse almond flour, like Bob’s Red Mill, works best here.

This simple bread doesn’t have any added salt not only because I wanted it to suit both sweet and savory toppings, but also because I wanted to make it child-friendly. Even I usually use unrefined sea salt which is healthy, I don’t want to fill up my toddler with too much salt anyway. If you prefer bread with a salty touch, please feel free to add some unrefined salt, a half a teaspoon or even one full teaspoon, depending on the salt you use and the preferred saltiness. Unrefined sea salt and Himalayan salt tend to be milder and more elegant when it comes to the taste. I always find table salt too aggressive tasting! Moreover, it lacks all the minerals unrefined sea salt or Himalayan salt has, so I never use it. Oh yes, and a few drops of liquid stevia or a tiny amount of other natural sweetener, like erythritol, enhances the flavors even more.

Another reason to make the recipe so simple is, that it’s easy to add some extras, like spices, herbs, nuts, seeds, dried fruit, flavorings, or even sweeteners depending on the mood and the purpose of use. How about banana bread? Dried or frozen cranberries and orange flavor? Chopped walnuts? Sun-dried tomatoes and olives? Zucchini? Pick your favorites and use your imagination!

And of course, last but not least, a simple recipe is easy to remember. Just 1 teaspoon baking powder, 2 cups almond flour and 3 eggs. 1-2-3 and there we go!

I often serve this bread with homemade sugar-free strawberry jam or raspberry jam. Or, then I top it with an ample amount of butter, cheese and veggies.

Do you have a recipe for a favorite bread you bake over and over again? Do you prefer plain, simple bread, or do you stuff your bread with all kinds of nice stuff?

 

Print
1-2-3 Bread (Dairy-Free)

Author: Elviira

1-2-3 Bread (Dairy-Free)

  • 1 teaspoon aluminium-free baking powder
  • 2 cups = 480 ml = 8 oz = 230 g almond flour
  • 3 extra large organic eggs
  1. Preheat the oven to 300 °F (150 °C).
  2. Mix the baking powder with the almond flour in a medium bowl.
  3. In a large bowl, beat the eggs with an electric mixer until almost white and fluffy. The mixture will expand remarkably.
  4. Fold the almond flour mixture gently to the eggs preferably with a rubber spatula until there are no lumps.
  5. Put the dough into a generously greased small loaf pan or a silicone loaf pan and level the top with a rubber spatula.
  6. Bake for 30–40 minutes or until a stick inserted into the loaf comes out dry.
  7. Let cool and cut into slices.
4.5.2.16
https://www.lowcarbsosimple.com/1-2-3-bread/
Images, text and recipe fully copyrighted by Low-Carb, So Simple

 


 

Nutrition information Protein Fat Net carbs kcal
Entire loaf: 73.0 g 133.0 g 23.8 g 1585 kcal
Per slice if 10 slices in a loaf: 7.3 g 13.3 g 2.4 g 158 kcal
Per slice if 15 slices in a loaf: 4.9 g 8.9 g 1.6 g 106 kcal
Per slice if 20 slices in a loaf: 3.7 g 6.7 g 1.2 g 79 kcal

 

1-2-3 Bread with Sugar-Free Jam

 

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Filed Under: Breads, Breakfasts Tagged With: almond flour, bread, breakfast, carbs under 5, dairy-free

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Reader Interactions

Comments

  1. JM

    December 1, 2020 at 00:44

    Didn’t rise at all, Used the same almond flour, baking powder and eggs, Very disappointing

    Reply
    • elviira

      December 1, 2020 at 07:45

      Sorry to hear – that’s so weird. Well, it doesn’t rise a lot in general, but definitely should a bit. For me it didn’t rise at all when I used super-fine or fat-reduced almond flour. But if you used a bit more coarse almond flour that is linked in the recipe, I unfortunately don’t know what could have gone wrong.

      Reply
  2. Wonky Pie

    March 13, 2020 at 17:20

    Hey Elviira, Added this recipe to our “best low-carb bread recipes” list here: https://wonkypie.com/best-low-carb-bread-recipes/ yay, and thanks! – Missy

    Reply
    • elviira

      March 13, 2020 at 18:29

      Awesome, thank you so much! <3

      Reply
  3. Alocasia

    September 28, 2019 at 08:22

    Could I replace the eggs in this with aquafaba or another vegan egg substitute?

    Reply
    • elviira

      September 28, 2019 at 08:27

      Chia seeds or psyllium + water might be worth trying.

      Reply
  4. Adelaide

    April 5, 2019 at 03:48

    Hello! I just wanted to say we LOVED this recipe! I did switch out the almond flour for soy flour (almond allergy – which has been problematic in finding good Keto recipes), & added an extra egg, as well as a glut of extra virgin olive oil to adjust the needed moisture. Best bread ever!! Most of the other bread recipes that we’ve tried have tasted like over cooked eggs. This one is dense, springy, & delicious on its own. Thank you!

    Reply
    • elviira

      April 5, 2019 at 05:40

      Wow! So happy to hear you liked it! Thank you for sharing your tweaks.

      Reply
    • Draj

      April 10, 2019 at 02:06

      Hi do you have the recipe for the soy flour instead? Is it just replacing almond flour with soy flour in the above recipe? Thanks

      Reply
      • elviira

        April 10, 2019 at 05:38

        Hi, unfortunately I cannot say, I don’t use soy flour at all so I don’t know how it behaves.

        Reply
  5. Kristine

    March 25, 2019 at 20:51

    Can you line the loaf pan with parchment paper to bake, instead of oiling the pan? Has anyone tried?

    Reply
    • elviira

      March 25, 2019 at 21:24

      Should work!

      Reply
  6. Evelyn

    February 13, 2019 at 16:42

    I just made this low carb bread recipe this morning to serve with my spinach salad dinner.

    I’ve never tried low carb baking, this is my first attempt. I liked that this recipe was not complicated with a lot of ingredients and not loaded with eggs. Some recipes call for 6-8 eggs per loaf. It looks like it turned out well. The loaf is cooling right now. I can’t wait to tase it!

    Reply
    • Evelyn

      February 15, 2019 at 02:28

      Well, I made it. Texture is moist, but there’s really not much taste to it. I had my husband try it. He’s a little less picky than me. With some butter and a drizzle of honey, he liked it.

      I’m not saying it’s not good, it’s just kind of bland. I guess I’ll have to give it another taste.

      Thanks for the recipe!

      Reply
      • elviira

        February 15, 2019 at 06:42

        Thanks for trying it out! I made it as a carrier to different toppings (sweet and savory alike) so I didn’t want to add too much flavor on it. Pinch of salt would be a nice addition, though.

        Reply
  7. Joan

    December 9, 2018 at 16:29

    This is amazingly delicious bread! I have made multiple variations – the original loaf which has a texture much like very fine cornbread, sweeter versions, muffins and most recently we made it with half Bob’s Red Mill Almond flour and half Bob’s Red Mill Hazelnut flour. My whole family loves it, even those not on a low carb diet. Took the muffins to a bake=exchange at work and they disappeared very rapidly – the folks who need to eat gluten free were especially happy since none of the other baked goods were OK for them. Thanks for the great recipes!

    Reply
    • elviira

      December 9, 2018 at 16:34

      Hi Joan, so happy to hear you and your family like the recipe!

      Reply
  8. Joanna

    January 29, 2018 at 03:26

    Thank you so much for this recipe. I’ve tried other low carb breads. In think this one is perfect! I like the versatility of it.

    Reply
    • elviira

      January 29, 2018 at 07:46

      You’re welcome, Joanna! Makes me happy 🙂

      Reply
    • Pizzi

      May 30, 2018 at 16:19

      Almond flour is rich in carbs!

      Reply
      • elviira

        May 30, 2018 at 18:18

        Since when?

        Reply
      • Nancy

        May 30, 2018 at 18:55

        Sources quote almond flour with about 16 g carbs in one cup, while white flour has about 90
        carbs per cup. So not so rich. The 16 grams of carbs in the almond flour make this a very low carb
        bread depending on how many slices you cut the loaf into. I have made this bread often just because I really like it and it great.

        Reply
      • Anonymous

        April 10, 2020 at 04:03

        Um I don’t think so

        Reply
  9. Samantha Jarboe

    January 3, 2018 at 17:53

    I will be making this tonight, On the instructions about the eggs. Do I need to separate the egg whites from the yolk and then mix? Do I need to just mix it together with the mixer? I have really fine almond flour so I will be using half of what the recipe calls for. Pretty new to cooking from scratch.

    Reply
    • elviira

      January 3, 2018 at 21:56

      Hi Samantha, no need to separate eggs, just mix them really fluffy and pale, and then fold in the almond flour mixture very carefully to keep it fluffy. Please let me know how it turned out!

      Reply
  10. Cheryl

    October 29, 2017 at 20:04

    Are you beating the whole eggs or just the whites?

    Reply
    • elviira

      October 29, 2017 at 20:26

      The whole eggs.

      Reply
  11. Lynn

    September 30, 2017 at 17:58

    Hello Elviira, was wondering if you could post a picture of the flour you use for this recipe. Having a hard time finding flour other than the fine one

    Reply
    • elviira

      September 30, 2017 at 18:11

      Hi Lynn, sure, I’ll do that when I’m back home (Mon/Tue), I’m currently traveling.

      Reply
      • Lynn

        September 30, 2017 at 18:37

        thank you

        Reply
      • Lynn

        October 6, 2017 at 20:14

        Hello Elviira, Just wondering if you had a chance to find a picture of the flour you purchase ?

        Reply
        • elviira

          October 6, 2017 at 21:28

          Hi Lynn, so sorry for the delay! Yes, I took a photo; as you can see, the flour is quite coarse: https://www.lowcarbsosimple.com/wp-content/uploads/2017/10/AlmondFlour_123Bread-2604.jpg.

          Reply
          • Lynn

            October 6, 2017 at 21:32

            Thank you ….that helps but I was hoping to get a picture of the bag of flour you purchase. I can’t seem to find it here in my home town ….but the grocery store tells me if I can show them exactly what I am looking for , a picture perhaps, they will try and bring it in . Thank you for your time, it is much appreciated .

          • elviira

            October 7, 2017 at 07:46

            Hi Lynn, sorry for misunderstanding! I’m located in Finland, so the bags look different here (even the almond flour is imported from US). I’ve also used Bob’s Red Mill almond meal/flour which I’ve ordered directly from US, it’s more coarse than the super-fine almond flour version that they also sell nowadays. I believe it’s this one: http://amzn.to/2y0CTfp (the link is also in the recipe box). Hope this helps!

          • Lynn

            October 7, 2017 at 15:03

            Thank you Elviira. much appreciated.

  12. Samantha Edwards

    June 29, 2017 at 13:04

    Hi,

    My bread didn’t come out fluffy like yours. I mixed the eggs for a long time and I followed the recipe perfectly. It is quite dense. It tastes doughy too. What do I do wrong?

    Reply
    • elviira

      June 29, 2017 at 13:20

      Hi Samantha, sorry to hear it didn’t turned out fluffy! Did you use very fine almond flour or fat-reduced almond flour? Usually those cause dense result that doesn’t rise properly.

      Reply
      • Samantha Edwards

        June 29, 2017 at 13:23

        I live in France and finding almond flour is impossible so someone told me that I could use almond powder so that’s what I used. Is this wrong?

        Reply
        • elviira

          June 29, 2017 at 14:33

          If it’s very fine-textured, a good rule of thumb is to use half less than what the recipe calls for. Is that almond powder usually used for making macarons?

          Reply
        • Jane

          October 7, 2021 at 13:03

          Try ground almonds, it’s just the same as almond flour but not as fine

          Reply
  13. Diane

    March 8, 2017 at 16:28

    My silicone bread pan is approx. 4 1/2″ x 8 1/2″. Is this too large? Also, I am wondering if I could use my new 9 well brownie pan, each opening is 2 1/2″ x 2 1/2″ x 1/2″ deep? Thank you so much for the recipe!!

    Reply
    • elviira

      March 8, 2017 at 17:31

      Hi Diane, you can certainly use that silicone bread pan, but the bread will be quite flat. It doesn’t affect to the taste, though 🙂 That brownie pan sounds also like a great idea, I think I would give it a try!

      Reply
  14. leoleo

    February 4, 2017 at 11:40

    Hi,

    Can I make this bread with almond meal instead of almond flour? It’s difficult to find almond flour. The Almond meal I can get is basically grounded blanched almonds.

    Is there a ‘general rule’ for replacing almond flour with almond meal in low carb recipes?

    Thank you!

    Reply
    • elviira

      February 4, 2017 at 12:01

      Hi leoleo, actually almond meal should work perfectly in this recipe rather than really fine almond flour. As a rule of thumb, you need half less the fine-textured almond flour than almond meal in recipes, but this recipe is made with Bob’s Red Mill almond meal/flour which is rather coarse, so though I don’t know the coarseness of your almond meal, I simply would use it 1:1 in this recipe. Please let me know how it turned out if you try it!

      Reply
      • leoleo

        February 4, 2017 at 13:44

        Ok, thank you very much 🙂

        Reply
  15. Krystal Waters

    January 17, 2017 at 07:45

    I just tried this recipe, it tastes good but I couldn’t really get it to rise, it’s pretty dense.

    Reply
    • elviira

      January 17, 2017 at 07:52

      Did you use fine almond flour or fat-reduced almond flour? That could cause that it doesn’t rise.

      Reply
      • Krystal Waters

        January 26, 2017 at 05:36

        yes it’s pretty fine.

        Reply
        • elviira

          January 26, 2017 at 06:58

          Ok, that might explain it. If you use just half of the amount, that should work.

          Reply
          • michelle

            February 9, 2017 at 01:09

            my almond flour was very very fine so instead of 2 cups you advise 1 cup? mine did not rise much at all but was quite tasty

          • elviira

            February 9, 2017 at 06:53

            Michelle, great that it was at least tasty…! Something between 1 cup to 1 1/2 cups might work best. Rising also depends on how fluffy the eggs are.

  16. Anonymous

    January 4, 2017 at 21:49

    Great recipe! Very simple and quick. After struggling through many low carb, gluten free recipes over this years, this is a new favorite! Thanks!

    Reply
    • elviira

      January 5, 2017 at 09:56

      Wonderful! Great to hear you like it!

      Reply
  17. Kelly

    August 30, 2016 at 06:01

    Really love all of your recipes!.

    Reply
    • elviira

      August 30, 2016 at 10:02

      Thank you so much, Kelly!!

      Reply
  18. Kelly

    February 28, 2016 at 18:56

    I really love your recipes!.

    Reply
    • elviira

      February 28, 2016 at 20:31

      Thank you so much, Kelly!

      Reply
  19. AMC

    February 14, 2016 at 15:55

    I made this “bread” this weekend. I used the Honeyville blanched almond flour as it’s what I have on hand. I am new to LCHF and trying new things. I beat the eggs in a Kitchenaid untill they had soft peaks..10 min or so. This make one mini loaf in my Pampered Chef mini loaf stoneware pan. The tase is good, but far from what I call bread. It is something you can use to spread things on, dips and chicken salads and the like. I like it. The texture is not light and fluffy but not hard and dense either. It’s a little tender and brittle. I recommend it and thank you for sharing the recipe!!!

    Reply
    • elviira

      February 14, 2016 at 16:48

      Hi, thanks for your comment! Honeyville brand is really fine and might need more fluid. I usually use Bob’s Red Mill almond flour since I cannot get Honeyville here where I live. But many thanks for trying it out and great to hear that you like it anyway!

      Reply
      • Brenda

        March 30, 2018 at 18:48

        So to make this full and fluffy I need full almond flour not fine cut? Also I don’t see any surger how is this sweet tasting?

        Reply
        • elviira

          March 30, 2018 at 20:19

          Yes, this recipe uses coarse almond flour. The taste is pretty neutral so you can use either sweet or savory toppings.

          Reply
  20. Mary-Kate

    January 31, 2016 at 10:55

    Delicious and easy!! I just made this with my little girl, we did 1.5cups almond flour and 0.5cup of flax seed flour. Didn’t rise much but definitely tasted like bread. The kids said they preferred it to their usual loaf! HIT!!

    Reply
    • elviira

      January 31, 2016 at 13:54

      Thanks for your comment, Mary-Kate! Great to hear that your kids preferred it, too! Flax seed flour sounds like a great idea, I might give it a try as well.

      Reply
  21. Kevin

    November 3, 2015 at 05:59

    Great easy recipe but will it work in a bread maker that my wife could do while I was at work? Thank you for your time…

    Reply
    • elviira

      November 9, 2015 at 18:48

      Hi Kevin, I doubt it would work in a bread maker, though you can certainly try it if you like.

      Reply
  22. Theresa

    September 6, 2015 at 00:43

    Eggs are Dairy. This is deceiving for someone looking for a vegan recipe.

    Reply
    • elviira

      September 10, 2015 at 09:26

      Eggs are not dairy…

      Reply
      • Grayghost

        May 29, 2016 at 19:56

        That’s right. No cow I know of ever laid an egg.

        Reply
        • elviira

          May 29, 2016 at 20:16

          Lol! 🙂

          Reply
    • web

      September 10, 2015 at 14:51

      According to the USDA eggs are not dairy. To be considered dairy the product must be made from milk, such as cheese, butter, etc. So this recipe is indeed dairy free but not vegan. A vegan would need to understand those definitions and their diet. My daughter is trying to go dairy free for awhile and I have made this bread and it is great. Even my 2 year old granddaughter loves it

      Reply
      • elviira

        September 13, 2015 at 16:06

        Thank you for your comment! Great to hear that you and your family like the bread!

        Reply
    • Anonymous

      March 8, 2017 at 04:07

      Eggs aren’t dairy.

      Reply
  23. Sharon R

    May 21, 2015 at 16:39

    I am very excited to try this recipe,but I only have large eggs,so you I still only use 3 or would I need to add a fourth one to make of the difference? I want take sure I do this right so that I don’t waste the almond flour since it can be a bit expensive

    Reply
    • elviira

      May 21, 2015 at 16:59

      Hi Sharon, thanks for your question. I would use 3 large eggs and maybe reduce the amount of almond flour by 1/4 cup (60 ml). Just remember to beat the eggs until very fluffy and pale, and fold the almond flour in very gently so that the bread will rise properly. Hope this helps!

      Reply
  24. Brenda Taylor

    May 21, 2015 at 01:57

    Try adding a little can’t handle gum to make it rise.

    Reply
  25. zlo

    May 18, 2015 at 18:44

    Hi!! I just made your bread!! the flavor its good, but a little dense or it should be like that?? what r the measurements of your pan?? I was making it and when finished realized there was not so much dough so I baked it on a little aluminium mini loaf pan which was perfect for the amount of dough, but maybe that’s why it came out so dense??it’s 14.5cm x 8.4cm x 4.7 cm easy to put it i cms:)

    Reply
    • elviira

      May 18, 2015 at 19:01

      Hi Zlo! Thanks for trying out my recipe! For me it sounds that the eggs could have been fluffier if the bread was too dense. Personally I use 16 cm x 10 cm x 5.5 cm pan, so the dimensions of your pan sound quite perfect!

      Reply
  26. Jake

    April 19, 2015 at 23:57

    This recipe is so awesome and simple.
    I was thinking when I try this I would substitute the Almond Flour with Bob’s Red Mill Flaxseed Meal, for less carbs and much more fiber.
    Do you think this would turn out alright?

    I’ve never made my own bread before, and low-carb bread is so hard to find, not to mention expensive.

    Reply
    • elviira

      April 20, 2015 at 05:38

      Hi Jake, so great to hear that you like the recipe! I’m afraid flax seed meal won’t work here. First of all, flax seeds absorb much more fluid compared to almond flour. Secondly, the texture might become rubbery and not bread-like at all. You can try replacing part of the almond flour with flax seed meal (let’s say 1/2 cup almond flour with 1-2 tablespoons flax seed meal) and add some fluid to the batter if it looks too dry. However, I haven’t tried out if this works, just that it’s something I would like to try out. Hope this helps!

      Reply
  27. Anonymous

    March 15, 2015 at 16:13

    This was easy to make but you need to use a very small loaf pan. So if your looking to make a normal slice of bread this is not going to give you that. I found the taste to be nutty and dense.

    Reply
    • elviira

      March 15, 2015 at 17:12

      Thank you for your comment. Yes, that’s why I recommend a small loaf pan in the post.

      Reply
  28. Nancy

    March 14, 2015 at 22:35

    Hi, I was wondering if you knew the total carb count for this loaf of bread? Based on the diets we are using in our household, and it is several, we need to reference back to the total carb count. I love to bake and would love to try this bread if possible. We have shopped for the ingredients and are ready to bake.

    Reply
    • elviira

      March 15, 2015 at 08:45

      Hi Nancy, I just calculated (based on the information given by the manufacturers) that the entire loaf would contain quite exactly 50 g total carbs (exactly 49.98 g). Hope this helps!

      Reply
  29. Sarah

    February 5, 2015 at 01:50

    If I want to make this in a large loaf pan do I simply double the recipe? & I also have an actual bread maker- would this work in that? Sorry but I’m just trying to figure out the easiest way to go about this 😉 Very excited about the recipe though! I’ve recently converted to paleo & while I don’t mind going off grains, I do miss bread at time.

    Reply
    • elviira

      February 5, 2015 at 07:52

      Hi Sarah! Yes, doubling the recipe should work (at least it worked for me), but you have to also adjust the baking time. I think that for me it took some 50-60 minutes before the bread was done if I’m right. I haven’t tried out bread maker, but somehow I doubt that it would work here (just my wild guess). Great to hear about your new lifestyle! Hope you like this bread if you try it out!

      Reply
  30. Dawn

    October 26, 2014 at 00:48

    I made this and it didn’t rise at all. Everything I have was fresh so I don’t think that was the problem. Any suggestions’s?

    Reply
    • elviira

      October 26, 2014 at 06:55

      Hi Dawn, sorry to hear that the bread didn’t rise. For me the bread sometimes didn’t rise if I used very fine-textured almond flour or fat-reduced almond flour. Also too vigorous beating after adding the flour mixture might remove the air from the dough, not letting the bread to rise. Hope your next try is successful!

      Reply
    • Carla

      February 12, 2015 at 20:14

      I just CANNOT find a almond flour bread that is good. My loaf is about 1 1/2 inches tall — definitely not big enough for a sandwich 🙁

      Not sure what I am doing wrong……

      Yours looks amazing! I just want to be able to enjoy a sandwich every once in a while.

      Happened to mine as well 🙁

      Reply
      • elviira

        February 12, 2015 at 20:30

        Hi Carla, I’m sorry to hear that the bread didn’t turn out that well. I noticed that when I used really fine almond flour the result is tense and the bread doesn’t rise properly. I wonder how coarse the almond flour was that you were using? Usually a bit more coarse brands like Bob’s Red Mill perform best when making this bread. By the way, did you also use small enough pan? Bigger pan makes flatter bread. Just let me know if I can further help you!

        Reply
  31. Sharon

    August 10, 2014 at 08:43

    Hi
    Just want to say what a great recipe, I am lactose,gluten,wheat,sugar and preservative intolerant thus eating normal bread impossible. This is so great for me and low card is an extra bonus.

    Reply
    • elviira

      August 10, 2014 at 15:09

      Sharon, so great to hear that this recipe has helped you! Finding suitable recipes with all those intolerances must be hard. All the best to you!

      Reply
  32. Melissa

    August 8, 2014 at 00:48

    THERE IS A LINK TITLED AWERECIPES DATED 8/2/14 IN THE COMMENTS SECTION OF YOUR RECIPE COMMENTS BELOW AND WHEN I CLICKED TO READ THE COMMENTS IT LED ME TO A “YOU’VE BEEN HACKED” WEBSITE. PLEASE DELETE IF POSSIBLE. What jerks.

    Reply
    • elviira

      August 8, 2014 at 08:08

      Thanks, Melissa, for your observation! I checked the link when I approved that comment and it was fine, but obviously the site got hacked afterwards. I deleted the comment now. Thank you again for noticing it!

      Reply
  33. vivian

    August 1, 2014 at 15:07

    I will give this a try.Thanks for all your experimenting.
    Vivian

    Reply
    • elviira

      August 1, 2014 at 23:35

      Thank you for commenting, hope you like the bread!

      Reply
  34. Treva

    July 30, 2014 at 20:08

    Just put my first loaf in the oven!!!!! Can’t wait until it comes out. I’ll post my thoughts.

    Reply
    • elviira

      August 1, 2014 at 08:06

      Great! Please let me know how the bread turned out!

      Reply
  35. Melissa

    July 29, 2014 at 01:15

    hi – I tried this recipe tonight and it didn’t rise. Ended up only being about an inch tall. Any recommendations?

    Reply
    • elviira

      July 29, 2014 at 06:11

      Hi Melissa, I’m sorry to hear that the bread was a disappointment. I wonder what was wrong. Were the eggs at room temperature? They should be, since the room temperature eggs produce the fluffiest result (I should have emphasized this more in the recipe, my apologies). In any case, the beaten eggs should be really really fluffy and pale.

      Also the texture of the almond flour matters. Which brand did you use? I once tried this with a very finely textured almond flour, and the bread was dense and didn’t rise properly. Then I realized that I have to use almost half less the very finely textured almond flour. In this recipe I’ve used the almond flour which has the same texture than Bob’s Red Mill almond flour.

      I hope your next try is more successful!

      Reply
      • Melissa

        July 29, 2014 at 16:19

        Thanks for responding. I used Honeyville almond flour sifted and eggs at room temperature. I whipped the eggs for 4-5 minutes but they collapsed pretty quickly when I began incorporating the flour. I’ll try it again today.

        Reply
        • elviira

          July 29, 2014 at 23:07

          Hi Melissa, I’ve heard that Honeyville almond flour has quite fine texture. I wonder if the amount should be slightly reduced in this recipe since usually you need less of the finely textured almond flour than what you need more coarse almond flour (like Bob’s Red Mill). Unfortunately I cannot get Honeyville almond flour here where I live, not even by ordering, otherwise I would try that out.

          The eggs will inevitably collapse a little bit, but that shouldn’t matter. I usually use a rubber spatula to mix the dry ingredients and the eggs as gently as possible.

          I wish you all the success with your next try! Please let me know how it went.

          Reply
  36. Stu

    July 19, 2014 at 09:43

    I get that it’s cooked in a bread pan, but it is more of a quiche/frittata eggy consistency rather than bread, no?

    Reply
    • elviira

      July 19, 2014 at 16:14

      Hi Stu, it’s more of a bread (or cake-like) consistency, no eggy feeling there.

      Reply
  37. joyce

    July 8, 2014 at 04:30

    hi I was wondering if your recipe would work with coconut flour
    thank you
    joyce

    Reply
    • elviira

      July 8, 2014 at 07:01

      Hi Joyce, unfortunately this recipe won’t work with coconut flour as coconut flour absorbs huge amounts of fluid compared to almond flour. You have to use much less coconut flour and much more eggs when making coconut flour bread. In addition you need some fluid, like heavy cream. Also the texture and consistency of coconut flour bread is different from that of almond flour bread. Hope this helps!

      Reply
  38. Louise

    April 16, 2014 at 16:45

    Hi,
    I am really looking forward to trying the bread but I have a slight problem. I can’t find almond flour anywhere. I can find brown rice flour, rye flour or soya flour but not almond flour. Do you think any of these would work and would any of these still be low GI/GL?
    Many thanks x

    Reply
    • elviira

      April 16, 2014 at 19:00

      Hi Louise, have you tried to order almond flour online? For example Amazon, iHerb, Vitacost and I think Netrition as well carry almond flour. Health food stores should also sell that.

      This recipe is made for almond flour and unfortunately won’t work as such with any other flour. Soya flour would be low in carbs, but personally I don’t use it because of its phytoestrogens.

      Reply
      • Anonymous

        April 16, 2014 at 19:01

        Haven’t tried amazon. Will look there now thank you 🙂

        Reply
  39. Anonymous

    March 20, 2014 at 20:35

    Trying this today:)

    Reply
    • elviira

      March 21, 2014 at 06:44

      Hope you like it!

      Reply
  40. Gaby

    March 6, 2014 at 19:58

    Hi!

    I just found your wonderful website. Your recipes are marvelous, I cannot wait to try them all.

    Thank you for experimenting in order to get the perfect recipes!

    Gabriela

    Reply
    • elviira

      March 6, 2014 at 21:02

      Hi Gaby! Welcome on board 🙂 Great to hear that you like my recipes. I would love to hear your comments if you try something out!

      Reply
  41. Kelly

    February 22, 2014 at 05:22

    I added jalepeno and cheddar cheese, yum!

    Reply
    • elviira

      February 22, 2014 at 08:18

      Hi Kelly, sounds reeeeally good!

      Reply
  42. Julia

    February 16, 2014 at 04:29

    Thanks so much for this recipe. My husband is doing a low carb diet (I’m trying to follow it as well) and we decided some sort of bread like food would hit the spot. I can bake but some of the recipes for low carb bread I found are complex. Really complex. Stupid complex. This recipe is as easy as it looks!

    Just some notes:

    I doubled the recipe and used eight large eggs.

    I beat the eggs on medium speed for about 8 minutes.

    I used parchment paper to prevent sticking. I greased the pan, inserted and cut the paper and then greased the paper just to make sure. When the bread was done I just lifted it out by the paper.

    My husband is eating a sandwich as I type, thanks!

    Reply
    • elviira

      February 16, 2014 at 08:23

      Hi Julia, that’s wonderful! Thank you for sharing your way to make the bread, it’s great to hear that you and your husband are happy with the result!

      Reply
  43. Gayle

    January 6, 2014 at 19:49

    Can you double this and put it in a regular lof pan? How long would you cook it for? Thank you!

    Reply
    • elviira

      January 6, 2014 at 22:21

      Hi Gayle! Yes, you can double it. I’ve tried it and for me it took approximately an hour.

      Reply
  44. Diana

    October 4, 2013 at 07:07

    This recipe is wonderful. The nuttiness and texture of the almond flour really makes this both a great stand-alone recipe or a base for savory or sweet breads. I used it to make a loaf of focaccia bread by adding a little under a teaspoon of each of the following: salt, oregano, garlic powder, thyme, and basil. I also added a pinch of black pepper and two teaspoons of Parmesan cheese. I will definitely be making this bread again soon!

    Reply
    • elviira

      October 4, 2013 at 12:48

      Diana, thanks for your comment. It’s so great to hear that you like the recipe. Your focaccia variation sounds really scrumptious!

      Reply
  45. Anna

    September 29, 2013 at 21:10

    Hi, I just wanted to know how to store the bread. Room temperature or fridge? How long does it keep?

    Reply
    • elviira

      September 29, 2013 at 21:47

      Hi Anna, I prefer to store the bread tightly covered in the fridge. It keeps up to week.

      Reply
  46. Elaine

    September 29, 2013 at 19:47

    I would like to try making your bread, however, almond flour is very expensive so if you please provide the dimensions of your baking pan, it would be gratefully appreciated. Thanks, Elaine

    Reply
    • elviira

      September 29, 2013 at 20:34

      Elaine, I use 4 x 6.3 inch (10 x 16 cm) baking pan. Hope this helps!

      Reply
  47. Sherine

    September 2, 2013 at 09:51

    Thank you so much for this simple recipe , I’ll give it a try today 🙂
    I wanted to ask you if adding butter to the mixture would give it a better taste , I don’t know why all the other almond-bread recipes add butter while you didn’t . What do you think ?

    Reply
    • elviira

      September 2, 2013 at 10:36

      Hi Sherine, thanks for your comment! I wouldn’t add butter to this particular recipe, it might make the bread too dense. I suppose the amounts of other ingredients need some changes if you add butter.

      Btw, adding butter to almond bread sounds like an interesting idea, I really have to give it a try! Usually I just spread the butter on my bread, I don’t use it in the dough 🙂

      Reply
  48. Andrea

    August 6, 2013 at 03:56

    Hi!

    I wanted to make a vegan version of this. Have you ever trid making it just with water and adding more flax meal?

    Reply
    • elviira

      August 6, 2013 at 07:22

      Hi Andrea! No, I haven’t tried to replace eggs with water and flax meal when making this bread, even I have thought to try that. If you try out, please tell me how it worked!

      Reply
  49. Deana

    July 5, 2013 at 07:10

    Have you ever tried a variation with baking soda instead of powder? I am really trying to stay away from corn starch. I know there’s not much in a teaspoon so if you don’t think it’ll work I will still try this recipe as i bought a 5 lb bag of almond flour! lol

    I am new to baking so I don’t exactly know what baking powder and/or soda are supposed to do. I do know that they are both bicarbonate but powder also has corn starch and some other stuff depending on the brand. Anyway thank you again for all your responses!

    Reply
    • elviira

      July 5, 2013 at 09:51

      Hi Deana, I think I haven’t tried this bread with baking soda. However, I don’t see any reason why it wouldn’t work. Just add 1 tablespoon vinegar — preferably apple cider vinegar — to the dough in the end to ensure proper rising.

      Reply
  50. Helen

    May 7, 2013 at 23:26

    Will most definitely have to try this one. Thanks

    Reply
    • elviira

      May 7, 2013 at 23:56

      Helen, thanks for your comment! It’s very basic bread which you can vary as much as you want to. Hope you like it!

      Reply
  51. Adrienne

    March 9, 2013 at 05:39

    I made this last week and it came out perfect! Is there any way this recipe could be tweaked to make it into a personal microwave cake? I like making single servings for myself because it’s too tempting with a whole loaf sitting around!

    Reply
    • elviira

      March 9, 2013 at 11:36

      Hi Adrienne, yes, I think developing single serving should be possible. However, I don’t know if the 1-2-3 ratios can be kept. But I try to work on that.

      Reply
      • elviira

        March 9, 2013 at 13:02

        I just made an experiment, which resulted in quite a nice single serving bread:

        Ingredients:
        1 extra large organic egg
        2 oz (60 g) almond flour
        3 pinches (3 ml) baking powder

        Directions:
        1. Grease a microwave proof cup with softened butter.
        2. Beat the egg until fluffy.
        3. In a small bowl, mix the almond flour with the baking powder.
        4. Fold the flour mixture gently to the beaten egg preferably with a rubber spatula until there are no lumps.
        5. Pour the batter in the greased cup.
        6. Microwave on high for 2 minutes. Check after one minute and adjust the total time according to your microwave oven.
        7. Let cool properly.

        Reply
        • Anonymous

          September 12, 2013 at 22:13

          I do not like the taste of microwave food. Try your single serving recipe made as a pancake. I find the texture and taste much improved.

          Reply
          • elviira

            September 12, 2013 at 23:31

            Hi, thanks for your comment. Great idea to make a pancake out of the bread dough! I don’t use microwave oven either, but since I was asked to develop a single-serving bread for microwave oven, I developed one 🙂 It’s good to know that the recipe makes also a nice pancake. I have to give a try to that, definitely.

  52. Lena

    February 13, 2013 at 02:03

    I am new to low carb and was missing bread, so I tried your recipe and I LOVE IT ! I have been searching for seven months on all the low carb forums for bread recipes and tried them all, but none satisfied me as much as yours. I THANK YOU so much for all your efforts in developing this easy, and delicious recipe for the rest of us to enjoy. The only addition I made was to add sesame seeds to the top before baking. I will be making use of all your recipes and will check back often to see what you have added. KUDOS TO YOU !!!

    ,

    Reply
    • elviira

      February 13, 2013 at 09:57

      Hi Lena, thanks for trying out the bread recipe and leaving a comment! That’s great news that you liked the bread. I try to keep my recipes simple but tasty.

      Reply
  53. Daisy

    September 1, 2012 at 06:04

    Hello! May I ask you if some whey protein powder be added to it? Thanks!

    Reply
    • elviira

      September 1, 2012 at 09:35

      Daisy, that sounds like a great idea! I haven’t tried it by myself because I wanted to make this recipe as simple as possible. However, I think protein powder could improve the texture. If you try it, please let me know how it turned out. Actually, I’m planning to bake some bread today so I might try it by myself as well.

      Reply
  54. Gloria

    April 11, 2019 at 14:49

    Hi! Made this bread. Super simple, love it.
    This recipe makes a beautiful small loaf. Didn’t tasted yet because i’m on a fast but my son loved it.
    Thank you so much

    Reply
  55. elviira

    April 11, 2019 at 15:30

    Wonderful! Thanks for trying it out!

    Reply

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