Thank you for the comment, Melinda! Amazon obviously had updated the product and changed it from pure almond flour to something else. I simply removed the link and specified the almond flour (coarse and blanched). Thank you for pointing it out!

Hi Elviira
I have only just come across your website and this recipe (2024) and been reading the comments about which “almond flour” to use as I want to try out your recipe for your lovely looking bread. Your recipe does not specify which almond flour so I have been scanning the comments and note that many are confused about which almond flour to use. In the above you say “this recipe is made with Bob’s Red Mill almond meal/flour which is rather coarse” but somewhere I have seen you refer to the the link in the recipe. When I tried your link, it goes to Amazon and shows Bobs Red Mill Paleo Baking Flour which includes almond flour as an ingredient – this flour is not Keto as in a 23gr serving are 13gr carbs which is roughly 50%carb. Just thought I would let you know. Just to add, that I also note that you mentioned using course almond flour in the blog part of the recipe but I suspect most just jump to the actual recipe. x

LOL, a lot has to be wrong with a person who thinks almond tastes like paper! I truly feel sorry for you!

So true.. I’m disappointed at the taste. Like paper.. I put honey and ate a slice..

Hi Theresa, you’re right, I also think there is no need to grease parchment paper, the bread shouldn’t get stuck to it.

Hi I used parchment paper to line loaf pan plus I lightly greased it I am thinking I probably didn’t need to grease it.

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

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.

Um I don’t think so