Now I’ve made grain-free breads in the past and have had only mixed success.

You’ve seen some of the best of the best before…oh, that cultured “sourdough” cashew bread from a few years ago knocked my socks off, as did the herbed loaf from a while back.

But, often times I find grain-free, or even gluten-free bread to be too dense for my taste.

Don’t get me wrong, there was a day when my mouth would water at the mere thought of a hearty slab of whole grain bread, dripping in fresh ground almond butter and slathered with St. Dalfour preserves… hmm, I think my mouth is still watering at that thought!

Anyway, most grain free breads are less than ideal. Dense, but crumbly. Gummy and “unnatural” in my mind. Well, if you think about it, the gluten replacements are either strange “gum” substitutes or a boatload of eggs.

Although we have a few eggs in this little loaf, it’s just soft enough to please the palate, just crunchy enough on the outside to achieve the true bread feel, and it simply tastes like heaven.

Manna from heaven, right?

Amazing Almond Bread-001

And don’t forget to slather slices of this sucker with homemade Quick Triple Berry Jam and a whole lot of Kerrygold.

Amazing Almond Flour Bread

2 cups blanched organic almond flour
2 Tbs. organic coconut flour
1/4 cup ground golden flaxseed
1/2 tsp. baking soda
1/2 tsp. sea salt

5 large pastured eggs, beaten
1 1/5 Tbs. raw honey
1 Tbs. coconut oil, melted
2 Tbs. apple cider vinegar

Preheat the oven to 350°F.
In a large bowl, combine the dry ingredients and stir until well combined. Add the wet ingredients and mix until well combined. Allow to sit for about 5 minutes until the mixture forms into a thick batter.
Transfer the dough into a greased 9×5 bread pan or two mini loaf pans.
Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.

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