This hearty, wholesome loaf is a go-to for anyone avoiding gluten but craving the comfort of fresh-baked bread. With nutrient-rich flaxseed, almond flour, and olive oil, this recipe is both simple and satisfying — perfect for toast, sandwiches, or enjoying warm with a drizzle of honey.
Why You’ll Love This Bread
Whether you’re cutting back on gluten, following a low-carb lifestyle, or just looking for a healthy homemade bread, this almond and flaxseed loaf is a game-changer. It’s naturally grain-free, packed with fiber, and comes together with just a handful of ingredients — no kneading, no yeast, and no fuss.
With a soft, moist crumb and slightly nutty flavor, it makes an excellent base for both sweet and savory toppings. Plus, the recipe is easy enough for beginners and ready in just over 30 minutes.
Ingredients You’ll Need
Almond Flour: Light, naturally gluten-free, and full of healthy fats and protein. It creates a tender texture and subtle sweetness.
Ground Flaxseed: Adds fiber, omega-3s, and a rustic, hearty bite. It also helps bind the bread without any gums or starches.
Baking Powder: Gives the loaf a gentle lift and helps it rise without yeast.
Salt: Just a pinch enhances all the flavors — don’t skip it.
Eggs: Provide structure and moisture to hold the bread together. Use room-temperature eggs for best results.
Olive Oil: Adds richness and keeps the loaf tender. You can swap for avocado oil if preferred.
Apple Cider Vinegar: A little acid helps activate the baking powder and adds a slight tang.
How to Make Almond & Flaxseed Bread
Step 1: Preheat the Oven
Set your oven to 180°C (350°F) and lightly grease a small loaf pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup almond flour, ½ cup ground flaxseed, 1 teaspoon baking powder, and ¼ teaspoon salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat 4 eggs with ¼ cup olive oil and 1 tablespoon apple cider vinegar until smooth.
Step 4: Make the Dough
Pour the wet ingredients into the dry and stir until a thick, uniform batter forms.
Step 5: Bake
Transfer the batter to your prepared loaf pan. Smooth the top and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Slice
Let the bread cool in the pan for 10 minutes, then remove and let cool completely on a wire rack before slicing.
Why It Works
This recipe skips gluten, dairy, and grains without sacrificing texture or flavor. Almond flour and flaxseed provide richness and structure, while eggs help keep it light and moist. No gums or weird fillers needed — just clean, whole ingredients you probably already have on hand.
It’s perfect for meal prep, and the leftovers freeze beautifully.
Tips & Tools
Loaf Pan: A small loaf pan (8×4″) works best for this recipe.
Whisk or Hand Mixer: You don’t need fancy tools — just a good whisk or fork will do.
Storage: Keep in the fridge for up to 5 days, or freeze slices individually.
Toppings: Try it with mashed avocado, nut butter, or even homemade chia jam!
Final Thoughts
This almond and flaxseed bread is one of those recipes you’ll keep coming back to — nourishing, quick, and endlessly versatile. Whether you’re eating it fresh from the oven or toasting it up the next day, it delivers a warm, comforting bite every time.
Give it a try and taste just how delicious healthy baking can be!