Ingredients
Loaf
- 2 1/2 cups fine blanched almond flour 240 g; weigh for best consistency
- 1/3 cup ground flaxseed 40 g
- 2 1/2 teaspoons baking powder 10 g
- 1/2 teaspoon fine salt 3 g
- 5 large eggs about 250 g without shells
- 2 tablespoons olive oil 28 g
- 1/4 cup water 60 mL
- 1 tablespoon apple cider vinegar 15 mL
Equipment
- 1 8-by-4-inch metal loaf pan
- 2 Mixing bowls
- 1 Whisk
- 1 Cooling rack
Instructions
- Heat the oven to 350°F (175°C). Line an 8-by-4-inch metal loaf pan with parchment, leaving enough overhang to lift the loaf.
- Whisk the almond flour, ground flaxseed, baking powder and salt until evenly combined and free of large lumps.
- In a second bowl, whisk the eggs until uniform, then whisk in oil, water and vinegar. Stir into the dry ingredients. Let stand for 5 minutes so the flax absorbs moisture.
- Scrape the thick batter into the prepared pan and smooth the top. Tap the pan gently once on the counter to settle it.
- Bake for 45–55 minutes until the top is firm and a skewer inserted into the center comes out without wet batter. Loosely tent with foil if the top browns before the center sets.
- Rest in the pan for 10 minutes, then lift onto a rack. Cool completely, about 50 minutes more, before slicing into 16 pieces with a serrated knife. Toast slices if desired.
Nutrition
Calories: 141kcalCarbohydrates: 4.3gProtein: 5.8gFat: 12gFiber: 2.3g
Video
Notes
Contains almonds and eggs. Use verified gluten-free ingredients if needed. The loaf has a compact crumb rather than a stretchy wheat-bread texture. Do not substitute coconut flour or whole flaxseeds directly. Refrigerate cooled bread in a covered container and use within 4 days, or freeze individual slices for up to 2 months for best quality. Nutrition is an approximate ingredient-based estimate for one of 16 slices, without toppings. The Wholesome Yum video demonstrates almond-flour bread with psyllium; this recipe uses ground flax and different proportions, so follow the written quantities and method here.