Almond Flour Bread (7g Protein, Gluten-Free)

This Almond Flour Bread is a simple 5-ingredient bread loaf made with gluten-free flours and loaded with over 7 grams of protein and 8 grams of fiber per serving.

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I love making healthy bread with alternative flours, like my Flaxseed Bread, Millet Bread, or Oat Flour Bread as varying flours brings different nutrients to the body. This almond flour bread is a simple bread loaf made with just a few healthy ingredients that tastes delicious.

While the whole recipe is just below, don’t miss my ingredient selection and swap suggestions, baking tips, and step-by-step process shots further down!

Almond Flour Bread

This Almond Flour Bread is a simple 5-ingredient bread loaf made with gluten-free flours and loaded with over 7 grams of protein and 8 grams of fiber per serving.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 6 servings (2 slices each)

Calories: 239.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Almond Flour - (note 1)
• ▢ ½ cup Oat Flour - (note 2)
• ▢ 4 tablespoons Psyllium Husk - (note 3)
• ▢ 2 teaspoons Baking Powder
• ▢ 1 cup Water
• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Olive Oil - (note 4)

Instructions

• In a mixing bowl, whisk the dry ingredients: almond flour, oat flour, husk, baking powder, and salt.
• Add lukewarm water – about 105 °F (40 °C) – olive oil, and stir with a rubber spatula. The batter is super wet and runny at first. As you stir, it dries and forms a moist ball. Set it aside for 10 minutes to give the fiber time to absorb the moisture.
• Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper. Set aside.
• If your batter is still too wet at this point, it means your husk is not absorbing enough liquid – add more of it and stir until it forms a bouncy and firm dough ball.
• Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don't make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle and be gummy. This bread won't rise at all. The shape you give it now is the shape you will end up with.
• Place the dough ball on the prepared baking sheet – don't bake in a loaf pan! It stays too moist in the center if you do.
• The dough forms cracks on the sides, wet your fingers with a bit of olive oil and massage the dough ball to fix the cracks.
• If you like, sprinkle sesame seeds or bagel seasoning on the bread for flavor.
• Bake the bread for 50-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out mostly clean. It's fine if there are a few tiny crumbs sticking on it, but not much.
• Cool down on a cooling rack overnight, or 3 hours, before slicing.
• Slice the next day into 12 slices and serve 2 as a serving. The bread should be crusty but soft and moist on the inside.
• Troubleshooting: If it is too moist, it has never happened to me, but it can happen if you didn't bake it long enough or used the wrong kind of husk. Then, simply toast the bread slices or place them in the oven to dry them out.

Notes

Note 1: I am using ultra-fine blanched almond flour. Do not use defatted almond flour. Almond meal works as well, but the bread will be dryer and a bit gritty. 

Note 2: You must add oat flour, or the bread won’t hold its shape. To make yours, add rolled oats to a blender, blend for 30 seconds until a flour forms. Use gluten-free certified oats if needed. 

Note 3: You can’t swap or remove the psyllium husk for something else. I did try flaxmeal instead of husk, this doesn’t work, do not try. You can use whole or ground psyllium husk in the same amount. But watch out for brands like Metamucil, they are not made for baking; they are food supplements made with only 50% husk, and the recipe will not work with it.

Note 4: Any oil works, like avocado oil 

Troubleshooting Purple Bread – Some readers notice a reaction with some psyllium husk brands that could turn the bread purple-blue. This doesn’t change the bread’s taste. You can use another brand of husk to prevent this from happening.

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Nutrition

Serving: 2slices | Calories: 239.9kcal | Carbohydrates: 18.2g | Protein: 7.4g | Fat: 17.1g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Sodium: 339mg | Potassium: 37.4mg | Fiber: 8.3g | Sugar: 1.1g | Calcium: 144mg | Iron: 1.6mg | Magnesium: 15.2mg | Phosphorus: 74.4mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need 5 simple ingredients for this recipe. Here’s how to pick them.

• Almond Flour – Provides the bread’s base, adding protein and healthy fats. I recommend using ultra-fine blanched almond flour. Almond meal works, but the bread will be drier.
• Oat Flour – Essential for structure and binding. It cannot be omitted. Make your own by blending rolled oats.
• Psyllium Husk – This acts as a binder, crucial for this gluten-free bread. Whole or ground psyllium husk can be used, but avoid supplement brands like Metamucil, as they contain additives.
• Baking Powder – Helps the bread rise (though it won’t rise much).
• Water – Use lukewarm water.
• Salt – Enhances flavor (it’s optional though).
• Olive Oil – Adds moisture. Any oil, like avocado oil, will work.

How to Make Almond Flour Bread

This recipe is super easy to whip up, here’s how in a few pictures.

Combine all the dry ingredients in a small mixing bowl.

Incorporate the water gradually and form a dough ball.

Transfer the dough to a large baking sheet and shape it with wet hands.

Sprinkle and press sesame seeds and bake it for 50-55 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect bread loaf.

• Husk Quality – Use psyllium husk from the baking aisle, not the supplement section. Supplements are not pure husk and will make the recipe fail.
• Dough Consistency – Adjust psyllium husk if the dough is too wet or runny.
• Dough Thickness – Keep the dough ball thin (no more than 1.2 inches) for even baking.
• Cooling Time – Cool the bread completely (overnight or 3 hours) before slicing.
• Husk Type – Whole psyllium husk is preferable to powder, as powder can make the bread drier and cause a purple hue.
• Cracked Dough Fix – Wet your fingers with olive oil to smooth out cracks in the dough.
• Baking Sheet Only – Do not use a loaf pan; it will trap moisture and result in a gummy center.
• Toothpick Test – A toothpick with a few crumbs is okay, but it should not be very wet.
• Toasting Option – If the bread is too moist, toast the slices or bake them to dry them out.
• Water Temperature – Use lukewarm water to help activate the psyllium husk.

More Bread Recipes

Flaxseed Bread

Quinoa Bread

Millet Bread

2-Ingredient Bread