Almond Flour Sandwich Loaf

GF V DF VG SF Jun 24, 2025

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After the success of my Almond Flour Rolls, I knew I had to scale the recipe up into a loaf of bread. The result is easily the best gluten free bread I've ever made or had (sorry Gluten Free Millet Bread, you've been dethroned). This almond flour bread is able to perfectly mimic the texture of standard wheat based bread, without the gluten and refined grains. Plus, this bread is higher in healthy fats, protein, and fiber than traditional bread. All without any yeast, meaning there's no waiting time

DRY INGREDIENTS
- 2.5 cup (280 g) Almond flour
- 14 tbsp (90 g) Psyllium husks, whole
- 1/2 cup (60 g) Coconut flour
- 2 tbsp (30 g) Baking powder
- 2 tbsp (13 g) Ground flaxseed
- 1/2 tsp (3 g) Salt

WET INGREDIENTS
- 2 tbsp (30 g) Apple cider vinegar
- 2 cup (480 g) Water

1. Preheat your oven to 375F, and lightly grease a 9x5" bread pan

2. Whisk together your dry ingredients in a large bowl - almond flour, psyllium husk, coconut flour, baking powder, ground flax, and salt

3. Pour the water into a glass, and microwave for 1 minute. Add the water and apple cider vinegar to the dry ingredients, and mix until you have a fully combined dough

4. Shape the dough into a large ball, and let the dough rest for about 10 minutes

5. Transfer the dough to the loaf pan, and firmly press down

6. Bake for about 75 minutes at 375F, or until lightly browned on the top, and a toockpick comes out totally clean. Transfer to a wire rack to cool before slicing

7. The sandwich pictured below and above combines 2 slices of this almond flour bread with 1 sliced banana, a dash of cinnamon, and a peanut butter spread consisting of the following:

• 4 tbsp (24 g) powdered peanut butter
• 1 tsp (4 g) granulated monk fruit
• 1/2 tsp (2.5 g) almond extract
• Tiny pinch of salt
• 3 tbsp (42 g) unsweetened almond milk

This is my healthier take on a Peanut Butter Banana Sandwich, which has healthy fats and fiber from the almond flour bread, protein from the powdered peanut butter, and complex carbs from the banana, while avoiding the simple carbs from white bread and hydroginated oils and added sugar of conventional peanut butter. I could have used natural peanut butter here, but with the bread already being high in fat, I wanted a lower fat peanut spread. The sandwich has the following macros:

• Calories - 364
• Protein - 20 g
• Fat - 16 g
• Net Carbs - 29 g
• Fiber - 15 g

https://www.poormanprotein.com/recipes/almond-flour-loaf

Description

 After the success of my Almond Flour Rolls, I knew I had to scale the recipe up into a loaf of bread. The result is easily the best gluten free bread I've ever made or had (sorry Gluten Free Millet Bread, you've been dethroned). This almond flour bread is able to perfectly mimic the texture of standard wheat based bread, without the gluten and refined grains. Plus, this bread is higher in healthy fats, protein, and fiber than traditional bread. All without any yeast, meaning there's no waiting time

Time

Prep Time:

10 minutes

Rest Time:

10 minutes

Cook Time:

1 hours 15 minutes

Total Time:

1 hours 35 minutes

Cost

Total Cost:

Cost per Serving:

$0.26

Ingredients

Serving(s)

Dry Ingredients

2.5 cup Almond flour
14 tbsp Psyllium husks, whole
1/2 cup Coconut flour
2 tbsp Baking powder
2 tbsp Ground flaxseed
1/2 tsp Salt

Wet Ingredients

2 tbsp Apple cider vinegar
2 cup Water

Instructions

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Pictures: Shown

1. Preheat your oven to 375F, and lightly grease a 9x5" bread pan


2. Whisk together your dry ingredients in a large bowl - almond flour, psyllium husk, coconut flour, baking powder, ground flax, and salt


3. Pour the water into a glass, and microwave for 1 minute. Add the water and apple cider vinegar to the dry ingredients, and mix until you have a fully combined dough


4. Shape the dough into a large ball, and let the dough rest for about 10 minutes



5. Transfer the dough to the loaf pan, and firmly press down



6. Bake for about 75 minutes at 375F, or until lightly browned on the top, and a toockpick comes out totally clean. Transfer to a wire rack to cool before slicing



7. The sandwich pictured below and above combines 2 slices of this almond flour bread with 1 sliced banana, a dash of cinnamon, and a peanut butter spread consisting of the following:
   • 4 tbsp (24 g) powdered peanut butter
   • 1 tsp (4 g) granulated monk fruit
   • 1/2 tsp (2.5 g) almond extract
   • Tiny pinch of salt
   • 3 tbsp (42 g) unsweetened almond milk
   
   This is my healthier take on a Peanut Butter Banana Sandwich, which has healthy fats and fiber from the almond flour bread, protein from the powdered peanut butter, and complex carbs from the banana, while avoiding the simple carbs from white bread and hydroginated oils and added sugar of conventional peanut butter. I could have used natural peanut butter here, but with the bread already being high in fat, I wanted a lower fat peanut spread. The sandwich has the following macros:
   • Calories - 364
   • Protein - 20 g
   • Fat - 16 g
   • Net Carbs - 29 g
   • Fiber - 15 g

Nutrition Facts

------------------------------------------

Servings: 25

Serving Size: 1 slice (35 g)
Calories: 84

------------------------------------------
Total Fat: 6.4g (8 %)
 Saturated Fat: 0.7g (4 %)
 Polyunsaturated Fat: 1.5g
 Monounsaturated Fat: 3.8g
Cholesterol: 0mg (0 %)
Sodium: 155mg (7 %)
Total Carbohydrate: 7.1g (3 %)
 Fiber: 4.6g (16 %)
 Net Carbs: 2.5g
 Total Sugar: 1.0g
  Added Sugar: 0.0g (0 %)
Protein: 3.0g (6 %)

------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 89mg (7 %)
Iron: 1.4mg (8 %)
Magnesium: 33mg (8 %)
Potassium: 235mg (5 %)

------------------------------------------

Glycemic Index:

22.3

Glycemic Load:

1.6

Sources of Inspiration

https://www.poormanprotein.com/recipes/almond-flour-rolls

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