Description
This Paleo almond flour bread recipe is soft, moist and easy to make. It can be sliced thin and pairs well with sweet or savory toppings.
Ingredients
Scale
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca flour (60g)
- 1/4 cup coconut flour (25g)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup almond milk yogurt*
- 1 tsp apple cider vinegar
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees F.
- Line an 8" x 4" baking pan with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients. This includes the almond flour, tapioca flour, coconut flour, baking soda and salt.
- Add the wet ingredients into the dry mixture. This includes the eggs, yogurt, apple cider vinegar and water. Whisk until smooth.
- Pour the batter into the lined baking pan. Place in the preheated oven and bake at 350 degrees F for 45-50 minutes.
- Cool 5-10 minutes in the baking pan, then remove the loaf and cool on a wire cooling rack to room temperature.
- Best stored in an air-tight contain in the fridge, up to one week.
Notes
*If you don't need this recipe to be dairy free, then a grass-fed cow's milk yogurt will work too.