Rating: 4.18 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Gluten-free and wheat-free delicious bread alternative. For dairy-free, please skip Parmesan.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5-inch loaf pan.

  • Stir almond flour, Parmesan cheese, ground flax seeds, baking soda, and salt together in a large bowl with a fork until well-combined.

  • Whisk eggs, almond milk, vinegar, and olive oil together in a large bowl until well-mixed.

  • Pour egg mixture over flour mixture and whisk well until dough comes together, about 1 minute. Dough will be very thick. Pour dough into pan and smooth top.

  • Bake loaf in the preheated oven until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

  • Set pan on a wire rack to cool for 5 minutes. Cover pan with plate or cooling rack and invert to tip loaf out. Let cool down for 20 to 30 minutes before serving.

Cook's Notes:

Substitute Gruyere cheese for the Parmesan cheese if desired.

Flavor bread dough with 1 teaspoon onion powder, 2 teaspoons finely chopped fresh thyme or rosemary leaves and 1/2 teaspoon garlic powder before baking if desired.

Store leftover bread in the fridge up to 3 days.

Nutrition Facts

227 calories; protein 10.8g; carbohydrates 6.9g; fat 18.2g; cholesterol 83.4mg; sodium 268mg. Full Nutrition