Grain-Free Almond/Pecan Flour Bread

Grain-Free Almond/Pecan Flour Bread – Lots of people out there are trying to cut all grains from their diet or eat paleo, low carb, or keto and are looking for a good grain-free bread. Something with which to make a nice sandwich. Texture is important, as well as taste. I found a great recipe at Yum Dim Sum and made a few modifications to suit my palate and I think you might like it, too. Hop on over to Jo’s website and check out her other recipes for grain-free substitutes. I can’t wait to try her Blueberry Cake next! 😊

Grain-Free Almond/Pecan Flour Bread | Culinary Craftiness

This bread is super easy to make and bakes in only 15 minutes. There are different degrees of fineness in almond and pecan meal. The finer the ground the less “mealy” the texture. I prefer to make my bread with 1/2 almond and 1/2 pecan. The texture is better and the taste is perfect. The first time I tasted the bread with just the almond meal, I wasn’t quite sure what to think about it. By the end of the day, I was looking forward to another roast beef sandwich. 🤗

A few things to note:

This bread isn’t going to be anything like a regular loaf of white bread. And nothing like the keto and low calorie breads found at the grocery stores. Play around with the herbs if the taste of these don’t appeal to you. But I love the rosemary, garlic, and oregano!

If you’re an absolutely-no-trace-of-grain-in-your-diet kind of person, substitute the baking powder with a mixture of 1 tsp. cream of tartar + 1/2 tsp. baking soda

The bread won’t last for more than 2 or 3 days on the counter covered with foil before mold starts to set in. Cover and keep in the fridge for up to a week.

Oven temps vary so you might have to experiment a little. In my electric oven, I bake a single recipe at 390°F for exactly 15 minutes and a double for 20 minutes – it doesn’t matter which style of pan I put it in. However, the bigger the pan, the thinner the loaf. It’ll be hard to split it in half for a top and bottom.

If you want a thicker top and bottom, make a double batch. Nutrition facts are based on a single recipe cut into four sandwich squares.

A regular loaf pan requires a double batch and it won’t rise above the pan. If slicing for sandwiches, it’ll be about the size of a sandwich cut in half.

Different pan options

Almond and/or Pecan Flour Bread

1/3 cup almond flour, finely ground
1/3 cup pecan flour, finely ground
3 eggs
1 1/2 tsp. baking powder
2 tbsp. melted butter (real, organic, grass fed is best)
1/2 tsp. salt
1 tsp. rosemary & garlic blend (Spice Island grinder)
3/4 tsp. oregano

Turn on oven to 390°F. Lightly spray 8×8 square or 8″ round pan.

In a medium-sized mixing bowl, whip the eggs with a whisk until fluffy. Continue using whisk to stir in flours and baking soda. Add any optional seasonings then whisk in butter. Use a scraper to clean batter out of bowl while pouring into pan.

Bake for approximately 15 minutes. Watch closely. If it looks done, it’s done. If baking a double loaf, toothpick inserted in middle should come out clean.

Nutrition Facts (just the bread)

  • Calories 234.5
  • Total Fat 20.4 g
  • Saturated Fat 5.7 g
  • Polyunsaturated Fat 1.1 g
  • Monounsaturated Fat 3.2 g
  • Cholesterol 177.4 mg
  • Sodium 536.1 mg
  • Potassium 62.3 mg
  • Total Carbohydrate 5.3 g
  • Dietary Fiber 2.3 g
  • Sugars 0.9 g
  • Protein 10.0 g

Images below show a double batch for a loaf pan

More Low Carb/Keto recipes on the blog! Happy eating! 😊

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