Grain-Free Almond Flour Bread (and/or Pecan)

Grain-Free Almond Flour Bread (and/or Pecan) – Lots of people out there are trying to cut all grains from their diet or eat paleo, Atkins, or Keto. They need something with which to make a nice sandwich. Texture is important, as well as taste. I found a great recipe at Girl Eats World 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.

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.

Grain-Free Almond Flour Bread (and/or Pecan Flour) | Culinary Craftiness

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.