Grain-Free, Dairy-Free Bread

For those of you who miss starchy bread, this recipe is a yummy alternative. It is quite light while being substantial, and can be warmed up in a toaster.


  • ¼ cup almond butter
  • 5 eggs
  • 1 tablespoon raw honey
  • 1 tablespoon apple cider vinegar
  • 1 cup almond flour or 1/2 cup of almond flour plus 1/2 cup of almond pulp from the homemade almond milk
  • ¾ cup tapioca flour
  • ¼ cup ground flax seeds, plus 2 teaspoons to sprinkle the top
  • ½ teaspoon of Himalayan or sea salt
  • 1 teaspoon baking soda


  • Preheat the oven to 350°F.
  • Grease a 8×4-inch loaf pan with coconut oil or line with parchment paper.
  • In a large bowl, whisk the eggs, add the almond butter, the honey and the apple cider vinegar; mix very well.
  • In a separate large bowl, mix the almond flour and/or pulp, the tapioca flour, the ground flax seeds, the salt and baking soda.
  • Gradually mix the wet ingredients into the dry ingredients, then pour the mixture into the loaf pan and sprinkle the top with the ground flax seeds.
  • Bake for 30 to 40 minutes, until a fork inserted in the middle comes out clean.
  • Let it cool in the pan for 10 minutes before removing it to set on a cooling rack.

I usually slice the bread after it has cooled down and freeze what I don’t need for later use.


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