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This bread is an excellent base for your favorite sandwiches, offering a satisfying texture and flavor without the heaviness of traditional grain-based breads. Its lower egg content makes it a great option for those looking to reduce their egg intake while still enjoying a bread-like experience. Experiment with adding herbs or seeds to customize the flavor to your liking!


  • 2 cups blanched almond flour
  • 2 Tbsp coconut flour
  • 1/4 cup flax seed meal or golden flaxseed meal
  • 1/2 cup tapioca flour or arrowroot flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp fine grain sea salt
  • 3 large eggs whisked
  • 2 large egg whites whisked
  • 1/4 cup water or unsweetened almond milk
  • 1/4 cup avocado oil, or olive oil
  • 1/2 tablespoon raw apple cider vinegar


  1. Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
  2. In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, water, oil and vinegar.
  3. Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
    Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute.
  4. Bake in the preheated oven for 50-55 mins or until loaf is completely risen and top is golden brown.
  5. Cool in the pan on a wire rack for about 20 mins, then lift the loaf from the pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.
  6. Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days – you can also freeze this bread to keep it longer. Enjoy!

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