Low Sodium Paleo Almond Flour Bread
Discover the ultimate *Low Sodium Paleo Almond Flour Bread*—a wholesome, grain-free, and nutrient-packed alternative for those seeking a health-conscious bread recipe. Made with a blend of almond flour, coconut flour, and ground flaxseed, this bread is naturally low in sodium while staying true to paleo principles. Its moist, tender crumb is achieved through a combination of eggs, coconut oil, and almond milk, with a touch of apple cider vinegar for a perfect rise. Lightly sweetened with honey, this versatile loaf pairs beautifully with both savory and sweet toppings, making it ideal for breakfast, sandwiches, or snacking. Ready in under an hour, this gluten-free and dairy-free bread is your go-to for clean eating and meal prepping.
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Ingredients
- 2.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Baking soda
- 2 tablespoons Ground flaxseed
- 5 large Eggs
- 2 teaspoons Apple cider vinegar
- 1 tablespoon Honey
- 0.25 cup Coconut oil, melted
- 0.5 cup Unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a small amount of coconut oil or line it with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and ground flaxseed. Mix well to ensure all dry ingredients are evenly distributed.
Step 3
In a separate medium-sized bowl, whisk together the eggs, apple cider vinegar, honey, melted coconut oil, and unsweetened almond milk until the mixture is smooth and well blended.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients, and stir with a wooden spoon or spatula until a thick batter forms. Make sure there are no lumps of dry almond or coconut flour in the mixture.
Step 5
Transfer the batter to the prepared loaf pan, and spread it out evenly with the back of the spoon or spatula.
Step 6
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Step 7
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 8
Slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
Nutrition Facts
| Serving size | (734.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2468.3 |
| Total Fat 213.2g | 0% |
| Saturated Fat 68.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 930mg | 0% |
| Sodium 1079.2mg | 0% |
| Total Carbohydrate 84.8g | 0% |
| Dietary Fiber 35.7g | 0% |
| Total Sugars 28.0g | |
| Protein 89.2g | 0% |
| Vitamin D 248.9IU | 0% |
| Calcium 906.2mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 613.9mg | 0% |
Source of Calories