25+ Irresistible Almond Flour Gluten Free Bread Recipes for Your Diet

Are you on a gluten-free journey but still crave the comforting goodness of fresh bread?

Look no further! Almond flour has emerged as a superstar ingredient in the gluten-free baking world, offering not only a delightful nutty flavor but also a wealth of health benefits.

Rich in protein, healthy fats, and essential nutrients, almond flour is a fantastic alternative for anyone looking to enjoy bread without the gluten.

In this article, we present 25+ delicious almond flour gluten-free bread recipes that cater to various tastes and occasions.

From sweet treats like banana bread and muffins to savory options like flatbreads and herb-infused loaves, there’s something here for everyone.

Say goodbye to store-bought gluten-free bread that often falls flat and embrace the satisfaction of homemade goodness.

Let’s dive into these incredible recipes that will transform your baking experience!

25+ Irresistible Almond Flour Gluten Free Bread Recipes for Your Diet

Exploring the world of almond flour gluten-free bread recipes opens up a treasure trove of flavors and textures.

Whether you’re baking for breakfast, a midday snack, or a family gathering, these recipes offer versatility and deliciousness that everyone can enjoy—gluten-free or not!

With almond flour as your secret weapon, you can create everything from moist banana bread to savory herb loaves and delectable muffins.

So grab your mixing bowl and get ready to fill your kitchen with mouthwatering aromas and delectable flavors.

Each recipe is designed to be easy to follow and full of nutritious ingredients, ensuring that you can bake with confidence and delight in every bite.

Get ready to elevate your bread game with these fantastic almond flour recipes!

Almond Flour Sandwich Bread

This almond flour sandwich bread is a versatile option perfect for any meal. It’s gluten-free, grain-free, and surprisingly soft, making it an ideal base for your favorite sandwiches, toast, or even French toast. With just a few simple ingredients, this bread is easy to prepare and bakes beautifully, resulting in a delightful aroma that fills your kitchen.

Ingredients:

• 2 cups almond flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup (optional for sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, combine the almond flour, ground flaxseed, baking soda, and salt. Mix until well combined.
3. In a separate bowl, whisk together the eggs, almond milk, apple cider vinegar, and honey or maple syrup (if using) until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack before slicing.

This almond flour sandwich bread is not just a healthy alternative to traditional bread; it also holds its shape well and offers a delightful nutty flavor. It’s perfect for those on a gluten-free diet or anyone looking to reduce their carb intake. Enjoy this bread fresh, or store it in an airtight container for a few days, or slice and freeze for longer storage.

Almond Flour Banana Bread

This almond flour banana bread is a deliciously moist and naturally sweet treat that’s perfect for breakfast or a snack. The combination of ripe bananas and almond flour creates a rich, flavorful loaf that’s both gluten-free and nutritious. Whether you enjoy it plain or with a spread, this banana bread is sure to become a favorite in your household.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup or honey
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon (if using).
3. In another bowl, combine the mashed bananas, eggs, vanilla extract, and maple syrup or honey. Stir until well mixed.
4. Add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour banana bread is a delightful treat that perfectly balances the sweetness of ripe bananas with the nuttiness of almond flour. It’s an excellent way to use up overripe bananas and can be enjoyed fresh or toasted. Store it in an airtight container at room temperature for a few days, or slice and freeze for future snacks.

Almond Flour Garlic Bread

This almond flour garlic bread is a fantastic gluten-free alternative to the classic side dish. It’s crispy on the outside and soft on the inside, with a rich garlic flavor that pairs wonderfully with pasta, soups, or salads. This easy-to-make bread is perfect for serving at gatherings or enjoying on a cozy night in.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried Italian herbs (oregano, basil, or a mix)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, and salt. Mix well.
3. In another bowl, whisk the eggs, olive oil, minced garlic, and Italian herbs until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using, fold in the grated Parmesan cheese.
5. Using your hands, shape the dough into small rolls or a loaf on the prepared baking sheet, ensuring they are well spaced apart.
6. Bake for 15-20 minutes, or until golden brown and firm to the touch.
7. Let the garlic bread cool for a few minutes before serving.

This almond flour garlic bread is not only gluten-free but also packed with flavor, making it an excellent accompaniment to your favorite meals. The combination of garlic and herbs infuses every bite, ensuring everyone at your table will enjoy it. Serve it warm, and it pairs well with a variety of dishes. Store any leftovers in an airtight container and reheat them in the oven to maintain their delightful texture.

Almond Flour Zucchini Bread

This almond flour zucchini bread is a fantastic way to sneak in some veggies while enjoying a deliciously moist loaf. Packed with grated zucchini and flavored with warm spices, it’s perfect for breakfast, snacks, or even dessert. The almond flour adds a nutty richness, making it a delightful treat for anyone following a gluten-free diet.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, squeeze excess moisture from the grated zucchini using a clean kitchen towel. Set aside.
3. In a large mixing bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg (if using).
4. In another bowl, whisk the eggs, honey or maple syrup, and vanilla extract until well combined. Add the grated zucchini and mix until evenly distributed.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the walnuts or pecans if using.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is a deliciously moist option that’s perfect for breakfast or a snack. The zucchini keeps the bread tender and adds a subtle sweetness, while the almond flour contributes a lovely nutty flavor. Store it in an airtight container for a few days, or slice and freeze for future enjoyment.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a delightful treat that everyone will love! Chewy, soft, and loaded with chocolate chips, they are gluten-free and have a rich flavor that’s hard to resist. Whether you’re baking for a special occasion or just craving a sweet snack, these cookies are quick to make and sure to satisfy.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil or unsalted butter, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (dark or milk, depending on preference)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, mix together the melted coconut oil or butter, honey or maple syrup, and vanilla extract until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the chocolate chips.
5. Using a tablespoon, scoop out dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the cookies slightly with the back of the spoon, as they won’t spread much while baking.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are an indulgent yet healthier option compared to traditional cookies. They offer a delightful nutty flavor and chewy texture, making them a great treat for any occasion. Enjoy them fresh from the oven or store them in an airtight container to keep them soft and delicious for days.

Almond Flour Pumpkin Bread

This almond flour pumpkin bread is the perfect autumn treat, filled with the warm flavors of pumpkin and spices. It’s moist, tender, and gluten-free, making it an excellent choice for a cozy breakfast or a sweet snack. The combination of almond flour and pumpkin creates a delightful texture that’s rich and satisfying.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 teaspoon ginger (optional)
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
3. In another bowl, whisk together the pumpkin puree, eggs, and maple syrup or honey until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the walnuts or pecans if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.

This almond flour pumpkin bread is not only delicious but also a wonderful way to celebrate the flavors of fall. It’s moist and full of spice, making it a comforting choice for any time of day. Enjoy it fresh, or store it in an airtight container for a few days, or freeze it for future enjoyment.

Almond Flour Focaccia

This almond flour focaccia is a delightful twist on the classic Italian bread, making it a fantastic gluten-free option. It’s soft, fluffy, and perfect for dipping in olive oil or serving alongside soups and salads. With its aromatic herbs and a beautiful golden crust, this focaccia is sure to impress at any gathering.

Ingredients:

• 2 cups almond flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water
• 2 tablespoons olive oil, plus extra for drizzling
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Coarse sea salt for topping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, water, and olive oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be slightly sticky but manageable.
5. Transfer the dough onto the prepared baking sheet and press it into a rectangle, about 1 inch thick. Use your fingers to create dimples all over the surface.
6. Drizzle olive oil over the top, sprinkle with fresh rosemary, and add coarse sea salt.
7. Bake for 20-25 minutes, or until golden brown and firm to the touch.
8. Allow the focaccia to cool for a few minutes before slicing and serving.

This almond flour focaccia is perfect for sharing with friends and family. Its light texture and rich flavor make it a wonderful addition to any meal, whether enjoyed plain or dipped in olive oil and balsamic vinegar. Store leftovers in an airtight container for a few days or freeze for later use.

Almond Flour Pumpkin Spice Muffins

These almond flour pumpkin spice muffins are an excellent choice for a nutritious breakfast or an afternoon snack. Infused with the cozy flavors of pumpkin and warm spices, they are gluten-free, moist, and fluffy. These muffins are perfect for meal prep, allowing you to enjoy a homemade treat whenever you want.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large mixing bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together the honey or maple syrup, eggs, pumpkin puree, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. If desired, fold in chocolate chips or nuts.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour pumpkin spice muffins are not only delicious but also healthy and satisfying. Their moist texture and rich flavor make them a delightful treat that can be enjoyed any time of day. Perfect for breakfast on the go or as an afternoon snack, they can be stored in an airtight container for several days or frozen for longer shelf life.

Almond Flour Cheddar Biscuits

These almond flour cheddar biscuits are a savory, gluten-free delight that makes an excellent side dish for soups, salads, or even as a snack on their own. With a cheesy flavor and a slightly crumbly texture, these biscuits are easy to make and will surely be a hit at your dinner table.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 2 large eggs
• 1 cup shredded cheddar cheese
• Fresh chives or green onions, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, salt, and garlic powder (if using).
3. In another bowl, whisk together the melted butter and eggs until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the cheddar cheese and chives or green onions if using.
5. Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-20 minutes, or until the biscuits are golden brown and firm to the touch.
7. Allow the biscuits to cool for a few minutes on the baking sheet before transferring them to a wire rack.

These almond flour cheddar biscuits are an excellent gluten-free alternative to traditional biscuits. They’re cheesy, savory, and perfect for pairing with soups or serving alongside dinner. Best enjoyed warm, they can be stored in an airtight container for a few days or frozen for later use.

Almond Flour Blueberry Bread

This almond flour blueberry bread is a delicious and nutritious option for breakfast or a snack. Bursting with juicy blueberries and sweetened naturally, it’s moist, tender, and gluten-free. This quick bread is perfect for meal prep and can be enjoyed fresh or toasted with a little butter.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries and lemon zest if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour blueberry bread is a delightful treat that’s both wholesome and satisfying. The burst of blueberries adds a natural sweetness and a pop of color, making it a visually appealing addition to any breakfast table. Store any leftovers in an airtight container for a few days or slice and freeze for future breakfasts.

Almond Flour Garlic Herb Flatbread

This almond flour garlic herb flatbread is a versatile and easy-to-make gluten-free option that pairs well with various dishes. It’s soft, flavorful, and perfect for wraps, sandwiches, or served with dips. The blend of garlic and herbs gives it a delicious aroma and taste that will elevate any meal.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
• 2 large eggs
• 1/4 cup olive oil
• 2 tablespoons water

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, salt, garlic powder, and dried herbs.
3. In another bowl, whisk together the eggs, olive oil, and water until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Transfer the dough to the prepared baking sheet and press it into a rectangle or circle about 1/4 inch thick.
6. Bake for 15-20 minutes, or until the edges are lightly golden.
7. Allow the flatbread to cool slightly before slicing into pieces.

This almond flour garlic herb flatbread is not only easy to make but also incredibly versatile. It can be enjoyed warm or at room temperature, making it a perfect addition to picnics or gatherings. Store any leftovers in an airtight container for a couple of days, or freeze for longer storage.

Almond Flour Lemon Poppy Seed Muffins

These almond flour lemon poppy seed muffins are light, fluffy, and bursting with citrus flavor. Perfect for breakfast or a delightful snack, they offer a refreshing twist with the addition of lemon zest and poppy seeds. These gluten-free muffins are easy to make and are sure to brighten your day!

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup lemon juice (freshly squeezed)
• 2 tablespoons poppy seeds
• Optional: 1/2 cup blueberries for extra flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, whisk together the eggs, honey or maple syrup, and lemon juice until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the poppy seeds and blueberries if using.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour lemon poppy seed muffins are a delightful combination of flavors that are both refreshing and satisfying. The bright citrus notes make them a perfect treat for any time of the day, and their moist texture is sure to please everyone. Store them in an airtight container for a few days or freeze them for a quick grab-and-go breakfast option.

Almond Flour Banana Bread

This almond flour banana bread is a moist, flavorful option that combines the natural sweetness of ripe bananas with the nuttiness of almond flour. It’s an easy gluten-free treat that’s perfect for breakfast, dessert, or an afternoon snack. Plus, it’s a fantastic way to use up overripe bananas!

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 large ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, salt, and cinnamon.
3. In another bowl, mix the mashed bananas, eggs, honey or maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the nuts if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour banana bread is not only easy to make but also incredibly delicious and satisfying. The combination of bananas and almond flour creates a moist and tender loaf that’s perfect for any time of day. Enjoy it fresh, toasted with a bit of butter, or as a quick snack. It can be stored at room temperature for a few days or frozen for longer storage.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a delightful gluten-free treat that doesn’t skimp on flavor or texture. They’re chewy, rich, and loaded with chocolate chips, making them a perfect indulgence for cookie lovers. With just a few ingredients, these cookies are simple to whip up for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil or unsalted butter, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are sure to satisfy any sweet tooth. They offer a perfect balance of chewy and crispy textures, and the chocolate chips add a delightful richness. Whether enjoyed with a glass of milk or as a treat any time of day, these cookies are an easy gluten-free favorite. Store them in an airtight container for several days or freeze them for later enjoyment.

Almond Flour Spinach and Feta Bread

This almond flour spinach and feta bread is a savory, gluten-free delight that makes a wonderful addition to any meal. Packed with fresh spinach and tangy feta cheese, it’s moist, flavorful, and perfect for sandwiches or as a side with soups and salads. This bread is not only delicious but also a great way to incorporate more greens into your diet.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup olive oil
• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and drained)
• 1/2 cup feta cheese, crumbled
• 1 teaspoon dried oregano (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs and olive oil until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until combined. Gently fold in the chopped spinach, feta cheese, and oregano if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 30-40 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour spinach and feta bread is a nutritious and flavorful option that can be enjoyed warm or at room temperature. It pairs beautifully with a variety of dishes, making it a versatile addition to your gluten-free recipe collection. Store any leftovers in an airtight container in the refrigerator for a few days or slice and freeze for future use.

Note: More recipes​ are coming soon!