Almond Flour Low Carb, Gluten Free, Good for you Bread

I adore bread, nay i love bread, better yet im addicted to bread, in truth bread runs in my blood.
I’m french, and in Europe, bread is the asian rice.

So when you walk into the supermarket and see different labels: Multigrain, Whole grain, Wheat, Whole Wheat, Wholemeal, Brown, White, Rye, Pumpernikel, Buckwheat, etc… Do you really know what you are buying?

To simplify it: All bread is made from a mixture of flour (most of the time wheat or grain), water and sometimes, other ingredients (such as leavening products, salt or sugar…).

– White Bread: Enriched or Bleached Flour + Sugar. Doesn’t sound too great anymore ey? This will make your blood sugar rocket high and produces lots of insulin.

– Wheat Bread, Brown Bread, Multigrain..: Unless it says Whole or 100% on the ingredients list, this is probably just White Bread in disguise (i.e: White Bread + Fancy stuff + Caramel Colour, seriously)

– 100% Whole Wheat or Whole Grain breads (100% rye, 100% oats…): These are usually your best option as they are rich in fiber, protein, vitamin B, can help in the prevention of certain diseases,etc. BEWARE though as these breads can also have some enriched, refined or bleached flours + lots of sugar in them, so make sure to always check the ingredient list. If the label says there is less than 3grams of fiber, you are probably looking at a refined product.

– Organic Wheat Free, Gluten Free Bread: Woooohooo this seems like a winner, but beware, just because there is no wheat doesn’t mean that there aren’t any other types of grains there (usually brown rice), just make sure you check that all the ingredients are 100% whole.

Whats the problem with Wheat (found in bread, pasta….) : Well for starters it contains gluten (a binding protein found in wheat, rye, barley, spelt and oats, makes your bread fluffy and makes you fluffy/bloated too). So giving up Gluten, puts you less at risk of certain diseases, makes you bloat less and can help with weight loss. The problem is, marketers/sales people, have caught on to this, so just because something is Gluten Free, doesn’t mean its good for you. Example: Pasta made out of potatoes, White Rice, Rib Eye Steak, all gluten free, but if eaten without moderation, yes, you are still going to get fat.

This is why, when people say “I’m allowed to eat carbs because im going to workout” yes, this is true, but make sure you eat the right carbs. Instead of eating a plate full or refined flour pasta, or a heavy creamy risotto, or a wheat sandwich or even a whole wheat peanut butter sandwich ( a personal favourite), you actually may be better off with a half cup of brown rice. REMEMBER, balance everything out, all the time.

So my advice, just stick to whole grains as much as possible. Read the ingredients list each time you buy something in the supermarket. Do your own reasearch. 100% is usually a good sign. Sugar is everywhere so beware. Don’t be misled by marketing slogans and promises.

If all else fails, make my Gluten Free, Wheat Free, Low Carb, Sweetened with a little honey, Protein Rich, Almond Bread



    1. evan June 25, 2012 at 5:33 am

      hi erwan what camera do you use?

    1. evan June 25, 2012 at 5:35 am

      hi erwan what camera do you use when taking pictures in your blog? do you edit it?

    1. Nadine June 25, 2012 at 7:25 am

      Appoximately what size is your pan? Also, do you think I can use this recipe on a bread machine?

    1. C June 25, 2012 at 3:12 pm

      Where do you usually buy your bread? What do you think of French Baker’s 100% whole grain bread?

      1. Erwan July 20, 2012 at 2:20 am

        if its whole grain, go for it

    1. Gina June 26, 2012 at 1:35 am

      Why did you add Apple Cider Vinegar? What was it for?
      Aaaannnd did it come out as coarse as French Macaroons (since you used Almond Meal) or was it as soft and bread-like? Oh and how fine was the Almond Meal ground?
      Thanks and can’t wait for more!

      1. Erwan July 20, 2012 at 2:12 am

        unfortunately it’ll never be fluffy but the texture is interesting. I find the vinegar helps the balance of flavours. it was very fine, but you could work with a medium no problem :)

    1. trexcy June 26, 2012 at 7:03 am

      this post will really help me, coz i’m taking my baking classes now, and for sure i add this to my list for final project. Thank you.

      1. Erwan July 20, 2012 at 2:06 am

        thanks trexcy

    1. pete June 26, 2012 at 9:48 am

      Dude im so glad you made this post..I was the one asking about places to buy break in QC area..def. going to try this! no carbs! damn best video for me! keep it up!

      1. Erwan July 20, 2012 at 2:00 am

        thanks bud!

    1. Fritz June 26, 2012 at 10:36 am

      great info! thanks!

      1. Erwan July 20, 2012 at 1:54 am

        thanks fritz!

    1. Mary Lou Saulog Cervania June 26, 2012 at 5:21 pm

      Hallelujah! Almond flour bread! Looks yummy! Using coconut oil and coconut vinegar (instead of the ACV?), it would work on my Paleo Diet! Thank you! Going to pass along this recipe to my friend’s Primal/Paleo/Whole 30 food blog — foodee,com =D

      1. Erwan July 20, 2012 at 1:39 am

        great thanks! i’ll keep on trying to post more paleo stuff

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    1. Steph June 27, 2012 at 8:43 am

      Great blog!! :) Looking forward to trying the all the recipes! What font do you use for the pictures?

      1. Erwan July 20, 2012 at 2:17 am

        blue highway or something like that haha

    1. Arianne June 27, 2012 at 12:59 pm

      I cant wait to try this out :D

      1. Erwan July 20, 2012 at 2:14 am


    1. JeLom June 27, 2012 at 5:21 pm

      Finally, GLUTEN FREE! You really made my day!!! Yay! No more lookin’ for gluten free tag in each product labels! Thanks to you, I can now make my own gluten free bread! Hooray for Healthy Food! ;^)

      1. Erwan July 20, 2012 at 2:08 am

        haha thanks Jelom

    1. katnat July 10, 2012 at 5:18 pm

      I am going to try this bread this weekend, would you need to double the recipie for “normal” bread size?, ie: sandwich size…..

      Why do you not answer the questions from your readers?, it’s very frustrating to find a blog that you love and can’t find out specific questions on the blog site under the original question.

      1. Erwan July 20, 2012 at 1:44 am

        how did it go? it’ll depend on your bread pan, just modify that recipe to fill it.
        I’m not a pro blogger, i have a job so its hard for me to go through comments every day

    1. abby July 17, 2012 at 1:16 pm

      how about if it says enriched flour? is that good?

      1. Erwan July 20, 2012 at 2:06 am

        its just enriched with a bunch of stuff, just read the ingredient list and make sure you are happy with whats added.

    1. low carb breads July 21, 2012 at 7:37 am

      I love this bread.

      1. Erwan July 31, 2012 at 2:25 am

        me too!

    1. mae August 2, 2012 at 8:15 pm

      No kneading required? just mix, mix, mix?
      Also, i want to share with you my favorite blog for healthy desserts

      1. Erwan August 14, 2012 at 10:10 am

        yup i read that too. yes no kneading

    1. kristina August 7, 2012 at 1:27 pm

      love almonds, gonna try this bread
      do i have to knead the dough?

      1. kristina August 7, 2012 at 1:39 pm

        whats the difference between almond powder and almond flour?

        1. Erwan August 14, 2012 at 9:51 am

          i actually have no clue. one is probably more fine than the other. But its the same ingredient= just almonds.

      1. Erwan August 14, 2012 at 9:53 am

        watch the vid. barely any kneading :)

        1. kristina August 14, 2012 at 1:12 pm

          did u used blanched almond flour? does it have to be blanched? coz i just made almond milk and i have the drained skin, I’m thinking of using it.
          thank you for replying.

          1. Erwan September 4, 2012 at 5:48 am

            not necessarily, use what you have :)

    1. clarisse August 8, 2012 at 8:20 am

      i will now try a gluten free diet lol thank you so much for this!!! :)

      1. Erwan August 14, 2012 at 9:45 am

        go for it

      1. Erwan August 14, 2012 at 10:08 am

        thanks clarisse!

    1. Candy September 28, 2012 at 2:10 pm

      Thank you, I will be trying your recipe soon.

      1. Erwan October 3, 2012 at 2:03 am

        Thanks candy

    1. Elaine October 1, 2012 at 7:26 am

      where can we get almond flour?

      1. Erwan October 1, 2012 at 7:58 am

        Make it, just put some almonds in a food processor

    1. dalyn October 16, 2012 at 12:26 am

      can’t wait to try this!!! looks amazing! *d

      1. Erwan October 31, 2012 at 4:26 am


    1. jan November 6, 2012 at 3:36 am

      How much is this almond flour?

      1. Erwan November 20, 2012 at 3:14 am

        depends where you buy it

    1. con November 12, 2012 at 11:28 pm

      how many grams of almond flour in total is that please,as I’m unsure if the sizing of the cup.

      1. Erwan November 20, 2012 at 2:59 am

        no idea. you dont have a cup measurer? its standard sizing

        1. con December 5, 2012 at 5:26 pm

          no, Uk we just seem to use Grams and ounces

          1. con December 5, 2012 at 5:39 pm

            Its okay Just been on Amazon and purchased some.

    1. Geann Plopinio November 21, 2012 at 8:33 am

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    1. el December 13, 2012 at 11:35 am

      Thank you for posting this recipe. It is perfect for people like me who have to follow the MAD (Modified Atkins) because the AED’s no longer work and our brains just do not like glucose, sugar or carbs.

    1. Bob December 17, 2012 at 12:40 am

      This almond flour bread recipe is great, Erwan. It’s similar to but easier than Lois’s Lang’s Luscious Bread (see But if you want it to be carb-free, you would need to substitute EZSweetz (sucralose), Stevia, Sweet Leaf, or some other carb-free sweetener for the honey. Honey has 17 grams of carbs per tablespoon.

    1. Cam January 4, 2013 at 8:35 pm

      Great idea! Can you add flax meal to this recipe?

    1. Pepito March 30, 2013 at 11:46 am

      can i use coconut flour?

    1. JLMK April 5, 2013 at 8:59 am

      Hi Erwan. I love your blog. Question, as for the organic wheat free gluten free bread, what is the best brand available in the market? Thank you!

    1. Valeria April 24, 2013 at 7:47 am

      I’m very satisfied to see your post. Thanks so much and i am looking forward to contact you.

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    1. Mozzarellis August 7, 2013 at 4:48 am

      Just wanna say thank you for the information that you have been shared on your site. well it is more better I love this post

    1. Ivy Ortuoste August 25, 2013 at 2:20 am

      I tried this recipe & was very happy with the delicious Almond Bread. I was relieved to use my coarse almond meal (left over from another recipe) for something so healthy & tasty. Thanks for sharing. More Power!

    1. Reg February 23, 2014 at 11:46 am

      Hi Erwan! Thanks for posting this recipe. Seems easy to make instead of buying one. :)

      1. Erwan February 28, 2014 at 6:45 am

        It is!

    1. RG March 3, 2014 at 6:24 pm

      Can’t wait to try this! Thank you very much Erwan!

    1. Reg March 18, 2014 at 1:49 pm

      Hi Erwan,

      Where do you get your almond flour? Appreciate your reply. Thanks! You continue to be an inspiration for me to eat healthy so i can lose the weight. And not the other way around. ;)

    1. Trina March 24, 2014 at 2:00 am

      Hi Erwan.
      What do you think of the Cohen Diet? It says that my blood type should stay away from nuts and grains. Do I have to follow it? Thank you.

    1. Nikko Torrevillas September 1, 2014 at 8:09 am

      Just want to know where I can buy this? Is this available in Hatch 22? I HOPE IT IS.

    1. Pam Yu November 20, 2014 at 7:32 am

      Hi! How long does this usually last?

      1. Erwan November 21, 2014 at 5:52 pm

        Almond flour can keep up to a year if stored correctly. Keep in a cool dark and dry place in a well-sealed container and it’ll be fine.

    1. Pam Yu December 9, 2014 at 8:07 am

      I have a problem. My bread dough is really sticky. I followed all your ingredients :) Yours look a little dry and it’s not that sticky. Mine looks really moist. What should I do?




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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