This Gluten Free Italian Almond Flour Bread is one of those recipes that makes you forget you are eating gluten free bread. Almond flour, parmesan cheese, basil, oregano, and garlic are baked together into a golden and savory loaf that smells incredible coming out of the oven.
It is hearty enough for sandwiches, beautiful toasted with butter, and makes the most amazing gluten free garlic bread you have ever had.
What I love most about this recipe is how simple it is to put together. No yeast, no kneading, and no waiting for dough to rise.
You whisk the wet ingredients, fold in the dry ingredients, pour the batter into a loaf pan, and bake.
The Italian herbs and parmesan give this bread a flavor that sets it completely apart from any other almond flour bread you have tried. If you have been searching for a gluten free bread that actually tastes good, this is the one to make.
I love to use this bread to make toasted sandwiches. Here is the recipe for one of my favorite lunches: Low Carb Air Fryer Turkey Sandwich
If you are looking for more bread recipes try my Gluten Free Cheesy Sourdough Bread, my Gluten Free Sourdough Sandwich Bread, my Gluten Free Herbes de Provence Almond Flour Bread or my Gluten Free Sourdough Bread.
You can find all of my meals recipes here: Gluten Free Meal Recipes
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Why Almond Flour Works for Gluten Free Bread
Almond flour is one of the best alternatives to traditional wheat flour for gluten free baking. Here is why it works so well for bread.
- It is naturally gluten free and grain free. Almond flour is made from blanched almonds ground to a fine powder. There is no wheat, no gluten, and no grains involved.
- It gives bread a moist and tender crumb. Almond flour has a higher fat content than traditional flour which keeps baked goods moist and prevents the dry crumbly texture that plagues so many gluten free breads.
- It is packed with nutrients. Almond flour is high in protein, healthy fats, vitamin E, and magnesium. It also has fewer carbohydrates per serving than traditional flour.
- It does not require special techniques. Unlike some gluten free flours, almond flour does not need xanthan gum or psyllium husk to create structure in a quick bread like this one. The eggs provide all the structure and lift you need.
Tips for Success
A few simple tips will help you get the best results from this recipe every time.
- Use finely ground blanched almond flour. Coarser almond meal will give your bread a grittier texture. Look for super fine almond flour for the best results.
- Beat your eggs until light and frothy. This is the most important step in this recipe. Fully beaten eggs create air in the batter which gives the bread a lighter texture and better rise.
- Use farm fresh eggs if you can. I use duck eggs from our farm which give the bread a slightly darker and richer color. Any large eggs work beautifully but farm fresh eggs will give you the best flavor.
- Let the bread cool completely before slicing. Almond flour bread slices much more cleanly once it has cooled fully. Slicing it warm may cause it to crumble.
- Store it in the refrigerator. Since this bread has no preservatives it keeps best in an airtight container in the refrigerator rather than on the counter.
Serving Suggestions
This Italian almond flour bread is incredibly versatile. Here are some of my favorite ways to serve it.
- Toasted with butter. This is the simplest and most satisfying way to enjoy this bread. Toast a slice until golden and spread with salted butter while it is still warm.
- As a sandwich bread. This bread is sturdy enough to hold up to sandwich fillings. Turkey, avocado, and a little Dijon mustard on toasted slices makes a great lunch.
- As gluten free garlic bread. Slice the loaf, brush each slice with garlic butter, and broil until golden. The Italian herbs and parmesan in the bread make it taste like garlic bread was always the plan.
- Dipped in olive oil. Slice and serve alongside a bowl of olive oil and balsamic vinegar for dipping. The Italian herb flavor makes this a natural pairing.
- With soup. This bread pairs beautifully with gluten free soups and stews. Use it to soak up the broth in a bowl of tomato soup or chicken vegetable soup.
Storage
Store this bread in an airtight container in the refrigerator for up to five days. Because there are no preservatives it will spoil quickly at room temperature, especially in warm weather.
For longer storage this bread freezes beautifully. Wrap individual slices in foil and store them in a freezer safe bag for up to three months. Defrost slices at room temperature or toast them directly from frozen.
Top Tip
Use a stand mixer with the whisk attachment to beat your eggs and do not rush this step. Fully beaten eggs are what give this bread its structure and lift since almond flour has no gluten to create that on its own. Beat the eggs until they are visibly light, frothy, and increased in volume before adding any other ingredients. This single step makes the difference between a dense flat loaf and a bread that rises beautifully and slices cleanly.
Frequently Asked Questions
Yes! This bread freezes really well. Wrap individual slices in foil and store in a freezer safe bag or container for up to three months. Defrost at room temperature or toast directly from frozen.
Yes. A hand mixer works just as well. The key is beating the eggs until they are light and frothy before adding any other ingredients. Do not skip this step or try to mix by hand since fully beaten eggs are what give this bread its structure and rise.
The most common reason is under beaten eggs. Make sure you beat the eggs until they are visibly light, frothy, and increased in volume before folding in the dry ingredients. Also check that your baking powder is fresh since old baking powder will not give the bread the lift it needs.
Absolutely. It is one of my favorite ways to serve it. Slice the loaf, brush each slice with garlic butter, and broil until golden. The Italian herbs and parmesan already baked into the bread make it taste like garlic bread was always the plan.
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Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
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Gluten Free Italian Keto Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A savory gluten free almond flour bread made with parmesan cheese, dried basil, oregano, garlic powder, and olive oil. This Italian herb loaf bakes up golden and flavorful and is perfect for gluten free sandwiches, garlic bread, or toasting with butter.
Ingredients
- 2 cups Almond Flour
- 1 tsp. Baking Powder
- ½ tsp. Xanthan Gum
- ½ tsp. Sea Salt
- 2 tsp. Dried Basil
- 1 tsp. Dried Oregano
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ cup Parmesan Cheese, finely shredded
- 7 large Eggs
- ⅓ cup Unsalted Butter, melted
- 2 Tbsp. Olive Oil
Instructions
Preheat your oven to 350 degrees. Grease a 9x5-inch metal loaf pan with coconut oil or butter. Set aside.
Using the whisk attachment on your stand mixer beat the eggs until they are light and frothy. Add the melted butter and olive oil and blend into the eggs.
Add the dry ingredients to the wet ingredients and using a spatula fold them together until they are combined.
Pour the bread batter into your greased 9x5 inch metal bread pan.
Bake at 350 degrees for 45-55 minutes. The bread will be lightly browned on top and a toothpick inserted in the middle will come out clean.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
If you make this Gluten Free Italian Almond Flour Bread I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your loaf.
This is one of those gluten free bread recipes that earns a permanent spot in your weekly baking rotation, so save it to your favorite Pinterest board so you always have it ready when you need a delicious gluten free bread for sandwiches, garlic bread, or just toasting with butter!
Instructions
Preheat your oven to 350 degrees. Grease a 9x5-inch metal loaf pan with coconut oil or butter. Set aside.
Using the whisk attachment on your stand mixer beat the eggs until they are light and frothy. Add the melted butter and olive oil and blend into the eggs.
Add the dry ingredients to the wet ingredients and using a spatula fold them together until they are combined.
Pour the bread batter into your greased 9x5 inch metal bread pan.
Bake at 350 degrees for 45-55 minutes. The bread will be lightly browned on top and a toothpick inserted in the middle will come out clean.
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