Grain Free Bread

September 6, 2026

This grain-free bread uses a blend of almond and tapioca flours for a light, delicious loaf — perfect for those avoiding gluten or grains. Egg whites help provide the elasticity and rise that gluten would normally contribute.

Ingredients

2¾ cups almond flour
3¼ cups tapioca flour
1 tsp. salt
3 tsp. active dry yeast (Rapid Rise)
2 Tbsp. pure honey or maple syrup
½ cup warm purified water (95°F to 115°F)
2 eggs
½ cup egg whites*
⅓ cup Extra Virgin Olive Oil
3 Tbsp. cider vinegar

*Egg whites are used to improve the elasticity and rise of the bread in the absence of the protein structure of gluten.

Directions

Set the oven to warm (110°F) or turn it on briefly and then off to warm it.
Mix almond flour, tapioca flour, and salt in a large bowl and stir using a whisk until thoroughly mixed.
Combine yeast, honey, and warm water in a separate bowl, stir well, and wait 5 minutes. The yeast mixture should start to bubble.
Whisk together eggs, oil, and cider vinegar in a separate bowl and combine with yeast, honey, and warm water after the 5-minute waiting period.
Pour the wet mixture into the flour mixture, stirring vigorously until smooth and elastic (about 1 to 2 minutes).
Grease 2 loaf pans and divide the mixture evenly into 2 pans. The dough will be sticky and wet.
Place the loaf pans in a warm oven and allow the batter to rise for 30 minutes. It will not rise entirely before baking, but will continue to rise during baking.
Leave the bread in the oven and turn it on, setting it to 350°F. As the oven heats up, the bread will begin to rise rapidly.
Bake for 27–30 minutes. For a darker crust, bake for up to 5 more minutes.
Store the bread in the refrigerator or freeze for up to 3 months.
Reheat slices in the toaster or oven for a fresh, out-of-the-oven texture and flavor.

Nutritional Information

Ingredients

Directions

Nutritional Information

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