Updated: Aug 29, 2018
Makes 1 loaf
1 1/2 cup almond meal (leftover from almond milk or ground almonds)
3/4 cup tapioca starch
1/4 cup ground flax seed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon powdered stevia
1 teaspoon lemon juice
Preheat oven to 350 degrees F.
In a medium bowl, combine almond flour, tapioca, flax, salt and baking soda.
In a larger bowl, blend eggs for 3-5 minutes, until frothy.
Stir the vinegar into eggs.
Mix the dry ingredients with the wet ingredients.
Pour batter into a well greased 7.5″ x 3.5″ loaf pan.
Bake for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
Let cool and enjoy!
*Blanched almond flour (available from Bob’s Red Mill) is made from finely ground, blanched almonds with the outer shell removed. However, for a much cheaper option, you may either purchase almond meal (ground almonds with the shell) or make your own by grinding almonds in a high power blender such as a Vitamix. Blanched almond flour will produce a lighter bread, but the non-blanched almond meal will produce an equally delicious bread.