Almond Bread Variations

This recipe contains dairy products but no gluten. The result is a sliceable, toastable loaf, like a heavy pound cake. It can be made sweet or savory.


2 1⁄2 cups
almond flour
1⁄4 cup
ricotta or dry curd cottage cheese
1 teaspoon
aluminum-free baking soda (scant teaspoon)
1⁄4 teaspoon

Additional Notes


Add a little stevia and some lemon zest or food-grade lemon oil. 
Add minced herbs such as rosemary or sage. 
Add 1/2 cup chopped dry fruit like raisins or apricots. 
Add caraway seeds for a result more like rye bread.


Preheat the oven to 350°F. Place all ingredients except the almond flour in the food processor and process until thick and uniform. Add the almond flour and blend well.

Butter and flour (with almond flour) a 4 x 8 loaf pan. Pour the dough in the loaf pan, and bake for about an hour or until it is a little brown on top and a knife inserted comes out clean. The top will crack a little.

Allow to cool thoroughly. You can loosen the sides by moving a knife or spatula along the sides. Remove and finish cooling on a rack. The texture will not be right if you slice it before it is done cooling. (Recipe♦110)