A delightful gluten-free bread made with almond flour, perfect for any occasion.
Combine the almond flour, arrowroot, flaxseed meal, sea salt, and baking soda in a medium bowl.
Sift the dry ingredients together to ensure a smooth batter.
In a large bowl, whisk the eggs until frothy.
Room temperature eggs whisk better and incorporate more air.
Add the apple cider vinegar and honey to the eggs and mix well.
Mix until the honey is fully dissolved for a uniform flavor.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the bread light and airy.
Pour the batter into a greased loaf pan and smooth the top.
Use parchment paper for easy removal of the bread.
Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the bread prevents it from crumbling when sliced.
Slice and serve the bread as desired.
Serve with your favorite spreads or toppings for a delicious treat.
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