Heavenly Almond Tahini Bread — Gluten-Free

For the past few months, I’ve been trying very hard not to eat white flour. Ideally no flour altogether, but definitely not white flour. After many years, I finally realized it was the cause of my stomach aches, so I’ve been trying to spare myself that bloated feeling.

Most of the time it doesn’t really bother me, especially at lunch. But mornings and evenings? That’s where I really missed bread.

So I started buying all kinds of low-carb and flourless breads—almond and seed breads, flax breads, and plenty of others.

Eventually I realized it was time to make them myself. That way I could control the ingredients and additions, and there would always be a loaf at home even when the health food store shelves were empty (honestly, those breads are surprisingly hard to find).

This bread was born from a combination of a few recipes. A red lentil bread I’ve been making a lot lately (recipe coming soon), the tahini bread on the blog for the past couple months—which is truly wonderful—and also an almond bread by Hilait Savir Tzidon, who is incredibly talented.

Her original version included ground flaxseed, but I rarely have it at home, so I adjusted the recipe to use ingredients most of us would have in the house. I also added tahini and lentil flour for an extra boost of nourishment and, maybe even more importantly, fullness.

That’s it—I’m sending you off to bake it and waiting to hear how it turns out. Just make sure to let the bread cool completely before slicing so it doesn’t crumble. Once cooled, it’s at its best: stable, flavorful, and perfect.

And by the way—slice and freeze it. Then toast whenever you want fresh bread. It’s especially wonderful in the toaster.

• Did you make it? Don’t forget to tag me on Instagram so I can see!
• Check out all my bread recipes

Almond Tahini Bread

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Serves: 1 loaf Prep Time: 10 minutes Cooking Time: 55 minutes 55 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2½ cups (250 g) finely ground almonds (almond flour)
• 1/2 cup (50 g) red lentil flour or chickpea flour
• 3 teaspoons tahini
• 3 tablespoons olive oil
• 1 level teaspoon salt
• 1 tablespoon maple syrup or silan (date syrup)
• 2 large eggs or 3 medium eggs
• 3/4 cup water
• 3/4 teaspoon baking powder

Recommended Add-Ins (Choose 1/2 to 3/4 cup total):

• Sunflower seeds
• Pumpkin seeds
• Roughly chopped pecans
• Dried cranberries
• 3–4 tablespoons sesame seeds
• Sliced almonds
• 2–3 tablespoons flaxseeds
• 2–3 tablespoons poppy seeds

Instructions

- Preheat the oven to 350°F (180°C). Line a loaf pan with a strip of parchment paper and lightly grease with oil spray.
- In a medium bowl, combine the almond flour, lentil flour, tahini, olive oil, salt, maple syrup, and eggs. Whisk briefly.
- Add the water and whisk well until you have a soft, somewhat loose batter.
- Fold in your chosen add-ins, reserving a small amount for topping.
- Transfer the batter to the prepared loaf pan and sprinkle the reserved toppings over the bread. I also like adding a little coarse salt on top.
- Bake for 55–60 minutes, or until deeply golden.
- Remove the bread from the pan and place on a wire rack or directly on the counter so moisture doesn’t build up inside the pan.
- Slice only when it’s completely cooled, otherwise the bread may crumble.

This bread is a star (look at how gorgeous it cuts after cooling for an hour)

Notes

- Instead of lentil flour or chickpea flour, you can simply use the same amount of additional almond flour.
- Don’t skip the add-ins—they’re what give the bread texture and character.
- Store at room temperature for up to 4 days, or slice and freeze in an airtight container.
- Try toasting it—it's absolutely wonderful.