Almond flour is a favorite low-carb flour substitute for baking because it is easy to make great tasting baked goods with it. The recipe below is a good example of how almond flour can be used in place of wheat flour to make a bread that is surprisingly satisfying and, well, bread-like. It can’t be simply swapped in in place of wheat flour—it just won’t act the same in a recipe—but with a few simple tweaks, you can make a really nice bread using it.
Almond flour has no gluten, which gives bread its “bready” structure, so eggs are added to make it soft and airy. Xanthan gum gives it structure in the absence of gluten. What’s nice about almond flour as a substitute is that it is nice and moist, unlike coconut flour, so the end result is moist as well.