I have been experimenting with Almond Flour to create a Bread with lower sugar, lower carbs, and lower calories, than traditional white bread.  The fact that I am diabetic I search for something I can make myself so I know what is in it.  But it also has to be acceptable for use with breakfast to accompany a nice egg white omelette.

Note: This is the first run of an experimental recipe. I wouldn’t call it a failure but it is not what I want, and think it could be.  The taste was quite satisfactory (Of course nothing like a bread with added sugars or sweeteners.)  Though the dough raised and doubled, the top of the loaf baked with a flat surface.  It did not create a domed loaf as I would have liked.  The baked bread is on the dense side, but that was very much expected.  As I adjust this recipe I hope to come back here and make adjustments to the recipe, notes, and photos.

I will next experiment with changing the White Flour and Almond Flour ratio, the amount of yeast, and I may even try the addition of Gluten.

The nutrition values are listed below the recipe.  Sugar=0, Calories=74, Carbs=9.  This is based on the assumption you make 24 servings out of one loaf made with the listed ingredients.  If you have to have 2 portions then double the nutritional values.


2 Cups       Flour  (White Bread making Flour)

1 Cup         Almond Flour (In my Health food store they call it Almond Meal)

1 1/2 tsp.    Salt

1 tsp.          Yeast  (I use Bread Machine Rapid Rise)

12 oz          Beer (I have been experimenting with Miller Lite.

Whisk all dry ingredients together

Pour in the beer and mix with a wooden spoon until it forms a wet sticky ball just a little more stiff than muffin batter.  Place in a well greased large bowl that will allow the dough to double in size.  Spray the top of the dough with oil (PAM).  Then cover the bowl top tightly with plastic wrap.

Set the bowl on the counter and allow the dough to “rise” a minimum of 8 hours (Overnight), up to 16 hours.

At this point the dough should be well doubled in size.

Turn the sticky dough out on a very well floured bread board or counter top.  Flour hands and the dough well.  Pat the dough out until about 1 1/2 inches thick.  Flour it well then turn the dough over in half on itself.  Repeat the floured pat and fold 5 times.  Form a ball and pinch the bottom seal shut.  Oil all surfaces of the ball and then place the dough into a well greased 8 inch Cast Iron Dutch Oven.  Cover loosely with a towel.

Allow the dough to rise a second time for 2 hours.

Preheat oven to 375°F.  Gently remove the towel from the dough taking care not to deflate the dough.  Place the Dutch Oven/Loaf into the hot oven.

Bake for 30-35  minutes or until golden brown.

Once baked shake out and place on a wire rack to cool.  For a soft crust, while still hot, rub all surfaces with butter.

Nutrition Facts
Serving Size 1 slice
Servings Per Recipe 24
Amount Per Serving
Calories 74

Calories from Fat 18 (24%)

% Daily Value *
Total Fat 2 g 3 %
Saturated Fat 0.2 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1.7 g
Trans Fat 0 g
Cholesterol 0 g 0 %
Sodium 147 mg 6 %
Potassium 18 mg 1 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 0 g 0 %
Sugars 0 g NA
Protein 2 g 4 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Almond flour or meal
All the dry ingredients
Adding the beer to the whisked dry ingredients
Just mixed.
Mixed and placed in large greased bowl
Mixed and covered with Plastic Wrap
Yeast is working.  Plastic wrap is being inflated with gases being produced
At the end of the second “rise”.  About 14 hours into the process



Artisan Green Chili Beer Bread  (Yeast style)
Mix the day before baking

3 1/2 Cups    Flour

1 ½ tsp          Salt

½  tsp            Instant Yeast (bread machine yeast)

7 oz Can        Diced Green Chiles – Drained (Macayo’s Diced Green Chiles Roasted & Peeled)

12 oz             Beer (Beer varieties change the flavor – Experiment)

*Whisk salt, yeast, into the Flour.
*Dump the drained green chili’s on top.

*Pour in the beer.

*Stir together and completely mixed into a rough ball.

*Cover with plastic wrap 8-18 hours and leave on the counter

*Sometime after 8 hrs (up to 18 hours), turn proofed dough out on floured board

*Pat dough flat.  Fold over on itself 4 or 5 times (no kneading required)
*In a well greased baking vessel (Dutch Oven) place the oiled dough inside.
*Cover with plastic wrap and reproof about 2 hours at room temperature.

*Preheat oven to 375°F

*Bake in covered Dutch Oven 30 minutes with the lid off. Or until golden brown.

* Shake it out and cool on rack.
*For soft crust rub all surfaces with butter.

Note: I use 3 1/2 Cups of flour in this recipe.  That is 1/2 Cup more than with other recipes I have posted.  That is to compensate for the added liquid that comes from the Green Chile’s even though they are drained.

For photo’s I used a 10 inch Cast Iron Chicken Fryer skillet with the lid off the entire time.   I think I would prefer a 8 inch Dutch Oven to get a higher loaf.




Mix the day before baking

Recipe and Images: Rick Beach

3 Cups    Flour

¼ Cup     Ground Flax Seed

1 ½ tsp   Salt

½ tsp      Instant Yeast (bread machine yeast)

12 oz      Beer (Beer varieties change the flavor – Experiment)

  • * Add salt, yeast, and Ground Flax Seed to the Flour.
  • *Add beer to the dry ingredients.
  • *Stir together and completely mixed into a rough ball.
  • *Cover with plastic wrap 8-18 hours on the counter
  • *Sometime after 8 hrs, turn proofed dough out on floured board
  • *Pat dough flat. Fold over on itself 4 or 5 times (no kneading required)
    *Oil a bowl.  Place dough in oiled bowl.  Cover and reproof 1 2/3-3 hours to raise
  • *Preheat oven to 450°F and an empty Dutch Oven for 30 minutes.
  • *Dump the proofed dough into the hot Dutch Oven that has just been well greased.
  • *Bake in covered Dutch Oven 30 minutes with the lid on, 3 minutes longer with lid off.

Or bake with lid off for a hard crustier bread.

  • I use a 8 inch Dutch Oven with the lid off the entire time. Mine is too low to use the lid.  If you have a deep 8 inch diameter perhaps the lid would work.
  • Shake it out and cool on rack.  For soft crust (As shown in photos) rub all surfaces with butter as soon as the loaf is shaken out of the cast iron.