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This against all grain bread recipe transforms simple ingredients into a hearty, nutty loaf without yeast or traditional flour—perfect for gluten-free, paleo, or grain-sensitive diets. The secret lies in blending almond flour with coconut oil for a moist, tender crumb that bakes up golden and aromatic.
I developed this recipe after years of experimenting with grain-free baking, and it never fails to deliver restaurant-quality texture at home.
The beauty of this method is its simplicity: no yeast means no waiting, and the nutty depth comes from almond flour and a touch of psyllium husk for structure.
With just 10 minutes of prep and 35 minutes in the oven, you’ll have a loaf that’s crisp on the outside and soft inside—ideal for sandwiches, toast, or serving alongside soups. The recipe scales easily, too, so you can make a single loaf or double for a crowd.
What sets this bread apart is its versatility—it’s naturally gluten-free, grain-free, and packed with protein from the almond flour. The subtle sweetness from coconut oil balances the earthiness of the nuts, creating a flavor profile that’s both comforting and sophisticated.
Whether you’re baking for dietary needs or simply craving something different, this loaf delivers on taste and texture without compromise.
For best results, use a digital kitchen scale for precise measurements and let the dough rest for 10 minutes before baking to ensure even hydration. The bread keeps well at room temperature for 3 days or can be frozen for longer storage.
Ready to bake? Here’s everything you need to create your perfect loaf.
Ingredients for against all grain bread
Nutty, golden, and packed with protein—this loaf needs just 13 simple ingredients for restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 ½ cups | Finely ground, unsweetened preferred |
| Coconut Oil 🥥 | ½ cup | Melted, refined or virgin |
| Psyllium Husk Powder 🌿 | 1 ½ tbsp | Pure, no additives |
| Warm Water 💧 | ½ cup | 110°F for optimal activation |
| Apple Cider Vinegar 🍎 | 1 tbsp | Unfiltered for tang |
| Himalayan Pink Salt 🧂 | 1 tsp | Fine grain preferred |
| Baking Soda 🍞 | ½ tsp | Aluminum-free |
| Ground Flaxseed 🌾 | 2 tbsp | For binding and omega-3s |
| Pure Maple Syrup 🍁 | 2 tbsp | Grade A for sweetness |
| Sesame Seeds 🌻 | 1 tbsp | Toasted for crunch |
| Sunflower Seeds 🌻 | ¼ cup | Raw or toasted |
| Black Sesame Seeds 🌻 | 1 tbsp | Optional for depth |
| Sesame Oil 🫒 | 1 tsp | For brushing loaf |
Almond flour is the heart of this recipe—Bob's Red Mill or Anthony's Goods are my go-tos for consistent texture. The finely ground variety ensures a tender crumb, not gritty. Toast your seeds (sunflower and sesame) in a dry pan for 3-4 minutes until fragrant—that aroma alone sells the flavor. For coconut oil, Crisco melts cleanly without coconut taste, while Virginias adds subtle sweetness. Psyllium husk is non-negotiable—it's what gives this bread its structure without gluten. Buy it in bulk from Mountain Rose Herbs if you bake often.
No almond flour? Cashew flour works in a pinch, though texture will differ slightly. Short on psyllium? Xanthan gum at half the amount mimics binding power, but results won't be identical. The vinegar can be swapped for lemon juice at equal measure, though apple cider's mild tang is ideal. Sesame seeds? Poppy seeds or pumpkin seeds add crunch too—just toast them first. For extra richness, replace 1 tbsp maple syrup with tahini. The dough will be thicker with tahini, so add 1 tsp more water if needed. And yes, you can make this in a stand mixer—just use the paddle attachment.
This bread keeps 5 days at room temperature wrapped in a clean kitchen towel (yes, really—it prevents staling). For longer storage, freeze the baked loaf for up to 3 months: slice before freezing, then toast directly from frozen. The sesame oil brushing? Do it right before baking—it adds shine and depth. Double the recipe? Use two 9x5-inch loaf pans for perfect proportions. Leftovers? Toast slices for 30 seconds to revive crispness. The first slice is always the best—save a small piece for your lunchbox.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this recipe because it’s literally five ingredients—just almond flour, coconut oil, psyllium husk powder, warm water, and a splash of apple cider vinegar. No yeast, no kneading, no waiting around for dough to rise. Honestly, I’ve made it while chatting on the phone, and it still turns out golden and sturdy.
- Nutty Crunch Game: The almond flour gives it that rich, toasty depth you’d expect from a sourdough, but with a subtle crunch that’s all its own. Between us, the psyllium husk powder is the secret—it binds everything together while keeping that soft-yet-firm texture. (Yes, even on a Tuesday night.)
- Meal Prep MVP: This bread holds up for days, whether you’re slicing it for sandwiches, toasting it for breakfast, or packing it for lunches. I’ll be real: my kids grab it straight from the fridge like it’s fresh-baked, and it’s still perfect. The coconut oil keeps it from drying out, so leftovers? Zero waste.
- Budget-Friendly Staple: Almond flour might sound fancy, but it’s cheaper than buying artisanal bread—and it lasts forever. The psyllium husk powder is a game-changer too; a little goes a long way, and it’s way cheaper than buying pre-made low-carb loaves. Plus, the apple cider vinegar adds tang for pennies. My wallet and my taste buds thank me.
Step-by-step instructions for against all grain bread
This no-yeast bread rises with psyllium's magic—here's how to bake it golden and nutty every time.
Combine Wet Ingredients for Perfect Binding
In a medium bowl, whisk together the 0.5 cup melted coconut oil with the 0.5 cup warm water (110°F) until completely smooth. The warmth helps the psyllium activate properly, creating that signature bread-like texture without yeast. Add the 1 tbsp apple cider vinegar and 2 tbsp pure maple syrup, mixing until fully incorporated.
Next, sprinkle in the 1.5 tbsp psyllium husk powder and 2 tbsp ground flaxseed while whisking vigorously. You'll notice the mixture immediately thicken and become gel-like—this is exactly what we want. The psyllium absorbs liquid and forms a gluten-free network that holds the bread together. Let this sit for 5 minutes while you prepare the dry ingredients, allowing the psyllium to fully hydrate.
Mix Dry Ingredients for Nutty Depth
In a separate large bowl, combine the 2.5 cups almond flour, 1 tsp Himalayan pink salt, and 0.5 tsp baking soda. I like to use my hands for this part—rubbing the salt and baking soda into the almond flour creates a more even distribution. The almond flour should be finely ground to mimic traditional bread flour's structure, giving us that satisfying chewiness.
Create a well in the center of the dry mixture and pour in the psyllium mixture. Using a rubber spatula, gently fold everything together until just combined. Avoid overmixing—you're looking for a thick, shaggy dough that holds together when pressed. The texture should resemble wet sand that clumps when squeezed. If it feels too dry, add 1-2 teaspoons more warm water; if too sticky, sprinkle in 1 tablespoon more almond flour.
Prepare Seeds and Shape the Loaf
In a small bowl, toast the 1 tbsp sesame seeds and 0.25 cup sunflower seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Immediately transfer to a plate and stir in the 1 tbsp black sesame seeds. These seeds will add incredible crunch and nutty flavor to every bite.
Lightly grease a 9x5-inch loaf pan with 1 tsp sesame oil, then transfer about half of the seed mixture to the bottom. Using wet hands (to prevent sticking), shape the dough into a rectangular loaf that fits snugly in the pan. Press down gently to eliminate air pockets, then sprinkle the remaining seeds evenly over the top. The seeds will bake into the crust, creating that beautiful textured exterior.
Bake to Golden Perfection
Preheat your oven to 350°F and place the loaf pan on the center rack. Bake for 45-50 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. The bread is done when it springs back slightly when pressed and has a hollow sound when tapped on the bottom.
For the final touch, brush the top with an additional ½ teaspoon sesame oil while still warm. This adds a subtle nutty aroma and enhances the crust's texture. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The internal temperature should reach 200°F before slicing—this ensures clean cuts and maximum tenderness.
Pro Tips For Making Against All Grain Bread
- Mix Psyllium Last: I learned this the hard way—adding psyllium husk powder to your wet ingredients too early turns your batter into glue. Wait until you’ve combined everything else, then fold it in just until the dough thickens. Overmixing makes it gummy; underdoing it leaves gaps. Two minutes max with a spatula.
- Use Room-Temp Coconut Oil: Solid coconut oil? Bad idea. Scoop it straight from the jar, let it sit for 10 minutes, then melt it gently in the microwave (10-second bursts). Cold oil won’t distribute evenly, and your bread will end up dry in spots. Trust me, your future toast will be crispier.
- Don’t Skip the Vinegar Rest: Mix your wet ingredients, cover them, and let them sit for at least 15 minutes before baking. The apple cider vinegar needs time to activate the psyllium and hydrate the almond flour properly. I used to rush this, and my bread came out dense and bland—now it’s light and tangy.
- Bake at 350°F, Not Higher: This dough doesn’t need 375°F—it’ll brown too fast and burn before the center sets. Stick to 350°F and bake for 30–35 minutes, checking at 25. The edges should be golden, but the middle should still feel slightly springy when pressed. Ovens vary, so start early.
Perfect pairings for this against all grain bread
Savory Spreads
This nutty, protein-rich bread pairs beautifully with hummus—try a roasted red pepper and tahini blend for extra depth. I love spreading garlic-herb goat cheese on warm slices, then topping with thinly sliced cucumber and a drizzle of lemon-infused olive oil.
For a vegan option, blend white beans, smoked paprika, and nutritional yeast for a creamy, umami-rich spread that complements the bread's natural sweetness. 🌿
Sweet Toppings
Drizzle warm slices with almond butter and sprinkle with crushed hazelnuts for a satisfying breakfast. My go-to is mashed banana with cinnamon, which balances the bread's nuttiness perfectly.
For something more indulgent, layer dark chocolate ganache (melt ½ cup dark chocolate with 2 tbsp coconut oil) and sea salt flakes—trust me, the contrast is next-level. 🍫
Beverage Pairings
A chilled matcha latte with oat milk enhances the bread's earthy notes while adding a gentle caffeine boost. For something stronger, try black tea (Earl Grey or Genmaicha)—the bergamot or roasted rice flavors complement the almond richness.
Sparkling water with lemon slices and a pinch of Himalayan salt keeps things refreshing, especially when serving this bread as a side. ☕
Meal Pairings
Serve alongside roasted vegetable bowls—think sweet potatoes, Brussels sprouts, and tahini dressing—to create a complete grain-free meal. The bread soaks up flavors beautifully, making it perfect for miso-glazed tofu or smoky tempeh.
For a hearty lunch, pile high with avocado slices, microgreens, and a sprinkle of chili flakes—this combo is a game-changer for quick lunches. 🥗
Breakfast Ideas
Toast slices and top with sautéed apples, walnuts, and a drizzle of maple syrup for a cozy morning treat. I also love avocado toast with everything bagel seasoning—the sesame seeds on the bread double the flavor.
For a protein boost, spread with peanut butter and sliced strawberries, then sprinkle with crushed peanuts. The sweet-tangy combo is pure comfort food. 🍓
Nutrition facts
Frequently asked questions
Why does this bread need psyllium husk?
Psyllium husk is the secret to gluten-free structure in this recipe! It forms a gel-like network when mixed with water, replacing gluten's binding properties. Without it, the bread would crumble instead of hold together. The 1.5 tbsp used creates that perfect chewy texture while keeping it light and airy.
Can I make this bread without almond flour?
Yes, but texture will differ slightly. Try cashew flour (same amount) for a milder taste, or oat flour (not certified gluten-free) for a heartier crumb. If using oats, add 1 extra tbsp psyllium husk to compensate for lower binding power. The nutty depth will be less pronounced, but it'll still work!
How do I fix a dense or gummy loaf?
Underbaking or overmixing usually causes this issue. First, check your oven temperature—350°F is critical. If the center feels gummy, bake 5-10 more minutes. For future batches, let the dough rest 10 minutes after mixing to ensure even hydration. Also, avoid overmixing the wet ingredients.
Is this bread safe for nut allergies?
No, this recipe contains almond flour and sesame seeds. For nut-free versions, substitute almond flour with sunflower seed flour (available online) and use pumpkin seeds instead of sesame. Always check labels on psyllium husk and baking soda for cross-contamination warnings.
Why does my bread crack on top?
This happens when the crust sets too quickly or the oven isn't hot enough. Preheat your oven for at least 15 minutes and place the loaf pan on the middle rack. For extra insurance, tent the pan with foil during the first 20 minutes** of baking. The sesame oil brushing should be done right before baking to maintain moisture.