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This simple revision let’s you enjoy the goodness of Lois Lang’s almond flour bread without the dairy. Slice it for sandwiches, toast it with your eggs for breakfast, or smother it with jelly for a yummy snack.


4 cups (440 g) almond flour
6 eggs
N cup (75 g)ghee
1 teaspoon baking soda
½ teaspoon salt


1. Preheat the oven to 350°F (180°C or gas mark 4)
2. In a food processor, combine the eggs, ghee, baking soda, and salt until well blended
3. Add the almond flour in and process until the batter is thoroughly mixed
4. Grease a loaf pan with ghee and sprinkle with a coating of almond flour
5. Using wet hands, shape the batter/dough into a loaf shape and press into the pan
6. Place the pan in the oven for approximately 45 minutes
7. Insert a knife into the loaf to see if it is done
8. (If the knife comes out clean, the bread is baked through)
9. Remove from oven and run a spatula around the sides of the pan pressing gently against the baked loaf to loosen it at the corners and bottom of pan
10. Allow the bread to cool before you slice it


1 loaf

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0