Name: Gluten Free Savory Onion Bread
Prep time: 10 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 cups Almond Flour; 4 large Eggs; 1/4 cup Olive Oil; 2 tbsp Dried Minced Onion; 1 tsp Onion Powder; 1 tbsp Baking Powder; 1/2 tsp Sea Salt

This gluten free savory onion bread is one of the easiest bread recipes you’ll ever make. No yeast, no kneading, and no long waiting times.

It comes out soft on the inside with a nice golden crust on top. The onion flavor is just right – savory and warm without being too strong.

The base of this bread is almond flour, which keeps it naturally gluten free. If you’re avoiding gluten or just looking for a low-carb bread option, this one works great.

You only need a handful of simple ingredients and about 30 to 40 minutes of your time. Mix everything together, pour it into a pan, and bake.

It’s perfect as a side with soups, stews, or just on its own with a little butter. Once you try it, I think you’ll want to make it again and again.

Why You’ll Love This Recipe

Super Simple Ingredient List – This savory onion bread uses only 7 ingredients, and most of them are pantry staples you probably already have at home. No weird or hard-to-find items needed.

Naturally Gluten Free – Made with almond flour instead of wheat flour, this bread is naturally gluten free without needing any special gluten free flour blends or gums to hold it together.

Packed with Savory Onion Flavor – With both dried minced onion and onion powder in the mix, this bread has a rich, savory onion taste in every single bite. It is seriously flavorful for something so easy to make.

Great Sandwich Bread Alternative – If you have been missing real sandwich bread since going gluten free, this savory onion bread makes a delicious base for deli meats, cheese, or even just a smear of butter.

Ingredients

2 cups Almond Flour
4 large Eggs
1/4 cup Olive Oil
2 tbsp Dried Minced Onion
1 tsp Onion Powder
1 tbsp Baking Powder
1/2 tsp Sea Salt

How to Make

Step 1

Preheat your oven to 350F and line a standard loaf pan with baking paper.

Step 2

Whisk the eggs and olive oil together in a large bowl until well blended.

Step 3

Add the almond flour, dried minced onion, onion powder, baking powder, and sea salt to the wet mixture.

Step 4

Stir continuously until a thick, fragrant batter forms.

Step 5

Transfer the batter to the prepared loaf pan and smooth out the top.

Step 6

Bake for 35 to 40 minutes, checking that a toothpick comes out clean from the center.

Step 7

Cool for 20 minutes before taking it out of the pan to slice.

Helpful Tips

Use Room Temperature Eggs

Take your eggs out of the fridge about 30 minutes before you start. Room temperature eggs blend much more smoothly with the olive oil, which means your batter will come together evenly without any lumps.

Cold eggs can cause the olive oil to clump up a little, and that leads to uneven texture in the finished bread. This small step makes a real difference.

If you forgot to take them out early, just place the eggs in a bowl of warm (not hot) water for about 10 minutes and they’ll be ready to go.

Measure the Almond Flour the Right Way

Almond flour packs down easily, so if you scoop it straight out of the bag with your measuring cup, you’ll end up with too much. That will make the bread dense and heavy instead of soft.

Use a spoon to lightly scoop the almond flour into your measuring cup, then level it off with a flat edge like the back of a knife. This gives you the right amount every time.

If you have a kitchen scale, even better. Two cups of almond flour should weigh around 192 grams. Weighing it is the most accurate way to get consistent results with gluten free baking.

Whisk the Eggs and Oil Until Fully Combined

Don’t rush the first step. Whisk the eggs and olive oil together for a solid 30 to 45 seconds until the mixture looks uniform with no visible streaks of oil floating around.

This creates a stable base for the batter. If the eggs and oil aren’t fully blended, you’ll get pockets of oil in the bread that make some bites greasy while others are dry.

Frequently Asked Questions

Can I use fresh onion instead of dried minced onion?

You can, but fresh onion adds extra moisture to the batter which can affect how the bread bakes. If you want to use fresh onion, finely dice about 1/4 cup and saute it first until soft and most of the moisture has cooked off.

Let it cool completely before folding it into the batter. The flavor will be a bit milder than dried minced onion, so you may want to keep the onion powder in the recipe to make up for it.