Sometimes the simplest recipes create the most satisfying results, and this gluten-free skillet bread proves that point perfectly.
This bread uses almond flour as its base, which gives it a rich, slightly nutty flavor that pairs well with both sweet and savory toppings.
The key to its light texture comes from separating the eggs and whipping the whites to soft peaks before folding them into the batter.
Baking it in a preheated cast iron skillet creates a golden crust while keeping the inside tender and fluffy.
You can have this warm, fresh bread on your table in under 45 minutes from start to finish.
What Makes This Recipe Special
Ready in Under 40 Minutes- This skillet bread comes together incredibly fast, taking only about 40 minutes from start to finish, making it perfect for last-minute dinner prep or when you’re craving fresh bread right now.
Uses Everyday Ingredients- You probably already have most of these ingredients in your kitchen like eggs, butter, and sour cream.
Brown Butter Makes It Special- The browning butter step creates an amazing nutty, rich flavor that makes this bread taste way more fancy than the effort required.
Fluffy Like Regular Bread- By whipping the egg whites separately and folding them in, this bread gets incredibly light and airy instead of dense like many gluten-free breads.
Ingredients
Dry:
- 2 1/2 cups Super Fine Almond Flour – I recommend this one (amazon)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- 1/2 tsp Salt
Wet:
- 3 large Eggs, separated (reduced from 4)
- 2/3 cup full-fat Sour Cream,
- 4 tbsp Butter
Finishing:
- 1 tbsp Melted Butter
- Flaky Sea Salt
How To Make
Follow these simple steps:
Step 1
Preheat oven to 375°F with cast iron skillet (a 6 or 7″ one) inside.
Step 2
Brown the butter: Melt butter in a small pan over medium heat, swirling occasionally. It’ll foam, then turn golden with brown flecks and smell nutty (3-4 minutes).
Remove immediately. You can also just use plain melted butter (but it won’t taste as rich as the browned butter). Let it cool slightly.
Step 3
Whisk dry ingredients together.
Step 4
In a separate clean bowl, combine egg yolks, sour cream, and browned butter.
Step 5
Whip egg whites with a pinch of salt to soft peaks.
Step 6
Combine wet and dry ingredients until mixed. Gently fold in egg whites in two additions (don’t deflate them).
Step 7
Grease the hot skillet, pour in batter and smooth the top.
Bake for about 20–25 minutes until golden. Brush top with melted butter and scatter flaky salt (optional).
Tips
1. Brown Butter for Maximum Flavor
Taking the extra few minutes to brown your butter transforms this simple bread from good to absolutely incredible with rich, nutty depth.
Watch for the butter to foam up, then turn golden brown with dark flecks while smelling like toasted nuts.
Plain melted butter works fine if you’re in a hurry, but browned butter adds a complexity that makes people ask for your secret.
Let it cool slightly before mixing with your wet ingredients so it doesn’t scramble the eggs.
2. Xanthan Gum Creates Structure
Since gluten-free flours lack the stretchy protein that holds regular bread together, xanthan gum steps in as your binding superhero.
This small amount helps your bread slice cleanly instead of crumbling into a mess on your cutting board.
Measure it carefully because too much xanthan gum creates a gummy, unpleasant texture that ruins the whole loaf. A little goes a long way in creating that perfect tender crumb you’re looking for.
3. Don’t Skip the Egg White Magic
Separating your eggs and whipping the whites creates the light, fluffy texture that makes this bread special instead of dense and heavy.
Those fluffy peaks act like tiny air balloons throughout your batter, giving you lift and tenderness.
Fold the whipped whites in gently using a spatula, cutting down through the batter and folding over in smooth motions. Be patient and gentle – deflated egg whites mean flat, dense bread that nobody wants to eat.
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Frequently Asked Questions
Can I use regular almond flour instead of super fine almond flour?
Super fine almond flour creates a much smoother texture and better rise in this bread recipe. Regular almond flour will work, but your bread might be grittier and denser than expected.
If you only have regular almond flour, try pulsing it in a food processor for 30-60 seconds. This helps break it down to a finer consistency for better results.
Do I have to use a cast iron skillet?
Cast iron works best because it gets super hot in the oven and creates a crispy crust on the bottom. You can use other oven-safe skillets like stainless steel or carbon steel instead.
Avoid non-stick pans since they can’t handle the high heat safely. If you don’t have any oven-safe skillet, you can use a round cake pan, but preheat it in the oven first for best results.
Gluten Free Skillet Bread
Equipment
- cast iron skillet
- electric mixer
Ingredients
Dry
- 2 1/2 cups Super Fine Almond Flour I recommend this one (amazon)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- 1/2 tsp Salt
Wet
- 3 large Eggs, separated
- 2/3 cup full-fat Sour Cream
- 4 tbsp Butter
Finishing
- 1 tbsp Melted Butter
- Flaky Sea Salt
Instructions
- Preheat oven to 375°F with cast iron skillet (a 6 or 7″ one) inside.
- Brown the butter: Melt butter in a small pan over medium heat, swirling occasionally. It’ll foam, then turn golden with brown flecks and smell nutty (3-4 minutes). Remove immediately. You can also just use plain melted butter (but it won’t taste as rich as the browned butter). Let it cool slightly.
- Whisk dry ingredients together.
- In a separate clean bowl, combine egg yolks, sour cream, and browned butter.
- Whip egg whites with a pinch of salt to soft peaks.
- Combine wet and dry ingredients until mixed. Gently fold in egg whites in two additions (don’t deflate them)
- Grease the hot skillet, pour in batter and smooth the top. Bake for about 20–25 minutes until golden. Brush top with melted butter and scatter flaky salt (optional).