Herbes de Provence Almond Bread
This gluten-free almond bread smells wonderfully of the South of France and comes together entirely without flour. A base of ground almonds and airy whipped egg gives it a moist, light crumb that you can season as boldly as you like with herbes de Provence. Whether alongside a barbecue, as a side or simply on its own, this low-carb bread is instantly moreish.
Ingredients
- 5 eggs
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 0.5 tsp bicarbonate of soda
- 1 tsp salt
- 200 g ground almonds, unblanched (skin-on)
- nutmeg, ground, to taste
- 1-2 tsp herbes de Provence, adjust to taste, feel free to add more
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 8 Servings |
|---|---|---|
| Calories | 215 kcal | 1,720 kcal |
| Carbohydrates | 3 g | 24 g |
| Protein | 8 g | 64 g |
| Fat | 18 g | 144 g |
| Fibre | 2 g | 16 g |
| of which sugar | 1 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Separate the eggs. Whisk the egg whites with the salt in a bowl to stiff peaks.
- In a second bowl, whisk the egg yolks until pale yellow and airy.
- Lightly crush the ground nutmeg and the herbes de Provence together, ideally in a mortar, then stir them into the egg yolks.
- Add the olive oil and white wine vinegar a spoonful at a time, beating well after each addition.
- Gently fold the whisked egg whites into the yolk mixture first. Then mix the ground almonds with the bicarbonate of soda and fold them in using a large whisk.
- Spoon the mixture into a loaf tin lined with baking paper and scatter a few extra herbes de Provence over the top if you like.
- Bake in a preheated oven at 160C (fan 140C) on the second shelf from the bottom for 25 to 30 minutes. Important: do not open the oven during the first 20 minutes.
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Nutrition facts per serving (estimate)
| Calories | 215 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 8 g |
| Fat | 18 g |
| Fibre | 2 g |
| of which sugar | 1 g |
Frequently asked questions
Can I freeze this bread?
Yes, the almond bread freezes well in slices. Simply defrost as needed or pop it briefly in the toaster.
Is this bread really gluten-free?
Yes, all the ingredients are naturally gluten-free. If you are highly sensitive, look for ground almonds that are certified gluten-free.
How much herbes de Provence should I use?
1 tsp gives a mild flavour, while 2 tsp or more brings a bolder, herby taste. Experiment to find what you like best.
Why can't I open the oven during the first 20 minutes?
The bread rises thanks to the whisked egg whites. Opening the oven too early causes the structure to collapse, leaving the loaf dense rather than light.
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