Bread 2.0

Hello Mark's Daily Apple readers! Be sure to check out my Paleo Bread recipe.

This gluten-free bread recipe is perfect for sandwiches. Made with 7 ingredients –almond flour, arrowroot, flax, eggs, baking soda, salt, and vinegar– it's also super easy to make!  If you're feeling a bit lazy this gluten-free bread is great to have around for an easy dinner, or what we call “sandwich night.”  Just slice and toast this delicious bread, then put it out with organic turkey slices, romaine lettuce, sliced tomatoes, dijon mustard, primal kitchen mayo, and (if you can eat dairy) sliced cheese. Serve the sandwich fixings along with a big tossed green salad and dinner has practically made itself.

We also serve this easy gluten-free bread recipe toasted and spread with my homemade goat cheese, or dipped in olive oil.

Bread 2.0

Ingredients
Serves:
1loaf
Print Recipe
Instructions
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
  2. In a large bowl, blend eggs for 3 minutes until frothy
  3. Stir vinegar into eggs
  4. Mix dry ingredients into wet
  5. Scoop batter into a well greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
  6. Bake at 350°F for 30-35 minutes, until a toothpick inserted into center comes out clean
  7. Cool and serve
Elana you are my HERO!! I just recently had to go grain-free due to stomach issues. Was feeling a bit overwhelmed by everything I had to cut out. Found your recipe, made it tonight and LOVE it.

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

I hope you enjoy this quick and easy bread! It's full of fiber (from the almond flour and flaxmeal).  I call it “Gluten Free Bread 2.0” because it is the second gluten-free bread recipe I've created for this site.  The first gluten free bread recipe was my Simple Bread, that easy bread recipe has only 6 ingredients!

This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I slice it thinly, as not to overload on bread.  I use this magic line loaf pan for many of my bread recipes –it distributes the heat evenly and bakes the bread through, which is not always easy when baking with almond flour which tends to be rather moist.

When not using this easy gluten-free bread recipe for sandwiches, one of my favorite ways to serve it is toasted with one of these easy paleo soup recipes:

Comments

584 responses to “Bread 2.0”

  1. Hi. I’ve been alternating between version 1 and 2. Both are great and freeze perfectly but I think the flaxmeal is causing bloating so switching back to 1 to see. Should the 3 minutes egg blending be applied to bread 1? Before I was just whisking but now wondering if the 3 minute blend would be better

    • Robert, thanks for your comment! So glad you are enjoying my bread recipes. Each recipes is perfect as is :-)

  2. Hi I dont normally eat eggs, so I played around with this bread recipe a bit. I replaced two eggs with Bob Mills egg replacement and just added a 1/4 cup of unsweetened almond/coconut milk. I liked it but Im not a baker so maybe you could tell me how to add all the eggs with the replacement eggs and what to use for the liquid. Im trying not to use oil either. Thx Judy

    • Judy, thanks for your comment! I haven’t tried that so not sure, I test every recipe dozens of times to get it right since I’m terrible at guessing what works :-)

  3. Hi,
    Is there a cauliflower bread recipe made in bread machine that you have made?
    Thank you
    Hillra Qualls

    • Hillra, thanks for your comment! I don’t have any bread recipes that use cauliflower or a bread machine as of this writing :-)

  4. I was hesitant to make this due to the hugh amount of arrowroot. thought it was possibly a typo !!!
    I made the bread and it tasted flat and different flavor that I didn’t care for. Just me ???

  5. Hi Elana, great recipe, I’ve been using it for years. I recently went LCHF and it would be super awesome if you could include the nutritional values so I can calculate my daily carb intake more effectively. Love & Peace Diane W

  6. I made the almond flour bread using all instructions exactly, except the size of the bread pan. Had the usual size one It tastes good, but very flat so cannot be used for sandwiches. I’d like to not have to buy yet another kitchen thing. Maybe just double this recipe to make it fill and then cook to a large enough size to make sandwich size pieces when cut? Advice welcome.

  7. Love, love this bread. I’ve tried a few recipes and they come out cake like. While all gluten breads are not the same as regular bread, this recipe really is an excellent substitute- I make a loaf every two weeks for myself and freeze it in thin slices. I get around 15 -16 slices per loaf. I find that two slices with whatever topping is really satisfying. I add 2 tblsp salted pumpkin seeds to give it an even nuttier taste. Thanks Elana.

  8. I’m very allergic to eggs. I might try this using flaxseed meal eggs instead. But I also cannot afford to pay $24 for almond flour. I have almond meal, bought at Costco. I can try grinding it further in my food processor. Otherwise, I cannot even try your recipe, which makes me quite sad. I’m desperate to eat some bread again, which basically I stopped baking years ago when I became allergic to sorghum. I had been cooking the Artisan Bread in Five Minutes a Day GF bread, which is fantastic tasting. Sorghum tastes a lot like wheat. But as I said I became allergic to it. I really can’t eat anything regularly except chicken and rice, and potatoes, it seems. I’m even allergic to beef and peppers now.

    • Ellen, thanks for your comment! I haven’t tried flax eggs in this recipe, but, every single recipe of mine that I have tried it in has not worked. From my experience flax eggs + almond flour recipes do not equal the results I’m looking for :-)

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Recipes » Breads » Bread 2.0