bread 2.0

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.

Print Recipe
Bread 2.0
Serves:1medium sized loaf
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
  2. In a larger bowl, blend eggs 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 magic line loaf pan or 7.5 x 3.75 fox run pan
  6. Bake at 350° for 30-35 minutes, until a toothpick inserted into center comes out clean
  7. Cool and serve

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:


  1. Jelena says

    Hi Elana, I like your recipies. they are never complicated and they are always tasty.
    What do You think about tapioca starch insted of arrowroot powder???

    • Elana says

      Thanks Jelena! I haven’t tried cooking with tapioca starch so not sure, if you do experiment please let us know how it goes :-)

      • Jeena says

        I would like to know if this recipe can be doubled and cooked in a larger loaf pan? I have a very large family and this much bread would not feed everyone. Thank you for your site. I found it by accident and it is the best I have found!

        • Elana says

          Jeena, I don’t think that will work as the bread will likely not cook through. If you do experiment please let us know how it goes :-)

  2. Karin says

    Thanks for this recipe. I had been looking for something to put some schmeer on or a tasty bit of very old cheddar with a wee slice of apple. I added a few ingredients because I love bread with a bit of tooth and interesting flavours. I added some chopped dates and walnuts and even my non-paleo husband thought it tasty. I’m going to keep experimenting with this recipes as it has tons of potential. Delicious!

  3. Gaby says

    Hi Elana, it is Gaby from Venezuela. While looking for gluten free recipes, I came across your site. I am sensible to gluten now, I was wondering if almond meal or flour can be substituted for rice flour, or corn starch or green plantain flour?…It is very difficult in my country to find the ingredients , most of the products in the supermarkets aren’t labeled with “gluten free”, also, my country, Venezuela, is in the middle of a humanitarian crisis and that makes it even worse for people with special diets right now. Thank you for your time, Gaby

    • Elana says

      Hi Gaby, thanks for your comment! I haven’t tried making this recipe without almond flour so not sure if the substitutions you mention will work. If you do experiment please let us know how it goes :-)

  4. Debbie Daniel says

    Can this recipe be used in a breadmaker??? Except i want to use Spelt and/or ivory teff flour.

    • Lisa says

      I was wondering the same. I’m thinking I’ll pop dry ingredients in first, followed by wet and then put on the basic bread setting and see how it goes.

  5. Hilary says

    I made this with my own homemade almond meal using almonds that had been soaked overnight, ground (to make almond milk) and then dehydrated. The bread came out fine!

  6. Wren says

    Hello – I was wondering if you could help me out with a substitute for Apple Cider Vinegar. My husband cannot eat fruit, and therefore has to stay away from the ACV. Do you know of anything else that I might use instead? Rice Vinegar? Thank you for your help!

  7. Kathy says

    I’m so happy to have a slice of “toast!” :0 As I am allergic to almonds, I used sunflower seed flour. If you don’t mind a green loaf (chlorophyl in the sunflower seeds creates a chemical reaction with the baking soda to produce naturally GREEN baked goods.)

    Your recipes are simple, easy to follow, and deliciously healthy. Tank you so much!

    • Leah says

      Hi Kathy,

      My boyfriend is also allergic to almonds (and hazelnuts too). Do you find that sunflower seed flour is the best substitute? Where do you buy yours?

  8. Chane says

    Hi there,
    I am new to the whole gluten free life style and haven’t tried your recipe yet. but I just want to find out if you can leave out or replace the vinegar with something else?

    • Elana says

      Hi Chane, thanks for your comment. I haven’t tried that so not sure if it would work. If you do experiment please let us know how it goes :-)

      • Karin Schreurs says

        Try using lemon juice to replace the cider vinegar. The reason for the acid is to react to the baking soda (like a soda bread recipe). The chemical reaction is what leavens the bread.

  9. Sandy Halliday says

    Would it make much difference if I used ground almonds instead of almond flour? I want to make this tomorrow and can’t get hold of almond flour quickly enough.

      • Saskia says

        I have made one recipe in the past which called for almond flour with ground almonds which I blitzed in the blender briefly to grind it more finely. I wouldn’t like to promise that will work for all recipes, but it seemed to work in that one! Worth a try perhaps?

    • Vicki Davidson says

      Hi Sandy & Elana,

      I’m from New Zealand and was told that ground almond is the equivalent to almond flour whereas almond meal is the almonds with their outer skin on that have been ground down which leaves it course and not finely ground like the blanched ground almonds.
      I have successfully used ground almonds for my recipes and they have worked well :-)
      I must say Elana – love your website! – I am trying LCHF (low carb healthy fat – as Dr Grant Schofield calls it) and have had great success. Your recipes have been a great addition to my new cooking repertoire, so thanks again for all your hard work – it really is appreciated.

      • Saskia says

        That’s interesting, I’ve always been slightly confused by the different terminology used to describe ground almond products in different countries. I’m in the UK and I know our terminology tends to be more similar to NZ than US so perhaps our ground almonds are the same? I always assumed that almond meal was the same as ground almonds, and almond flour was simply more finely ground. But I actually haven’t looked into it in detail! Time to do some Googling…

    • Robin says

      I’ve just made this bread and it’s very tasty! And it doesn’t break up. I buzzed up whole almonds in my Thermomix and got a fairly fine flour (not quite as fine as white almond flour). Everything else was to the recipe and the bread rose nicely and baked well. I’m happy. :)

  10. MonicaP says

    This turned out quite good! I was a little leery of the amount of arrow root powder, but the bread was perfect.


  11. Charlotte says

    Hi everyone, thanks for a WONDERFUL paleo bread recipe, Elana. I’ve been meaning to write for a while to share with you all that I’ve been making this bread using pumpkin seed flour instead of almond flour for 8 months now. It’s a great alternative to almonds for those who are slightly nut sensitive. And it is DELICIOUS. I usually add poppy seeds and extra while flax seeds or sesame seeds for the ‘whole grain’ feel. I’m about to try a cinnamon raisin version. yum!

  12. Rigs says

    I baked this for the first time yesterday, but since I don’t have the small loaf pan, I used 9.25 x 5.25 pan. I beat the eggs by hand using a whisk. It didn’t rise, came out too dense.

    Tried it again today with a glass dish closer in size to the one in the recipe. And this time, when I blend the eggs, I used a food processor and timed it to 3 minutes. The consistency of the one today is more batter-like, while the one yesterday was practically a dough.

    It’s still in the oven, but it rises much more than the one yesterday, currently about 1.5x the height of the mixture when I put it in the oven.

    • Elana says

      Hi Rigs, thanks for your comment, it’s great to hear about your experiments. When my breads that call for a small pan size are baked in a full sized pan they turn out flat because there is not enough batter to fill the pan. It’s like filling a 1/2 cup measuring cup to the top with water, then filling a 1 cup measuring cup with this 1/2 cup water. The small amounts don’t translate height-wise to the bigger vessels :-)

  13. Cathy Pendell says

    After wasting time and money on countless gluten free bread recipes with yeast and not achieving anything I liked, I decided to give this recipe a try. While this is a dense bread, it is moist and tastes wonderful. Instead of using blanched almond meal, I used the unblanched almond meal. I put it in an old, one and a half pint, rectangular Pyrex dish. It came out like a mini loaf with a nice raised center. This will be my go to bread from now on. Thank you for such a good recipe.

  14. Sarah says

    I love the taste of this bread! I’ve really struggled to find a GF bread recipe that I like and is healthy. Unfortunately though, my bread isn’t really rising. I’ve tried making it in two different ovens. Is the arrowroot starch/flour I’m using? Is it the pan? Help please!

  15. Sharon says

    LOVE this recipe! I’m wheat and lactose intolerant and have felt so deprived lately…then I found this website and Bread 2.0! Yum! I’ve even tried a few tweaks to the recipe and wanted to share them. I thought 4 eggs was a little much so I cut back to 2 eggs and used 1/2 cup of unsweetened apple sauce in place of the other eggs. I left out the agave/honey as the apple sauce lends enough sweetness and I added a tablespoon of soy milk to make it a little moister. It’s perfect! This loaf makes great toast and really hearty sandwiches. I can’t say enough good things about it! :-)

  16. Elizabeth says

    Went gluten free about 2 months ago and although it was a struggle at the beginning, I am truly enjoying finding new recipes. I am sure a lot of people feel the same way when I say that one of the hardest things to substitute is bread but I was hesitant on making my own. After reading several recipes and I came across this one and since I had everything it called for, decided to give it a try.

    This is my first attempt to make gluten free bread and oh boy did I like it!!! It’s easy to make and the bread is soft with a crusty top with a somewhat neutral flavour (no taste of nuts or honey !!) and most of all, it’s quite filling! I had a warm piece just right out of the oven and it was delicious!!. Later I grabbed another piece and put some mayo and avocado and it was great as well. Definitely a winner! Will make again for sure :)

    (My loaf pan is bigger than what was used on this recipe, so it was longer and not as tall as a regular bread slice, but who cares? Not me! )

    Thanks for a great recipe!

    • Tammy says

      I have been making this bread for about a year. My husband is a sandwich person so when he found he had to go gluten free I knew we had to find a substantial bread that would hold together for his sandwiches if there was any hope of him maintaining a gluten free diet. This bread works. He is happy with the texture and it can be sliced fairly thin.

      The recipe is very forgiving. I double the recipe and use a regular loaf pan. I bake it at 340 F in a convection oven for approx. 45 mins. I have made it with less eggs and more water and it turned out fine. Lots more water once by mistake, did take longer to bake. Instead of using a mixer I put the eggs in my Vita-Mix with the vinegar and honey. BUT, I just discovered how high the GI for Arrow Root is. I will be playing around with substitutes but if anyone has any suggestions please let me know.

      Just one more comment, it freezes beautifully. I bake three loaves each time and keep the freezer stocked for when I travel. Thank you for developing this recipe. It has made a real difference. And, it is yummy. :-)

      • Marjorie says

        I substituted 140gm cooked great northern beans for the arrowroot. Used ground Chia instead of flax, reduced eggs to 3 and added in 1 tablespoon melted grass fed butter cooled. I used raw honey probably needs a bit more salt. Dry ingredients are almond flour, salt, baking soda. after beating eggs frothy add beans blended with honey, vinegar and butter. Mix. Then add ground chia mix let sit for 2 minutes for ge to developl. Finally add dry ingredients mix 5 to 7 minutes. Use wet spoon the scoop into pan of your choice.

  17. Hadalinda says

    Can this recipe be made in a cast iron dutch oven? I’m new to bread making and I have seen the “no knead bread” recipes use the cast iron method. Any input for this is much appreciated :)

  18. Patricia Hennigan says

    I find the later version of this bread to be very forgiving. I have made a number of substitutions / changes and they have all worked very well. One substitution was one banana for one egg and a half a cup of pecans stirred in at the end, otherwise they get ground in the food processor. Another substation is one cup of almond meal for 1 cup of almond flour. This gives the bread a more wholegrain texture. Additionally Bob’s Red Mill works well. Lastly I don’t have the pan called for- I use a standard pan and I’ve had no issues. This is definitely my go to bread.

  19. MIchelle says

    I made this the other night – however I didn’t have the magic line loaf pan and when I’ve tried other almond flour breads, they never cooked all the way through. I had a hankering for a hearty biscuit and used this recipe putting it into a cupcake pan instead. They were delicious! Cooked perfectly through (maybe a little less baking time in my oven) and my hubby was thoroughly impressed! They were so scrumptious I actually made them again two nights later when friends were coming for dinner and they said the same thing. When I revealed their contents, everyone was happily surprised and the recipe has been passed. Thank you for such a tasty alternative to traditional breads. This is now my stable recipe!


  20. Lucia Lucas says

    Thank you, thank you for this fabulous recipe. Fortunately, I do not suffer from celiac disease; I am however a recovering carb addict. The only way I can get a handle on carbs is to cut them out completely otherwise I am a goner. Even as a child I preferred a baguette with butter over candy. Although I am able to maintain my weight by reducing carbs, I mourn the loss of breads, scones, biscuits, croutons, etc. In the past I tried other recipes calling for almond and coconut flours, but the results were very disappointing. My husband was told about your book by a colleague and he got me a copy. That led me to your blog. After reading all of the positive reviews for your 2.0 bread, I decided to give it a go. With much trepidation, a lot of skepticism, and following the recipe to the letter, I prepared the bread. It smelled rather lovely while in the oven, but my carb heart has previously been broken by the promise of smell only to be shattered by disagreeable taste. This however was different. After allowing it to cool, I cut a small slice. Texture was good, but the taste was more than the smell had promised. There was much rejoicing throughout the land, or at least in my kitchen. My first piece was eaten plain. Later on in the afternoon, for lunch I had a slice with goat cheese, arugula and tomato. Heavenly! This weekend I am going to try your orange poppy seed scones. After that who knows, but there is no stopping me now!

  21. Anne says

    I made this wonderfully delicious bread today. It’s amazing and will be my new basic bread!! Thanks Elana. Your cookbooks are my favorites out of all the Paleo / GF books out there. The recipes always turn out.

  22. joy says

    very easy!! and tasty bread. has a slight after taste?? is it the arrowroot? if you toast it it less noticable.
    this is a keeper, thanks!

  23. Nancy says

    Does anyone know which baking pans are better. I have noticed that baking pans suggested are aluminum. Is there a reason stainless steel pans are not used?

  24. says

    I decided to use your bread recipe and make them into rolls / muffins . The mixture made 8 and took about 20 mins in the oven. I also added some caraway seeds too – delicious. Thanks for the recipe

  25. Jen M says

    I really enjoyed this recipe of bread the two times I made them. The only thing I’ve done differently is the first time I made it with almond meal and flax seeds (that I lightly grinder). It tasted good still just a healthier flax seed taste. Then the second time I use almond meal and flaxmeal as per recipe and I added roasted sun flower seeds. Loved the outcome both times. This recipe is very flexible. Thanks Elana!

  26. Kimberley Pierce says

    I just made this bread today and while it turned out rather small (maybe an inch or so in height) I was pleasantly surprised by how much I liked it! I made an open face tomato and avocado sandwich and was expecting the bread to not pair well. Thinking it was going to taste to strong and almond-y. I was wrong. It actually tastes so much better than white or whole wheat bread! Perhaps my regular size loaf pan is larger than your pan, I didn’t measure. If not, then I’m not sure what I did wrong. I am willing to make this again – but almond flour is so expensive for me (about 3 cups at a bulk food store cost me 28 dollars!) and I don’t want to waste it. I live in a remote community so cannot buy more until I get to the city. So, if you have any ideas, please share? Anyway….as I only complaint was the height of it. The texture and flavor was perfect! I am new to paleo so was happy to have a good experience making this bread!

  27. Yvonne Thomson says

    Oh my goodness this bread is amazing! My husband and I nearly ate the whole loaf tonight. This bread holds together – no crumbliness. It’s moist, easy to throw together…the bread I’ve been looking for! I added basil and tarragon for more flavor. We dipped it in olive oil and spread it with butter. I’ll also try baking it with raisins, apples and cinnamon for a breakfast bread. I’m a bit worried that after so many years of no bread, I may not be able to stop eating it. But besides that this is the perfect bread. Thank you!

  28. says

    Thank you Elena! We have not had sandwich bread for 5 years! When we found out our son was severally intolerant of wheat. I shyed away from GF flours and used just staight up buckwheat for pancakes etc. I have made your Bread 2.0 four times now and we love it! And i appreciate how easy it is! Only 2 “flours’ delicious, filling and works well with a protein on top. I love your blog and books! Thanks for making this journey more fun and easy for me.

  29. Linda says

    I just made this bread using a plain metal loaf pan sprayed with oil. It came out perfect! This will definitely be a staple in my home. Best tasting grain free bread I have tasted!

  30. says

    I am such a huge fan and I have tried most of your recipes and posted it in my blog. I also own one of your cookbooks, the gluten free cupcake. Keep the recipes coming!

  31. says

    This is great bread – I made it once not using the pan Elana recommends (because I didn’t have it…) and then I purchased the pan and it really did make a difference in the height of the bread. It still did not rise evenly, but perhaps that is because I had to open the oven door once to move it to the middle shelf (from the top) to prevent it from getting burned on top! Both times I used a little more almond flour than called for and some flax SEED. It is my new go-to! Totally replaces my craving for wheat bread, though it is too small to toast in my toaster without fear of losing it forever or starting a fire, so I just heat it up in the microwave (when I’m at work) or eat it cold at home. I tap into my previous days in Spain by topping it with a little olive oil and salt. Delicious! I have not yet tried the other Paleo Bread recipe, but this one is a winner! Quick and easy to make! Though I caution you from making this while trying to bake something else in the oven at the same time, because opening the door I think is what is causing it to not rise to its potential.

  32. says

    I tried this recipe today with only a couple of “tweaks” and it was yummy!! Don’t know how I am going to keep from eating too much too fast!! I added 1/4 c quinoa flour and cut the arrow root powder to 1/2 c. Plus, I used 1/8 c flax meal and 1/8 c Qui cereal mix (buckwheat, chia and hemp), just for fun. The bread rose well and browned nicely, and the quinoa flower added a nice nutty flavor (I always toast my quinoa flour upfront to get rid of the bitter taste). I baked the loaf it in a 7″ x 5″ glass baking dish and it was a perfect fit. I cut it into 11 slices that were slightly over 1/2″ thick – roughly 150 calories per slice if anyone is interested in that. So, the final slices were about 5″ x 2-1/2″ x 1/2″ thick – pleanty big to make a small sandwich for me. I ate one slice warm with butter (from grass-fed cows) and another with a slice of ham, raw cheddar cheese and mustard. Very, very good!!! Will definiteely make this again! I’m sure it would be good exactly as written, I just like nutty, seedy bread and like to improvise. I might add sunflower seeds next time!

  33. Kimber says

    This is the most awesome gluten free bread ever! I’ve been gluten free for almost 4 months due to health issues and this is the FIRST bread that I’ve tasted that actually tastes like bread and doesn’t have a weird, doughy texture. THANK YOU!!

  34. shea says

    So I am new to gluten free and dairy free diet, but I am trying to make baked goods that my daughters will like. We have always eaten very healthy but my oldest has been having stomach issues and so I am trying to see if this change in diet helps her. Anyways, being new at baking I attempted to make this recipe, but it came out super dry. I measured all the ingredients just as the recipe listed and I couldn’t even get any formation of dough at all. Is this normal? I ended up adding like 3 or 4 more eggs to get what I thought was appropriate consistency. Hopefully it still turns out, as these ingredients aren’t necessarily cheap. Any help greatly appreciated! :)

  35. Jenn says

    Thanks Elana! I tried this for the first time last night and it turned out pretty good – served warm with butter MMMM delicious! I didn’t have flaxmeal so I used flaxseed instead so it has a bit more texture which is nice!
    Also, I made the bacon tart from your book – I can’t believe I’m going to say this but too much bacon! :-o But I think next time I will really cook the bacon down first.

  36. says

    Made this last night in a 9×5 loaf pan…It looked like biscotti but was very good! Can I double the recipe and still get it to cook right? Or is there a better one on the site that will make regular sized loafs?

  37. says

    I made this and three days later it is still good! It makes a super cute loaf. It was easy to slice and made the most perfect little slice shapes. I was a bit disappointed by the small loaf size until I made a sandwich and it was surprisingly filling! I have a feeling this is one recipe I will make weekly. I am so happy to have a bread recipe that I actually like! I love the ingredients too! Oh and it does work flavor-wise with PB&J and also with savory fixings like meats too. It’s great thanks!

  38. Gina says

    I just made this for the first time today. I did not have blanched almond flour, just some raw almonds, so I made unblanched almond flour in my vitamix dry container. It took some doing to get a fine ground flour without turning the almonds into butter. I had to grind several times, sifting through a colander each time to get the finer portion, then returning the coarser pieces to the vitamix to regrind. Also substituted pure maple syrup for the honey.

    Used a 7.5″ x 4.5″ inch pyrex loaf pan as it was the closest I had to the recommended pan. It rose just fine and looks and smells wonderful. So, despite the warning about unblanched almond flour, It appears to have worked just fine.Wish I could post pictures. Waiting 2 hours cooling time to taste it is really difficult. I’ll update after the cooling time is up.

    Update: I could only hold out for an hour and a half, then had to dig in. The final verdict is this is yummy! It has a slightly grainy/crunchy texture due to my not sifting the final grind of almonds, but I found this pleasant, so it is fine with me. Also has a very slight tendency to crumble. Tastes great slathered with homemade raw butter, much more filling than wheat bread. Unblanched almonds worked, just gave a darker color with brown flecks.

  39. Nelly says

    This bread is easy and very forgiving. I never use the special flour anymore. Bobs mill is fine. I sometimes use a little coconut flour when I run out of almond. You don’t need to blend eggs forever or sift flour or use Celtic sea salt or special pan…it’s always good.

  40. Malissa Baker says

    This bread is super easy and surprisingly awesome! I made as directed but used a ceramic loaf pan to bake it in. I also lined the pan with parchment paper and it slid out wonderfully! Was not a very large piece of bread when sliced, but not sure if that was due to the pan I used or not. May have to double this recipe to get a larger loaf for making sandwiches My kids all liked it too! I loved it and loved the fact of no yeast, processed sugars, etc…!!!!! Thought it was great!! Thanks so much!!

  41. Leslie says

    I think I just died and went to heaven. I have lived without bread of ANY KIND for FOUR YEARS!! This bread is ah-stinking-mazing! The only problem now is not eating the entire loaf in one sitting. Wow… I’m so excited about this!

  42. Loren says

    I made this recipe but there was no rise at all to the bread. It tasted good but was only about an inch high and there were air bubbles as expected from the baking soda it just looked like the cooked dough. Has anyone encountered this before or have any suggestions on how to get the normal rise. I did substitute the eggs with the flaxmeal substitute and I also tested to make sure the baking soda is still active.

  43. sandra says

    hi elana,

    i’m from berlin – so english isn’t my native language – nevertheless i try my best….
    first of all – thank you so much for these bread recipes. it’s been a great deliciuos pleasure making them. But actually and unfortunately they don’t look like yours at all! When I’m mixing the dry ingredients into wet (food processor) it’s turning into a big sticky and dry ball. so i have to add some water. and when i’m taking it out of the oven it’s so flat and obviously got a different consistency.
    what i’m doing wrong?
    oh i’m using tapioca starch instead of arrowroot powder – but i don’t think that’s the problem, isn’t it?

    thanks for your advise in advance!

    • Ali says

      You don’t need to do this in a food processor. I find it easy to mix by hand and it’s nice and fluid, the consistency of a cake mix, which then makes it easy to pour into the pan and you don’t need extra water. I’ve always used tapioca flour with this and it’s come out fine

  44. Donna says

    I looked at the ingredients, checked my cupboards and my watch, mixed it all up in record time, put in to bake setting the timer. When I opened my front door after dropping my son to school the aroma coming from the kitchen was amazing!! It cooked perfectly while I was gone, was the easiest GF bread I’ve ever made, oh and by the way the loaf is half gone already!! It was delicious. Thank you so much for this recipe.

  45. Rachel says

    Hi Elana,

    I really like this recipe. I’ve also made it using coconut flour (exactly the same proportions) and it works just as well – which is good because almonds are about three times more expensive at the moment!

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  47. kathy says

    This bread is delicious, thank you so much! I discovered I only had two eggs, so made half and put into a muffin tray, which made 4 small breads. Moist and crunchy, will be great for sandwiches, burgers etc. Thanks so much again :-)

  48. Regina says

    The area I live does not have arrowroot powder in any of the stores I even tried the specialty health food stores… Is there anything I can sub for it?

  49. Dawn says

    Thanks so much Elana. I just made your arrowroot bread recipe, and it is divine. :-)
    I really like the texture, much better than what I have made in the past.

  50. Greg says

    Well the almond cake is in the oven. I changed it up a bit. My mantra is start with a good recipe and don’t follow it. So I used your recipe and didn’t follow it. I substituted 3/4 cup buttermilk for the 1/2 cup buttermilk. I also put a good dollop of lemon curd in and about a 1 tsp of lemon extract. I am keeping my fingers crossed. I am thinking I put too much buttermilk in but I will know in about 20 minutes. I did not use soda I just stayed with the baking powder. I have a cornmeal bread recipe that is killer and very similar to this recipe. I guess I won’t have to adjust for my lower Pueblo altitude. LOL Keep up the good work Elana, I was diagnosed with Celiac at 52 years old. I thought I was normal now I know I had it all my life. I have tried many gluten free recipes and most do not impress me. Although my pie crust is good, I am still tweaking it. I am still looking for a good yeast bread recipe. Maybe I will try yours next week and just throw some dead brewers yeast in to give a yeasty flavor, or maybe some GF beer.

  51. Greg says

    Well the almond cake is in the oven. I changed it up a bit. My mantra is start with a good recipe and don’t follow it. So I used your recipe and didn’t follow it. I substituted 3/4 cup buttermilk for the 1/2 cup buttermilk. I also put a good dollop of lemon curd in and about a 1 tsp of lemon extract. I am keeping my fingers crossed. I am thinking I put too much buttermilk in but I will know in about 20 minutes. I did not use soda I just stayed with the baking powder. I have a cornmeal bread recipe that is killer and very similar to this recipe. I guess I won’t have to adjust for my lower Pueblo altitude. LOL Keep up the good work Elana, I was diagnosed with Celiac at 52 years old. I thought I was normal now I know I had it all my life. I have tried many gluten free recipes and most do not impress me. Although my pie crust is good, I am still tweaking it. I am still looking for a good yeast bread recipe. Maybe I will try yours next week and just throw some dead brewers yeast in to give a yeasty flovor, or maybe some GF beer.

  52. mark says

    This is an incredibly easy recipe and makes a smallish wonderful dense loaf, perfect for sandwiches, toast with jam/honey etc.

    Use a small pan to get it nice and tall.

    I made this twice.

    The second time i really really beat the eggs….till they were a thick foam. It made the loaf rise and is a fluffier loaf.
    I also treated the mixture gently, more like cutting and in and gently stirring the dry and wet with a spatula.

    I greased the pan with coconut oil and had no problem with sticking at all.

    I used regular fine ground sea salt and honey.

    Thank you for a great recipe

  53. Tanya says

    My son cannot have any milk, egg or gluten products. Is there anything i can use for an egg substitute in this recipe?

  54. Ruth says

    On my first time through, I tried replacing the 1/4 c. flax seed meal with 1/4 c. chia seeds, as I didn’t have the flax meal. I took the loaf out at 30 minutes without checking it and ended up with mush in the middle of the loaf. At this point, I’m not taking a highly scientific approach to my baking, so can’t offer any explanations. We did enjoy the flavor, and I will try this again with the flax meal.

  55. Heather P C says

    Just made this! Delicious! Subbed gluten free all-purpose flour for arrowroot and added 1/4 tsp of baking powder as well as a pinch of cinnamon & nutmeg. (GF all-purpose mix of maize starch, tapioca flour, rice flour with guar). Thank you.

  56. talleyrand says

    This is a moist, dense, tasty loaf that in no way resembles the light, fluffy, crunchy-exterior food that most people think of when they read the word “bread.” I love to snack on it, covering it with some melted butter, cinnamon, and a bit of honey/stevia, but I wouldn’t use it create a sandwich.

  57. Angela M says

    I just want to thank you SO MUCH for this recipe. I have celiac and over 90 other food issues…including fat and dairy intolerances. This bread recipe amazingly meets all of my dietary restrictions… causes no gut issues for me AND has the same taste and density as my mom’s regular homemade bread growing up. Bless you so much for this. I’m praying blessings over you and your family as I eat this bread this Thanksgiving.

  58. Ann Marie O'Reilly, MSed, OTR says

    I am anxious to try the gluten-free, yeast-free recipes. My client is also not supposed to have vinegar as well. Is vinegar necessary for yeast-free breads? She would love to have bread again, but since she is gluten-free and has candida, she has not been able to eat any kind of bread for months. Any help you can give is appreciated.

  59. Amit Aggarwal says

    I am trying to make Gluten free Multigrain Bread with combination of below mentioned flours. Since it rises very nicely upto the top of container but it sits down during baking.
    Please advise what can be the problem in my process:

    Rice Flour : 70g
    Sorghum Flour : 30g
    Finger Millet Flour : 10g
    Soy Flour : 40g
    Chickpea Flour : 30g
    Corn Flour : 10g
    Guar Gum: 10g
    Sugar : 25g
    Yeast : 12g
    Salt : 2g

    I use 120ml of water & 20ml of oil and stir it for 4-5minutes. I put this dough in oil greased container and keep it aside for atleast one hour to rise. When it rises upto the top of container I bake it at 150 for approx. 15 minutes in OTG. But I am not understanding why this dough sits down during baking.

    Please do advise “what should I do”.



  60. Nelly says

    Ok I actually just made this bread. And more importantly I just ate some!!! It was perfect and delicious. It rose and browned and cooked though and was moist and wonderful. I am so excited!!! I ordered the honeymille flour as instructed and used a mini loaf pan, lined the bottom with parchment and used butter to grease.I really frothed the eggs well and I sifted the dry ingredients too. I followed the recipe exactly. Yummy.

    • says

      So true isn’t it?? Elana is truly a genius with helping us all go gluten-free and even Paleo! I never thought there was such a thing as bread without traditional flour until I stumbled on her incredible website! I wouldn’t even know where to begin to thank her for giving us ALL the gift of good health. God bless a million times to her for her help and caring:)

  61. Robin says

    Hello! I am so excited about this recipe :))) could i use brown rice flour instead? I have all of the other ingredients.

  62. Deanna says

    I wanted to post my recent success with this bread recipe! Loved it. I was looking over the FAQ about using certain almond flour brands and wanted to comment that I used raw almonds, ground up and sifted myself. The bread turned out great except I think the bread loaf pan used was to wide and I recently ordered the loaf pan used in this recipe, see if this helps with the rise being more consistent. Thanks for all your great recipes! Love the herb cracker recipe as well (Used the same raw almonds ground myself, recipe turned out great).

  63. Adrianna says

    I’ve made this recipe many a time and it’s always turned out great.

    Just for people to reference, this last time I substituted tapioca powder for arrowroot (my food store was out, sadly) and I doubled the recipe and put it in the size of a normal loaf pan (I was becoming frustrated with small slices). I baked it for just over 45 minutes to overcome the larger loaf size. It turned out great. I know a previous commenter said that doubling the recipe didn’t turn out for them, and I can’t say whether the tapioca or added time helped but it worked just great for me.

  64. Nienna says

    Thanks for the recipe, Elana!

    I made this recently, although using home ground almond meal and home ground brown linseeds. As I had some of that mixture ready in the fridge, I just used that so the measurements were probably not the same as in this recipe. The bread turned out fair bit darker than pictured here and with a slight rye bread twist, but that was actually rather welcome.

    I think my glass loaf pan is also slightly larger, so the bread turned out rather flat, but I didn’t find that an issue.

    Such a brilliant recipe!

  65. DG says

    I made this recipe for my toddler – he loves it plain or spread with cream cheese! I used brown flax seed as I didn’t have the golden, which resulted in a flecked loaf but I don’t think altered the taste that much if at all. I didn’t use a magic pan, just the regular light coloured aluminum loaf pan that I have, and produced a perfectly browned on the bottom and top loaf – however, it was a little on the small side …. is the loaf pan the reason for this, or could there be another reason why it didn’t rise as much ?

  66. Joy says

    I used raw coconut flour not realizing the recipie called for blanched and my mixture was dry. Where can I find blanched coconut flour?

  67. mariah says

    My bread didn’t rise at all, looked kinda sad. I didn’t have almond flour and I used oat and coconut flour. What are good substitutes?

  68. Heather says

    Nutrition info (based on a 10-slice loaf)

    Per slice:
    Calories: 175
    Fat: 11.2g
    Total carbs: 13.6g
    Fibre: 3g
    Protein: 6.8g

    Excellent taste, soft texture (not unlike traditional banana bread, but without the banana taste.)

  69. suzy says

    This bread recipe of brilliant, I’ve tried so many and they always come out gummy in the middle.I double the amount recipe as I like a higher loaf with a sandwich slice. It’s worked out perfectly, highly recommend with a great texture that looks like bread.

  70. Katherine says

    Hi Elana and all,

    I am keenly interested in starting to eat healthier and more real (less refined / processed) with my family and in making real, homemade, gluten free foods.
    I, however, have three growing (always starving :) ) kids, and wonder if there are any suggestions you or others could share for how to make items in lager batches? Or maybe a suggestion of how to organize my baking and storing/freezing of freshly made items?
    Thanks all!

  71. Samantha says

    What can I say?? You are amazing! I never in a million years thought I could actually LOVE a gluten free yeast free bread until I stumbled upon your website! You have literally saved my life! I will never buy store made gluten free bread again thanks to you! I was never a fan of any of them and they are all loaded with unhealthy ingredients. Thank you so much… I am hooked!

  72. ItalianCypress says

    I have been reading about agave nectar not being so great so I decided to see how granulated xylitol would fair in this recipe. I substituted 2 teaspoons of xylitol in place of the 1 teaspoon of agave nectar. I am allergic to yeasts so I also omitted the vinegar. Bread turned out just fine; however, I think that next time I will add 1 teaspoon of water to make up for the liquid loss. I think I can detect that it needed it? Anyway, xylitol works people.

  73. Christine says

    I am really trying to have my family go wheat free but am struggling to come up with wheat free breads I can send with them to school. Of the recipes for bread I have researched almost all of them use Almond flour which I would not be allowed to send. Do you have any recommendations? or ways I could substitute?

  74. says

    Bread Machine — YES!

    I used my Zojirushi dual blade machine (BBCC-V20) to make a perfect loaf, with only one modification to Elana’s recipe, and it’s a simple one: Double the recipe. Use the Zo’s Cake setting and set the crust control to light or medium. That’s it! Doubling the recipe produces a beautiful loaf approximately 3 1/2″h x 5″w x 9″ long.

    Before I finally settled on this method, I fretted about all sorts of things : bake time and temperature, whether to pre-mix everything per Elana’s directions then use only the bake cycle on the Homemade setting, etc. I won’t get into all the research and frustrations I encountered trying to figure out the best way to use my machine, but one morning I thought, “What the heck? Just try the cake setting. “What do I have to lose?”

    I had to figure out a way to bake this bread in the hot summer months without turning on the oven. This is the solution, and it’s faster to prepare!


    1. DOUBLE Elana’s recipe, exactly

    2. Zojirushi dual-blade bread machine (put in all wet ingredients first, then dry)

    3. Use Cake setting (follow tips in the instruction manual)

    4. Make a sandwich!

    • says

      Here are a couple minor revisions to the above Bread Machine recipe:

      Adding 1/4 Cup water makes it more moist.

      The Zo has a 25 minute cool-down period at the end of the Cake cycle. Remove bread 5-6 minutes before the cycle is finished (makes it less dry).

  75. Cynthia says

    I just wanted to put it out there and say, YIPEE! I tried the almond bread recipe after I was googling about gluten free bread. “Yummy Mama” was the beautiful words coming out of my two year olds mouth after he tried it. He also stole his younger brothers pieces off his plate later. I was so pleased with his appetite for it, I didn’t even mind. I read your bio section and I couldnt believe my eyes. I was just telling my meat and potatoes eating husband during dinner tonight about my quest to consider taking wheat out of our everyday life. I have no idea where to start and realizing that although I can eat yummy food straight from the earth with a smile on my face…. He cannot. And then there it was, your bio and your soon to be released cook book. I just order all three on amazon. I can’t wait! I feel a weight has been lifted, and your links on your recipe ingredients are already a huge help! I feel a positive change coming on, thank you for following your bliss! Grateful on Long Isand, Cynthia

    • Samantha says

      Oh my GOD yes yes yes to all that you said! I too am new to gluten free and must say that I probably couldn’t have done it without Elena’s website! Especially for the breads! She nailed it for sure! No more unhealthy store bought crap for me! I couldn’t seem to find a gluten free bread that I really liked but more importantly that was healthy! She is awesome isn’t she??

  76. nancy says

    Can I use an egg replacer with this recipe? I can’t eat eggs but so many of Elana’s delicious-looking recipes call for eggs.

  77. Carrie McGarry says

    This is my first attempt at GF bread. I miss my whole grain bread. This turned out wonderful! And I didn’t have the right size pan so I used foil to modify the size of my pan and then lined it with greased parchment paper. It wasn’t the perfect shape but it worked well enough to make more this way until I get the right size pan. Thank You Elana!

  78. donna says

    does anyone have an opinion on whether or not i could use psyllium instead of arrowroot powder or xanthum?

    • says

      Antibiotics are the ‘miracle drugs’ of modern medicine that are taken for granted
      by most in this age due their ready availability and ability
      to cure many of the diseases that were once fatal. s the story on this
      mysterious berry, and why are scammers using it. We now hold the title of the world’s most obese nation.

  79. Kira says

    substituted the almond flour for coconut. apparently a big no-no. even with an additional egg (i could tell it was just way too dry), post baking it is total breadcrumbs. can you offer any suggestions. i don’t want to buy another expensive flour yet.

    • ItalianCypress says

      Hi Kira,

      HA HA!!! You poor thing. Coconut flour is a lot like those little figurines that if you place them in a glass of water they will suck up all of the water and grow! Coconut flour is to be used in very small quantities with lots of liquid in order to work.

      This recipe is almond specific. The almond is what reacts in the recipe and allows ‘bread’ to structure.

      I make my own almond flour at home from raw almonds in a blender. Maybe that is an option for you?

  80. Enid says

    Hello, I have been on a wheat-free life style for a few months now and I really do miss regular bread. i have made gluten-free bread several times and I do eat it but it leaves something to be desired for my palate. i find the bread to be too eggy and the smell of the flaxseed irks me a bit. How can I make gluten-free bread with less eggs. i can deal with the flaxseed aroma!? I thank you in advance for any suggestions. Be well. :)

    • Samantha says

      Hi there,
      I tried to make the bread 2.0 with three eggs instead of four and turned out perfect for me! No more eggy taste.

  81. Marcie Tomasello says

    Awesome bread! I doubled the recipe and baked it in a 5×9 pan for 40 minutes. Came out awesome. Do you know the nutritional breakdown for this recipe? I couldn’t find almond flour in the nutritional database – any idea how many almonds it takes to make a cup of almond flour? Thanks!

  82. Susanne says

    I have purchased “Perfect Flour Blend” by Namaste Foods. It is free of soy, gluten, wheat, corn, potatoes, dairy, nuts and casein…It is made from Sweet Brown Rice Flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. I purchased it because I didn’t want to buy so many ingredients to make one bread but I am not sure what to do with it now?! I make fresh artisan boules bread all the time with white bread flour and whole wheat, add salt and yeast, oil, let it rise, refrigerate and I can make great bread. Can I do the same with this flour?

    Thank you in advance!

  83. MJ says

    Help! I have tried this Bread 2.0 recipe a few times, using the pan you recommend, but it always comes out quite heavy, “doughy” in the middle. I have tried reducing the oven temperature, but that didn’t help. Any suggestions of what I might be doing wrong?

    Thanks so much for your recipes – love most of them and this one looked great.

    • Jamie K says

      It’s kind of a dense, spongey bread. When I tried it using corn starch instead of the arrow root, it was super dense, but good. I finally made it using arrow root this week and it was lighter and tasted better, but still dense. Just not as dense as with the corn starch. I will always make it with the arrow root now. I don’t use this as sandwich bread at all. I mainly use it like I would a bagel… with a spread on top or a really yummy avocado salsa I make. Also make sure you’re fluffing up those eggs like the recipe says. I got lazy one time and only did that for about a minute instead of 3-4 and the bread turned out funky.

  84. MJ says

    Help! I have tried this Bread 2.0 recipe a few times, using the pan you recommend, but it always comes out quite heavy, “doughy” in the middle. I have tried reducing the oven temperature, but that didn’t help. Do you have any suggestions of what I might be doing wrong?

    Thanks so much for your recipes – love most of them and this one looked great.

    • ItalianCypress says

      Hello MJ,

      I have made this recipe a thousand times and have even made it into other breads like cinnamon raisin, zucchini, butter top, etc… I have found that:

      You need to use the ingredients she lists and make no substitutions.

      Use two mini loaf pans not a regular loaf pan or you get an under-cooked middle and over-cooked outside.

      Once you mix the dry and wet ingredients do not waste time filling the loaf pans and getting them in the oven.

      If the batter seems too thick add a little water.

  85. Jen M says

    I tried this recipe on Sunday. I followed the recipe exact, only using honey in place of the agave. I was skeptical to say the least, as I’ve made other almond breads that were huge disappointments. This one, was the opposite. Delish! I cant get enough! I eat 2 slices a day with cashew butter for lunch and am completely fulfilled. A doughnut cannot touch this! Thank you SO much for this recipe!

  86. Marilyn Dayen says

    When I came across your Paleo Bread recipe, I was interested, and when I came to your website, I looked at the book, and felt over-joyed at the possibilities. So, I ordered your book, and the breadpan.
    I baked the “Asparagus Onion Quiche” it turned out good, and my husband liked it quite well. I was overjoyed. (But yesterday, Weds., I had what I call one of my “Celiac Events”.)
    Today I baked the “Scrumptious Sandwich Bread” recipe. I followed it exactly. (I know, I know….nobody ever believes anybody who says that, …. but I DID!!) and now I hate the word “Scrumptious” along with the word “Delicious”. I will stick with the quiche crust recipes, those are very good. Can’t do the dessert recipes. I’m not trying to be rude, but I find all this very frustrating, because, it inevitably devolves down to “sugar, chocolate, milk, potato, tomato, eggplant, grain, nut, seed, carb-free” and this is very upsetting to me. I don’t want to have to spend 2 hours cooking just so I can have something to eat 3-4 times a day. I’m very glad things worked out for you though. Thank you.

  87. lane says

    This recipe has been my staple bread recipe for months, however I just bought her book and now use the Scrumptious Bread recipe which uses Almond butter. Its amazing!! You must try it- its about 10 times better than the 2.0 recipe.

  88. Jamie K says

    I just made this with some tweaks since the only almond flour I had was Bob’s red Mill almond meal and I couldn’t find arrow root powder. Instead of the arrow root powder, I used 1 & 1/8 c of corn starch. I realize that kinda ruins the paleo part, but at least it was still GF. I also used 1 & 1/3 c of egg beaters instead of eggs. This bread came out amazing. It’s dense and moist. Not crumbly at all! Can easily put spreads, jams, butters, etc., on it or use it for sandwiches. And it was SO EASY to make. This is definitely a new staple in my household! Thank you so much Elana!!!

  89. ItalianCypress says

    I love how kind of fool proof this bread recipe is… I made it about a month ago (not a major bread person to begin with) and thought it lacked flavor. Today I made it with cinnamon, Chinese Five Spice, ginger, about a half cup of raisins, and about 20 drops of plain stevia. While baking it gave a heavy sweet almond extract smell. Cutting into it had the same effect. Bread came out lightly spiced and although it smelled sweet it wasn’t apart from the raisins. Next time I plan to add more raisins, and increase the spice. A fun cinnamon raisin bread.

    • ItalianCypress says

      Decided to make another bread. I used 1 cup of almond meal and half a cup of pistachio meal; added the zest of one orange and about .25 cup of juice from it; and, added 30 drops of stevia. Made a delightful orange citrus bread that makes amazing grill cheese sandwiches and pairs well with chicken salad.

  90. Tania says

    Hi Elana,

    I have tried a couple of your gluten free bread recipes and am dissappointed with the taste. For some reason it comes out tasting like a sort of chemical. Would that be due to the arrowroot powder? Is there something I coud use as a subtitute for arrowroot to see if that is the problem? I h which leaves me scrambling for something else for her to eatave your almond flour cookbook and will continue to try the recipes in there but right now I really miss my sandwich type bread and I have a child who will not eat the sandwich bread, I think due to the taste but maybe also a bit because it is reasonably dry. If you have any suggestions, please help!


    • webbergail says

      Hi Tania! You can very easily sub cornstarch for arrowroot (first time I made this recipe, I only had 1/4 cup arrowroot so I subbed the other 1/2 cup with cornstarch, came out great), but that would make it un-Paleo. Something to look at with the chemical taste is your almond flour. I have found a weird taste when I don’t have finely ground enough flour (like Bob’s Red Mill), but a few pulses in a blender/food processor usually takes care of it.

  91. Deanna says

    HELP followers?? I am highly allergic to flaxseeds and soooo many recipes call for it…whole seeds, ground, meal…you name it? What could I substite for the meal in this bread recipe??

  92. John says

    We had guests over for brunch on the weekend, one who is gluten intolerant. This bring the first time I had to cook a gluten free meal I decided to try your bread among other recipes and I have to say not only was it one of the simplest recipes out there (ingredient and baking wise) but it also tasted fantastic. Great job!

  93. Bethany says

    Considering how easy it is to make, the bread tasted pretty good. I don’t think I will make this a staple recipe, though, because there was too much of an eggy flavor. Once I put a spread on the slice of bread, the eggy flavor was not as noticeable.

  94. Jacquie says

    Thank you sooooo much, to date this our favorite bread and the one that is the most like bread I’ve had! I use mini bread pan and have 8 mini loaves in 15 mins , my 5 yo thinks it’s great :) If that isn’t enough the recipe is so easy and simple. Thank you for all the great work you do for us all that are in need for our health and lifestyle! Take Care

  95. Barbara says

    Why did my mixture come outlooking like bread crumbs? This recipe seems to be missing a liquid…it takes 4 eggs, 1 teaspoon each of ac vinegar and agave nectar…I baked the mixture and now instead of bread I have great tasting crumbs….I will use these with other dishes so no real loss howver I still do not have bread.

    Can anyone help me out as the taste is great. Thanks.

  96. Gayle says

    Hi Elena. I have tried this bread a few times before and it didn’t really work well for me. It was either too dry or too wet/moist which put me off it. A friend of mine liked the wet/moist version, but I didn’t like the texture. I followed the recipe but left out the Agave syrup as I’m trying to lower my blood glucose. I stopped making it.

    HOWEVER, a year later I have now made it twice as my cholesterol is up and almonds are good for lowering it.

    This time, I used a different process. I put all the dry ingredients in a food processor with the metal blade. I mixed the dry ingredients until they were all well blended. Then I added the wet ingredients all at once and blended.

    I LOVE the new texture. Completely different – I don’t know if it was the mixing – perhaps the metal blade and more thorough mixing changed the texture. It was sooooo good I couldn’t stop eating it.

    I thought I would mention it because there may be someone who felt like I did about the hand mixed texture – of course it could have been my lack of skill! But just incase….

    Thanks for a great recipe.



  97. JUlie says

    I stopped with the store gluten free bread when I saw what rice flour does to my blood surger. I tried this one and mine flopped the first time. I used a full size bread pan and Red Mill almond flour. It just flattened out and was about an inch high. So I cut it lenthwise (like a layered cake)a couple of times and then in half cross wise and got a few slices of regular sized break (that had crust on most of it). It toasted well. I don’t care, I was so excited to have bread again. I could not find the 7xx3 pan but I did get mini loaf pans at Kohl’s. Eight little pans come hooked together. Hate the nonstick coating. My little darlings are in the oven right now. This recipe made four mini loaves but one is rising pretty high. Maybe could have stretched to five.

  98. Erin says

    Thanks for creating an easy to make, healthy alternative to the starchy and empty calorie gluten free breads I was buying at the store. I love the taste and the high protein. It is a great new addition to the high protein meals I have before teaching and hiking!

  99. Leslie says

    I just tried this substituted honey for the agave and I love it. I only had a glass pan so that’s what I used, knowing full well that was part of my problem. I whisked my eggs for about 5 minutes in a kitchen-aid mixer. It rose too fast and my center broke away while my sides stuck to the glass. I don’t have blanched almond flour readily available, so I use Almond Meal for almost all of Elena’s recipes and I’m happy with the results. If its a special occasion, or if looks matter, I do spend the extra and get the blanched almond flour. Has anyone tried this loaf with caraway seeds? I’d love to see this with a Rye spin on it!

  100. Charmaine says

    I have been primal for about 8 months now, and the biggest thing I miss the most is grabbing a sandwich. I have made lots of different breads and not one of them has turned out like bread that we all love and know! But today I made your bread and although not too much of a rise, it was the only bread that I have made that keeps together when sliced, tasted like bread, feels like Italian bread and freezes really well (sliced with paper between each slice),About 12 slices.
    I followed the recipe to the tee and used the same size tin and baked for the correct amount of time. Only 2.5″ inches rise though. But this is not a complaint, because it is perfect for bruchetta or dainty little sandwiches and toast in the morning.
    Thankyou so much for this recipe Elana, and all the others, I am going through them one, by one.

  101. Alice says

    Ok, so what is the texture of the bread suppose to be before you put it in the pan? I am not sure mine turned out the way it is suppose to.

    • Alice says

      Ya, mine did not turn out all all. :( But to be fair, I was changing the recipe just a tad. I would love to see step by step photos of this.

  102. Bryn says

    I am not a goods cook, but I do have your book and I have twin boys newly diagnosed with a yeast allergy – and cannot have vinegar. Is there an appropriate substitute? Possibly lemon juice? I am assuming the vinegar is to assist the baking soda rising action. Thank you.

  103. Malini Bechauf says

    Love your recipies. Is it possible to make this in a bread maker? If so, would I need to do anything differently?

    Thank you

  104. Rachel R says

    Looking for a sourdough taste to any of these breads, If that’s even possible with a nut four. Has anyone tried that yet?

  105. Beth says


    I absolutely love this bread…. and your website. I am actually eating it right now :) I have been gluten free for about a year now and this diet changed has really been helpful to my life. I love how your recipes have simple, pronounceable ingredients without any icky gums.

    I have one question for you! I eat a lot of eggs with egg yolks in a given day. Is there a way to reduce the recipe down to just two entire eggs and substitute the others with either yogurt or apple sauce?

    Thank you very much! I greatly appreciate all of your help and recipes!


  106. Elizabeth says

    – A very fine loaf! I read “The Wheat Belly” (William Davis, MD) and cut out wheat products (even though one of my great joys is making bread.) It’s hard to give up bread, and so when I found this recipe, I was delighted. Only downside: almond flour is mega expensive.
    – I am wondering if anyone out there has tried Einkorn wheat flour. Davis says it is an unprocessed / unhybridized organic ancient wheat grain, and is said to be tolerated by some celiacs.; (Canada)

    • Julia says

      okay, so I know this is a seriously late comment, but I tried some einkorn pasta a while back and to be honest I had a worse reaction than with regular wheat! it’s too bad because it tastes wonderful. It’s certainly worth trying, but just be aware you might react.

    • webbergail says

      In terms of sweetener, that might be okay, but agave also provides some of the moisture and binding in this recipe, so you want to be careful substituting a dry for a wet or your bread might come out dry or crumbly. Honey would probably sub easily.

  107. says

    Does anyone know if almond flour baked goods freeze well? Do the almond flour baked goods freeze well? If so, what’s the best way. I have a daughter with Celiac off to college. I’d like to leave a few of her favorites in the coffee kitchen freezer. Thanks. Pam Rozema

    • webbergail says

      Almond flour freezes well, so I’m sure they would! Maybe freeze something and then thaw it out the next day to test?

  108. says

    Just made this bread and we love it! So much better than the gluten free breads we’ve tried in the past. :) We recently had to abandon the store bought breads because they all have xanthan gum and my son is now corn free too. Soooo thrilled to have found a bread he likes… even better than Udi and Canyon Bakehouse! lol
    I added 5 eggs instead of 4 and a glass bread loaf pan. Baked at 345 for 38 minutes. :)

  109. annie says

    I made this bread tonight and I love it! I feel a real sense of relief finally having a bread that I can eat. I have been trying to get off wheat for months and it is very challenging when it’s everywhere and I do have to eat at restaurants a lot. If I can carry a few slices of this bread with me during the day, I will be able to avoid wheat completely… very reassuring. thank you Elana! I’m a fan.

    next stop, making some kind of “bread” as an olive loaf. which of your recipes will work best for an olive bread? I will be experimenting on that shortly, as the olive bread at il Fornio is one of my weak spots and if I can do a substitute that will be so very helpful too.

  110. Afrina says

    Hi Elana,

    I just made this recipe and I really liked the texture of the bread. However, I don’t know what I did wrong because half of the bread rose higher than the other half ! It was like a huge lump of the bread just separately turned out higher than the rest. Also, mine did taste a bit eggy. If I make it with 3 eggs, is there any substitution I can do so the bread still comes out the same, but less eggy? Please advise. I am very knew to making gluten-free breads and get a bit discouraged when things don’t turn out as I want them to :/ Waiting for some feedback.

    • Debbie says

      If you read back on the other postings you will see substitute for eggs are: 1 Tablespoon of flaxseed and 3 Tablespoons water per egg or another being 3 eggs and 2 tablespoons of unsweetened applesauce for the 4th egg. I haven’t tried either – just going to try my first loaf now. Before starting though, I read thru all of the posts. There are some great substitutions and additions recommended throughout. Worth the time to review them. Thank you to all who have made comments.

      • Afrina says

        Thanks Debbie!

        I did sort of read through everything, but there were soo many comments and suggestions that I get a little overwhelmed! Thanks for simplifying it for me :) I’m going to try it out with the applesauce ! How did yours turn out? Also, do you have any clue as to why half of mine rose higher than the other half?

    • Deborah says

      My bread turned out same! Split in middle and very lop sided! So disappointed! I know I followed directions exactly…even bought loaf pan & flour recommended! I did grind my own golden flaxseeds since could not find them already ground. I used Bragg’s raw unfiltered apple cider vinegar… but those don’t seem like they would cause a problem!?? The only thing I can figure is after putting dough in pan I wet my finger to smoothe top since batter was so thick & uneven in pan. It appears the split my be along where my wet finger moved across top…? I really want this to work and wish I could get advice. Above says Elana cannot respond… Can anyone else help?
      Thanks! Deborah

      • Leslie says

        Mine rose too fast in the center and split because I felt my oven was too hot and perhaps I didn’t grease my pan enough so it stuck to the sides – I used a glass pan. Have you tried the recipe again? I think I need to drop my oven to 325 and give it another try!

  111. lauren says

    Ok so I tried the recipe and though the texture was fabulous it tastes quite eggy. I had to omit the agave as I am fighting off candida but I didn’t expect it to make a huge difference in taste. Thoughts?

  112. April says


    I would like to make your staple bread, but don’t have the magic line smaller pans. Do you have any bread recipes one can make in one’s existing 9x5x3 loaf pans – I have lots of them. I would love to ake some bread today :)

  113. Karee says

    Made this bread last night. WOW! My husband who has tried all the gluten free breads out there loved it. This will be a staple in our home. We loved it alone or with organic concord grape fruit spread! Yum! My husband had to hurry and try making a sandwich with it. He liked it that way too. The loaf was gone in minutes!

    Thanks for Sharing Elana!

  114. Karen says

    I make this bread weekly. Yesterday, I only had two eggs in the house and the recipe calls for four eggs. So I improvised and used the two eggs plus two “flax eggs” (2 T ground flax seed with 1/2 cup water blended into a thick gel.) I also beat until stiff the two egg whites first in the food processor. And added 1/2 tsp baking powder, in addition to the baking soda called for. It worked out great, different somewhat in texture from the original, but still recognizable as “bread.”

  115. Brian says

    I am just switching to a gluten-free, low carb diet. Just found out about this blog and just ordered the almond flour cookbook (love how simple all of these recipes are!). I have made a couple other almond flour bread recipes I’ve gotten from other places prior to finding this blog and they haven’t turned out great (dense, etc.). I’m not good at baking bread. Muffins, cookies, etc. are fine. But for some reason I have a hard time with bread. It was even the case with wheat based bread before.

    That said… can this recipe be modified to work in a bread machine? I am considering getting one with a gluten free function (changes how it kneads the mixture, to my understanding). But I haven’t found a single almond flour bread recipe for bread machines.

    Thanks for any input.

  116. Rachel says

    I have made this bread a few times and love it. I usually use two parts chia to one part flax for the seeds. I noticed it gave the dough an even more glutinous quality than straight flax, so I tried an experiment; after making the dough, I let it ‘rise’ in the bowl for about 45 mins at 115 degrees in my convection oven. My thought was that the live ACV might ferment and produce some gasses (like yeast in ‘normal’ bread). It worked! I flipped it into my bread pan (so the slightly dried out side was down) and put it in the oven while it heated to baking temp. The result was a loftier, more porous loaf! Yum!

  117. Maryjane says

    I made this bread this morning and followed the suggestions of using honey, room temperature eggs and blending them for about 7 minutes. My bread came out absolutely delicious but only 2 inches high. I was hoping to be able to use it for sandwiches but it’s too small. I will make the bread again as it’s great with a spread. How do I make it rise higher than 2 inches?

  118. diana says

    I just baked this recipe today and I’m thrilled that it turned out great!

    Thanks so much for sharing your recipes!


  119. says

    Has anyone been able to make this without eggs? We have to eliminate eggs but I’d still like to make this, or the paleo bread recipe. Thank you.

  120. Nelda says

    I just found your site when looking for a new GF bread recipe. I wanted to make a cheese bread and I thought your recipe would work well. I added 1/2 cup shredded cheddar cheese and about 1/2 t. chopped fresh rosemary. Because I added the cheese, I left out one of the egg yolks. I don’t have a small bread pan (yet), so I used my 4 mini loaf pans and cooked for only 15min in my convection oven. A little more cheese on top of the rolls and the result was perfect. Now I am going to try your new recipe that has coconut flour. Thank you for all of your hard work.

  121. Klara says

    This turned out phenomenal! Thank you so much for the recipe and your wonderful website. I can’t wait to make more!

  122. Celine says

    Hi Elana,

    I just tried baking this bread and it’s not cooking correctly. I followed the directions to a tee, the only difference is my loaf pan is 8.5 x 4.5. The bread is not cooking through, with the core remaining quite dense and moist. Do you have any suggestions for why this may be happening?

    Thank you!

  123. says

    Not even sure if you can weed through all these comments but I hope you do because this recipe was awesome! I put them in our mini donut maker and made bagels. Didn’t have to change the recipe one bit. They came out brilliantly and I think my kids believe that I actually hung the moon! Thanks so much for all your hard work and inspiration. Your recipes were the first I tried when I was diagnosed and you are the reason I began blogging in the first place.

  124. Christa says

    I am making this with chia flour ‘eggs’ this time, it’s in the oven now. Not sure if you have access to chia see, but I’ll let you know how it turns out! I wasn’t a huge fan of the eggy taste either. It’s still a wonderful bread though :)

  125. Ody says

    Hello, first of all i LOVE your blog. most of my new gluten free and paleo recipes are yours with some adaptations for our needs and local available products.
    i am writing from Lesotho Southern Africa.
    we are about 5-6000 feet high and altitude makes gluten free baking really difficult.
    i am wondering if there is any suggestion for that. i wish my bread would turn as high as yours.
    i also have a question regarding eggs. the bread once toasted tastes very “eggy”. any suggestions?
    what about using egg whites only?
    we don’t have access to egg substitute here.
    thanks much.

    • says

      Elana’s altitude is much the same as yours, so I wouldn’t think there would be much difference in baking time or temperature. (She says her recipe worked the same at sea level, too, which I find hard to believe, but she’s the expert.) People’s notes here seem to be saying that substituting ground flax + water for some of the eggs will reduce or remove the eggy flavor, but I’m not sure how they are replacing the leavening action (maybe adding a little baking powder).

  126. Emily says

    Just made this bread – turned out really well. I usually make the paleo bread, which I also really like, but this came together well and is a bit lighter.

    I used .5 cup of arrowroot poweder and .25 cup of tapioca starch (because I didn’t have enough arrowroot powder). Might try more tapioca next time as it is cheaper than the arrowroot. Thanks for this great recipe!

  127. Rachel says

    Oh man this recipe rules! Thank you Elana!

    I used honey and homemade almond meal since that’s what I had on hand. Afterwards I enjoyed two warm slices with ghee and jam. What a treat!

    Thanks again,

  128. Mona says

    This bread is delicious and very easy to make. Like that there isn’t a mile long list of ingredients like so many gluten free breads. I added chopped walnuts. Delicious! Who needs wheat?!
    I didn’t have the correct sized pan,so used a larger rectangle loaf pan and took it out earlier. Still worked. Wonder if you could double ingredients for a larger bread.

  129. Arlyn says

    Elana – you are a rockstar.
    We made this bread on Saturday… and then again – ON SUNDAY!
    Need I say more?

  130. Stacey says

    OMG! Where has this bread been all my life!! I am in LOVE!!! This is the best bread ever! (gluten free or not) I can’t believe how perfect the texture is! I thought it was going to be more like a quick bread or a cake, but it’s totally not – it is like a real bread! Thank you so much Elana!!!! OMG I love it!!!

  131. sheila says

    This recipe does it for our “bread” needs! I’ve even used an ice cream scooper to put it in cupcake pans to make “rolls” for sliders and pulled pork sandwiches. Tonight we’re doing Rubens! I also doubled the recipe and to half of it added lots of cinnamon, raisins and raw honey to satisfy my cinnamon bread/roll cravings. Scooped that batter into mini cupcake pan for bite sized portions.

  132. says

    Made this bread today. This is the best tasting healthy bread I remember having for a long time. I added some raisins and a little bit of cinnamon and nutmeg to give it a spicy sweet taste. It turned out heavenly … soft and moist … not dense at all.

  133. Tuyre says

    Am interested in buying a breadmaker. To make this bread with one of those… would you simply put all the ingrediants in, and wait for it do do everything? or is there additional prep work involved?

  134. says

    Hi Elena, this bread turned out the best tasting i’ve made so far!
    Since i am on a no-egg period for 3 weeks, i substituted them with the flaxmeal option, but the bread came out very flat. Could that be because of the missing eggs?

  135. Brittany says

    Is the agave nectar necessary? Does it had sweetness to the bread or does it assist with the texture of the bread?

  136. Kathy says

    Very delicious!! I didn’t have the arrowroot powder, so used ground Quinoa, and a little Buckwheat flour. It turned out great. YUM!!!!

  137. Marla says

    Do you always buy your almond flour or do you make your own? I live in the Philippines and it is hard to find, but I can get almonds.

  138. says

    Hi Elana,

    I love your blog and your recipes! You have inspired me so much that I started baking with almond flour and making my own creations. I have made my own version of your bread and posted it on my blog.
    I just ordered your two cookbooks and I am having so much fun trying out your recipes. My family can finally have bread! Yay! This is so delicious and moist its unbelievable that it is gluten free!
    I am doing the GAPS diet and she has a version of this bread that is grain free but bakes it at a very low temperature for an hour. Have you tried this before? Did you like the results?
    Thank you for your amazing blog and knowledge.

  139. Cynthia says

    My neighbor’s husband has been snowblowing my driveway clean since we started getting snow this year. I’ve been making him almond rolls, but his wife can’t eat gluten, and I’d been looking for a gluten-free bread recipe so she can enjoy some home baking too! I found your recipe, and as soon as I can gather all the ingredients, I’m gonna give it a go! Not sure about the agave nectar, or where/if I can get it here but if I can’t I’ll google a substitute! Thank you SO much! Now, maybe she can enjoy good stuff (I’d even made cookies for her dogs too lol!)
    Cheers! Cynthia

  140. Sara says

    Hi Elana –

    I made your Bread 2.0 tonight and am so pleased with the results! Such an easy recipe for everyday gluten free bread. I was recently diagnosed as being gluten sensitive so I’m in the process of testing lots of recipes. Your bread beats the over priced frozen grocery store options hands down. Thanks for a great recipe.

  141. Kris says

    I made this bread for a friend who is on a gluten and yeast-free diet and she really liked it. I wanted to make it again for her and change it up a bit by adding some fresh rosemary. Has anyone tried that and if so, how much did you use? I don’t want to overpower it.

  142. says

    Dear Elana,

    Thank you for your awesome recipes! I think I will finally lick my carb addiction. I’m on vacation and was recently introduced to your website, so I’m cooking up a storm. I’ve tried about four recipes so far and will continue to enjoy. They are so simple and quick, and nothing’s gone wrong! I have some upcoming travel and intend to take along my own bread and snacks.

  143. Christina says

    I just want to thank you for all your wonderful recipes! I was worried now that I have gone completely grain-free, but no need. Your recipies have made a difficult journey just a bit easier. I even managed to make a tasty, grain-free, refined-sugar free, traditional Thanksgiving, with your help, of course. I have made MANY recipes from your site and have NEVER been disappointed with the results. Thank you SO much for everything.

  144. Ann says

    I am desperate for a good dinner roll recipe for thanksgiving! Any ideas?? I love your recipes since the doc took me off all grains!

  145. Bonfei Kao says

    I made this bread for the first time. Mine didn’t really rise and I used tapioca powder since I cannot find arrowroot powder and sub honey for agave. Mine was also kind of dry. Anyone has any suggestion for my next loaf? I am new to GF diet (3 weeks and counting) so any advice is appreciated.

  146. Lisa hohan says

    I made this bread yesterday and I really Like it. My loaf pan was a basic size and my bread was too small to cut down way. I had to cut long ways tO get a good slice. I followed the recipe. Any ideas?

  147. Maggie says

    DELICIOUS! I was slightly apprehensive when I started putting this bread together, as BRM almond flour is the only almond flour available in Fairbanks, AK. However… just yum. Moist and substantial, with a complex, yet hearty flavor. I am ecstatic to have bread at my disposal again. Can’t wait to try it sans-BRM!

  148. says

    I have read that Flax seed when taken after or with food will make all the vitamins or nutrients you have or are eating go right through you and out. They say the only time to have it , is the first thing in morning before eating anything or everything else nutritionally will become waste.
    Including medications, vitamins, etc.


  149. maidmayhem says

    I doubled the recipe so that it looked like a regular loaf of bread. I baked it for 1-hour and it turned out awesome! I also substituted the agave for regular honey. Thank goodness I can eat a sandwich again! So thanks Elana for your recipes and sharing them with those of us that cannot eat wheat.

  150. Layna says

    Hi Elana,

    I tried this bread recipe twice. The first time, it turned out really crumbly and it was very dry. It was tasty though, and rose very well. I tried this recipe for the second time and it turned out much better as I made a slight modification. I added a quarter of a cup of sour cream to the mixture. It could probably do with just a little more, but the bread wasn’t crumbly, nor was it dry, and it still tasted fantastic. I also used an 8×4 inch loaf pan, as the slightly smaller ones are not easy to find in Montreal, Quebec. I wanted to let you know, as I’m not sure if it was the loaf pan that made a difference or not. It’s not my oven temperature, because I bought an oven thermometer and my oven is calibrated properly.
    Thank you very much, and keep up the hard work, since I will be continually visiting your site!

  151. Nicole says

    I absolutely LOVE this recipe! Thank you! It has been a life saver! Great alternative to bread and delicious toasted with cashew butter ;) yum!! Thanks again… I recommend this recipe to anyone needing an alternative to regular bread!

  152. Jaeny says

    Most of the gluten free bread I’ve tried so far, didn’t really taste good enough to be eaten two days straight lol, but since you guys are doing this to this recipe, it must be that good, I’ll give it a try, it’s so hard transitioning into a Gluten free diet if you have to skip the bread.

  153. Alexandra Browne says

    I keep finding these ‘yeast-free’ recipes with vinegar. Vinegar contains yeast! So if you’re very sensitive or at the start of an elimination diet, you should avoid all vinegar.

    • Lori says

      Hi Alexandra,
      I just happened across your comment…
      Just a quick note on vinegar. If the vinegar being used is “Bragg’s Apple Cider Vinegar” (the only vinegar I will use), it has no yeast whatsoever. In fact it is very beneficial in killing yeast overgrowth.
      A great way to learn more is to visit their web-site. Some grocers carry it and most health food stores. It is the only truly organic apple cider vinegar (with the “mother”) that I know of. It helped clear up my yeast issues and it is a great digestive enzyme as well. There are even some great topical uses. Hope this helps. :)

  154. christina says

    I ran out of arrowroot and can’t find it at any local stores. But I NEED bread. Though it’s definitely not optimal, do you think I can sub tapioca, potato, or corn starch in a pinch?
    Thanks, Elana!

  155. Anna says

    I can’t get my bread to rise!!!
    I followed every direction EXCEPT for the arrowroot, and I don’t have a magic loaf pan but mine has similar dimensions.

    Do you think the arrowroot attributes to rising?
    Does the even cooking of the Magic Loaf pan attribute to rising?
    Is there optimum placement in the oven for rising?


  156. Jessica says

    LOVE LOVE LOVE this recipe. I make it all the time! I toast it and add almond butter on top and it’s absolutely wonderful. Is there something a little cheaper that I can use instead of arrowroot starch? Would potato starch work? Or corn starch?

    • Lydia says

      Jessica, I’d go with cornstarch, which should work as a 1:1 substitution for arrowroot, though it might change the flavor *slightly*, since it lacks the peppery character of arrowroot. Potato starch is much heavier by volume than the other 2, so I’m not sure how well it would substitute here.

      Check out the Gluten-free Flour Weight-Volume Measures on for complete listing of equivalent weights and volumes. Hope this helps! :-)

  157. Jen Eccleston says

    I think I found a way to substitute the flax seed!!! And to fit it into my 8.5 by 4.5 loaf pan.

    I substituted 1 1/2 tsp. xanthan gum for the flax seed. Then, I made one and a half times the recipe to fit into my loaf pan. I also added more honey (2 TBSP total for this size).

    My eggs are huge (from the health store) so I used 5 in this recipe. It would look like this:

    2 1/4 c. almond flour
    1 cup + 2 TBSP arrowroot flour
    1 1/2 tsp. xanthan gum
    3/4 tsp. sea salt
    3/4 tsp. baking soda
    5 huge eggs (or adjust to your size – 6 medium to large)
    2 TBSP honey
    1 1/2 tsp. apple cider vinegar

    I baked in my 8.5 x 4.5 pan for 30 min. at 350.

    My kids LOVED it and were so excited!!! Great with peanut butter, though my daughter kept wanting to eat it plain. This is a huge victory today! My daughter cannot tolerate flax or chia as it irritates her bowel, so I’m so happy this could work for us.

    Thanks Elana!

    • dewluca says

      Thanks Jen E. for the larger pan modifications.

      I just made the original recipe in my smallest loaf pan (8.5 x 4.5in) and it is tasty but much too short for the turkey sandwiches I was hoping to use it for. I don’t have a problem with flax seed, but I’ll use your proportions the next time I try this one.


  158. Sandy Peterson says

    I just made this bread. It come highly recommended by my chiropractor. It is AWESOME! It was baked through evenly, browned nicely and was very moist. The taste was great as well!

    Thank you Elana!
    Sandy Peterson

  159. Edwin says

    I’ve been wanting to make this bread, and since it’s now Passover it seemed like the ideal time because the ingredients are Passover-friendly. Of necessity, I substituted tapioca flour for arrowroot, lime juice for vinegar, and honey for agave. Then I doubled the recipe because I only had a large loaf pan. So far so good.

    But even with the doubling my pan looked too large. So, I decided to grease some muffin tins and bake some “rolls”. The thick batter made eighteen rolls, which I put in the oven at 350 degrees for 20 minutes and 25 minutes respectively (I made smaller rolls in the 12-tin and slightly larger ones in the 6-tin). I was pleasantly surprised to see them double in volume during the baking. They turned out perfect. Once they cooled they were easy to remove from the tins.

    My wife usually makes Passover rolls, but she liked these much better and said they taste like real bread. They’re a lot more nutritious, too. My plan is to order one of these whoopie pie tins to make a great sandwich or hamburger roll next time, which I can slice in half:

    This is an excellent recipe. Thanks to Elana and all who have experimented and commented.

  160. says

    Hi Elana,
    I was wondering if I could leave out the flax meal in the recipe as I can not tolerate even the slightest bit of it? Thanks so much. I love your site and your baking book. I can’t wait for the new one to come out.

  161. feli says

    I just made this bread and it is sooo delicious! I had some slices for breakfast with cream cheese and dates. So yummy! Thanks Elana for this great recipe!

  162. Chris says

    Wow. This bread is fantastic. My husband choses to eat a mainly gluten-free diet simply because he feels better when he does. ANd because I am the cook/baker in the house, it has meant that I am on a hunt to find new recipes that will suit him and please both me and our toddler. I hesitantly tried your gluten-free bread recipe and fell in love. My husband even claims he likes it better than regular bread, and that’s saying something from a former bread-addict! So thanks for your recipe(s) and showing me that gluten-free can be so tasty… Hmm, I only wish almond flour weren’t so darn expensive!

  163. Brian says

    I would like to try the bread 2.0 recipe but I would need
    to substitute the arrowroot powder with sweet white sourgham flour.
    Has anyone tried this – does it still work? Thank you for any
    help on this.


  164. Janis says

    Like that this is both gf and yeast free! I have a question- your dark rye bread uses a 6 1/2 x 4″ pan, this uses a different size. Don’t want to buy a lot of different pans…will this recipe work in the smaller pan size?

  165. Bob J. says

    Wow, I am just now eating my first still warm piece of this bread and it is melting in my mouth! I followed your instructions to the letter and it turned out nicely on the first try… not quite as beautiful as yours, but coming from a mid-30’s bachelor who rarely bakes – I am quite proud of myself!

    Thanks for the recipe – this is definitely going to become a staple!

  166. Jaan says

    The more I try your recipes the more I want to make. I am waiting for my Almond meal and then I am off to the kitchen to make this bread. I Love feeling more healthy when I use your recipes. Thanks a million and keep up the great work.

  167. Daphne says


    What is this divine ceramic cup in the photo? I *love it*!! Could you divulge where it’s from?

    Many thanks for the recipe, I will try out the bread.

  168. Joceline says

    Haha no wonder it is a little on the ‘short’ side!

    I’ll see about buying a smaller one.


  169. Joceline says

    OK re my last comment.

    It’s not that unrisen, it has SOME give but is just about an inch and a half high. I’m going to try and use it as dipping ‘soldiers’ for a boiled egg. :)

    • Gayle says

      Hi Jocelyn.

      I had that problem when I first tried making it – didn’t seem to rise very much. I have posted a comment today about a change I have made to the processing that worked for me. It cooked twice as high as previous ones. Possibly worth a try?

      Good luck. Gayle

  170. Joceline says

    Oh what a shame.

    I think I’ve just tried to make this bread for the last time. Each time I’ve just been left with an un-risen solid brick of ingredients. And I followed recipe and suggestions to the letter!

    The brownie recipe worked so fantastically for me and I was really excited to make this bread as it doesn’t have yeast in it but I don’t want to keep wasting so many nice eggs. Can’t think what is going wrong as others seem to be having real success with it.

    This is a really nice website by the way and I will try other things.

  171. Amanda says

    Hi Elana! I have never posted anything on your website before, but I follow it regularly and LOVE your cookbook. My son and I both eat dairy/gluten free and follow a basically paleo diet. And, thanks in large part to your delicious recipes, my husband has for the most part decided that our food usually tastes BETTER than traditional food.

    I wanted to let you know that I have been experimenting with your bread recipe lately. My husband still prefers wheat bread, as he has a had a hard time adjusting to the heavier textures of the almond bread.

    After making your AMAZING cinnamon bun muffins for a special treat last weekend, the thought occurred to me that maybe I could combine some of that recipe (the muffins were sooo light and fluffy) with your bread 2.0 recipe. This basically involved subbing in some coconut flour for a little of the almond flour, adding a little oil, and cutting back on the arrowroot powder.

    The result was fantastic!! The bread turned out to be about as light and fluffy as “normal” bread, and it is also very moist. I know that bread texture is all about personal preference, so I thought I would share this hybrid recipe in case anyone else is looking for a more traditional bread. (I personally prefer a more dense bread – but I’ll do anything to get my man to kick that wheat habit :) .. )

    1 Cup Almond Flour
    2 Tblspn Coconut Flour
    1/4 Cup Flax Meal
    1/2 tsp sea salt
    1/2 tsp baking soda
    1/4 (plus 1 Tblspn) grapeseed oil
    1/8 cup honey
    4 eggs

    I mixed the dry into the wet ingredients and baked it at 325 for 30 min. (my oven cooks a little hot).

    Thanks for ALL your great stuff, Elana!!

    • Jeanne says


      I like your substitutions here and am thinking of trying your loaf, but I have a couple of questions…

      1) Is the measurement for the grapeseed oil 1/4 cup? Plus 1 tbsp?

      2) It looks like you left the arrowroot powder out completely. Is that right?

      3) Did you bake the bread in the 7 1/2 x 3 1/2 pan from Elana’s original recipe?

      Thanks so much. I’ve made Elana’s version and love it, but I may try yours as well.


  172. Jenny says

    I love this bread recipe! Unfortunately, so does my Malamute who has stolen whole loaves off the counter on 2 occasions! She never has done this with store bought bread. Thanks for the awesome recipes!

  173. Marilyn says

    Thank you for this recipe! I’m trying the specific carbohydrate diet and so I used all ground almonds (I ground my own with the skins on – makes things darker) instead of the arrowroot and flax. It turned out really well, it has a great texture and just the right fluffiness, and was so easy to make (and to bake). I just lined my loaf pan with parchment paper and it came out perfectly. I will definitely make this again, but I may use a bit more honey (oh yeah, I substituted honey for agave too).

  174. Stephanie Alecos says

    This bread was great – I’m not a fan of the smell or taste of flax, but it was very good in here. Didn’t have arrowroot so substituted cornstarch and came out great. Tried the white cake muffins and banana bread in muffin form which are even better the second day! Here is another company to try – best gluten free ever! Bread tastes exactly like regular bread: and you can order mail order also.

  175. Roni says

    I’m in love with so many of your recipes; this is my new favorite. I added lots of seeds – sunflower, flax, sesame, poppy, and am so happy with the results. I baked it in muffin tins and they came out like rolls, tasting very much like Seduction Rolls(from Whole foods) which I no longer eat but always crave.

    I received your book rover the holidays and rush home from work every night to try something new.

    Thanks for sharing your talent.

  176. Ella Sastram says

    Hi Elena-
    My daughter is on a no starch diet (well as low as possible). I have been thrilled with your recipes that use almond or coconut flour. I want to make your gluten free bread but it calls for 3/4 cup of arrowroot powder that in my research is a starch. The rest of the ingredients are fine. Is their anything else I can substitute that is not a starch? I was thinking of coconut flour as I find that flour thickens many of my recipes up. That would work if the arrowroot was used to thicken the recipe. What do you think?
    Ella Sastram
    Oxford CT

    • Mary Cay says

      I’m also on a low starch diet for my arthritis, seronegative spondylarthritis. I substituted coconut four for the arrowroot and think its pretty yum! I do add water to the batter, enough to make it smooth. I love this site. The lemon rosemary muffins make me happy, too.

  177. says

    My husband was recently diagnosed with celiac deasea. He is a bread glutten. We are having great issues with him finding a good bread. He insist there is a gluten free yeast. If there is please let me know what it is. He has stumbled endlessly with this bread issue we are having. Last night he went on a bread binge and woke this morning to severe diahrea, and stomache pains. I am desperate to find a good bread for him.

    • Karen Schulz-Harmon says

      Hi Wilma,

      I really like this company’s bread:

      Their hamburger buns are amazing – I make breakfast sandwiches with them and also eat them with butter and jam.

      Keep in mind that you have to keep the bread frozen (it does not have any preservatives) so when you want to eat a bun, just let it sit out for about 15 minutes before cutting it in half, pop it the toaster on the highest setting and then you have some of the best tasting gf bread out there. Their hot dog buns are great too, I those you do not have to cut in half, I just pop them in the toaster whole. I also love that they do use xantham gum in this bread, which for me makes the bread taste slimy and leaves a funny aftertaste in my mouth.

      Best of luck to you! :)


  178. says

    Woudl your newest bread recipe be adaptable to a bread making machine? I dont usually have time to bake bread so I start bread before leaving for work and come home to bread already cooked.. I have gone out today and purchased the ingredients to make your bread and I am looking forward to seeing how it turns out.


  179. Kristen says

    The one thing I don’t like about this bread is all the arrowroot powder, there are a whopping 28 grams of carbs/ 1/4 cup! If you are trying to go low carb this bread is not the answer. I was thinking about substituting coconut flour. Any thoughts?

  180. Deborah VanderVoord says

    Does this recipe realy have 3/4 cup of arrow root? Where do you get your arrowroot from? I just bought a jar of 2.72oz for 6.29. Can you use a substute? Gar gum or xantan gum?

  181. Sarah says

    i made this and I think it was too eggy. Thankfully my four year old loves anything I bake so I’ll let him finish it u! lol

  182. Jessica says

    Hi Elana, just wondering what you would recommend for a substitute for the arrow root powder? During the food sensitivity test I did with my kinesiologist, we determined that arrow root powder is causing a negative response when I consume it.



    • ~M says

      Can you tolerate other starches, such as cornstarch, potato starch (not flour!), and/or tapioca starch (aka tapioca flour, they are the same)? I recommend trying one or a variety of those for the amount of arrowroot listed here.

  183. Rocknlocks says

    Brought this bread to share with coworkers, some who are GF and the rave reviews are still coming in…

    “I am really one that thrives on getting excited about food….this bread will really help me feel like I am not being deprived of something I enjoy so much. Many thanks for sharing your great recipe find and delicious bread!”

    “Wow! Thank you so much!!! It is delicious. I love it that it is so light and allows the flavors to come through very nicely. I would be happy to ask for the recipe but I am sure that only you can make it like that. Thank you for your time and effort.”

    Improvised one loaf my adding cinnamon, raisins and apple chunks and served with delicious Kerry Goldbutter.

  184. Rocknlocks says

    Love, love, love this bread! Just whipped up two loaves when I got home from work. It took less than 1hr. to prepare and cook. Very moist, heavy loaves that stand about as high as a banana bread. Made my own almond flour in my thermomix using unblanched almonds. Didn’t seem to make a difference in this recipe. Substituted the agave for maple syrup. Cooked loaves for 25 minutes in my toaster oven at 350. Greased pans with coconut oil for easy removal. Thanks Elana for sharing this awesome recipe.

    Looks like stuffing will be on my GF menu this year ; )

  185. says

    Hi Elena,

    This bread sounds great, I am going to try it with gluten free oat flour and egg substitute. I will let you know how I get on.

    Thanks for your great recipes

  186. says

    Have not tried this recipe – I will give it a try this week… but from my experience the ingredients listed would produce a very dense and low-rising loaf like most soda breads. The salt and agave are going to be for flavor only, as there is no yeast involved.

    I would also think that if you beat the dry ingredients into the wet for too long you would lose all the volume that the vinegar and baking soda may give you.

    If you are having issues getting it to rise I would try blending JUST until moistened to prevent loss of gas. Or switch to a double acting Baking Powder with citric acid rather than soda+vinegar, as this will give you an additional spring once the baking powder is heated.

    In either case adding a binder would also help – but may be an issue for some people. Stay tuned for an update ;)

  187. S. Carter says

    Love the taste of this bread! I have made it twice now, and I have been unsuccessful in getting the bread to rise more than 1 1/2 inches. This makes for some small slices of bread. I whipped the eggs for 5 minutes with a hand mixer the second time I made this. It helped a bit but not much. I made this in a silicone loaf pan and baked it for 35 minutes. Any suggestions? Is there an adjustement I need to make due to my lower elevation (I live in TX)? Or is it that I am not using Elena’s recommended loaf pan? Thoughts?

    • ~M says

      Your loaf pan is probably wider than Elana’s. Also, the flimsiness of the silicone probably makes it difficult for the batter to grow up the sides. I’d try a small ceramic or stainless steel loaf pan.

  188. Maria Margarita says

    I just tried this recipe and I love it! The bread was super moist and delicious. I made a second loaf and added extra honey, blueberries, and vanilla which was also very tasty, and it didn’t change the ctexture of the bread. I will definitely use this as my bread base for now on.

  189. Amy says

    I love this bread recipe, but it’s a bit dry, especially when I freeze it. I tried adding 1/2 cup shredded zucchini, and it turned out really moist. I needed to bake it a few minutes longer, and it stuck in the pan a bit more, but it was worth it. Yum!

  190. Lori says

    Just made this and it turned out great. Mine actually rose pretty well. I think it is because I am at the same elevation as Elana is in Boulder, CO.

    • Peggy says

      I have made this twice for a GF friend – she loves it!
      I live in the hills above Elana I guess (Winter Park) at 9,000ft. My loaves came out perfect, gorgeous & golden.

      I like the idea of adding zucchini… i was thinking this would also make a good banana bread.

      thank you Elana for all your fabulous recipes!!!
      (I came here via the Primal Blueprint)

    • says

      Lori, Thanks for your comment. I’ve made this bread at both sea level and mile high and it’s worked great. Not sure that altitude would be a factor for the success of this recipe.

  191. Tiffany says

    Hi. I’ve been making some of your recipes and they are awesome. I did notice that some of the recipes that had pourable batter (pancakes, bread, muffins) there didn’t seem to be enough liquid. Using the ingredients and measurements in your recipes I have barely enough liquids to make my batter crumbly. I added coconut milk to the pancake batter and that seemed to work really well, but with the bread adding even just water make the bread really dense. Is there an ingredient missing, or a solution that you could give? I really enjoy your recipes. Thanks.

  192. says

    Hi Elana!

    I made this bread last night and its wonderful! I am going to pass the recipe onto my grandmother who is a celiac :) Its hard to find a nice GF bread!

  193. says

    Hi Elana!

    I made this bread last night and its wonderful! I am going to pass the recipe onto my grandmother who is a celiac :) Its hard to find a nice GF bread!

  194. Holly Ellerton says

    I love this bread! It was moist and tasty, and I found it became better as it cooled and sat on the counter wrapped like Elana said.

    I have made sandwiches which I have not had in years because I do not like the store breads. Other recipes I have made were OK, but I like this one much better! I will be making my second loaf tomorrow!

  195. Karen says

    Hi Elana,

    I want to make your Gluten Free Sandwich Bread, but don’t have any arrowroot powder on hand. Is there something I can substitute it with. I cant have any yeast or wheat due to Candida and would really like to find a good almond bread or Quinoa bread. Could I add Quinoa flour instead?



    • ~M says

      Hi Karen

      Having made this bread several times, I don’t think that quinoa flour would work as an arrowroot sub. It’s much too heavy and full of protein. I think you need a starch…like arrowroot, potato starch, or cornstarch. Good luck!

  196. Lydia says

    You’re our hero! The simplicity, ease, taste, and marvelously moist texture of this bread have made it our go-to bread around the house! Because it’s so quick to throw together, I make a loaf a couple times a week, and ALL 4 of our kids DEVOUR it! We use it for toast, sandwiches, and even a sneaky substitute when our 2-year-old demands “cake” (far too often to actually indulge in the real thing)!
    As mentioned in my previous comment, we avoid agave because it has to travel too far to reach us in Europe, so we just substitute raw local honey for it – 1:1, and it works just fine. We mix the batter up in the food processor, and the kids fight over the privilege of buttering the pan. For a large family avoiding wheat, this recipe is a lifesaver!
    Thanks for sharing! :-)
    P.S. We’re all addicted to the almond macaroon recipe in your cookbook, too. I think we’re single-handedly keeping the almond flour folks in business!

      • Lydia says

        Hi Jillymeg, so sorry for the long delay in my reply. We’re actually located in Germany, where nut meals are readily available in most grocery & natural food stores. They’re not always cheap, but they’re usually finely-ground enough for our purposes. Do the organic shops in the UK not carry these, or are they just prohibitively expensive there?

  197. kelly says

    can i substitute stevia for the agave nectar?

    i like how simple this recipe is, would love to try


  198. Shaina says

    I just tried this recipe tonight. The flavor is wonderful! As well as the texture. I must have done something wrong though, the bread is only about an inch thick…not nearly thick enough for a sandwich :p Any suggestions on what I may have done wrong? I did use ener-G egg replacer, could that have been it?

    • katie h says

      Katie – I have frozen this bread for short times (maybe a week or two) and it has been fine. When I am ready to use it I either let it thaw in the fridge or if I am going to eat it right away then I toast it. Never tried freezing it longer. Good luck! – Katie

  199. Deb says

    I just made this tonight. VERY tasty! I am really liking it. I will hopefully get it to rise a bit more with practice, but it tastes wonderful! I am looking over all the helpful tips on coaxing some more height out of this. Thank you all for the tips! Thanks Elana for the recipe! And for putting the links on your site for where to buy the ingredients you use. That is extremely helpful!

  200. Rebecca says

    So I tried this bread last night and thought I would share my thoughts. First of all, it turned out awesome! The recipe was so easy to follow and the short list of ingredients made for an easy shopping trip. However, I was very surprised by the large amount of arrowroot powder used in it. I only had about half that amount and it still worked perfectly! I also added some fresh rosemary for added flavor and texture. So good!

      • Pam says

        I made both in the last three days. My 3 year old loved them both. My husband didn’t like either. (He said this one is too grainy and the one in the book is too cake like.) I really liked this one. I wasn’t bothered by the texture. I wonder if removing the flax meal would make it less grainy. I found the one in the book to be to squishy, like cake.

        I will be making this one again.

  201. Cupcake says


    I substituted 4 pitted chopped dates for the 1 t of agave nectar and my husband I and found it surprisingly sweet enough!!! Could’ve even used one less….

    That said, with the exception of agave (which I am strongly against) this recipe is brilliant! No spreads or toppings necessary. Thanks-


  202. Amy says

    Quick question, can this recipe be used in a bread machine? I am new to bread baking and the idea of starting w/ a bread machine takes the pressure off somehow…any bread machine people out there try it w/ this recipe?

    • Karen Schulz-Harmon says

      Hi Amy,

      I do not think this recipe could be made with a bread machine because no yeast is used (so there is no rising time required). I will say that it is so easy to make and the bread turns out perfect every time! I would suggest investing in a nice stand mixer to mix all of your ingredients, which can make the process a bit faster. :)


  203. Alexis Lister says

    I tried baking this bread and I was unable to knead it into anything that would stay together. So I “poured” the lumpy mixture into the pan baked it, and didn’t even remotely turn into a loaf of bread. Was I missing a wet ingredient of some sort?? Or should I have kneaded it for longer??
    Thanks for your help.

    • Andrea says


      There isn’t anything in the instructions that says to knead the bread though. I wonder if that’s your problem?

  204. Mariana says

    Elana, thank you for giving me back bread! I am on anti-inflammatory, gluten-free diet as part of a natural healing process for Rheumatoid Arthritis, and I hadn’t had bread for a few weeks; I missed it terribly. Your bread is delicious, SO easy to make, and so satisfying and filling. I used the almond flour from (one of the websites you recommend) bc they were the only ones that would ship to Puerto Rico. I also used the MagicLine loaf pan, and it was the perfect size (I also think that it has a lot to do with the success of the bread). Followed the recipe to a “t” and would not change anything about it. THANK YOU for this recipe; I will make it weekly forever. I also got your book and will be making almost every one of your recipes over time. My sister is gluten intolerant and hasn’t had bread in 14 years — I’m giving her your book, the loaf pan and some of the hard-to-find-in-PR ingredients to get her started. This is a life-changer for her, and will help me so much to stick to this diet. Sorry for the long post, please feel free to edit! BUT THANK YOU! And any of you out there wary that such a simple recipe could work, TRY IT — you will be SOO happy that you did.

  205. Susan says

    Thank you for the recipe Elana. I have a question, what can be substituted for the 1 teaspoon of agave nectar? I have read things on the questionable safety of agave at and would like to use something else.

    • Lydia says

      Susan –
      Living in Europe, we find agave hard to justify because of the distance it must travel to reach us, so we use local raw honey instead. We substitute it 1:1 for the agave in this recipe, which works out great. Hope this helps! :-)

      • Amy says

        Because there is still a lot of controversy surrounding agave nectar, I avoid it as well. I too use local honey as a substitute…but have also wondered if perhaps brown rice syrup could be used as well. I have adverse affects with Maple Syrup due to it’s high sugar contents. Thoughts?

  206. amateur says

    I Googled it and still can’t find this Honeywell almond flour (tho’ numerous instances of Honeyville). Where can one buy this online?

    • Mariana says

      It is in fact Honeyville, and they have a website; also available from Amazon. I ordered Blanched Almond Flour from (one of the brands Elana recommends), and it worked really well with the bread recipe, and their service and pricing were excellent. Hope this helps.

  207. Kelley says

    Yummy! Yet another Elana recipe that’s a hit in our house! Even our 1 1/2 year old daughter who LOVES bread is chomping away on a piece of this gluten free bread right now! My husband and I feel so much better letting her eat this kind than the store bought!

    We made this bread a few months ago with the Bob’s Red Mill brand of almond flour… not so good! We just ordered the Honeyville brand recommended by Elana and that’s what we used last night… sooooo much better! My husband ‘tweaked’ the ingredients a bit but tried to keep the proportions the same. It’s delicious! Well worth paying s&h and waiting a week for the almond flour to arrive!

    My husband is trying to cut all gluten from his diet and stay low-carb… it’s been a while since he had bread. Needless to say, he’s a happy boy now! :) Thank you Elana!

  208. B. Matracia says

    Have you ever tried to use a bread machine for any of your bread? I have one and would love to find a delicious GF recipe for the machine. With 2 little ones I have not got much time for making things.

  209. Michelle mom of 3 (daughter of 2 gf, and mother of 1 gf) says

    I’ve been scouring the internet for a great bread. What I found to make the bread moist and pliable w/o having to toast it before eating it is (drumroll please)….unflavored gelatin (aobut 1 tsp per loaf) and clear jel a (about 1 tsp per loaf). Plus after researching flours used around the world, came across sorghum flour which is widely used throughout Africa and Asia. It is a grass and tastes a LOT like wheat. I can say that the bread made with sorghum tastes like real bread because I am not gluten free and have tried out this bread on others unassuming. They think it tastes great! My hubby, a french man, thinks the bread tastes like “old rustic homemade bread”.

    Elena, if you want my recipe, email me and I’ll email you with the recipe…free. You can play with it to make it your own or post as is. I recently posted my recipe on recipezaar under the name “spongy gluten free bread”. It should post in a couple days. I just want others with gluten allergies to enjoy life with bread again. I’ve seen my parents struggle these past few years and wanted my son to enjoy gf bread.

  210. says

    This will be the only bread we use in our house anymore! It is so good, and almost has a cornbread taste, but a very mild one. Thank you so much!

  211. says

    I just tried this bread and stuck to the recipe, it is excellent, great texture and flavour. Thanks for the recipe Elena. I want to try it with raisins and a little cinnamon next.

  212. may says

    this recipe looks great and i wanted to find a good pan for gluten-free breads so i looked at the one you suggested but it’s aluminum. i’m surprised you would use aluminum since it’s such an unhealthy and dangerous metal to cook with. do you not think that’s an issue or is there another reason you use it anyway? thanks for letting me know.

  213. stephanie says

    i made another winning loaf last night. used a 1\2 cup arrowroot, almond meal (that’s all I had), dried organic cranberries, raisins, sunflower seeds, nutmeg & cin. it was delish! thanks again elana:)

  214. Stephanie says

    I love this recipe and have made it several times already! The last time I put raisins, walnuts in it (about 1\2 cup of each), cinnamon & nutmeg. Sooo good. I also made the ‘rye’ bread but didn’t have the right kind of seeds, so I used sunflower seeds and that too was so yum. Thank you Elana!!

  215. says

    I don’t know you but i love you.

    I’ve been trying to perfect a GF/CF/SF recipe for bread for a while now. I’ve gotten to a point i can make an awesome spice bread – great for breakfast or snacks or dessert but my heart desires a good old fashion sandwich so badly. I have tried and tried and every time it’s just kinda “meh”. but this! this is GREAT!!! you have one me over. I am your biggest fan! seriously even if every other recipes was awful, your worth in making this one alone makes you my favorite person of the week.

    ok I know… a little drama. but seriously I miss sandiches SO much and you have made me one very happy GF/CF/SF lady!

  216. Richard Davis says

    The holidays are nearly upon us and i wanted to try to make almond flour Yorkshire pudding avoiding evil white flour. We are not allergic to dairy, nor are vegans, but avoid wheat flour. Maybe a popover recipe might work as they seem to be very similar. Any ideas. Thanks, a California Englishman

  217. Tom Coburn says

    Last year I learned that I was gluten intolerant. I cut out wheat and my world changed within a week. I have been eating gluten free every since then. In the New Mexico I can purchase a gluten free bread made by FOOD FOR LIFE that contains brown rice flour, raisin, pecans and is sweetened with fruit juice. It is like eating cake. But now I am taking Spanish immersion course for three months is a small village in Costa Rica. I doubt there are any gluten free breads or other foods in my area. I really miss my gluten free foods. So what I want to do is ask one of the small local family bakeries to make up gluten free recipes for me. The people here are very nice and will go out of their way to be helpful. Can you help me find gluten free recipes in Spanish?

    Thank you,

    Tom Coburn
    I am in the village of Tuis which is about a twenty miles from Turrialba which is about two and a half hours southeast of San Jose.

  218. says


    You are my Hero.

    I am really picky about Gluten Free breads and baked goods and this is terrific.

    I ordered the special pan and arrowroot powder and made the bread today.

    I am so excited it is the best bread I have had yet.

    I added an extra teaspoon of agave because I like things a little sweeter.

    How would you recommend making this into a banana bread?

    Thanks again I can not tell you how excited I am to add this to our diet. I pretty much gave up breads until I tried this.


    • Ruth says

      Hi Shelley,
      I just used Bob’s Red Mill All Purpose Baking Flour which has garbanzo bean flour, tapioca flour, white sorghum flour, fava bean flour, and potato starch. It seemed to do just fine. Although, it did seem a little dry. So, I added a touch of water to it. I didn’t have agave and I used honey instead. I was also a little short on arrowroot powder (maybe a 1/4 of a cup) and just used more of the baking flour mix. I think it turned out great. I just ate my first couple of piece with butter and honey! Yum!!! I am excited to try some other recipes.

      Thank you Elana for your culinary adventures!!!!!

  219. Debbie says


    I just made this bread for dinner tonight, and my family and I loved it! I’ve tried and liked other of your recipes (your chocolate-walnut torte is fabulous!). Thanks for providing this resource!


  220. MamaBear says

    Wow! This is by far my favorite gluten free bread. Thanks ;) I look forward to meeting you at your next class in Boulder!

  221. Laura says


    Just made the bread today with the Honeyville Almond Flour you suggested ordering online. It tastes great and was so easy to make! Going to try some of your other recipes. Thanks!

  222. says

    HI Elana,
    Actually, this is the recipe I made over the weekend –

    Sadly I didn’t have blanched almond flour and was too lazy to go to the store to get some so I substituted with a mix of Buckwheat and Sorgham instead.

    I’m not really sure what happened – the “batter” wasn’t batter at all – it was most definitely dough – which was a bit heavy.

    I put it in my pan and baked it for 30 minutes and it came out fine, if a little bit dense.

    I’m wondering if the buckwheat/sorgham combo is more dense than blanched almond flour?

    I’m excited to try this again with the right kind of flour but in the event I don’t have it, can you please recommend an appropriate substitute (aside from rice, please)? Maybe quinoa might work nicely? I guess I’ll have to try!

    • Ninufar says

      Hi j.cro,

      I’m no kind of expert, but my understanding is that almond flour absorbs far less liquid than grain (or grain-like seed) flours do. & by now you may have seen the FAQ page with answers to general substitution questions, but I’ll go on anyhow…

      If you just want to try almond flour out, this recipe does work with plain ol’ Bob’s Red Mill blanched almond meal, which is easiest for me to find in stores. If you want to practice making breads with sorghum or buckwheat flour it might help to also visit blogs of GF cooks who do use grains. (I don’t think Elana uses grains or buckwheat at all. Some handy sources are and — I have no connection to any of these folks beyond a yearly comment or so, and I hope noone minds my listing them.)


  223. says

    I just made this bread last night for breakfast this morning. It is the first bread we have tried that we actually like since finding that we are allergic to wheat, gluten, and 12 other foods. I am wondering if I can make several loaves at once and freeze them? Will they come out of the freezer well?

  224. ~M says

    Hi Elana!

    I just adore this bread! Anyway, I was wondering whether you’ve considered making a cinnamon raisin bread..I think the nuttiness of the flax-almond mixture would work wonderfully with cinnamon and raisins!

    Best of luck with your new book. I can’t wait to get it in the mail!

  225. ~M says

    Hi Allegra, I would try another starch, such as tapioca starch (aka tapioca flour), cornstarch, or potato starch (not potato flour). But I believe that these three starches have a higher glycemic index, and they lack the calcium ash that arrowroot has. Here is some information on arrowroot’s properties:

    If you choose to sub one of the other starches, I might start by using a bit less since they are starchier/gummier, in my unprofessional opinion. You can always add a spoonful, but can’t take away. :)

    Good luck and please be sure to post back and let us know what you find out! There may be other readers with the same question.

  226. Amy says

    M – It’s flax oil that shouldn’t be heated, not flax seed. It’s perfectly fine and normal to use flax seed and meal in cooking and baking. So don’t worry about it!

    • ~M says

      If you have a source for this, I’d like to see it. Wouldn’t the flax seeds (ground or whole) still contain the oil that goes rancid/oxidizes when exposed to heat?

      Besides chia/salba, I wonder if ground psyllium (yes, the same stuff that’s in Metamucil) would work as an alternative for those avoiding flax…I’ve used it as a binder before when making glutenagogo’s pear pancake.

      • Amy S says

        M – Here is what my nutritionist sent me (part of the Adobe doc.) from the flax council. If you want the whole thing, I would need your e-mail: “Baking effects:
        ALA in whole and milled flaxseed also appears to
        be stable to heat equal or greater than the
        temperatures involved in baking batters and doughs
        such as muffins and yeast bread. Thermal stability was shown in 1992 by the absence of significant changes in peroxide values and fatty acid composition when both forms of flaxseed were heated for 60 minutes at either 100°C (212°F) or 350°C (662°F). Furthermore, gas liquid chromatography showed no signs of new trans isomers of ALA or of cyclic fatty acid formation in samples subjected to these degrees of heat5. In a follow-up study the proportion of ALA in the fat of a muffin mix, where 28.5% of the formula was milled flaxseed, was virtually unchanged after baking at 178°C (350°F) for 2h (45.1% ALA before:45.0% after). This stability was observed even though oxygen consumption of the flaxseed muffin mix was considerably greater than that of the control muffin mix6. A subsequent study confirmed the stability of ALA in baked muffins containing the same amount of milled flaxseed and noted that thiobarbituric acid values, as estimates of ALA oxidation were also unaffected by baking9. On reflection, the baking stability of ALA should not be surprising considering that the internal temperature of a muffin approaching doneness would not be expected to exceed the gelatinization temperature of starch. Wheat flour in the presence of sugar, or honey in this instance, would gelatinize around 95°C (203°F),
        much lower than the temperature of hot air in the oven from which heat is transferred to the baking product.

        A further margin of safety for the ALA-conscious
        consumer is the fact that muffins are usually baked for only 20-25 min. at 204-208°C (400-425°F) in contrast to some experimental conditions4.
        Biological evidence also supports the stability of
        ALA to baking temperatures. Nine college women
        included 50g flaxseed in their daily diet for four
        weeks in one of two ways. Five of them added milled Flaxseed flaxseed, uncooked, to the food of their choice such as breakfast cereal, soup, juice or yogurt. The other four consumed bread baked with milled flaxseed (250g/kg) rather than their usual bread. Plasma fatty acid profiles during the four-week study were not significantly different between the women eating raw milled flaxseed and those eating the same amount of flaxseed baked in bread. Both subject groups
        exhibited a lowering of serum total cholesterol and low-density-lipoprotein cholesterol10. The implication is that baking had no effect on the bioavailability of flaxseed fatty acids.

  227. Lorain says

    Well, since my diagnosis last November I have longed for a decent gluten free bread….I just can’t even look at rice bread. I tried a few complicated recipes and finally gave up–that is until now. I love this recipe. As I did not have arrowroot powder, I subbed tapioca flour–I then used maple syrup instead of agave (don’t like the stuff)and because flax can be a problem with thyroid meds I used half flax and half salba seeds for the flax meal. A delicious loaf!!
    Thanks so much, I can enjoy my bread again.

  228. Amy says

    Well, my first batch came out 2″, but a firm slicing texture. My 2nd batch (after whipping for 5 min. and using room temp eggs) was 4″ but the top was crumbly and it stuck to the pan (haven’t sliced it yet). The 2nd batch tasted better, less eggy. I cheated and added 1/2 tsp of gluten free baking powder. Not sure if it helped or hurt. I think I will try it with the baking powder and no vinegar and see.

  229. Amara says

    Hi Alchemille,
    Yes, I believe the bread was fully cooked. There was a slice that I had left on the plate and it has become pretty stale, leading me to believe the slimy problem is due to the weather and subsequent humidity. Do you think the bread is still ok to eat?

  230. says

    Was your bread fully cooked?
    One thing you should know is that GF breads don’t keep well.
    I know the ones made from gluten free flours (made of grains/grasses) usually don’t last more than 2-3 days before turning to stone.
    Some people slice the bread and keep it in the fridge (I believe that’s what Elana does).
    I prefer to keep the slices in the freezer and toast some whenever I feel like having bread.

  231. Amara says

    Hi Elana, I just made this bread two days ago and it came out great. Today I went to eat a slice and it was kind of…sticky inside. I smelled it and it smelled a bit yeasty. It has been pretty wet and humid around here, and I have been storing the bread under aluminum foil, so I’m thinking that the moisture has been getting to it and causing something funky to happen. Has this kind of spoilage ever happened to you? Do you think its harmless?

    • Mari says

      You definitely need to store this bread in the fridge or freezer. I keep it unsliced in the fridge for about 5 days. I’ve kept it a week, but it does get a sort of strong smell towards the end of the week. This bread is definitely best right out of the oven, but it does keep well in the fridge. Second time around I usually toast it. It makes GREAT cheese toast!

  232. Amy says

    I just made the bread and it did only come out 2″ high. I’m going to take the suggestions and try it again. It slices well and tastes reasonably well. One comment. It does have a noticeable “eggy” taste, which means my DD will probably not eat it. Would it totally ruin the recipe to reduce the eggs to 3, or would it still have that taste anyways?

  233. Courtney L says


    There was a typo in my calculation. The real stats are:
    1 Slice (Assuming 12 slices per loaf):
    Calories: 151
    Fat: 9g
    Carbs: 13g
    Fiber: 3 g
    Protein: 6g

    Sorry for the mistake!

  234. Courtney L says

    I just made this bread and it is delish! I ran the nutrition info:

    1 Slice (Assuming 12 slices per loaf):
    Calories: 84
    Fat: 3g
    Carbs: 11g
    Fiber: 1g
    Protein: 3g

  235. colormepink says

    The baking soda and vinegar mix together to create the air bubbles that give the bread height and lightness. Mix the dry ingredients in all at once gently but quickly, you want to take advantage of that chemical reaction and get it into the oven as quickly as possible. By the same token, DO mix by hand, an electric mixer will beat the air bubbles out and you will end up with a dense, flat loaf.

  236. Lindsey says

    Question on mixing: Do you mix in the dry ingredients a bit at a time or dump it in all at once? Is it OK to mix by hand or should a mixer be used?

  237. Desirée says

    Elana, is it possible to make this bread with a bread machine? I just got one and I’m so excited to use it, but I’m not quite sure how…haha :) Can’t wait to try this! THANK YOU!!!!

    • says

      Hi Desiree, I can’t say as I haven’t ever used one myself. I don’t have enough space in my kitchen for that type of equipment.

    • Michelle says

      I don’t have a pan to make bread, so I had to use a bread maker. I bought mine because it has a lot of different programs on it – including one that said bake only. So I just used that feature to cook it. I have a couple settings that don’t have a rise section and I thought about using one of those, but because of the eggs I didn’t want it to have time to get less fluffy. The bread turned out great. I substituted the arrowroot flour with tapioca flour. And I used whole flax seeds instead of flax seed oil.

  238. Dorean says

    I just found out my daughter has an allergy to gluten, eggs, and yeast. This bread looks great but it does contain eggs. Have you tried any substitutions instead of eggs? or do you have another recipe you would suggest? Or do you have any other suggestions? I am trying hard to find something to substitute for her toast in the morning and an occasional sandwich (PB&J). She is 6. Help! Thanks so much!!

    • Chrystal says

      I always use flax seeds as egg replacer! grind about 1/4 cup in a coffee grinder, then soak in 1/4 cup water or almond milk for a half hour or so. the mixture will become goey and viola! I use this in breads, pancakes, muffins… anything baked and always with success! Good luck

  239. Sugarfreedom says

    What a great page! so glad I found it. real gluten free food made easy and soooo good.

    I was playing with your gluten free 02 bread recipe for 2 days in my head, since i did not have arrowroot powder, flax seed meal , and since I do not eat sugars of any kind had to find a substitute for the agave nectar.

    I wasn’t sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar…I still can not believe how good it came out! no need to say i couldn’t wait for it to cool down, i had it still hot from the oven- one word- Divine.

    Thank you so much.

  240. Sherron says

    Thank you, thank you, thank you! This bread was delicious! I had my first sandwich in over 6 months! I have tried other bread recipes, but they have all been really crumbly and not good for sandwiches. This bread worked beautifully!Thank you!

  241. says

    Lindsey -sorry to hear that your quest for an egg-free GF bread has not yielded the desired results. I did design this recipe for the use of eggs and of course eliminating them can often create unpredictable and unfortunate results. Might be worthwhile posting your dilemma in the forums. Hope this helps :-)

  242. Lindsey says

    I have yet to be successful with a gluten free bread recipe and this was no different. I used a 8x4x2 medium loaf pan. I tried the suggestion of the egg replacer by Larry Bailey. It didn’t rise at all and was doughy. I could try a different size pan but I doubt that will make a difference. *sigh*

  243. Neta says

    thanks !! I made this today with cornflour instead of arrowroot flour, as we don't have it here. came out terrific ! haven't eaten bread in a few years and now I can start making this , so again- thanks.
    Looking forward to making some other recipes, allthough it is hard to find somw of the ingredients where i live, but will do my best :)

  244. says

    Hi Everyone,

    Thanks for your great comments. Yes, as many of you mentioned, this is a gluten-free bread that does not have the usual funky/gritty taste.

    Chrissie -thanks for stepping in to answer that question :-)

    • ~M says

      I think the flax really helps with the grittiness…the first time when I made this recipe, I absentmindedly forgot it. The bread still turned out very well, but was harsher, more crumbly, and slightly gritty (though undetectable when made into a sandwich). I’m now wondering whether ground chia would work instead of flax since I heard that flax should not be exposed to heat.

  245. Ninufar says

    More reasons to go with a trusted arrowroot source… (or, “hey kids, don’t try cheap arrowroot at home!”)

    I finally took the plunge and ordered my 5 lbs of Honeyville almond flour, and it arrived yesterday! Not wanting to mail-order another ingredient right before traveling out of town, I was excited to see arrowroot starch for sale at the local Asian grocery. $2 a pound, to boot.

    Well, Frontier says that much of the arrowroot sold today is instead tapioca starch (second reference on arrowroot wikipedia page), and I wonder if this bag fits that profile.

    First of all, I had to grind it with a metal potato masher because it was in small-hail-sized rocks… Got the sense I was preparing to repair potholes rather than to cook.

    Second, the resulting bread has that chebe-like pulling quality (almost like string cheese), and the remaining small lumps of starch turned into tiny translucent windows in the pale slice… (Pale no doubt bc. I don’t have agave syrup, so no browning.)

    Anyway, gotta laugh! The taste is good, and although I got my liquid amounts off on my carob lekach experiment, that’s also tasty. Thought I’d share my little mad-cook mishaps and share my laugh.

    Shabbat Shalom!

  246. says

    My 23 year old son has recently been diagnosed gluten intolerant and as a chef/instructor I am successfully adapting my regular baking recipes to gluten free. I am not gluten intolerant so I get quite paranoid about cross contamination while cooking (I know all the precautions to take but it is still my son, so I worry). Nobody gluten intolerant has had a bad reaction from my baking. I have done some presentations and demos on gf baking. I see that Elana does cooking classes in CO. I live in NH and teach regular baking classes at our local regional technical high school. What do people think of the likelihood of cross contamination in a cooking class taught in a kitchen used for regular flour baking – either my home or a culinary school. Regular flour ‘granules’ can stay in the air for up to 72 hours according to some reports, plus of course settling on surfaces. I am always being asked for classes.

  247. colormepink says

    I have some tips to help maximize the height of your loaf. Use room temperature eggs, they will hold more air when you beat them and beat them for the longer period of time (5 minutes). To warm eggs quickly, place them in very warm water for a few minutes. Also, blend in the dry ingredients gently but quickly so as not to deflate the eggs and capture the air bubbles created by the soda and vinegar and get it into the oven as quick as possible when blended. I just made a second loaf tonight and it turned out much taller than my first try. I also put a piece of parchment in the bottom so it would turn out easier.

    • ~M says

      Yes, putting parchment is EXTREMELY helpful. The first time I made this bread, it stuck terribly, despite greasing with grapeseed oil. This time, I took unbleached parchment paper and cut it to fit the length of the pan and drape over the long sides of the pan. I then greased the two short sides and slightly over the parchment…I wasn’t taking any chances. And, voila, no sticking at all!

  248. emlnnpip says

    I just finished eating a slice of this bread. While I enjoyed the flavor of it very much, I didn’t have as much rise on it as I see in the picture above. Is there something I did wrong while making it? It’s only about 2″ high at it’s highest point. Could the pan be the culprit?

    • dchiu says

      I know these posts are old but if anyone is trying this for the first time it is a great tasting quick bread. I did it for the first time today and it’s delicious. I would have to buy a new bread pan that is narrower, taller so the bread can make a decent sized bread slice. But what I’ve learned from using any baking recipe is to treat every recipe like making a sponge cake to get the most rise,especially if the rise is questioned: 1) sift the flour to aerated it 2) alwAys separate the egg whites and yolks and whip them separately to aerate them(literally mechanically add more air to everything as best you can). 3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.
      Even after having done that almond flour is a heavy flour. I am going to experiment with upping the baking soda, reducing the salt because of that and adding a tad more acid too, and see how much more rise I can get without resorting to gf baking powder.
      I substituted tapioca starch for arrowroot flour.

  249. says

    Colormepink, the baking time is about the same with that glass pan…The bread could need an extra 5-10 more minutes.
    I bake mine in a toaster oven though.

  250. colormepink says

    Thank you for posting this bread recipe! I like this recipe combo of the nut & flax, MUCH better than breads I’ve tried with only one or the other. As I can’t have almonds and use homemade walnut flour I was concerned my bread might not turn out because of the oil content. I decreased the nut flour to 1c. plus 2tbs and increased the flax meal to 3/4 cup. Thanks to Alchemille for the pan suggestion, I will try that next, I’d rather have fewer tall pieces of bread, too. Did it change the baking time much? I can’t wait to make a rosemary bread for turkey sandwiches.

  251. chrissy says

    This recipe is awesome!! I have made it twice now! I have made it into toasted sandwiches to take in my lunch – super yum!
    As for the person who wanted coconut flour recipes… I use this coconut banana bread recipe and its wonderful! I sub agave for the honey and use arrowroot instead of tapioca flour… here is a link.

    Oh, and I also add some pecans or pecan meal and its great, too!

  252. says

    Thanks for your wonderful comments and questions!

    I’m not sure if this bread would work as a challah, if you do try it, please let me know how it goes :-) To see a bread recipe of mine using coconut flour check out my Cranberry Walnut Bread.

    Thanks also everyone for the excellent substitution ideas for vinegar, arrowroot and other ingredients! Way to go with the experimenting.

    Larry, I changed the link for arrowroot to a much more cost effective source, thanks for your helpful comment.

    In summation, I’ve been eating this bread all week. I especially enjoy toasting it and leaving it out overnight and then having a stale crusty piece the next day –good crunch!

  253. Ruth says

    Do you have a link for that pan? How deep is it? I tried googling and couldn’t find a picture of an anchor-hocking glass pan that seemed to fit your description. Ta!


  254. says

    I used a small square glass baking pan that measures about 4″x4″x4″ – the bottom of the pan is smaller about 3″x3″ (and comes with a lid). I think the company’s name is Anchor Hocking (found it in a cooking store). This glass pan is perfect for Elana’s recipes because the batter fills the pan almost completely and rises nicely in the oven. So I end up with decent size slices, closer to a regular/normal bread.

    I have tried doubling the amounts for the simple bread before (in a regular baking pan), it didn’t work, the loaf got crumbly and broke.

    • Pam says

      Thanks for the idea on anchor hocking. I have some of those dishes and that’s what I’m going to use when I make bread in a little bit here.

  255. Mari says

    I tried this bread recipe this morning- Thank you! I don’t eat yeast and this was the first yeast free bread that looked tasty and easy. It is delicious and very nutritious. Have you or anyone else ever tried doubling the recipe as to try to get a regular size slice of bread? Mine came out too small to really make a sandwich with. I have been reading your blog for over 6 months, but this is the first recipe I tried. I always thought the recipes looked too simple to really turn out well. But you made a believer out of me. I will definitely be buying your cookbook!

  256. Vickie says

    Caro and Chrissy – the lemon juice worked like a charm.

    I’ve never baked bread before, but that was the easiest thing ever. I was a little disappointed in the size of the load, next time i’ll add a little more to make it a bigger loaf – better for sandwiches and stuff like that.

  257. Iva says

    You are an angel!

    I can’t wait to try the bread. I am very gluten sensitive and have been longing for a sandwich:)

    Do you have any recipes for bread made with buckwheat, quinoa, or amaranth flour (could be mixed with rice flour.)

    Thought you would like to know: The chocolate cake recipe was the best that I ever tasted… gluten free or not. It also works well if you have to substitute ghee for the shortening.

  258. says

    The GF rice bread recipe that I tried was a total failure: a crumbly sponge with a strong yeasty taste & smell (which I can’t stand anymore).
    When it comes to bread, I have more luck with flat stuff: crepes, pancakes and flat breads. Popovers & muffins also work well; I haven’t tried scones yet.
    When it comes to bread loaves, I prefer sticking to your recipes, nut meals and coconut flour work and taste the best! ;)

  259. Larry Bailey says

    The Gluten Free Sandwich Bread came out very good with Egg Replacer (using 1 1/2 teaspoons of Egg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of water.
    Question: is there a substitution for the 3/4 cup of arrowroot powder? Or, if not, a good, cheap source to buy arrowroot. By the time I paid for the almond flour and arrowroot powder, the cost was over $10 per loaf.

    • Juliana says

      I’ve read that corn,rice or potato starch can be a replacement for arrowroot flour, however I’m not sure if it will change the taste and texture of this bread..

  260. Desirée says


    If you come up with a good egg substitute, will you please post?! I really want to try this recipe but I am also supposed to stay away from eggs… :)

    Thanks so much!
    Elana, you’re the best! I can’t wait to try this…

    • Dana says

      Try using flax seed as an egg substitute. I have not tried it with this recipe, but I have used it for pancakes!

      1 tablespoon ground flaxseeds
      3 tablespoons water (or other liquid)

  261. Anina says

    Elana, Thank you for a wonderful bread recipe ! I did not had arrowroot and used Pamela’s Gluten Free baking mix instead. The bread was delicious and even my 4 year old could not get enough of his open sandwich with avocado on. I’ve been making “Breads from Anna” ( which is the best gluten free bread I could find, but it is so wonderful to now have an easy healthier alternative.

  262. Libby Curran says

    Thank you so much for this recipe. I have Type 1 diabetes and gluten intolerance so it has been a long time since I have had bread. I can’t eat rice or corn either so most gluten free flours are impossible for me. This is delicious- tastes like a cross between corn bread and a hearty whole wheat. I love it!

    • Lynne says

      thank you for posting a comment about actually having TRIED the recipe. i wonder why so many people post how it “sounds good and they are going to try it”. don’t mean to be negative, just have to wade thru so many posts to find one that is actually helpful, even tho i realize it’s still subjective until i put it in my own mouth. :) thanks a lot for the recipes, elana, much appreciated!

  263. says

    Looking forward to trying this bread recipe.
    I’m currently experimenting with a GF Brown Rice Yeast Bread recipe from “The Art of Baking with Rice Flour”…Don’t know if I should expect another deception, therefore I’ll keep an open mind with a healthy dose of good vibes.
    As much as I love almond flour, I sometimes feel an almond overload ;).

  264. says

    Elana, Arrowroot powder is the only thing I can’t have, being diabetic. Can I substitute it with something else? coconut flour? Would that work?

    I can have grains only for breakfast – not for lunch or dinner. If I can make a bread like this, it would really WONDERFUL for me for lunch and dinner.

    • ~M says

      I don’t think this would work, because coconut flour relies on eggs and doesn’t bind the way arrowroot does (which is essentially a starch – it’s probably why you can’t have it as a diabetic). What starches can you have?

    • Sandi says

      Found this on the website… I am insulin resistant and making the wheat free low GI commitment for my health. In all the research I have done, arrowroot is beneficial for diabetics. Of course, I’m not a doctor… but cornstarch, potato starch, and some of the other starches are much higher on the GI index and worse for diabetics.

      Arrowroot Benefits
      One of the healthiest foods especially for diabetic patients is arrowroot. It is a large perennial herb which is found in rainforest habitats. It contains about 23% starch and can be consumed in the form of sauces, jellies, biscuits, cakes, fruit pie fillings and puddings. Arrow root has high nutritious content and provide many health benefits.

  265. Beth says

    I will be trying this recipe later today.
    Just made another batch of your chocolate chip brownies for a party tomorrow. They are always a hit.

    Looking forward to trying this bread recipe, as I’ve been craving tuna on toast lately.

  266. ~M says

    caro – I would love to hear the specifics of how you transformed elana’s chocolate cake (do you mean the one with coconut flour?) into bread.

  267. says

    Thank-you for posting this recipe. I’ve been experimenting with different bread recipes to make one I like, but I wasn’t sure how to use arrowroot, now that I have that. I can’t wait to try this recipe… I believe my husband will like it quite a bit. Thanks again.

  268. Pam says

    Elana, this sounds terrific. Have you ever tried a recipe for your own vegenaise with the grapeseed oil? It sounds like something you might have experimented with.

  269. says

    You are tempting me with that cheese on the bread. Yummmm. And the bread! Yumm 2.0!
    I am going to try (I have a feeling it will not work) making this without the eggs. If I am ever able to eat eggs again I am coming to stay with you for a week or two so I can taste all your delicious recipes first hand. Yes, that is the plan!
    Lazy weeks are good for the soul. Sometimes we just need to do those throw-together dinners and spend some time out of the kitchen.
    Hope your weekend is even lazier! <3

  270. Debbie says

    Well well…I just purchased 2 of your recommended pans. Guess I’m a follower. Will try this recipe next week. Going on vacation. Here’s to remaining GF!

  271. Caro says

    vickie… you can sub some lemonjuice or Cream of tartar or another acidic ingredient.

    And Elana… I love your recipes too!!! I’ve actually adapted your chocolate cake recipe (removing the cocoa, sweetener and flavourings) into a loaf pan and successfully made a sandwich bread that can hold a burger if need be!!!

    • Karen McDonald says

      Could you please post or e-mail me the adapted recipe. I would like to try it!
      Thank you,
      Karen McDonad

    • AN says

      Generally, Apple cider vinegar is not in the same category as other vinegars. This is true if you are on even on a antifungal diet, which is one of the most restrictive diets.

      hope this helps

  272. says

    I actually bought some almond flour today and saw this recipe and gave it a try tonight since I had some type of gluten reaction this week and my stomach is a bit weak but wanted to start eating some substance. I really hope what I thought was “arrowroot flour” really was (I don’t label everything sometimes)..I improvised by splitting the mystery flour with a gluten-free flour mix in case. A unique flavour and not too heavy. Just had it with Bonne Maman wild blueberry jam and earth balance vegan margarine – yummy. Thanks!

    • Paula Trent says

      I found instead of buying the almond flour, I can just make my own less expensively by putting raw almonds into the food processor. It is fresher that way, too. Unfortunately, my last allergy test showed sensitivity to almonds, so I am thinking of trying it with walnuts, which I can still eat.

    • Glen says

      I thought the bread was great and my husband liked it too. Good flavor and texture. However, it doesn’t grow in the pan like regular baked goods and wasn’t tall enough to make a sandwich with. I’m wondering if doubling the recipe would work or somehow mess it up…

  273. chrissy says

    This looks much better than the other one… somewhat lighter. I might try this tonight since I am traveling this weekend to my grandmothers house(home of all things glutenny…) and I will need something easy to eat over there.

    Vickie, Elana does not always have time to reply to individual posts, but you can always ask on the forums. I would say use lemon juice instead if you cant have vinegar – I am assuming the acid is needed to fluff up the bread by reacting with the baking soda. Just a guess though.

  274. Vickie says

    I’m on a very strict diet eliminating most foods. Everything in this recipe is on my approved list, except for the vinegar. Is there anything that can be substituted for that?

    • Maddirosie says

      possibly lemon juice… something else acidic. Is it just white vinegar that you can’t have? There are other types of vinegar like rice vinegar, red wine vinegar, and cider vinegar…

      • says

        We have had very good luck leaving the vinegar out completely and replacing with about 1/4 tsp (per double batch) Citric Acid in our Almond Bread recipe – should work here as well. Over at Tammy’s Recipes, she has a pretty good article on the whys and hows of dough conditioners.

        Also, adding an additional source of fat\oil will help it rise and stay softer. We are up to a week of ‘soft on the counter top, and a regular 5″ -6″ high: )

  275. ~M says

    I am thinking of trying this as a challah in this braided loaf pan. Do you think that would work? My two other options are a silicone loaf pan (but I’m afraid it would not get hot enough) and a large Calphalon loaf pan.

    By the way, Elana, have you ever made all coconut flour bread? Nourishing Days has a recipe, but I would add some baking soda or powder to it.

  276. says

    I don’t generally eat bread anymore because I have still not found a GF one that I like. They’re too gummy, too gritty, too dense, bitter…you name it I’ve tried it. I generally like your recipes though and this would be totally different with the almond flour, so I may have to try this. Although it seems a shame to stay inside to cook/bake when it is finally spring-like outdoors. Hmm.

    Oh, and I love magic line pans. That’s what I use whenever I bake wedding cakes.

    • Julie says

      I really enjoy Udi’s brand of gluten free breads, especially the cinnamon raisin. They have hamburger and hot dog buns too as del as english muffins. Be careful, there is a brand called Rudi’s that is not gluten free. My celiac friend accidentley bought Rudi’s brand instead of Udi’s

      • Deb says

        I agree. Udi’s cinnamon raisin bread is wonderful especially toasted with good butter. Wouldn’t even know it’s gluten free. HOWEVER, it’s not grain free or low in carbs. It will still raise blood sugar and raise insulin levels. For this reason I rarely eat it anymore. Maybe one day in the not too distant future, they will come out with a bread that tastes like “real” bread and doesn’t affect blood sugar levels or cause allergies. Until then….ho hum.
        I’ve made Elana’s breads (one in the oven now) and have to admit they’re really very good, especially when you NEED some bread on a paleo type diet. Who would have thunk you could make bread out of nuts and seeds???

    • Donna says

      This is the first GF bread that my son and daughter has liked. They cannot have Gluten. I love it too! My whole family is now eating this bread instead of others even though we don’t all have to.

  277. Sam Bailey says

    Wow. You’ve peaked my interest in gluten-free bread. I usually stayed away from it, just because I’m pretty stubborn when it comes to trying new things. Hahaha. But you’ve just made me want to go straight home and try this recipe. Hey, just FYI, I’m working with Schlotzsky’s right now and they’re currently holding a sweepstakes over at with tons of cool prizes, including personalized mini-bats and a Grand Prize trip to St. Louis in July. You should definitely check it out and let me know what you think.

  278. says

    Elana–thanks for the bread recipe, I’m excited to try it. I haven’t had a lot of luck with GF breads either but this one looks delicious. I look forward to trying it.

  279. says

    I have been experimenting with gluten free bread recently too! I like your take on this, and was wondering how you were going to make bread because you only use a few select flours. Thanks Elena!

  280. says

    Thanks for the recipe! I will try this weekend, as I have been dying for some bread. Several of the GF bread mixes I’ve tried have left a funky taste in my mouth. Ick. Your recipe doesn’t have any funky, so I have high expectations!

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