Hello Mark’s Daily Apple readers! Be sure to check out my Paleo Bread recipe.
This gluten-free bread recipe is perfect for sandwiches. Made with 7 ingredients –almond flour, arrowroot, flax, eggs, baking soda, salt, and vinegar– it’s also super easy to make! If you’re feeling a bit lazy this gluten-free bread is great to have around for an easy dinner, or what we call “sandwich night.” Just slice and toast this delicious bread, then put it out with organic turkey slices, romaine lettuce, sliced tomatoes, dijon mustard, primal kitchen mayo, and (if you can eat dairy) sliced cheese. Serve the sandwich fixings along with a big tossed green salad and dinner has practically made itself.
We also serve this easy gluten-free bread recipe toasted and spread with my homemade goat cheese, or dipped in olive oil.
Bread 2.0
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¾ cup arrowroot powder
- ¼ cup golden flaxmeal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- 1 teaspoon apple cider vinegar
Instructions
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
- In a large bowl, blend eggs for 3 minutes until frothy
- Stir vinegar into eggs
- Mix dry ingredients into wet
- Scoop batter into a well greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 30-35 minutes, until a toothpick inserted into center comes out clean
- 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:
Meghan (Making Love In The Kitchen says
This looks great. Adding it to my list of delicious grain-free breads.
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.
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…
Donald Overlander 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. http://digs.by/aSMXyV
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: http://digs.by/9gxiwb )
Gigi says
What type of oil/fat? how much do you add?
Julie says
try lemon juice!
~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.
mark says
it will not work as a challah. it it too thin to braid- pours/scoops like a batter.
Louisa says
Elana , do you have a grain free challah bread recipe? Louisa
Elana says
Hi Louisa! Thanks for your comment. I’ve been working on a grain-free challah recipe for a long time. When I am happy with it I will share it with y’all :-)
zebe912 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.
LK- healthy delicious says
this sounds great- i love almond flour
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 http://www.bigleagueclubz.com/ 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.
Eden 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.
Meagan 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!
StuffCooksWant 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!