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:
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 says
Can you freeze this bread?
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
CassidyS says
This is a wonderful recipe! Thank you sharing, I love almond flour. I have a similar recipe on my blog at http://hubpages.com/_27omeikz6hli9/hub/Wonderful-Gluten-Free-Sandwich-Bread – it contains yeast which I know many people stay away from but is still very yummy.
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!
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!
Allie (Random Teaspoon) says
How does this recipe compare to the one in the cookbook? Better or just different? Thanks!
KathyinMD says
I’d love to know how this recipe compares to the one in the cookbook too!
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.
Cupcake says
Elana-
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-
Cupcake
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. :)
+K
Alexis Lister says
Hello,
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.
Alexis
Andrea says
Hmmm…
There isn’t anything in the instructions that says to knead the bread though. I wonder if that’s your problem?
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 nutsonline.com (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.