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:
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.
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!
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)
elana 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.
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.
elana says
Yup, they are really dense, and it would probably be best if instead of “pour,” I said, “scoop!” Thanks for your feedback.
Rachael 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!
Rachael 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!
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!
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?
Thanks,
Karen
~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!
Lydia says
Elana,
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!
Jillymeg says
Lydia, where have you found cheap almond four in the u.k. please? Thanks, Jillymeg
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?
kelly says
can i substitute stevia for the agave nectar?
i like how simple this recipe is, would love to try
PLS ANSWER!