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:
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?
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
Meri says
Hey Elana and thanks for a superb recipe! I did this last week and it was a success, with butter, naturally… ;-) Subbed the arrowroot with corn starch 1:1 and worked beautifully.
I’m technically on paleo but just needed to try this one… Have a look if you like: http://monkeyfood.net/2010/12/19/honestly-butter-looks-so-good-on-you/
Best wishes from snowy Helsinki,
Meri
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.
Thanks,
Jessica
~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.
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.
elana says
Awww, you and your coworkers made my day!
t says
The pan is aluminum, not good. Also how do you make this recipe SCD and GAPS friendly?
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 ; )
alice 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
Donald Overlander 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. http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
In either case adding a binder would also help – but may be an issue for some people. Stay tuned for an update ;)
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.