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:
Rachel says
I didn’t have arrowroot powder, so I used potato starch. It still came out fine, though not as healthy or nice-looking like in Elana’s picture :)
http://www.flickr.com/photos/13263978@N02/5441071978/
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!
wholesale nuts says
I can’t wait to try this out and make it for my mom. She has been very picky so hopefully this will be the recipe that will make her like bread again :-)
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).
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: http://udisfood.com/ and you can order mail order also.
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.
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.
wilma 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:
http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html
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! :)
+K
Bev 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.
thanks
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?