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:
Chris says
Wow. This bread is fantastic. My husband choses to eat a mainly gluten-free diet simply because he feels better when he does. ANd because I am the cook/baker in the house, it has meant that I am on a hunt to find new recipes that will suit him and please both me and our toddler. I hesitantly tried your gluten-free bread recipe and fell in love. My husband even claims he likes it better than regular bread, and that’s saying something from a former bread-addict! So thanks for your recipe(s) and showing me that gluten-free can be so tasty… Hmm, I only wish almond flour weren’t so darn expensive!
Brian says
I would like to try the bread 2.0 recipe but I would need
to substitute the arrowroot powder with sweet white sourgham flour.
Has anyone tried this – does it still work? Thank you for any
help on this.
Brian
Janis says
Like that this is both gf and yeast free! I have a question- your dark rye bread uses a 6 1/2 x 4″ pan, this uses a different size. Don’t want to buy a lot of different pans…will this recipe work in the smaller pan size?
Bob J. says
Wow, I am just now eating my first still warm piece of this bread and it is melting in my mouth! I followed your instructions to the letter and it turned out nicely on the first try… not quite as beautiful as yours, but coming from a mid-30’s bachelor who rarely bakes – I am quite proud of myself!
Thanks for the recipe – this is definitely going to become a staple!
Jaan says
The more I try your recipes the more I want to make. I am waiting for my Almond meal and then I am off to the kitchen to make this bread. I Love feeling more healthy when I use your recipes. Thanks a million and keep up the great work.
Daphne says
Elana,
What is this divine ceramic cup in the photo? I *love it*!! Could you divulge where it’s from?
Many thanks for the recipe, I will try out the bread.
elana says
Dear Daphne,
I purchased that cute little sake cup at a store in Boulder called Peppercorn
Elana
Janis says
love Peppercorn! Its a great store. I live in the south suburbs of Denver and don’t get to Boulder much, but always have to check out that store when we are at Pearl Street Mall.
Joceline says
Haha no wonder it is a little on the ‘short’ side!
I’ll see about buying a smaller one.
Thanks!
Joceline says
OK re my last comment.
It’s not that unrisen, it has SOME give but is just about an inch and a half high. I’m going to try and use it as dipping ‘soldiers’ for a boiled egg. :)
Gayle says
Hi Jocelyn.
I had that problem when I first tried making it – didn’t seem to rise very much. I have posted a comment today about a change I have made to the processing that worked for me. It cooked twice as high as previous ones. Possibly worth a try?
Good luck. Gayle
Joceline says
Oh what a shame.
I think I’ve just tried to make this bread for the last time. Each time I’ve just been left with an un-risen solid brick of ingredients. And I followed recipe and suggestions to the letter!
The brownie recipe worked so fantastically for me and I was really excited to make this bread as it doesn’t have yeast in it but I don’t want to keep wasting so many nice eggs. Can’t think what is going wrong as others seem to be having real success with it.
This is a really nice website by the way and I will try other things.
~M says
@Joceline: Do you make sure to blend the eggs for a full 5 minutes with electric beaters (hand mixer or stand mixer)? I had problems when I relied on my regular whisk and elbow grease. Good luck!
Joceline says
Thanks! I will probably invest in an electric whisk. My arm got SO tired :)
dominica says
what size loaf pan are you using?
Joceline says
Hi there!
It’s an 8 by 4 inch bread tray.
Jx
dominica says
ahhh… that sounds like the issue.
Elana recommends a 7.5″ x 3.5″ loaf pan.
the one you are using (8 by 4 inch bread tray) is bigger.
Amanda says
Hi Elana! I have never posted anything on your website before, but I follow it regularly and LOVE your cookbook. My son and I both eat dairy/gluten free and follow a basically paleo diet. And, thanks in large part to your delicious recipes, my husband has for the most part decided that our food usually tastes BETTER than traditional food.
I wanted to let you know that I have been experimenting with your bread recipe lately. My husband still prefers wheat bread, as he has a had a hard time adjusting to the heavier textures of the almond bread.
After making your AMAZING cinnamon bun muffins for a special treat last weekend, the thought occurred to me that maybe I could combine some of that recipe (the muffins were sooo light and fluffy) with your bread 2.0 recipe. This basically involved subbing in some coconut flour for a little of the almond flour, adding a little oil, and cutting back on the arrowroot powder.
The result was fantastic!! The bread turned out to be about as light and fluffy as “normal” bread, and it is also very moist. I know that bread texture is all about personal preference, so I thought I would share this hybrid recipe in case anyone else is looking for a more traditional bread. (I personally prefer a more dense bread – but I’ll do anything to get my man to kick that wheat habit :) .. )
1 Cup Almond Flour
2 Tblspn Coconut Flour
1/4 Cup Flax Meal
1/2 tsp sea salt
1/2 tsp baking soda
1/4 (plus 1 Tblspn) grapeseed oil
1/8 cup honey
4 eggs
I mixed the dry into the wet ingredients and baked it at 325 for 30 min. (my oven cooks a little hot).
Thanks for ALL your great stuff, Elana!!
Amanda says
Oh! I forgot one ingredient!! I also included the teaspoon of apple cider vinegar.
Jeanne says
Amanda,
I like your substitutions here and am thinking of trying your loaf, but I have a couple of questions…
1) Is the measurement for the grapeseed oil 1/4 cup? Plus 1 tbsp?
2) It looks like you left the arrowroot powder out completely. Is that right?
3) Did you bake the bread in the 7 1/2 x 3 1/2 pan from Elana’s original recipe?
Thanks so much. I’ve made Elana’s version and love it, but I may try yours as well.
Jeanne