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:
Alexandra Browne says
I keep finding these ‘yeast-free’ recipes with vinegar. Vinegar contains yeast! So if you’re very sensitive or at the start of an elimination diet, you should avoid all vinegar.
Lori says
Hi Alexandra,
I just happened across your comment…
Just a quick note on vinegar. If the vinegar being used is “Bragg’s Apple Cider Vinegar” (the only vinegar I will use), it has no yeast whatsoever. In fact it is very beneficial in killing yeast overgrowth.
A great way to learn more is to visit their web-site. Some grocers carry it and most health food stores. It is the only truly organic apple cider vinegar (with the “mother”) that I know of. It helped clear up my yeast issues and it is a great digestive enzyme as well. There are even some great topical uses. Hope this helps. :)
christina says
I ran out of arrowroot and can’t find it at any local stores. But I NEED bread. Though it’s definitely not optimal, do you think I can sub tapioca, potato, or corn starch in a pinch?
Thanks, Elana!
Love,
Christina
elana says
Sounds like its worth a try. Will you let us know if it works?
Layna says
Tapioca starch works perfectly, as I have tried it already.
Anna says
I can’t get my bread to rise!!!
I followed every direction EXCEPT for the arrowroot, and I don’t have a magic loaf pan but mine has similar dimensions.
Do you think the arrowroot attributes to rising?
Does the even cooking of the Magic Loaf pan attribute to rising?
Is there optimum placement in the oven for rising?
Thanks
Anna
Jessica says
LOVE LOVE LOVE this recipe. I make it all the time! I toast it and add almond butter on top and it’s absolutely wonderful. Is there something a little cheaper that I can use instead of arrowroot starch? Would potato starch work? Or corn starch?
Thanks!
Lydia says
Jessica, I’d go with cornstarch, which should work as a 1:1 substitution for arrowroot, though it might change the flavor *slightly*, since it lacks the peppery character of arrowroot. Potato starch is much heavier by volume than the other 2, so I’m not sure how well it would substitute here.
Check out the Gluten-free Flour Weight-Volume Measures on http://www.realfoodmadeeasy.ca for complete listing of equivalent weights and volumes. Hope this helps! :-)
Jen Eccleston says
I think I found a way to substitute the flax seed!!! And to fit it into my 8.5 by 4.5 loaf pan.
I substituted 1 1/2 tsp. xanthan gum for the flax seed. Then, I made one and a half times the recipe to fit into my loaf pan. I also added more honey (2 TBSP total for this size).
My eggs are huge (from the health store) so I used 5 in this recipe. It would look like this:
2 1/4 c. almond flour
1 cup + 2 TBSP arrowroot flour
1 1/2 tsp. xanthan gum
3/4 tsp. sea salt
3/4 tsp. baking soda
5 huge eggs (or adjust to your size – 6 medium to large)
2 TBSP honey
1 1/2 tsp. apple cider vinegar
I baked in my 8.5 x 4.5 pan for 30 min. at 350.
My kids LOVED it and were so excited!!! Great with peanut butter, though my daughter kept wanting to eat it plain. This is a huge victory today! My daughter cannot tolerate flax or chia as it irritates her bowel, so I’m so happy this could work for us.
Thanks Elana!
dewluca says
Thanks Jen E. for the larger pan modifications.
I just made the original recipe in my smallest loaf pan (8.5 x 4.5in) and it is tasty but much too short for the turkey sandwiches I was hoping to use it for. I don’t have a problem with flax seed, but I’ll use your proportions the next time I try this one.
Thanks!
Mindy says
Is the flax necessary in the bread 2.0?
Sandy Peterson says
I just made this bread. It come highly recommended by my chiropractor. It is AWESOME! It was baked through evenly, browned nicely and was very moist. The taste was great as well!
Thank you Elana!
Sandy Peterson
Edwin says
I’ve been wanting to make this bread, and since it’s now Passover it seemed like the ideal time because the ingredients are Passover-friendly. Of necessity, I substituted tapioca flour for arrowroot, lime juice for vinegar, and honey for agave. Then I doubled the recipe because I only had a large loaf pan. So far so good.
But even with the doubling my pan looked too large. So, I decided to grease some muffin tins and bake some “rolls”. The thick batter made eighteen rolls, which I put in the oven at 350 degrees for 20 minutes and 25 minutes respectively (I made smaller rolls in the 12-tin and slightly larger ones in the 6-tin). I was pleasantly surprised to see them double in volume during the baking. They turned out perfect. Once they cooled they were easy to remove from the tins.
My wife usually makes Passover rolls, but she liked these much better and said they taste like real bread. They’re a lot more nutritious, too. My plan is to order one of these whoopie pie tins to make a great sandwich or hamburger roll next time, which I can slice in half:
http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=pd_ecc_rvi_cart_1
This is an excellent recipe. Thanks to Elana and all who have experimented and commented.
Sammie says
Hi Elana,
I was wondering if I could leave out the flax meal in the recipe as I can not tolerate even the slightest bit of it? Thanks so much. I love your site and your baking book. I can’t wait for the new one to come out.
Fondly,
Sammie
~M says
See my comment from July 27, 2009, above. Good luck!
feli says
I just made this bread and it is sooo delicious! I had some slices for breakfast with cream cheese and dates. So yummy! Thanks Elana for this great recipe!