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:
Lisa hohan says
I made this bread yesterday and I really Like it. My loaf pan was a basic size and my bread was too small to cut down way. I had to cut long ways tO get a good slice. I followed the recipe. Any ideas?
Kristi says
I am allergic to tree nuts…what would you reccommend I use instead of almond flour? Thanks!
Brian says
Could try coconut flour.
Kelly- 18 Hour Kitchen says
I made a version of this today and blogged about my changes here: http://18hourkitchen.blogspot.com/2011/09/simple-bread-gluten-grain-and-dairy.html
I love it! Thanks for the inspiration.
Maggie says
DELICIOUS! I was slightly apprehensive when I started putting this bread together, as BRM almond flour is the only almond flour available in Fairbanks, AK. However… just yum. Moist and substantial, with a complex, yet hearty flavor. I am ecstatic to have bread at my disposal again. Can’t wait to try it sans-BRM!
Margit Iguchi says
I have read that Flax seed when taken after or with food will make all the vitamins or nutrients you have or are eating go right through you and out. They say the only time to have it , is the first thing in morning before eating anything or everything else nutritionally will become waste.
Including medications, vitamins, etc.
MI
maidmayhem says
I doubled the recipe so that it looked like a regular loaf of bread. I baked it for 1-hour and it turned out awesome! I also substituted the agave for regular honey. Thank goodness I can eat a sandwich again! So thanks Elana for your recipes and sharing them with those of us that cannot eat wheat.
Lisa hohan says
So glad you mentioned this!
Cynthia says
thank you for posting the substitute :) I’m not sure where to find the nectar, and I have honey so :) you ROCKETH!
Maryjane says
I’m going to try this. My loaf came out 2″ high. Awsome but not big enough for sandwiches. Thanks!
Layna says
Hi Elana,
I tried this bread recipe twice. The first time, it turned out really crumbly and it was very dry. It was tasty though, and rose very well. I tried this recipe for the second time and it turned out much better as I made a slight modification. I added a quarter of a cup of sour cream to the mixture. It could probably do with just a little more, but the bread wasn’t crumbly, nor was it dry, and it still tasted fantastic. I also used an 8×4 inch loaf pan, as the slightly smaller ones are not easy to find in Montreal, Quebec. I wanted to let you know, as I’m not sure if it was the loaf pan that made a difference or not. It’s not my oven temperature, because I bought an oven thermometer and my oven is calibrated properly.
Thank you very much, and keep up the hard work, since I will be continually visiting your site!
Cynthia says
dollarama – has the little foil pans :)
Farzana says
Oh man, I have severe allergy to eggs :-(
Nicole says
I absolutely LOVE this recipe! Thank you! It has been a life saver! Great alternative to bread and delicious toasted with cashew butter ;) yum!! Thanks again… I recommend this recipe to anyone needing an alternative to regular bread!
Jaeny says
Most of the gluten free bread I’ve tried so far, didn’t really taste good enough to be eaten two days straight lol, but since you guys are doing this to this recipe, it must be that good, I’ll give it a try, it’s so hard transitioning into a Gluten free diet if you have to skip the bread.