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:
Cynthia says
My neighbor’s husband has been snowblowing my driveway clean since we started getting snow this year. I’ve been making him almond rolls, but his wife can’t eat gluten, and I’d been looking for a gluten-free bread recipe so she can enjoy some home baking too! I found your recipe, and as soon as I can gather all the ingredients, I’m gonna give it a go! Not sure about the agave nectar, or where/if I can get it here but if I can’t I’ll google a substitute! Thank you SO much! Now, maybe she can enjoy good stuff (I’d even made cookies for her dogs too lol!)
Cheers! Cynthia
Tiffany Youngren says
I could not be happier than to have found this bread recipe. Thank you! I will try it…
~ Tiffany
Transfer of Health
Healthy Living and Recipes
Sara says
Hi Elana –
I made your Bread 2.0 tonight and am so pleased with the results! Such an easy recipe for everyday gluten free bread. I was recently diagnosed as being gluten sensitive so I’m in the process of testing lots of recipes. Your bread beats the over priced frozen grocery store options hands down. Thanks for a great recipe.
Morgine says
I found the link for your pan says not available, however, when I researched it, I found a Current Correct link for the magic bread pan :-) http://www.amazon.com/Parrish-Magic-Line-Inch-Medium/dp/B001TH8YU6/ref=sr_1_53?s=home-garden&ie=UTF8&qid=1325807165&sr=1-53
Kris says
I made this bread for a friend who is on a gluten and yeast-free diet and she really liked it. I wanted to make it again for her and change it up a bit by adding some fresh rosemary. Has anyone tried that and if so, how much did you use? I don’t want to overpower it.
Juliet says
Dear Elana,
Thank you for your awesome recipes! I think I will finally lick my carb addiction. I’m on vacation and was recently introduced to your website, so I’m cooking up a storm. I’ve tried about four recipes so far and will continue to enjoy. They are so simple and quick, and nothing’s gone wrong! I have some upcoming travel and intend to take along my own bread and snacks.
Christina says
I just want to thank you for all your wonderful recipes! I was worried now that I have gone completely grain-free, but no need. Your recipies have made a difficult journey just a bit easier. I even managed to make a tasty, grain-free, refined-sugar free, traditional Thanksgiving, with your help, of course. I have made MANY recipes from your site and have NEVER been disappointed with the results. Thank you SO much for everything.
Ann says
I am desperate for a good dinner roll recipe for thanksgiving! Any ideas?? I love your recipes since the doc took me off all grains!
Bonfei Kao says
I made this bread for the first time. Mine didn’t really rise and I used tapioca powder since I cannot find arrowroot powder and sub honey for agave. Mine was also kind of dry. Anyone has any suggestion for my next loaf? I am new to GF diet (3 weeks and counting) so any advice is appreciated.
P Courtney says
Hey have you tried using aluminum-free baking powder? You will taste the difference and it’s healthier for you. Check it out…