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:
sheila says
This recipe does it for our “bread” needs! I’ve even used an ice cream scooper to put it in cupcake pans to make “rolls” for sliders and pulled pork sandwiches. Tonight we’re doing Rubens! I also doubled the recipe and to half of it added lots of cinnamon, raisins and raw honey to satisfy my cinnamon bread/roll cravings. Scooped that batter into mini cupcake pan for bite sized portions.
Madhu says
Made this bread today. This is the best tasting healthy bread I remember having for a long time. I added some raisins and a little bit of cinnamon and nutmeg to give it a spicy sweet taste. It turned out heavenly … soft and moist … not dense at all.
Tuyre says
Am interested in buying a breadmaker. To make this bread with one of those… would you simply put all the ingrediants in, and wait for it do do everything? or is there additional prep work involved?
Sabine says
Hi Elena, this bread turned out the best tasting i’ve made so far!
Since i am on a no-egg period for 3 weeks, i substituted them with the flaxmeal option, but the bread came out very flat. Could that be because of the missing eggs?
Seaglass says
Does anyone realize that apple cider vinegar is yeast?
This is not a yeast free recipe.
marty says
actually, it’s not: http://altmedicine.about.com/od/applecidervinegardiet/a/applecidervineg.htm and this is a yeast free recipe…
Brittany says
Is the agave nectar necessary? Does it had sweetness to the bread or does it assist with the texture of the bread?
Kim says
Has anyone ever tried this recipe in a bread machine?
Kathy says
Very delicious!! I didn’t have the arrowroot powder, so used ground Quinoa, and a little Buckwheat flour. It turned out great. YUM!!!!
Marla says
Do you always buy your almond flour or do you make your own? I live in the Philippines and it is hard to find, but I can get almonds.
Ester says
Hi Elana,
I love your blog and your recipes! You have inspired me so much that I started baking with almond flour and making my own creations. I have made my own version of your bread and posted it on my blog.
http://supermilkmama.com/gluten-free-bread-gaps-friendly/
I just ordered your two cookbooks and I am having so much fun trying out your recipes. My family can finally have bread! Yay! This is so delicious and moist its unbelievable that it is gluten free!
I am doing the GAPS diet and she has a version of this bread that is grain free but bakes it at a very low temperature for an hour. Have you tried this before? Did you like the results?
Thank you for your amazing blog and knowledge.
Blessings,
Ester