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:
Kay says
Elana, Arrowroot powder is the only thing I can’t have, being diabetic. Can I substitute it with something else? coconut flour? Would that work?
I can have grains only for breakfast – not for lunch or dinner. If I can make a bread like this, it would really WONDERFUL for me for lunch and dinner.
~M says
I don’t think this would work, because coconut flour relies on eggs and doesn’t bind the way arrowroot does (which is essentially a starch – it’s probably why you can’t have it as a diabetic). What starches can you have?
Sandi says
Found this on the website bookmydoctor.com… I am insulin resistant and making the wheat free low GI commitment for my health. In all the research I have done, arrowroot is beneficial for diabetics. Of course, I’m not a doctor… but cornstarch, potato starch, and some of the other starches are much higher on the GI index and worse for diabetics.
Arrowroot Benefits
One of the healthiest foods especially for diabetic patients is arrowroot. It is a large perennial herb which is found in rainforest habitats. It contains about 23% starch and can be consumed in the form of sauces, jellies, biscuits, cakes, fruit pie fillings and puddings. Arrow root has high nutritious content and provide many health benefits.
Beth says
I will be trying this recipe later today.
Just made another batch of your chocolate chip brownies for a party tomorrow. They are always a hit.
Looking forward to trying this bread recipe, as I’ve been craving tuna on toast lately.
~M says
caro – I would love to hear the specifics of how you transformed elana’s chocolate cake (do you mean the one with coconut flour?) into bread.
Martha says
Thank-you for posting this recipe. I’ve been experimenting with different bread recipes to make one I like, but I wasn’t sure how to use arrowroot, now that I have that. I can’t wait to try this recipe… I believe my husband will like it quite a bit. Thanks again.
Pam says
Elana, this sounds terrific. Have you ever tried a recipe for your own vegenaise with the grapeseed oil? It sounds like something you might have experimented with.
~M says
If you’re looking for a healthy, homemade mayo, what about this (egg-containing) one, with olive and coconut oils. It looks so yummy to me, but I have not yet tried it.
http://www.passionatehomemaking.com/2009/07/homemade-coconut-oil-mayonnaise.html
CoconutGal says
You are tempting me with that cheese on the bread. Yummmm. And the bread! Yumm 2.0!
I am going to try (I have a feeling it will not work) making this without the eggs. If I am ever able to eat eggs again I am coming to stay with you for a week or two so I can taste all your delicious recipes first hand. Yes, that is the plan!
Lazy weeks are good for the soul. Sometimes we just need to do those throw-together dinners and spend some time out of the kitchen.
Hope your weekend is even lazier! <3
Bonnye Ruttenbur says
Have you tried amazing grains home of Montina flours? This grain is grown in northern Montana and is a great gluten free bread flour or other recipes as well. http://www.amazinggrains.com or montinaflour.com. Recipes included.
Debbie says
Well well…I just purchased 2 of your recommended pans. Guess I’m a follower. Will try this recipe next week. Going on vacation. Here’s to remaining GF!
Caro says
vickie… you can sub some lemonjuice or Cream of tartar or another acidic ingredient.
And Elana… I love your recipes too!!! I’ve actually adapted your chocolate cake recipe (removing the cocoa, sweetener and flavourings) into a loaf pan and successfully made a sandwich bread that can hold a burger if need be!!!
Karen McDonald says
Caro,
Could you please post or e-mail me the adapted recipe. I would like to try it!
Thank you,
Karen McDonad
AN says
Generally, Apple cider vinegar is not in the same category as other vinegars. This is true if you are on even on a antifungal diet, which is one of the most restrictive diets.
hope this helps
Patty Sue says
I would also like a copy of your recipe.
Thanks so much,
Susan in Charlotte
S says
I actually bought some almond flour today and saw this recipe and gave it a try tonight since I had some type of gluten reaction this week and my stomach is a bit weak but wanted to start eating some substance. I really hope what I thought was “arrowroot flour” really was (I don’t label everything sometimes)..I improvised by splitting the mystery flour with a gluten-free flour mix in case. A unique flavour and not too heavy. Just had it with Bonne Maman wild blueberry jam and earth balance vegan margarine – yummy. Thanks!
Paula Trent says
I found instead of buying the almond flour, I can just make my own less expensively by putting raw almonds into the food processor. It is fresher that way, too. Unfortunately, my last allergy test showed sensitivity to almonds, so I am thinking of trying it with walnuts, which I can still eat.
Mary says
cashew flour is excellent if you aren’t allergic. Very economical at Trader Joe’s.
Glen says
I thought the bread was great and my husband liked it too. Good flavor and texture. However, it doesn’t grow in the pan like regular baked goods and wasn’t tall enough to make a sandwich with. I’m wondering if doubling the recipe would work or somehow mess it up…