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:
lauren says
Ok so I tried the recipe and though the texture was fabulous it tastes quite eggy. I had to omit the agave as I am fighting off candida but I didn’t expect it to make a huge difference in taste. Thoughts?
April says
Hello,
I would like to make your staple bread, but don’t have the magic line smaller pans. Do you have any bread recipes one can make in one’s existing 9x5x3 loaf pans – I have lots of them. I would love to ake some bread today :)
Karee says
Made this bread last night. WOW! My husband who has tried all the gluten free breads out there loved it. This will be a staple in our home. We loved it alone or with organic concord grape fruit spread! Yum! My husband had to hurry and try making a sandwich with it. He liked it that way too. The loaf was gone in minutes!
Thanks for Sharing Elana!
Karen says
I make this bread weekly. Yesterday, I only had two eggs in the house and the recipe calls for four eggs. So I improvised and used the two eggs plus two “flax eggs” (2 T ground flax seed with 1/2 cup water blended into a thick gel.) I also beat until stiff the two egg whites first in the food processor. And added 1/2 tsp baking powder, in addition to the baking soda called for. It worked out great, different somewhat in texture from the original, but still recognizable as “bread.”
Brian says
I am just switching to a gluten-free, low carb diet. Just found out about this blog and just ordered the almond flour cookbook (love how simple all of these recipes are!). I have made a couple other almond flour bread recipes I’ve gotten from other places prior to finding this blog and they haven’t turned out great (dense, etc.). I’m not good at baking bread. Muffins, cookies, etc. are fine. But for some reason I have a hard time with bread. It was even the case with wheat based bread before.
That said… can this recipe be modified to work in a bread machine? I am considering getting one with a gluten free function (changes how it kneads the mixture, to my understanding). But I haven’t found a single almond flour bread recipe for bread machines.
Thanks for any input.
Rachel says
I have made this bread a few times and love it. I usually use two parts chia to one part flax for the seeds. I noticed it gave the dough an even more glutinous quality than straight flax, so I tried an experiment; after making the dough, I let it ‘rise’ in the bowl for about 45 mins at 115 degrees in my convection oven. My thought was that the live ACV might ferment and produce some gasses (like yeast in ‘normal’ bread). It worked! I flipped it into my bread pan (so the slightly dried out side was down) and put it in the oven while it heated to baking temp. The result was a loftier, more porous loaf! Yum!
Maryjane says
I made this bread this morning and followed the suggestions of using honey, room temperature eggs and blending them for about 7 minutes. My bread came out absolutely delicious but only 2 inches high. I was hoping to be able to use it for sandwiches but it’s too small. I will make the bread again as it’s great with a spread. How do I make it rise higher than 2 inches?
Rachel says
Did you use a small enough loaf pan?
diana says
I just baked this recipe today and I’m thrilled that it turned out great!
Thanks so much for sharing your recipes!
Diana
Stephanie says
Has anyone been able to make this without eggs? We have to eliminate eggs but I’d still like to make this, or the paleo bread recipe. Thank you.
Nelda says
I just found your site when looking for a new GF bread recipe. I wanted to make a cheese bread and I thought your recipe would work well. I added 1/2 cup shredded cheddar cheese and about 1/2 t. chopped fresh rosemary. Because I added the cheese, I left out one of the egg yolks. I don’t have a small bread pan (yet), so I used my 4 mini loaf pans and cooked for only 15min in my convection oven. A little more cheese on top of the rolls and the result was perfect. Now I am going to try your new recipe that has coconut flour. Thank you for all of your hard work.