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:
Beth says
Elana,
I absolutely love this bread…. and your website. I am actually eating it right now :) I have been gluten free for about a year now and this diet changed has really been helpful to my life. I love how your recipes have simple, pronounceable ingredients without any icky gums.
I have one question for you! I eat a lot of eggs with egg yolks in a given day. Is there a way to reduce the recipe down to just two entire eggs and substitute the others with either yogurt or apple sauce?
Thank you very much! I greatly appreciate all of your help and recipes!
Beth
Elizabeth says
– A very fine loaf! I read “The Wheat Belly” (William Davis, MD) and cut out wheat products (even though one of my great joys is making bread.) It’s hard to give up bread, and so when I found this recipe, I was delighted. Only downside: almond flour is mega expensive.
– I am wondering if anyone out there has tried Einkorn wheat flour. Davis says it is an unprocessed / unhybridized organic ancient wheat grain, and is said to be tolerated by some celiacs.
http://www.einkorn.com/; http://www.primegrains.com/products.htm (Canada)
Julia says
okay, so I know this is a seriously late comment, but I tried some einkorn pasta a while back and to be honest I had a worse reaction than with regular wheat! it’s too bad because it tastes wonderful. It’s certainly worth trying, but just be aware you might react.
Natalie says
On this recipe could I use xylitol or stevia instead of the agave nectar?
webbergail says
In terms of sweetener, that might be okay, but agave also provides some of the moisture and binding in this recipe, so you want to be careful substituting a dry for a wet or your bread might come out dry or crumbly. Honey would probably sub easily.
Pamela Rozema says
Does anyone know if almond flour baked goods freeze well? Do the almond flour baked goods freeze well? If so, what’s the best way. I have a daughter with Celiac off to college. I’d like to leave a few of her favorites in the coffee kitchen freezer. Thanks. Pam Rozema
webbergail says
Almond flour freezes well, so I’m sure they would! Maybe freeze something and then thaw it out the next day to test?
Andrea Crowder says
Just tried this recipe. I made it on my lunch break. So easy, fast and DELISH! Thanks for sharing!
Jennifer says
Are any of your bread recipes “bread machine” friendly?
Wendy says
Just made this bread and we love it! So much better than the gluten free breads we’ve tried in the past. :) We recently had to abandon the store bought breads because they all have xanthan gum and my son is now corn free too. Soooo thrilled to have found a bread he likes… even better than Udi and Canyon Bakehouse! lol
I added 5 eggs instead of 4 and a glass bread loaf pan. Baked at 345 for 38 minutes. :)
annie says
I made this bread tonight and I love it! I feel a real sense of relief finally having a bread that I can eat. I have been trying to get off wheat for months and it is very challenging when it’s everywhere and I do have to eat at restaurants a lot. If I can carry a few slices of this bread with me during the day, I will be able to avoid wheat completely… very reassuring. thank you Elana! I’m a fan.
next stop, making some kind of “bread” as an olive loaf. which of your recipes will work best for an olive bread? I will be experimenting on that shortly, as the olive bread at il Fornio is one of my weak spots and if I can do a substitute that will be so very helpful too.
Tzuriel Kastel says
I made this yesterday and it was awesome. I subbed honey in for the agave, though. Tastes soooo good.
Thanks for all these great recipes!
annie says
I can’t believe it. you are in my Facebook group and here we are on the same recipe blog? : )
Afrina says
Hi Elana,
I just made this recipe and I really liked the texture of the bread. However, I don’t know what I did wrong because half of the bread rose higher than the other half ! It was like a huge lump of the bread just separately turned out higher than the rest. Also, mine did taste a bit eggy. If I make it with 3 eggs, is there any substitution I can do so the bread still comes out the same, but less eggy? Please advise. I am very knew to making gluten-free breads and get a bit discouraged when things don’t turn out as I want them to :/ Waiting for some feedback.
Debbie says
If you read back on the other postings you will see substitute for eggs are: 1 Tablespoon of flaxseed and 3 Tablespoons water per egg or another being 3 eggs and 2 tablespoons of unsweetened applesauce for the 4th egg. I haven’t tried either – just going to try my first loaf now. Before starting though, I read thru all of the posts. There are some great substitutions and additions recommended throughout. Worth the time to review them. Thank you to all who have made comments.
Afrina says
Thanks Debbie!
I did sort of read through everything, but there were soo many comments and suggestions that I get a little overwhelmed! Thanks for simplifying it for me :) I’m going to try it out with the applesauce ! How did yours turn out? Also, do you have any clue as to why half of mine rose higher than the other half?
Deborah says
My bread turned out same! Split in middle and very lop sided! So disappointed! I know I followed directions exactly…even bought loaf pan & flour recommended! I did grind my own golden flaxseeds since could not find them already ground. I used Bragg’s raw unfiltered apple cider vinegar… but those don’t seem like they would cause a problem!?? The only thing I can figure is after putting dough in pan I wet my finger to smoothe top since batter was so thick & uneven in pan. It appears the split my be along where my wet finger moved across top…? I really want this to work and wish I could get advice. Above says Elana cannot respond… Can anyone else help?
Thanks! Deborah
Leslie says
Mine rose too fast in the center and split because I felt my oven was too hot and perhaps I didn’t grease my pan enough so it stuck to the sides – I used a glass pan. Have you tried the recipe again? I think I need to drop my oven to 325 and give it another try!
Cindy says
The same thing happens when I bake this bread. Please let me know if you come up with a solution.