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:
Gayle says
Hi Elena. I have tried this bread a few times before and it didn’t really work well for me. It was either too dry or too wet/moist which put me off it. A friend of mine liked the wet/moist version, but I didn’t like the texture. I followed the recipe but left out the Agave syrup as I’m trying to lower my blood glucose. I stopped making it.
HOWEVER, a year later I have now made it twice as my cholesterol is up and almonds are good for lowering it.
This time, I used a different process. I put all the dry ingredients in a food processor with the metal blade. I mixed the dry ingredients until they were all well blended. Then I added the wet ingredients all at once and blended.
I LOVE the new texture. Completely different – I don’t know if it was the mixing – perhaps the metal blade and more thorough mixing changed the texture. It was sooooo good I couldn’t stop eating it.
I thought I would mention it because there may be someone who felt like I did about the hand mixed texture – of course it could have been my lack of skill! But just incase….
Thanks for a great recipe.
Regards,
Gayle
JUlie says
I stopped with the store gluten free bread when I saw what rice flour does to my blood surger. I tried this one and mine flopped the first time. I used a full size bread pan and Red Mill almond flour. It just flattened out and was about an inch high. So I cut it lenthwise (like a layered cake)a couple of times and then in half cross wise and got a few slices of regular sized break (that had crust on most of it). It toasted well. I don’t care, I was so excited to have bread again. I could not find the 7xx3 pan but I did get mini loaf pans at Kohl’s. Eight little pans come hooked together. Hate the nonstick coating. My little darlings are in the oven right now. This recipe made four mini loaves but one is rising pretty high. Maybe could have stretched to five.
JUlie says
Oh, and I did get Honeyville flour for the bread.
Erin says
Thanks for creating an easy to make, healthy alternative to the starchy and empty calorie gluten free breads I was buying at the store. I love the taste and the high protein. It is a great new addition to the high protein meals I have before teaching and hiking!
Cyn says
How does this bread differ (in taste, use, etc.) from the recipe in your book that uses almond butter?
Leslie says
I just tried this substituted honey for the agave and I love it. I only had a glass pan so that’s what I used, knowing full well that was part of my problem. I whisked my eggs for about 5 minutes in a kitchen-aid mixer. It rose too fast and my center broke away while my sides stuck to the glass. I don’t have blanched almond flour readily available, so I use Almond Meal for almost all of Elena’s recipes and I’m happy with the results. If its a special occasion, or if looks matter, I do spend the extra and get the blanched almond flour. Has anyone tried this loaf with caraway seeds? I’d love to see this with a Rye spin on it!
Charmaine says
I have been primal for about 8 months now, and the biggest thing I miss the most is grabbing a sandwich. I have made lots of different breads and not one of them has turned out like bread that we all love and know! But today I made your bread and although not too much of a rise, it was the only bread that I have made that keeps together when sliced, tasted like bread, feels like Italian bread and freezes really well (sliced with paper between each slice),About 12 slices.
I followed the recipe to the tee and used the same size tin and baked for the correct amount of time. Only 2.5″ inches rise though. But this is not a complaint, because it is perfect for bruchetta or dainty little sandwiches and toast in the morning.
Thankyou so much for this recipe Elana, and all the others, I am going through them one, by one.
Alice says
Ok, so what is the texture of the bread suppose to be before you put it in the pan? I am not sure mine turned out the way it is suppose to.
Alice says
Ya, mine did not turn out all all. :( But to be fair, I was changing the recipe just a tad. I would love to see step by step photos of this.
Bryn says
I am not a goods cook, but I do have your book and I have twin boys newly diagnosed with a yeast allergy – and cannot have vinegar. Is there an appropriate substitute? Possibly lemon juice? I am assuming the vinegar is to assist the baking soda rising action. Thank you.
webbergail says
Lemon juice should sub easily on a 1:1 ratio for vinegar.
Malini Bechauf says
Love your recipies. Is it possible to make this in a bread maker? If so, would I need to do anything differently?
Thank you
Rachel R says
Looking for a sourdough taste to any of these breads, If that’s even possible with a nut four. Has anyone tried that yet?