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:
Tania says
Hi Elana,
I have tried a couple of your gluten free bread recipes and am dissappointed with the taste. For some reason it comes out tasting like a sort of chemical. Would that be due to the arrowroot powder? Is there something I coud use as a subtitute for arrowroot to see if that is the problem? I h which leaves me scrambling for something else for her to eatave your almond flour cookbook and will continue to try the recipes in there but right now I really miss my sandwich type bread and I have a child who will not eat the sandwich bread, I think due to the taste but maybe also a bit because it is reasonably dry. If you have any suggestions, please help!
Thanks,
Tania
webbergail says
Hi Tania! You can very easily sub cornstarch for arrowroot (first time I made this recipe, I only had 1/4 cup arrowroot so I subbed the other 1/2 cup with cornstarch, came out great), but that would make it un-Paleo. Something to look at with the chemical taste is your almond flour. I have found a weird taste when I don’t have finely ground enough flour (like Bob’s Red Mill), but a few pulses in a blender/food processor usually takes care of it.
Deanna says
HELP followers?? I am highly allergic to flaxseeds and soooo many recipes call for it…whole seeds, ground, meal…you name it? What could I substite for the meal in this bread recipe??
Karen says
A couple tablespoons of ground chia seeds would be a good substitute.
webbergail says
I made this and omitted the flax seeds and it was still delicious.
John says
We had guests over for brunch on the weekend, one who is gluten intolerant. This bring the first time I had to cook a gluten free meal I decided to try your bread among other recipes and I have to say not only was it one of the simplest recipes out there (ingredient and baking wise) but it also tasted fantastic. Great job!
Bethany says
Considering how easy it is to make, the bread tasted pretty good. I don’t think I will make this a staple recipe, though, because there was too much of an eggy flavor. Once I put a spread on the slice of bread, the eggy flavor was not as noticeable.
Ashley says
I really want to make this (newly GF) but I’m also a vegan. What can I substitute for the eggs?
Thx
Silva says
Oh, one more thing. I don’t have a food processor either, and I’m not very strong. A whisk works.
Jacquie says
Thank you sooooo much, to date this our favorite bread and the one that is the most like bread I’ve had! I use mini bread pan and have 8 mini loaves in 15 mins , my 5 yo thinks it’s great :) If that isn’t enough the recipe is so easy and simple. Thank you for all the great work you do for us all that are in need for our health and lifestyle! Take Care
Evelyn says
Is there a substitute for eggs in this bread recipe? I also cannot have dairy and eggs.
Thanks
Oscar Hernandez H says
Hola: hice este pan y quedó estupendo. Aquí una foto, por si lo quieres ver: https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/545602_438246142877639_2041284083_n.jpg. Gracias
Barbara says
Why did my mixture come outlooking like bread crumbs? This recipe seems to be missing a liquid…it takes 4 eggs, 1 teaspoon each of ac vinegar and agave nectar…I baked the mixture and now instead of bread I have great tasting crumbs….I will use these with other dishes so no real loss howver I still do not have bread.
Can anyone help me out as the taste is great. Thanks.