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:
Marcie Tomasello says
Awesome bread! I doubled the recipe and baked it in a 5×9 pan for 40 minutes. Came out awesome. Do you know the nutritional breakdown for this recipe? I couldn’t find almond flour in the nutritional database – any idea how many almonds it takes to make a cup of almond flour? Thanks!
Susanne says
I have purchased “Perfect Flour Blend” by Namaste Foods. It is free of soy, gluten, wheat, corn, potatoes, dairy, nuts and casein…It is made from Sweet Brown Rice Flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. I purchased it because I didn’t want to buy so many ingredients to make one bread but I am not sure what to do with it now?! I make fresh artisan boules bread all the time with white bread flour and whole wheat, add salt and yeast, oil, let it rise, refrigerate and I can make great bread. Can I do the same with this flour?
Thank you in advance!
Susanne
MJ says
Help! I have tried this Bread 2.0 recipe a few times, using the pan you recommend, but it always comes out quite heavy, “doughy” in the middle. I have tried reducing the oven temperature, but that didn’t help. Any suggestions of what I might be doing wrong?
Thanks so much for your recipes – love most of them and this one looked great.
Jamie K says
It’s kind of a dense, spongey bread. When I tried it using corn starch instead of the arrow root, it was super dense, but good. I finally made it using arrow root this week and it was lighter and tasted better, but still dense. Just not as dense as with the corn starch. I will always make it with the arrow root now. I don’t use this as sandwich bread at all. I mainly use it like I would a bagel… with a spread on top or a really yummy avocado salsa I make. Also make sure you’re fluffing up those eggs like the recipe says. I got lazy one time and only did that for about a minute instead of 3-4 and the bread turned out funky.
MJ says
Help! I have tried this Bread 2.0 recipe a few times, using the pan you recommend, but it always comes out quite heavy, “doughy” in the middle. I have tried reducing the oven temperature, but that didn’t help. Do you have any suggestions of what I might be doing wrong?
Thanks so much for your recipes – love most of them and this one looked great.
ItalianCypress says
Hello MJ,
I have made this recipe a thousand times and have even made it into other breads like cinnamon raisin, zucchini, butter top, etc… I have found that:
You need to use the ingredients she lists and make no substitutions.
Use two mini loaf pans not a regular loaf pan or you get an under-cooked middle and over-cooked outside.
Once you mix the dry and wet ingredients do not waste time filling the loaf pans and getting them in the oven.
If the batter seems too thick add a little water.
christine says
Wow, this looks like a great recipe! I will definitely be trying it out.
Jen M says
I tried this recipe on Sunday. I followed the recipe exact, only using honey in place of the agave. I was skeptical to say the least, as I’ve made other almond breads that were huge disappointments. This one, was the opposite. Delish! I cant get enough! I eat 2 slices a day with cashew butter for lunch and am completely fulfilled. A doughnut cannot touch this! Thank you SO much for this recipe!
Marilyn Dayen says
When I came across your Paleo Bread recipe, I was interested, and when I came to your website, I looked at the book, and felt over-joyed at the possibilities. So, I ordered your book, and the breadpan.
I baked the “Asparagus Onion Quiche” it turned out good, and my husband liked it quite well. I was overjoyed. (But yesterday, Weds., I had what I call one of my “Celiac Events”.)
Today I baked the “Scrumptious Sandwich Bread” recipe. I followed it exactly. (I know, I know….nobody ever believes anybody who says that, …. but I DID!!) and now I hate the word “Scrumptious” along with the word “Delicious”. I will stick with the quiche crust recipes, those are very good. Can’t do the dessert recipes. I’m not trying to be rude, but I find all this very frustrating, because, it inevitably devolves down to “sugar, chocolate, milk, potato, tomato, eggplant, grain, nut, seed, carb-free” and this is very upsetting to me. I don’t want to have to spend 2 hours cooking just so I can have something to eat 3-4 times a day. I’m very glad things worked out for you though. Thank you.
lane says
This recipe has been my staple bread recipe for months, however I just bought her book and now use the Scrumptious Bread recipe which uses Almond butter. Its amazing!! You must try it- its about 10 times better than the 2.0 recipe.
Jamie K says
I just made this with some tweaks since the only almond flour I had was Bob’s red Mill almond meal and I couldn’t find arrow root powder. Instead of the arrow root powder, I used 1 & 1/8 c of corn starch. I realize that kinda ruins the paleo part, but at least it was still GF. I also used 1 & 1/3 c of egg beaters instead of eggs. This bread came out amazing. It’s dense and moist. Not crumbly at all! Can easily put spreads, jams, butters, etc., on it or use it for sandwiches. And it was SO EASY to make. This is definitely a new staple in my household! Thank you so much Elana!!!
ItalianCypress says
I love how kind of fool proof this bread recipe is… I made it about a month ago (not a major bread person to begin with) and thought it lacked flavor. Today I made it with cinnamon, Chinese Five Spice, ginger, about a half cup of raisins, and about 20 drops of plain stevia. While baking it gave a heavy sweet almond extract smell. Cutting into it had the same effect. Bread came out lightly spiced and although it smelled sweet it wasn’t apart from the raisins. Next time I plan to add more raisins, and increase the spice. A fun cinnamon raisin bread.
ItalianCypress says
Decided to make another bread. I used 1 cup of almond meal and half a cup of pistachio meal; added the zest of one orange and about .25 cup of juice from it; and, added 30 drops of stevia. Made a delightful orange citrus bread that makes amazing grill cheese sandwiches and pairs well with chicken salad.