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:
Christine says
I am really trying to have my family go wheat free but am struggling to come up with wheat free breads I can send with them to school. Of the recipes for bread I have researched almost all of them use Almond flour which I would not be allowed to send. Do you have any recommendations? or ways I could substitute?
Ken Lutes (Denver) says
Bread Machine — YES!
I used my Zojirushi dual blade machine (BBCC-V20) to make a perfect loaf, with only one modification to Elana’s recipe, and it’s a simple one: Double the recipe. Use the Zo’s Cake setting and set the crust control to light or medium. That’s it! Doubling the recipe produces a beautiful loaf approximately 3 1/2″h x 5″w x 9″ long.
Before I finally settled on this method, I fretted about all sorts of things : bake time and temperature, whether to pre-mix everything per Elana’s directions then use only the bake cycle on the Homemade setting, etc. I won’t get into all the research and frustrations I encountered trying to figure out the best way to use my machine, but one morning I thought, “What the heck? Just try the cake setting. “What do I have to lose?”
I had to figure out a way to bake this bread in the hot summer months without turning on the oven. This is the solution, and it’s faster to prepare!
Recap:
1. DOUBLE Elana’s recipe, exactly
2. Zojirushi dual-blade bread machine (put in all wet ingredients first, then dry)
3. Use Cake setting (follow tips in the instruction manual)
4. Make a sandwich!
Ken Lutes (Denver) says
Here are a couple minor revisions to the above Bread Machine recipe:
Adding 1/4 Cup water makes it more moist.
The Zo has a 25 minute cool-down period at the end of the Cake cycle. Remove bread 5-6 minutes before the cycle is finished (makes it less dry).
Maggie says
I was looking for this! I have the same machine! thank you!
Cynthia says
I just wanted to put it out there and say, YIPEE! I tried the almond bread recipe after I was googling about gluten free bread. “Yummy Mama” was the beautiful words coming out of my two year olds mouth after he tried it. He also stole his younger brothers pieces off his plate later. I was so pleased with his appetite for it, I didn’t even mind. I read your bio section and I couldnt believe my eyes. I was just telling my meat and potatoes eating husband during dinner tonight about my quest to consider taking wheat out of our everyday life. I have no idea where to start and realizing that although I can eat yummy food straight from the earth with a smile on my face…. He cannot. And then there it was, your bio and your soon to be released cook book. I just order all three on amazon. I can’t wait! I feel a weight has been lifted, and your links on your recipe ingredients are already a huge help! I feel a positive change coming on, thank you for following your bliss! Grateful on Long Isand, Cynthia
Samantha says
Oh my GOD yes yes yes to all that you said! I too am new to gluten free and must say that I probably couldn’t have done it without Elena’s website! Especially for the breads! She nailed it for sure! No more unhealthy store bought crap for me! I couldn’t seem to find a gluten free bread that I really liked but more importantly that was healthy! She is awesome isn’t she??
nancy says
Can I use an egg replacer with this recipe? I can’t eat eggs but so many of Elana’s delicious-looking recipes call for eggs.
Carrie McGarry says
This is my first attempt at GF bread. I miss my whole grain bread. This turned out wonderful! And I didn’t have the right size pan so I used foil to modify the size of my pan and then lined it with greased parchment paper. It wasn’t the perfect shape but it worked well enough to make more this way until I get the right size pan. Thank You Elana!
donna says
does anyone have an opinion on whether or not i could use psyllium instead of arrowroot powder or xanthum?
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Kira says
substituted the almond flour for coconut. apparently a big no-no. even with an additional egg (i could tell it was just way too dry), post baking it is total breadcrumbs. can you offer any suggestions. i don’t want to buy another expensive flour yet.
ItalianCypress says
Hi Kira,
HA HA!!! You poor thing. Coconut flour is a lot like those little figurines that if you place them in a glass of water they will suck up all of the water and grow! Coconut flour is to be used in very small quantities with lots of liquid in order to work.
This recipe is almond specific. The almond is what reacts in the recipe and allows ‘bread’ to structure.
I make my own almond flour at home from raw almonds in a blender. Maybe that is an option for you?
Enid says
Hello, I have been on a wheat-free life style for a few months now and I really do miss regular bread. i have made gluten-free bread several times and I do eat it but it leaves something to be desired for my palate. i find the bread to be too eggy and the smell of the flaxseed irks me a bit. How can I make gluten-free bread with less eggs. i can deal with the flaxseed aroma!? I thank you in advance for any suggestions. Be well. :)
Samantha says
Hi there,
I tried to make the bread 2.0 with three eggs instead of four and turned out perfect for me! No more eggy taste.
Athomeattorney says
Amazing, the best tasting gf bread I have had yet. Thank you for all the hard work in the kitchen.
Maya says
What do u use if you dont have arrowroot powder?
Maya says
can u use xantham gum if u dont have arrow root powder? if so, how much?