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:
mariah says
My bread didn’t rise at all, looked kinda sad. I didn’t have almond flour and I used oat and coconut flour. What are good substitutes?
Cecilia says
What can I use in place of flax meal since I understand that flax doesn’t do well under high temperatures…..?
Heather says
Nutrition info (based on a 10-slice loaf)
Per slice:
Calories: 175
Fat: 11.2g
Total carbs: 13.6g
Fibre: 3g
Protein: 6.8g
Excellent taste, soft texture (not unlike traditional banana bread, but without the banana taste.)
Dorothy says
Wow Heather, 13.6 carbs per slice??? Can’t have more than 20 carbs per day.
Janine says
I tried this recipe. It came out delicious ! Healthy too! Thanks for the great recipe.
suzy says
This bread recipe of brilliant, I’ve tried so many and they always come out gummy in the middle.I double the amount recipe as I like a higher loaf with a sandwich slice. It’s worked out perfectly, highly recommend with a great texture that looks like bread.
Brooke says
Hi, how many calories per serving?
Katherine says
Hi Elana and all,
I am keenly interested in starting to eat healthier and more real (less refined / processed) with my family and in making real, homemade, gluten free foods.
I, however, have three growing (always starving :) ) kids, and wonder if there are any suggestions you or others could share for how to make items in lager batches? Or maybe a suggestion of how to organize my baking and storing/freezing of freshly made items?
Thanks all!
Samantha says
Elena,
What can I say?? You are amazing! I never in a million years thought I could actually LOVE a gluten free yeast free bread until I stumbled upon your website! You have literally saved my life! I will never buy store made gluten free bread again thanks to you! I was never a fan of any of them and they are all loaded with unhealthy ingredients. Thank you so much… I am hooked!
ItalianCypress says
I have been reading about agave nectar not being so great so I decided to see how granulated xylitol would fair in this recipe. I substituted 2 teaspoons of xylitol in place of the 1 teaspoon of agave nectar. I am allergic to yeasts so I also omitted the vinegar. Bread turned out just fine; however, I think that next time I will add 1 teaspoon of water to make up for the liquid loss. I think I can detect that it needed it? Anyway, xylitol works people.
Sharon Todd says
Can you’re 2.0 recipe be made in a bread mixer an if so how please, thanks