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:
Amit Aggarwal says
I am trying to make Gluten free Multigrain Bread with combination of below mentioned flours. Since it rises very nicely upto the top of container but it sits down during baking.
Please advise what can be the problem in my process:
Rice Flour : 70g
Sorghum Flour : 30g
Finger Millet Flour : 10g
Soy Flour : 40g
Chickpea Flour : 30g
Corn Flour : 10g
Guar Gum: 10g
Sugar : 25g
Yeast : 12g
Salt : 2g
I use 120ml of water & 20ml of oil and stir it for 4-5minutes. I put this dough in oil greased container and keep it aside for atleast one hour to rise. When it rises upto the top of container I bake it at 150 for approx. 15 minutes in OTG. But I am not understanding why this dough sits down during baking.
Please do advise “what should I do”.
Thanks
Amit
Nelly says
Ok I actually just made this bread. And more importantly I just ate some!!! It was perfect and delicious. It rose and browned and cooked though and was moist and wonderful. I am so excited!!! I ordered the honeymille flour as instructed and used a mini loaf pan, lined the bottom with parchment and used butter to grease.I really frothed the eggs well and I sifted the dry ingredients too. I followed the recipe exactly. Yummy.
Samantha says
So true isn’t it?? Elana is truly a genius with helping us all go gluten-free and even Paleo! I never thought there was such a thing as bread without traditional flour until I stumbled on her incredible website! I wouldn’t even know where to begin to thank her for giving us ALL the gift of good health. God bless a million times to her for her help and caring:)
Robin says
Hello! I am so excited about this recipe :))) could i use brown rice flour instead? I have all of the other ingredients.
Grace says
Thanks for the recipe! I will try this.
Deanna says
I wanted to post my recent success with this bread recipe! Loved it. I was looking over the FAQ about using certain almond flour brands and wanted to comment that I used raw almonds, ground up and sifted myself. The bread turned out great except I think the bread loaf pan used was to wide and I recently ordered the loaf pan used in this recipe, see if this helps with the rise being more consistent. Thanks for all your great recipes! Love the herb cracker recipe as well (Used the same raw almonds ground myself, recipe turned out great).
Adrianna says
I’ve made this recipe many a time and it’s always turned out great.
Just for people to reference, this last time I substituted tapioca powder for arrowroot (my food store was out, sadly) and I doubled the recipe and put it in the size of a normal loaf pan (I was becoming frustrated with small slices). I baked it for just over 45 minutes to overcome the larger loaf size. It turned out great. I know a previous commenter said that doubling the recipe didn’t turn out for them, and I can’t say whether the tapioca or added time helped but it worked just great for me.
Ang says
Using the Bread 2.0 recipe has anyone doubled the recipe to try to get a more normal size loaf of bread?
Nienna says
Thanks for the recipe, Elana!
I made this recently, although using home ground almond meal and home ground brown linseeds. As I had some of that mixture ready in the fridge, I just used that so the measurements were probably not the same as in this recipe. The bread turned out fair bit darker than pictured here and with a slight rye bread twist, but that was actually rather welcome.
I think my glass loaf pan is also slightly larger, so the bread turned out rather flat, but I didn’t find that an issue.
Such a brilliant recipe!
DG says
I made this recipe for my toddler – he loves it plain or spread with cream cheese! I used brown flax seed as I didn’t have the golden, which resulted in a flecked loaf but I don’t think altered the taste that much if at all. I didn’t use a magic pan, just the regular light coloured aluminum loaf pan that I have, and produced a perfectly browned on the bottom and top loaf – however, it was a little on the small side …. is the loaf pan the reason for this, or could there be another reason why it didn’t rise as much ?
Joy says
I used raw coconut flour not realizing the recipie called for blanched and my mixture was dry. Where can I find blanched coconut flour?