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:
Greg says
Well the almond cake is in the oven. I changed it up a bit. My mantra is start with a good recipe and don’t follow it. So I used your recipe and didn’t follow it. I substituted 3/4 cup buttermilk for the 1/2 cup buttermilk. I also put a good dollop of lemon curd in and about a 1 tsp of lemon extract. I am keeping my fingers crossed. I am thinking I put too much buttermilk in but I will know in about 20 minutes. I did not use soda I just stayed with the baking powder. I have a cornmeal bread recipe that is killer and very similar to this recipe. I guess I won’t have to adjust for my lower Pueblo altitude. LOL Keep up the good work Elana, I was diagnosed with Celiac at 52 years old. I thought I was normal now I know I had it all my life. I have tried many gluten free recipes and most do not impress me. Although my pie crust is good, I am still tweaking it. I am still looking for a good yeast bread recipe. Maybe I will try yours next week and just throw some dead brewers yeast in to give a yeasty flovor, or maybe some GF beer.
mark says
This is an incredibly easy recipe and makes a smallish wonderful dense loaf, perfect for sandwiches, toast with jam/honey etc.
Use a small pan to get it nice and tall.
I made this twice.
The second time i really really beat the eggs….till they were a thick foam. It made the loaf rise and is a fluffier loaf.
I also treated the mixture gently, more like cutting and in and gently stirring the dry and wet with a spatula.
I greased the pan with coconut oil and had no problem with sticking at all.
I used regular fine ground sea salt and honey.
Thank you for a great recipe
Tanya says
My son cannot have any milk, egg or gluten products. Is there anything i can use for an egg substitute in this recipe?
Ruth says
On my first time through, I tried replacing the 1/4 c. flax seed meal with 1/4 c. chia seeds, as I didn’t have the flax meal. I took the loaf out at 30 minutes without checking it and ended up with mush in the middle of the loaf. At this point, I’m not taking a highly scientific approach to my baking, so can’t offer any explanations. We did enjoy the flavor, and I will try this again with the flax meal.
Heather P C says
Just made this! Delicious! Subbed gluten free all-purpose flour for arrowroot and added 1/4 tsp of baking powder as well as a pinch of cinnamon & nutmeg. (GF all-purpose mix of maize starch, tapioca flour, rice flour with guar). Thank you.
Heather P C says
Baked in a glass dish lined with baking paper baked for about 40-45 mins.
Liron Cohen says
I’m never buying bread again. This is delicious and so nutritious! Thank you so so much!
talleyrand says
This is a moist, dense, tasty loaf that in no way resembles the light, fluffy, crunchy-exterior food that most people think of when they read the word “bread.” I love to snack on it, covering it with some melted butter, cinnamon, and a bit of honey/stevia, but I wouldn’t use it create a sandwich.
Angela M says
I just want to thank you SO MUCH for this recipe. I have celiac and over 90 other food issues…including fat and dairy intolerances. This bread recipe amazingly meets all of my dietary restrictions… causes no gut issues for me AND has the same taste and density as my mom’s regular homemade bread growing up. Bless you so much for this. I’m praying blessings over you and your family as I eat this bread this Thanksgiving.
Ann Marie O'Reilly, MSed, OTR says
I am anxious to try the gluten-free, yeast-free recipes. My client is also not supposed to have vinegar as well. Is vinegar necessary for yeast-free breads? She would love to have bread again, but since she is gluten-free and has candida, she has not been able to eat any kind of bread for months. Any help you can give is appreciated.
Grace says
Thanks for the recipe! I will try this weekend, as I have been dying for some bread