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:
Donna says
I looked at the ingredients, checked my cupboards and my watch, mixed it all up in record time, put in to bake setting the timer. When I opened my front door after dropping my son to school the aroma coming from the kitchen was amazing!! It cooked perfectly while I was gone, was the easiest GF bread I’ve ever made, oh and by the way the loaf is half gone already!! It was delicious. Thank you so much for this recipe.
Rachel says
Hi Elana,
I really like this recipe. I’ve also made it using coconut flour (exactly the same proportions) and it works just as well – which is good because almonds are about three times more expensive at the moment!
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kathy says
This bread is delicious, thank you so much! I discovered I only had two eggs, so made half and put into a muffin tray, which made 4 small breads. Moist and crunchy, will be great for sandwiches, burgers etc. Thanks so much again :-)
owen h says
This is an amazing bread recipe, it’s not too complex and that’s a big motivator for me to try a new recipe :)
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Regina says
The area I live does not have arrowroot powder in any of the stores I even tried the specialty health food stores… Is there anything I can sub for it?
Dawn says
Thanks so much Elana. I just made your arrowroot bread recipe, and it is divine. :-)
I really like the texture, much better than what I have made in the past.
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 flavor, or maybe some GF beer.