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:
Mari says
I tried this bread recipe this morning- Thank you! I don’t eat yeast and this was the first yeast free bread that looked tasty and easy. It is delicious and very nutritious. Have you or anyone else ever tried doubling the recipe as to try to get a regular size slice of bread? Mine came out too small to really make a sandwich with. I have been reading your blog for over 6 months, but this is the first recipe I tried. I always thought the recipes looked too simple to really turn out well. But you made a believer out of me. I will definitely be buying your cookbook!
Vickie says
Caro and Chrissy – the lemon juice worked like a charm.
I’ve never baked bread before, but that was the easiest thing ever. I was a little disappointed in the size of the load, next time i’ll add a little more to make it a bigger loaf – better for sandwiches and stuff like that.
Iva says
You are an angel!
I can’t wait to try the bread. I am very gluten sensitive and have been longing for a sandwich:)
Do you have any recipes for bread made with buckwheat, quinoa, or amaranth flour (could be mixed with rice flour.)
Thought you would like to know: The chocolate cake recipe was the best that I ever tasted… gluten free or not. It also works well if you have to substitute ghee for the shortening.
Alchemille says
The GF rice bread recipe that I tried was a total failure: a crumbly sponge with a strong yeasty taste & smell (which I can’t stand anymore).
When it comes to bread, I have more luck with flat stuff: crepes, pancakes and flat breads. Popovers & muffins also work well; I haven’t tried scones yet.
When it comes to bread loaves, I prefer sticking to your recipes, nut meals and coconut flour work and taste the best! ;)
Diane says
Hello Elana…Do you have any idea how to make popovers with Almond Flour? Thanks so much… Diane
elana says
Diane,
I will add your request for a gluten free popover to my list!
Elana :-)
lcbannon says
Thanks for posting, its nice to have a yeast free bread recipe. I have some really good GF recipes on my site too- hope you get a chance to look.
http://myrealisticlife.com
Larry Bailey says
The Gluten Free Sandwich Bread came out very good with Egg Replacer (using 1 1/2 teaspoons of Egg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of water.
Question: is there a substitution for the 3/4 cup of arrowroot powder? Or, if not, a good, cheap source to buy arrowroot. By the time I paid for the almond flour and arrowroot powder, the cost was over $10 per loaf.
K says
I know this post is old, but nuts online (nuts.com) has good deals on flours and such if you haven’t found them yet. :)
Juliana says
I’ve read that corn,rice or potato starch can be a replacement for arrowroot flour, however I’m not sure if it will change the taste and texture of this bread..
Desirée says
CoconutGal,
If you come up with a good egg substitute, will you please post?! I really want to try this recipe but I am also supposed to stay away from eggs… :)
Thanks so much!
Elana, you’re the best! I can’t wait to try this…
Dana says
Try using flax seed as an egg substitute. I have not tried it with this recipe, but I have used it for pancakes!
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Anina says
Elana, Thank you for a wonderful bread recipe ! I did not had arrowroot and used Pamela’s Gluten Free baking mix instead. The bread was delicious and even my 4 year old could not get enough of his open sandwich with avocado on. I’ve been making “Breads from Anna” (www.glutenevolution.com) which is the best gluten free bread I could find, but it is so wonderful to now have an easy healthier alternative.
Libby Curran says
Elana,
Thank you so much for this recipe. I have Type 1 diabetes and gluten intolerance so it has been a long time since I have had bread. I can’t eat rice or corn either so most gluten free flours are impossible for me. This is delicious- tastes like a cross between corn bread and a hearty whole wheat. I love it!
Lynne says
thank you for posting a comment about actually having TRIED the recipe. i wonder why so many people post how it “sounds good and they are going to try it”. don’t mean to be negative, just have to wade thru so many posts to find one that is actually helpful, even tho i realize it’s still subjective until i put it in my own mouth. :) thanks a lot for the recipes, elana, much appreciated!
vicki says
Ditto!
Alchemille says
Looking forward to trying this bread recipe.
I’m currently experimenting with a GF Brown Rice Yeast Bread recipe from “The Art of Baking with Rice Flour”…Don’t know if I should expect another deception, therefore I’ll keep an open mind with a healthy dose of good vibes.
As much as I love almond flour, I sometimes feel an almond overload ;).