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:
Jenn says
Thanks Elana! I tried this for the first time last night and it turned out pretty good – served warm with butter MMMM delicious! I didn’t have flaxmeal so I used flaxseed instead so it has a bit more texture which is nice!
Also, I made the bacon tart from your book – I can’t believe I’m going to say this but too much bacon! :-o But I think next time I will really cook the bacon down first.
Carrie Ann Torzsa says
I also used Bob’s Mill Almond flour/meal? Is that ok? I am new to Gluten free baking!
Carrie Ann Torzsa says
Made this last night in a 9×5 loaf pan…It looked like biscotti but was very good! Can I double the recipe and still get it to cook right? Or is there a better one on the site that will make regular sized loafs?
foragingfoodbalance says
I made this and three days later it is still good! It makes a super cute loaf. It was easy to slice and made the most perfect little slice shapes. I was a bit disappointed by the small loaf size until I made a sandwich and it was surprisingly filling! I have a feeling this is one recipe I will make weekly. I am so happy to have a bread recipe that I actually like! I love the ingredients too! Oh and it does work flavor-wise with PB&J and also with savory fixings like meats too. It’s great thanks!
Gina says
I just made this for the first time today. I did not have blanched almond flour, just some raw almonds, so I made unblanched almond flour in my vitamix dry container. It took some doing to get a fine ground flour without turning the almonds into butter. I had to grind several times, sifting through a colander each time to get the finer portion, then returning the coarser pieces to the vitamix to regrind. Also substituted pure maple syrup for the honey.
Used a 7.5″ x 4.5″ inch pyrex loaf pan as it was the closest I had to the recommended pan. It rose just fine and looks and smells wonderful. So, despite the warning about unblanched almond flour, It appears to have worked just fine.Wish I could post pictures. Waiting 2 hours cooling time to taste it is really difficult. I’ll update after the cooling time is up.
Update: I could only hold out for an hour and a half, then had to dig in. The final verdict is this is yummy! It has a slightly grainy/crunchy texture due to my not sifting the final grind of almonds, but I found this pleasant, so it is fine with me. Also has a very slight tendency to crumble. Tastes great slathered with homemade raw butter, much more filling than wheat bread. Unblanched almonds worked, just gave a darker color with brown flecks.
Nelly says
This bread is easy and very forgiving. I never use the special flour anymore. Bobs mill is fine. I sometimes use a little coconut flour when I run out of almond. You don’t need to blend eggs forever or sift flour or use Celtic sea salt or special pan…it’s always good.
Malissa Baker says
This bread is super easy and surprisingly awesome! I made as directed but used a ceramic loaf pan to bake it in. I also lined the pan with parchment paper and it slid out wonderfully! Was not a very large piece of bread when sliced, but not sure if that was due to the pan I used or not. May have to double this recipe to get a larger loaf for making sandwiches My kids all liked it too! I loved it and loved the fact of no yeast, processed sugars, etc…!!!!! Thought it was great!! Thanks so much!!
Leslie says
I think I just died and went to heaven. I have lived without bread of ANY KIND for FOUR YEARS!! This bread is ah-stinking-mazing! The only problem now is not eating the entire loaf in one sitting. Wow… I’m so excited about this!
Alex says
This bread is delicious, but I would like a bread sugar free. Can I remove the honey?
Loren says
I made this recipe but there was no rise at all to the bread. It tasted good but was only about an inch high and there were air bubbles as expected from the baking soda it just looked like the cooked dough. Has anyone encountered this before or have any suggestions on how to get the normal rise. I did substitute the eggs with the flaxmeal substitute and I also tested to make sure the baking soda is still active.
sandra says
hi elana,
i’m from berlin – so english isn’t my native language – nevertheless i try my best….
first of all – thank you so much for these bread recipes. it’s been a great deliciuos pleasure making them. But actually and unfortunately they don’t look like yours at all! When I’m mixing the dry ingredients into wet (food processor) it’s turning into a big sticky and dry ball. so i have to add some water. and when i’m taking it out of the oven it’s so flat and obviously got a different consistency.
what i’m doing wrong?
oh i’m using tapioca starch instead of arrowroot powder – but i don’t think that’s the problem, isn’t it?
thanks for your advise in advance!
sandra
Ali says
You don’t need to do this in a food processor. I find it easy to mix by hand and it’s nice and fluid, the consistency of a cake mix, which then makes it easy to pour into the pan and you don’t need extra water. I’ve always used tapioca flour with this and it’s come out fine