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:
Yvonne Thomson says
Oh my goodness this bread is amazing! My husband and I nearly ate the whole loaf tonight. This bread holds together – no crumbliness. It’s moist, easy to throw together…the bread I’ve been looking for! I added basil and tarragon for more flavor. We dipped it in olive oil and spread it with butter. I’ll also try baking it with raisins, apples and cinnamon for a breakfast bread. I’m a bit worried that after so many years of no bread, I may not be able to stop eating it. But besides that this is the perfect bread. Thank you!
Mindy says
I can’t wait to try this bread. It looks delicious. The rave reviews make me hopeful there will be a sandwich in my future!
Melissa says
Thank you Elena! We have not had sandwich bread for 5 years! When we found out our son was severally intolerant of wheat. I shyed away from GF flours and used just staight up buckwheat for pancakes etc. I have made your Bread 2.0 four times now and we love it! And i appreciate how easy it is! Only 2 “flours’ delicious, filling and works well with a protein on top. I love your blog and books! Thanks for making this journey more fun and easy for me.
Linda says
I just made this bread using a plain metal loaf pan sprayed with oil. It came out perfect! This will definitely be a staple in my home. Best tasting grain free bread I have tasted!
Malen says
I am such a huge fan and I have tried most of your recipes and posted it in my blog. I also own one of your cookbooks, the gluten free cupcake. Keep the recipes coming!
Jenn says
This is great bread – I made it once not using the pan Elana recommends (because I didn’t have it…) and then I purchased the pan and it really did make a difference in the height of the bread. It still did not rise evenly, but perhaps that is because I had to open the oven door once to move it to the middle shelf (from the top) to prevent it from getting burned on top! Both times I used a little more almond flour than called for and some flax SEED. It is my new go-to! Totally replaces my craving for wheat bread, though it is too small to toast in my toaster without fear of losing it forever or starting a fire, so I just heat it up in the microwave (when I’m at work) or eat it cold at home. I tap into my previous days in Spain by topping it with a little olive oil and salt. Delicious! I have not yet tried the other Paleo Bread recipe, but this one is a winner! Quick and easy to make! Though I caution you from making this while trying to bake something else in the oven at the same time, because opening the door I think is what is causing it to not rise to its potential.
Donnie says
P.S. – It was really easy!
Donnie says
I tried this recipe today with only a couple of “tweaks” and it was yummy!! Don’t know how I am going to keep from eating too much too fast!! I added 1/4 c quinoa flour and cut the arrow root powder to 1/2 c. Plus, I used 1/8 c flax meal and 1/8 c Qui cereal mix (buckwheat, chia and hemp), just for fun. The bread rose well and browned nicely, and the quinoa flower added a nice nutty flavor (I always toast my quinoa flour upfront to get rid of the bitter taste). I baked the loaf it in a 7″ x 5″ glass baking dish and it was a perfect fit. I cut it into 11 slices that were slightly over 1/2″ thick – roughly 150 calories per slice if anyone is interested in that. So, the final slices were about 5″ x 2-1/2″ x 1/2″ thick – pleanty big to make a small sandwich for me. I ate one slice warm with butter (from grass-fed cows) and another with a slice of ham, raw cheddar cheese and mustard. Very, very good!!! Will definiteely make this again! I’m sure it would be good exactly as written, I just like nutty, seedy bread and like to improvise. I might add sunflower seeds next time!
Kimber says
This is the most awesome gluten free bread ever! I’ve been gluten free for almost 4 months due to health issues and this is the FIRST bread that I’ve tasted that actually tastes like bread and doesn’t have a weird, doughy texture. THANK YOU!!
shea says
So I am new to gluten free and dairy free diet, but I am trying to make baked goods that my daughters will like. We have always eaten very healthy but my oldest has been having stomach issues and so I am trying to see if this change in diet helps her. Anyways, being new at baking I attempted to make this recipe, but it came out super dry. I measured all the ingredients just as the recipe listed and I couldn’t even get any formation of dough at all. Is this normal? I ended up adding like 3 or 4 more eggs to get what I thought was appropriate consistency. Hopefully it still turns out, as these ingredients aren’t necessarily cheap. Any help greatly appreciated! :)