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:
Janeen Sharp says
Has anyone tried to double this mixture to make a larger loaf?
Kristin says
See Above…someone doubled the recipe and used a standard loaf pan…340F, 45 minutes…
Stephanie says
Is there a substitute for Arrow Root Powder? or just something else I could add?
Vixtoria says
You can use corn starch or potato starch
Anne says
I made this wonderfully delicious bread today. It’s amazing and will be my new basic bread!! Thanks Elana. Your cookbooks are my favorites out of all the Paleo / GF books out there. The recipes always turn out.
joy says
very easy!! and tasty bread. has a slight after taste?? is it the arrowroot? if you toast it it less noticable.
this is a keeper, thanks!
Carol says
A great recipe! My whole family liked it, which is rare.
Nancy says
Does anyone know which baking pans are better. I have noticed that baking pans suggested are aluminum. Is there a reason stainless steel pans are not used?
Susan says
I decided to use your bread recipe and make them into rolls / muffins . The mixture made 8 and took about 20 mins in the oven. I also added some caraway seeds too – delicious. Thanks for the recipe
Cheryl says
Is there nutritional info for this bread? Especially the carbs in a slice?
Jen M says
I really enjoyed this recipe of bread the two times I made them. The only thing I’ve done differently is the first time I made it with almond meal and flax seeds (that I lightly grinder). It tasted good still just a healthier flax seed taste. Then the second time I use almond meal and flaxmeal as per recipe and I added roasted sun flower seeds. Loved the outcome both times. This recipe is very flexible. Thanks Elana!
Kimberley Pierce says
I just made this bread today and while it turned out rather small (maybe an inch or so in height) I was pleasantly surprised by how much I liked it! I made an open face tomato and avocado sandwich and was expecting the bread to not pair well. Thinking it was going to taste to strong and almond-y. I was wrong. It actually tastes so much better than white or whole wheat bread! Perhaps my regular size loaf pan is larger than your pan, I didn’t measure. If not, then I’m not sure what I did wrong. I am willing to make this again – but almond flour is so expensive for me (about 3 cups at a bulk food store cost me 28 dollars!) and I don’t want to waste it. I live in a remote community so cannot buy more until I get to the city. So, if you have any ideas, please share? Anyway….as I said..my only complaint was the height of it. The texture and flavor was perfect! I am new to paleo so was happy to have a good experience making this bread!
Jen m says
Mine too comes out short. Reminds me of biscuit crackers. Either way it taste really good and make mini sandwiches probBly great for kids.
Carol Helmuth says
I buy our blanched almond flour at http://www.honeyvillegrain.com
I think its cheaper that way, but I guess you have to compare prices:)