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:
Sarah says
I love the taste of this bread! I’ve really struggled to find a GF bread recipe that I like and is healthy. Unfortunately though, my bread isn’t really rising. I’ve tried making it in two different ovens. Is the arrowroot starch/flour I’m using? Is it the pan? Help please!
Elana says
Hi Sarah, thanks for your comment and happy to help! What size is the pan you are using?
Sarah says
Its 9.25×5.25×2.75in.
Elana says
Hi Sarah, this recipe calls for a pan that is just about 1/2 the size of the loaf pan that you used, that is why your loaf is only half as tall as it should be. This is a volume issue, not a rising issue :-)
Sarah says
Oh, ha, Thanks for the help! :)
Sharon says
LOVE this recipe! I’m wheat and lactose intolerant and have felt so deprived lately…then I found this website and Bread 2.0! Yum! I’ve even tried a few tweaks to the recipe and wanted to share them. I thought 4 eggs was a little much so I cut back to 2 eggs and used 1/2 cup of unsweetened apple sauce in place of the other eggs. I left out the agave/honey as the apple sauce lends enough sweetness and I added a tablespoon of soy milk to make it a little moister. It’s perfect! This loaf makes great toast and really hearty sandwiches. I can’t say enough good things about it! :-)
Elana says
Thanks for your lovely comment Sharon!
Lisa says
Can I leave out the flax meal? I have bad reactions to flax. Could I sub more eggs?
Elana says
Hi Lisa, I don’t think the recipe will work without it; if you do experiment with this recipe and change it up please let us know how it goes!
Kimberly says
Would substituting ground chia seeds for the flax work?
Elana says
Hi Kimberly, I haven’t tried that so not sure. If you experiment please let us know if it works :-)
Elizabeth says
Went gluten free about 2 months ago and although it was a struggle at the beginning, I am truly enjoying finding new recipes. I am sure a lot of people feel the same way when I say that one of the hardest things to substitute is bread but I was hesitant on making my own. After reading several recipes and I came across this one and since I had everything it called for, decided to give it a try.
This is my first attempt to make gluten free bread and oh boy did I like it!!! It’s easy to make and the bread is soft with a crusty top with a somewhat neutral flavour (no taste of nuts or honey !!) and most of all, it’s quite filling! I had a warm piece just right out of the oven and it was delicious!!. Later I grabbed another piece and put some mayo and avocado and it was great as well. Definitely a winner! Will make again for sure :)
(My loaf pan is bigger than what was used on this recipe, so it was longer and not as tall as a regular bread slice, but who cares? Not me! )
Thanks for a great recipe!
Wendy says
Has anyone figured the protien and carb count on this?
Elana says
Hi Wendy, you may want to try https://www.myfitnesspal.com for that info. Many readers tell me they use it and some even post nutrition info from it in the comments here to share with other readers :-)
Em says
I just popped this in the oven and it looks great!?
Tammy says
I have been making this bread for about a year. My husband is a sandwich person so when he found he had to go gluten free I knew we had to find a substantial bread that would hold together for his sandwiches if there was any hope of him maintaining a gluten free diet. This bread works. He is happy with the texture and it can be sliced fairly thin.
The recipe is very forgiving. I double the recipe and use a regular loaf pan. I bake it at 340 F in a convection oven for approx. 45 mins. I have made it with less eggs and more water and it turned out fine. Lots more water once by mistake, did take longer to bake. Instead of using a mixer I put the eggs in my Vita-Mix with the vinegar and honey. BUT, I just discovered how high the GI for Arrow Root is. I will be playing around with substitutes but if anyone has any suggestions please let me know.
Just one more comment, it freezes beautifully. I bake three loaves each time and keep the freezer stocked for when I travel. Thank you for developing this recipe. It has made a real difference. And, it is yummy. :-)
Ginger says
Tapioca flour for arrowroot maybe???
Marjorie says
I substituted 140gm cooked great northern beans for the arrowroot. Used ground Chia instead of flax, reduced eggs to 3 and added in 1 tablespoon melted grass fed butter cooled. I used raw honey probably needs a bit more salt. Dry ingredients are almond flour, salt, baking soda. after beating eggs frothy add beans blended with honey, vinegar and butter. Mix. Then add ground chia mix let sit for 2 minutes for ge to developl. Finally add dry ingredients mix 5 to 7 minutes. Use wet spoon the scoop into pan of your choice.
Hadalinda says
Can this recipe be made in a cast iron dutch oven? I’m new to bread making and I have seen the “no knead bread” recipes use the cast iron method. Any input for this is much appreciated :)
Patricia Hennigan says
I find the later version of this bread to be very forgiving. I have made a number of substitutions / changes and they have all worked very well. One substitution was one banana for one egg and a half a cup of pecans stirred in at the end, otherwise they get ground in the food processor. Another substation is one cup of almond meal for 1 cup of almond flour. This gives the bread a more wholegrain texture. Additionally Bob’s Red Mill works well. Lastly I don’t have the pan called for- I use a standard pan and I’ve had no issues. This is definitely my go to bread.
MIchelle says
I made this the other night – however I didn’t have the magic line loaf pan and when I’ve tried other almond flour breads, they never cooked all the way through. I had a hankering for a hearty biscuit and used this recipe putting it into a cupcake pan instead. They were delicious! Cooked perfectly through (maybe a little less baking time in my oven) and my hubby was thoroughly impressed! They were so scrumptious I actually made them again two nights later when friends were coming for dinner and they said the same thing. When I revealed their contents, everyone was happily surprised and the recipe has been passed. Thank you for such a tasty alternative to traditional breads. This is now my stable recipe!
THANK YOU!
Jessica says
Can I use maple syrup instead of the agave or honey???
Lucia Lucas says
Thank you, thank you for this fabulous recipe. Fortunately, I do not suffer from celiac disease; I am however a recovering carb addict. The only way I can get a handle on carbs is to cut them out completely otherwise I am a goner. Even as a child I preferred a baguette with butter over candy. Although I am able to maintain my weight by reducing carbs, I mourn the loss of breads, scones, biscuits, croutons, etc. In the past I tried other recipes calling for almond and coconut flours, but the results were very disappointing. My husband was told about your book by a colleague and he got me a copy. That led me to your blog. After reading all of the positive reviews for your 2.0 bread, I decided to give it a go. With much trepidation, a lot of skepticism, and following the recipe to the letter, I prepared the bread. It smelled rather lovely while in the oven, but my carb heart has previously been broken by the promise of smell only to be shattered by disagreeable taste. This however was different. After allowing it to cool, I cut a small slice. Texture was good, but the taste was more than the smell had promised. There was much rejoicing throughout the land, or at least in my kitchen. My first piece was eaten plain. Later on in the afternoon, for lunch I had a slice with goat cheese, arugula and tomato. Heavenly! This weekend I am going to try your orange poppy seed scones. After that who knows, but there is no stopping me now!