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.
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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:
Debbie Daniel says
Can this recipe be used in a breadmaker??? Except i want to use Spelt and/or ivory teff flour.
Elana says
Debbie, I haven’t tried that so not sure. If you do, please let us know how it goes!
Lisa says
I was wondering the same. I’m thinking I’ll pop dry ingredients in first, followed by wet and then put on the basic bread setting and see how it goes.
Hilary says
I made this with my own homemade almond meal using almonds that had been soaked overnight, ground (to make almond milk) and then dehydrated. The bread came out fine!
Elana says
Hilary, that’s great to hear.
Wren says
Hello – I was wondering if you could help me out with a substitute for Apple Cider Vinegar. My husband cannot eat fruit, and therefore has to stay away from the ACV. Do you know of anything else that I might use instead? Rice Vinegar? Thank you for your help!
Elana says
Wren, I haven’t tried that so not sure. If you do please let us know how it goes.
Kathy says
I’m so happy to have a slice of “toast!” :0 As I am allergic to almonds, I used sunflower seed flour. If you don’t mind a green loaf (chlorophyl in the sunflower seeds creates a chemical reaction with the baking soda to produce naturally GREEN baked goods.)
Your recipes are simple, easy to follow, and deliciously healthy. Tank you so much!
Elana says
Kathy, thanks for your amazing comment! So glad you like the bread :-)
Leah says
Hi Kathy,
My boyfriend is also allergic to almonds (and hazelnuts too). Do you find that sunflower seed flour is the best substitute? Where do you buy yours?
Thanks!
Chane says
Hi there,
I am new to the whole gluten free life style and haven’t tried your recipe yet. but I just want to find out if you can leave out or replace the vinegar with something else?
Elana says
Hi Chane, thanks for your comment. I haven’t tried that so not sure if it would work. If you do experiment please let us know how it goes :-)
Karin Schreurs says
Try using lemon juice to replace the cider vinegar. The reason for the acid is to react to the baking soda (like a soda bread recipe). The chemical reaction is what leavens the bread.
Sandy Halliday says
Would it make much difference if I used ground almonds instead of almond flour? I want to make this tomorrow and can’t get hold of almond flour quickly enough.
Elana says
Hi Sandy, almond meal does not work in my recipes. For more information go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy,
Elana
Saskia says
I have made one recipe in the past which called for almond flour with ground almonds which I blitzed in the blender briefly to grind it more finely. I wouldn’t like to promise that will work for all recipes, but it seemed to work in that one! Worth a try perhaps?
Cindy says
you can always blanch the almonds first….and make almond flour
Elana says
Cindy, that doesn’t usually work in my recipes and I do not recommend it for best results :-)
Vicki Davidson says
Hi Sandy & Elana,
I’m from New Zealand and was told that ground almond is the equivalent to almond flour whereas almond meal is the almonds with their outer skin on that have been ground down which leaves it course and not finely ground like the blanched ground almonds.
I have successfully used ground almonds for my recipes and they have worked well :-)
I must say Elana – love your website! – I am trying LCHF (low carb healthy fat – as Dr Grant Schofield calls it) and have had great success. Your recipes have been a great addition to my new cooking repertoire, so thanks again for all your hard work – it really is appreciated.
Vicki
Elana says
You’re welcome Vicki!
Saskia says
That’s interesting, I’ve always been slightly confused by the different terminology used to describe ground almond products in different countries. I’m in the UK and I know our terminology tends to be more similar to NZ than US so perhaps our ground almonds are the same? I always assumed that almond meal was the same as ground almonds, and almond flour was simply more finely ground. But I actually haven’t looked into it in detail! Time to do some Googling…
Elana says
Saskia, here’s more info on that:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Robin says
I’ve just made this bread and it’s very tasty! And it doesn’t break up. I buzzed up whole almonds in my Thermomix and got a fairly fine flour (not quite as fine as white almond flour). Everything else was to the recipe and the bread rose nicely and baked well. I’m happy. :)
MonicaP says
This turned out quite good! I was a little leery of the amount of arrow root powder, but the bread was perfect.
Monica.
Charlotte says
Hi everyone, thanks for a WONDERFUL paleo bread recipe, Elana. I’ve been meaning to write for a while to share with you all that I’ve been making this bread using pumpkin seed flour instead of almond flour for 8 months now. It’s a great alternative to almonds for those who are slightly nut sensitive. And it is DELICIOUS. I usually add poppy seeds and extra while flax seeds or sesame seeds for the ‘whole grain’ feel. I’m about to try a cinnamon raisin version. yum!
Elana says
Charlotte, thanks for letting us know about your experiments and glad to hear they worked!
Rigs says
I baked this for the first time yesterday, but since I don’t have the small loaf pan, I used 9.25 x 5.25 pan. I beat the eggs by hand using a whisk. It didn’t rise, came out too dense.
Tried it again today with a glass dish closer in size to the one in the recipe. And this time, when I blend the eggs, I used a food processor and timed it to 3 minutes. The consistency of the one today is more batter-like, while the one yesterday was practically a dough.
It’s still in the oven, but it rises much more than the one yesterday, currently about 1.5x the height of the mixture when I put it in the oven.
Elana says
Hi Rigs, thanks for your comment, it’s great to hear about your experiments. When my breads that call for a small pan size are baked in a full sized pan they turn out flat because there is not enough batter to fill the pan. It’s like filling a 1/2 cup measuring cup to the top with water, then filling a 1 cup measuring cup with this 1/2 cup water. The small amounts don’t translate height-wise to the bigger vessels :-)
Sandy says
Correct Magicline pan in the size Elana recommends can be found at http://www.sweettreatssupply.com. Just bought two.
Cathy Pendell says
After wasting time and money on countless gluten free bread recipes with yeast and not achieving anything I liked, I decided to give this recipe a try. While this is a dense bread, it is moist and tastes wonderful. Instead of using blanched almond meal, I used the unblanched almond meal. I put it in an old, one and a half pint, rectangular Pyrex dish. It came out like a mini loaf with a nice raised center. This will be my go to bread from now on. Thank you for such a good recipe.
Elana says
Hi Cathy, you’re welcome! So glad to hear that this will be your go to bread!
Cathy Pendell says
Being gluten free, dairy free, and cane sugar free, this recipe is perfect for someone who has food allergies.