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:
Sarah Sullivan says
THANK YOU THANK YOU THANK YOU ELANA!! I miss bread SO much and this is so incredibly satisfying! I love the texture and flavor, it’s a lot like sprouted grain bread. This is much better than regular gluten free bread (which even that I can’t eat, since I’m paleo)- I’ll be baking it weekly from now on!
Elana says
Sarah, you’re welcome! Thanks for letting me know this was incredibly satisfying and that you love the flavor and texture!
Di says
HI THANK YOU SO MUCH FOR SHARINGYOUR RECIPES THEY ARE A LIFE SAVER. :-) .
Question what can I replace flaxseed with ?
Blessing Di
Elana says
Di, thanks for your comment! I haven’t tried making this recipe with a replacement for flaxseed so not sure how that would work. Here’s a link to one of my bread recipes that doesn’t contain flax for you:
https://elanaspantry.com/low-carb-zucchini-bread/
Enjoy!
Elana
Klaus says
Hello Elana,
hello fellow commentators.
First a big salute to Elana for all the effort she invested in making so many great recipes.
The question I have is why does this bread use 1 teaspoon of vinegar while the 2011 Paleo Bread recipe uses 1 TABLEspoon of vinegar?
Regards,
Klaus
Elana says
Klaus, thanks for your lovely comment and kind words! These are two different recipes with differing ingredients in different amounts :-)
Gwen Blidner says
I love you recipes and reading about your children,
Please help with your recipes. I cannot tolerate flax seeds. What would you recommend as an alternative.
Thanks .
Gwen Blidner
Elana says
Gwen, I haven’t tried making this bread without flax so not sure what would work in its place. Here’s one of my bread recipes that does not have flax in it:
https://elanaspantry.com/rochels-cashew-bread/
Enjoy!
Elana
Gordon says
I whip up this bread a few days after finishing a coconut “fast” as I don’t want to re-introduce wheat into my system. It’s been wonderful to prepare and to consume. This last time I overlooked the flax meal and things still turned out – even had a bit more rise in the loaf, though that may not be a direct correlate to the flax meal omission.
Elana says
Gordon, so glad to hear this bread was wonderful!
Jelena says
Hi Elana, I like your recipies. they are never complicated and they are always tasty.
What do You think about tapioca starch insted of arrowroot powder???
Elana says
Thanks Jelena! I haven’t tried cooking with tapioca starch so not sure, if you do experiment please let us know how it goes :-)
Lee says
I tried it. Tapioca starch/flour instead of arrowroot is fine. I also substituted flax for whole chia seeds, lemon juice and kosher salt (couldn’t find Celtic). came out great!
Elana says
Thanks Lee! Glad to hear the bread was great!
Melanie says
Hi, how long would you say this bread would keep for out of the fridge ? Thanks :-)
Elana says
Melanie, probably a day or two, not more :-)
Jeena says
I would like to know if this recipe can be doubled and cooked in a larger loaf pan? I have a very large family and this much bread would not feed everyone. Thank you for your site. I found it by accident and it is the best I have found!
Elana says
Jeena, I don’t think that will work as the bread will likely not cook through. If you do experiment please let us know how it goes :-)
Dina says
Maybe try lowering the temp in the oven and cooking longer. I’ve reduced oven temp to 300 degrees fahrenheit and cooked it longer and it turned out great! But, check it a few times til done. I set a timer for the original amount of time, then go 10-15 minutes at a time after that.
Karin says
Thanks for this recipe. I had been looking for something to put some schmeer on or a tasty bit of very old cheddar with a wee slice of apple. I added a few ingredients because I love bread with a bit of tooth and interesting flavours. I added some chopped dates and walnuts and even my non-paleo husband thought it tasty. I’m going to keep experimenting with this recipes as it has tons of potential. Delicious!
Elana says
You’re welcome Karin!
Disa says
Hi Elena,
I have egg intolerance, do you think it’s possible to use gelatin instead of eggs in this recipe?
Elana says
Disa, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Aditi says
You can substitute eggs with flax meal. Just add 1 table spoon flax meal with 2 1/2 tablespoon of water for each egg. Beat the mixture well and then add it to the flour mixture
Elana says
Aditi, unfortunately that doesn’t usually work in my recipes.
Gaby says
Hi Elana, it is Gaby from Venezuela. While looking for gluten free recipes, I came across your site. I am sensible to gluten now, I was wondering if almond meal or flour can be substituted for rice flour, or corn starch or green plantain flour?…It is very difficult in my country to find the ingredients , most of the products in the supermarkets aren’t labeled with “gluten free”, also, my country, Venezuela, is in the middle of a humanitarian crisis and that makes it even worse for people with special diets right now. Thank you for your time, Gaby
Elana says
Hi Gaby, thanks for your comment! I haven’t tried making this recipe without almond flour so not sure if the substitutions you mention will work. If you do experiment please let us know how it goes :-)