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:
Amy Jean says
Hi Elana!
Last evening, I made this bread with the recipe in the Paleo Cooking Book. It differed only slightly without arrowroot flour & a few other differences. I must tell you, because I followed your recipe to the “T” & especially placing it in the 7×3, it turned out wonderful. ? instead of honey, could I use the agave syrup, & equal parts or is a bit more ok? & how much? I forgot to grind the golden flax, but it was great seeing them throughout the loaf! & one last ?, it called for 1 Tab of melted Coconut oil, could I do 2. Love all your wonderful recipes. Ready to make some pancakes this am. Thanks Elana! :)
Elana says
Amy, feel free to experiment with the recipes! I hope you’ll let us know if they turn out when you do. I’m so glad that you are enjoying this bread :-)
David says
Wow. Impressive. Not eggy like some others I’ve tried. Great with butter or cream cheese spread. I’ll be making this one from now on. Thanks!
Elana says
David, thanks for letting me know this bread is a wow!
Hannah says
Hi Elana, it says 4 eggs then further in the recipe it has 3 eggs. Which one is it please?
Elana says
Hannah, thanks for your comment! Line 2 of the recipe reads, “blend eggs 3 minutes until frothy.” :-)
Betty Day says
ELANA, does your recipes have the nutritional numbers with them
Elana says
Betty, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Mike says
We wanted to make a GF raisin bread loaf. We decided to use your basic 2.0 bread recipe as a base and just wanted to let you know that we were very successful by using this recipe and then adding a cup of raisins (soaked in hot water for 15 minutes to fatten), a tablespoon of cinnamon powder plus a 1/3 cup of water to the dough. We added another 10 minutes to the cooking time.
Elana says
Mike, thanks for letting me know you enjoyed this bread :-)
Tammy says
I have been making this bread for over 2 years and never had a failure. When my husband found that he had to go gluten free I wasn’t sure how we could make it work. He is a sandwich person. Couldn’t imagine him not being able to eat them. The gf bread you can buy is just not that good for sandwiches. I tried the Simple recipe first. It sort of worked for him but was too soft, etc. He has been using this one with minimal complaints after I doubled the recipe. I use a regular size pan, actually several different larger sizes, doesn’t seem to make much of a difference. I add a Tbs of vinegar and 1/2 /Tbs of honey. I bake it at 340 in a convection oven. It freezes beautifully. Recently I got one of the new Vita Mixes with the large container. I put all the wet ingredients in the Vita Mix, mix until it is foamy, then add the dry ingredients and mix them in. One last tweak that I have done is to add a third to half of a cup of water which makes it easier to do the final mixing in the Vita Mix. … I get my Almond Flour at Costco which decreases the cost a little. But, it is still at least $10 a loaf which isn’t bad when you consider how much better it is taste and ingredient wise than what you can get at the market. Regarding the nutritional content, it depends on how thick you slice it. This bread hold together well so it can be sliced fairly thin, reducing the carbs, and you could leave out the honey but it wouldn’t be as golden brown….. A basket full of thank yous to Elana for this recipe.
Elana says
Tammy, thanks for your comment! I’m so happy that you and your husband are enjoying this bread recipe :-)
Kathleen says
Hi Elana, is this bread low carb also? What is the nutritional break down? Thanks.
Elana says
Kathleen, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
heather says
Hi Elana. In addition to suffering from gluten intolerance, IBS, chronic fatigue and fibromyalgia, I have herpes – therefore no nuts! Please can you suggest an alternative flour source to use for making this bread? Thanks so much.
Elana says
Heather, I haven’t made this bread without nuts, but I have an amazing recipe called Nut-Free Bread on page 36 of my latest book that you’ll love:
http://amzn.to/1VBWPN4
And I’ve also included the nutrition info for every recipe in the book here:
http://bit.ly/2vJVyOx
Enjoy!
Elana
Lizzie says
I use sprouted chickpea flour very successfully. Even 100% is possible but it is a strong taste so go 50:50 with a starchy flour at least until you get used to it. I sprout my chickpeas, dry in a dehydrator, then break up in a nutribullet then grind finely in a stone mill. Bit of a faff but makes nice digestible bread. Nobody seems to be doing sprouted chickpea flour commercially yet, but it will come.
Throw in a few raisins and sunflower seeds for a lovely fruit bread. I usually ferment my mixture with kefir or sauerkraut juice which makes the bread even more digestible, and if you hit it just right, truly delicious. With flours you have to find what suits you. I can’t have chestnut flour. Total disaster for me. My husband is celiac so our home is a gluten-free zone, and we are trying to go truly gluten-free a la Dr Osborne. He’s not mad about legumes but they are not on his “avoid at all costs” list, so we rotate with other flours.
Elana says
Thanks Lizzie!
Melanie says
Love this bread, but wondering if I can substitute coconut or quinoa flour for almond flour?
Elana says
Melanie, for more on that please go here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Kelli says
Elana you are my HERO!! I’m vegan and just recently had to go grain free due to stomach issues. Was feeling a bit overwhelmed by everything i had to cut out. had the most wonderful bread at Erewhon in LA and came home to try to recreate it (or convince my family to fed-ex it out to me. haha) Found your recipe which has same ingredients, made it tonight and LOVE it. It’s so so good. Will be a staple in my home. Thank you. May sound silly but when you suddenly can’t eat so many things it feels really good to have something that you look forward to.
Elana says
Kelli, thanks for your comment! I’m so happy to help out and glad to hear you LOVE this bread :-)
Michael says
Hi Elana – can your Bread 1.0 and 2.0 recipes be used with a bread machine?
Elana says
Michael, I haven’t tried that so not sure :-)
Walker says
This bread is soooo good, I could eat the whole loaf if I wasn’t terrified of the fiber-induced results, haha! Thank you for sharing this. One question, the dough was pretty thick and didn’t level out at all in the pan…do you just level it out with a spatula before putting it in the oven? I wasn’t sure if maybe I beat the eggs too much by using a KitchenAid hand mixer. Do you just whisk them by hand? I will definitely be making this often, so just curious. I did use all your exact ingredients and pan.
Elana says
Walker, thanks for your comment! Yes, I level it out with a spatula when needed. I’m so glad to hear this bread is sooooo good :-)
Steve Penkert says
Can you use golden flaxseed meal powder in place of the product you recommend from nuts.com?
Elana says
Steve, I haven’t tried that so not sure :-)
Gail Harrigan says
Elana,
I have been making 2.0 for about 2 months and I love it. But every loaf has a long split down one side. Now a tasty loaf always beats a pretty one but I wonder if I am doing something wrong. I am using the magic loaf pans and recipe as originally posted. Thanks so much for your great recipes.
Elana says
Hi Gail, this might be due to using ingredients and brands that are not listed in the recipe, to get those click on the green text. I’m so glad to hear you love this bread :-)
KC says
If your bread splits when baking it then you can make it much prettier by running a knife coated in butter down the middle of the batter or dough before putting it in the oven! A little pro trick.