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:
Jane says
This is great bread! It’s such an easy recipe too.
Elana says
Thanks Jane!
Jane Ellis says
Elana –
Have you ever doubled the recipe? My husband really likes the bread as well.
Jane
Elana says
Jane, i haven’t, LMK if it works if you do.
Louise says
Hello there,
Wonderful recipes – great for new lectin exclusion diet! As for Vivien’s request back in May 2022 – not sure if you can contact her but psyllium husk / powder / zanthan gum are both accepted substitutes for flax seed / meal. She can find out more by googling it.
Also I noticed that this recipe is identical to the nutty bread recipe save the nuts which is great but I wondered if anything was slightly different as this bread looks a tad darker. Is there any way you know to explain that or could it just be lighting in the photo? Thank you again so much.
Elana says
Louise, I cannot recommend substitutions without trying them, but those sound like great ideas! Yes, one of the breads has nuts and seeds added to it –enjoy!
Vivien says
Can this bread be made without the flax (I’m severely allergic)?
Elana says
Vivien, I haven’t tried that but I don’t think it will work :-)
ishika says
Thanks for the great recipe!
Elana says
Ishika, you’re welcome!
Elana says
Heather, I haven’t tried that so not sure. You may want to check out this recipe:
https://elanaspantry.com/nut-free-keto-bread/
Enjoy!
Elana
Heather says
Hello! With what could I sub for the arrowroot if I need to avoid starches? Coul I use xanthan gum, coconut flour, or oat fiber?