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:
colormepink says
I have some tips to help maximize the height of your loaf. Use room temperature eggs, they will hold more air when you beat them and beat them for the longer period of time (5 minutes). To warm eggs quickly, place them in very warm water for a few minutes. Also, blend in the dry ingredients gently but quickly so as not to deflate the eggs and capture the air bubbles created by the soda and vinegar and get it into the oven as quick as possible when blended. I just made a second loaf tonight and it turned out much taller than my first try. I also put a piece of parchment in the bottom so it would turn out easier.
~M says
Yes, putting parchment is EXTREMELY helpful. The first time I made this bread, it stuck terribly, despite greasing with grapeseed oil. This time, I took unbleached parchment paper and cut it to fit the length of the pan and drape over the long sides of the pan. I then greased the two short sides and slightly over the parchment…I wasn’t taking any chances. And, voila, no sticking at all!
emlnnpip says
I just finished eating a slice of this bread. While I enjoyed the flavor of it very much, I didn’t have as much rise on it as I see in the picture above. Is there something I did wrong while making it? It’s only about 2″ high at it’s highest point. Could the pan be the culprit?
dchiu says
I know these posts are old but if anyone is trying this for the first time it is a great tasting quick bread. I did it for the first time today and it’s delicious. I would have to buy a new bread pan that is narrower, taller so the bread can make a decent sized bread slice. But what I’ve learned from using any baking recipe is to treat every recipe like making a sponge cake to get the most rise,especially if the rise is questioned: 1) sift the flour to aerated it 2) alwAys separate the egg whites and yolks and whip them separately to aerate them(literally mechanically add more air to everything as best you can). 3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.
Even after having done that almond flour is a heavy flour. I am going to experiment with upping the baking soda, reducing the salt because of that and adding a tad more acid too, and see how much more rise I can get without resorting to gf baking powder.
I substituted tapioca starch for arrowroot flour.
colormepink says
Great, thanks!
Alchemille says
Colormepink, the baking time is about the same with that glass pan…The bread could need an extra 5-10 more minutes.
I bake mine in a toaster oven though.
colormepink says
Thank you for posting this bread recipe! I like this recipe combo of the nut & flax, MUCH better than breads I’ve tried with only one or the other. As I can’t have almonds and use homemade walnut flour I was concerned my bread might not turn out because of the oil content. I decreased the nut flour to 1c. plus 2tbs and increased the flax meal to 3/4 cup. Thanks to Alchemille for the pan suggestion, I will try that next, I’d rather have fewer tall pieces of bread, too. Did it change the baking time much? I can’t wait to make a rosemary bread for turkey sandwiches.
Alchemille says
Ruth,
To answer your question, here’s the anchor hocking glass baking pan. It’s called “Bake N Store”.
It measures approximately 4″x4″4″ and comes with a lid.
http://www.anchorhocking.com/prodd_4963_cat_20_bake_n_store.html
Patty Sue says
Thanks for helping me find it so quickly! I just ordered one from Amazon.
Jennifer Larsen says
I just ordered both the magic line pan and this pan per your recommendation. THANK YOU for putting it out there to share!
chrissy says
This recipe is awesome!! I have made it twice now! I have made it into toasted sandwiches to take in my lunch – super yum!
As for the person who wanted coconut flour recipes… I use this coconut banana bread recipe and its wonderful! I sub agave for the honey and use arrowroot instead of tapioca flour… here is a link. http://www.thespunkycoconut.com/2008/05/banana-bread.html
Oh, and I also add some pecans or pecan meal and its great, too!
Elana says
Thanks for your wonderful comments and questions!
I’m not sure if this bread would work as a challah, if you do try it, please let me know how it goes :-) To see a bread recipe of mine using coconut flour check out my Cranberry Walnut Bread.
Thanks also everyone for the excellent substitution ideas for vinegar, arrowroot and other ingredients! Way to go with the experimenting.
Larry, I changed the link for arrowroot to a much more cost effective source, thanks for your helpful comment.
In summation, I’ve been eating this bread all week. I especially enjoy toasting it and leaving it out overnight and then having a stale crusty piece the next day –good crunch!
Ruth says
Alchemille,
Do you have a link for that pan? How deep is it? I tried googling and couldn’t find a picture of an anchor-hocking glass pan that seemed to fit your description. Ta!
Ruth
Elizabeth says
Fat Daddio makes an anodized aluminum pan (which is supposed to cut out aluminium leaching into the product.)
It is really a great pan, very inexpensive, and highly reviewed.
http://amzn.to/Npkqxq
Alchemille says
I used a small square glass baking pan that measures about 4″x4″x4″ – the bottom of the pan is smaller about 3″x3″ (and comes with a lid). I think the company’s name is Anchor Hocking (found it in a cooking store). This glass pan is perfect for Elana’s recipes because the batter fills the pan almost completely and rises nicely in the oven. So I end up with decent size slices, closer to a regular/normal bread.
I have tried doubling the amounts for the simple bread before (in a regular baking pan), it didn’t work, the loaf got crumbly and broke.
Pam says
Thanks for the idea on anchor hocking. I have some of those dishes and that’s what I’m going to use when I make bread in a little bit here.