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:
Sugarfreedom says
What a great page! so glad I found it. real gluten free food made easy and soooo good.
I was playing with your gluten free 02 bread recipe for 2 days in my head, since i did not have arrowroot powder, flax seed meal , and since I do not eat sugars of any kind had to find a substitute for the agave nectar.
I wasn’t sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar…I still can not believe how good it came out! no need to say i couldn’t wait for it to cool down, i had it still hot from the oven- one word- Divine.
Thank you so much.
elana says
Hooray!
elana says
Sherron, so glad you liked it. I think it works very well for sandwiches. I like to toast mine. Appreciate your comment!
nicky says
Elana – can your breads be made in a bread maker? Just wondering. Thanks
Nicky Corbett
Sherron says
Thank you, thank you, thank you! This bread was delicious! I had my first sandwich in over 6 months! I have tried other bread recipes, but they have all been really crumbly and not good for sandwiches. This bread worked beautifully!Thank you!
elana says
Lindsey -sorry to hear that your quest for an egg-free GF bread has not yielded the desired results. I did design this recipe for the use of eggs and of course eliminating them can often create unpredictable and unfortunate results. Might be worthwhile posting your dilemma in the forums. Hope this helps :-)
Lindsey says
I have yet to be successful with a gluten free bread recipe and this was no different. I used a 8x4x2 medium loaf pan. I tried the suggestion of the egg replacer by Larry Bailey. It didn’t rise at all and was doughy. I could try a different size pan but I doubt that will make a difference. *sigh*
elana says
Neta, you are very welcome!
Neta says
thanks !! I made this today with cornflour instead of arrowroot flour, as we don't have it here. came out terrific ! haven't eaten bread in a few years and now I can start making this , so again- thanks.
Looking forward to making some other recipes, allthough it is hard to find somw of the ingredients where i live, but will do my best :)
Elana says
Hi Everyone,
Thanks for your great comments. Yes, as many of you mentioned, this is a gluten-free bread that does not have the usual funky/gritty taste.
Chrissie -thanks for stepping in to answer that question :-)
~M says
I think the flax really helps with the grittiness…the first time when I made this recipe, I absentmindedly forgot it. The bread still turned out very well, but was harsher, more crumbly, and slightly gritty (though undetectable when made into a sandwich). I’m now wondering whether ground chia would work instead of flax since I heard that flax should not be exposed to heat.
Ninufar says
More reasons to go with a trusted arrowroot source… (or, “hey kids, don’t try cheap arrowroot at home!”)
I finally took the plunge and ordered my 5 lbs of Honeyville almond flour, and it arrived yesterday! Not wanting to mail-order another ingredient right before traveling out of town, I was excited to see arrowroot starch for sale at the local Asian grocery. $2 a pound, to boot.
Well, Frontier says that much of the arrowroot sold today is instead tapioca starch (second reference on arrowroot wikipedia page), and I wonder if this bag fits that profile.
First of all, I had to grind it with a metal potato masher because it was in small-hail-sized rocks… Got the sense I was preparing to repair potholes rather than to cook.
Second, the resulting bread has that chebe-like pulling quality (almost like string cheese), and the remaining small lumps of starch turned into tiny translucent windows in the pale slice… (Pale no doubt bc. I don’t have agave syrup, so no browning.)
Anyway, gotta laugh! The taste is good, and although I got my liquid amounts off on my carob lekach experiment, that’s also tasty. Thought I’d share my little mad-cook mishaps and share my laugh.
Shabbat Shalom!
Oonagh says
My 23 year old son has recently been diagnosed gluten intolerant and as a chef/instructor I am successfully adapting my regular baking recipes to gluten free. I am not gluten intolerant so I get quite paranoid about cross contamination while cooking (I know all the precautions to take but it is still my son, so I worry). Nobody gluten intolerant has had a bad reaction from my baking. I have done some presentations and demos on gf baking. I see that Elana does cooking classes in CO. I live in NH and teach regular baking classes at our local regional technical high school. What do people think of the likelihood of cross contamination in a cooking class taught in a kitchen used for regular flour baking – either my home or a culinary school. Regular flour ‘granules’ can stay in the air for up to 72 hours according to some reports, plus of course settling on surfaces. I am always being asked for classes.