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:
Amara says
Hi Alchemille,
Yes, I believe the bread was fully cooked. There was a slice that I had left on the plate and it has become pretty stale, leading me to believe the slimy problem is due to the weather and subsequent humidity. Do you think the bread is still ok to eat?
Alchemille says
Amara,
Was your bread fully cooked?
One thing you should know is that GF breads don’t keep well.
I know the ones made from gluten free flours (made of grains/grasses) usually don’t last more than 2-3 days before turning to stone.
Some people slice the bread and keep it in the fridge (I believe that’s what Elana does).
I prefer to keep the slices in the freezer and toast some whenever I feel like having bread.
Amara says
Hi Elana, I just made this bread two days ago and it came out great. Today I went to eat a slice and it was kind of…sticky inside. I smelled it and it smelled a bit yeasty. It has been pretty wet and humid around here, and I have been storing the bread under aluminum foil, so I’m thinking that the moisture has been getting to it and causing something funky to happen. Has this kind of spoilage ever happened to you? Do you think its harmless?
Mari says
You definitely need to store this bread in the fridge or freezer. I keep it unsliced in the fridge for about 5 days. I’ve kept it a week, but it does get a sort of strong smell towards the end of the week. This bread is definitely best right out of the oven, but it does keep well in the fridge. Second time around I usually toast it. It makes GREAT cheese toast!
Amy says
I just made the bread and it did only come out 2″ high. I’m going to take the suggestions and try it again. It slices well and tastes reasonably well. One comment. It does have a noticeable “eggy” taste, which means my DD will probably not eat it. Would it totally ruin the recipe to reduce the eggs to 3, or would it still have that taste anyways?
Katie says
Try using 3 eggs and two tablespoons of unsweetened applesauce. I only had three eggs in the fridge and it worked for me! :-)
Courtney L says
Correction!
There was a typo in my calculation. The real stats are:
1 Slice (Assuming 12 slices per loaf):
Calories: 151
Fat: 9g
Carbs: 13g
Fiber: 3 g
Protein: 6g
Sorry for the mistake!
Courtney L says
I just made this bread and it is delish! I ran the nutrition info:
1 Slice (Assuming 12 slices per loaf):
Calories: 84
Fat: 3g
Carbs: 11g
Fiber: 1g
Protein: 3g
colormepink says
The baking soda and vinegar mix together to create the air bubbles that give the bread height and lightness. Mix the dry ingredients in all at once gently but quickly, you want to take advantage of that chemical reaction and get it into the oven as quickly as possible. By the same token, DO mix by hand, an electric mixer will beat the air bubbles out and you will end up with a dense, flat loaf.
Lindsey says
Question on mixing: Do you mix in the dry ingredients a bit at a time or dump it in all at once? Is it OK to mix by hand or should a mixer be used?
Desirée says
Elana, is it possible to make this bread with a bread machine? I just got one and I’m so excited to use it, but I’m not quite sure how…haha :) Can’t wait to try this! THANK YOU!!!!
elana says
Hi Desiree, I can’t say as I haven’t ever used one myself. I don’t have enough space in my kitchen for that type of equipment.
Michelle says
I don’t have a pan to make bread, so I had to use a bread maker. I bought mine because it has a lot of different programs on it – including one that said bake only. So I just used that feature to cook it. I have a couple settings that don’t have a rise section and I thought about using one of those, but because of the eggs I didn’t want it to have time to get less fluffy. The bread turned out great. I substituted the arrowroot flour with tapioca flour. And I used whole flax seeds instead of flax seed oil.
Dorean says
I just found out my daughter has an allergy to gluten, eggs, and yeast. This bread looks great but it does contain eggs. Have you tried any substitutions instead of eggs? or do you have another recipe you would suggest? Or do you have any other suggestions? I am trying hard to find something to substitute for her toast in the morning and an occasional sandwich (PB&J). She is 6. Help! Thanks so much!!
elana says
Sounds like a great question for my forums.
Chrystal says
I always use flax seeds as egg replacer! grind about 1/4 cup in a coffee grinder, then soak in 1/4 cup water or almond milk for a half hour or so. the mixture will become goey and viola! I use this in breads, pancakes, muffins… anything baked and always with success! Good luck