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:
stephanie says
i made another winning loaf last night. used a 1\2 cup arrowroot, almond meal (that’s all I had), dried organic cranberries, raisins, sunflower seeds, nutmeg & cin. it was delish! thanks again elana:)
Stephanie says
I love this recipe and have made it several times already! The last time I put raisins, walnuts in it (about 1\2 cup of each), cinnamon & nutmeg. Sooo good. I also made the ‘rye’ bread but didn’t have the right kind of seeds, so I used sunflower seeds and that too was so yum. Thank you Elana!!
Henny says
I don’t know you but i love you.
I’ve been trying to perfect a GF/CF/SF recipe for bread for a while now. I’ve gotten to a point i can make an awesome spice bread – great for breakfast or snacks or dessert but my heart desires a good old fashion sandwich so badly. I have tried and tried and every time it’s just kinda “meh”. but this! this is GREAT!!! you have one me over. I am your biggest fan! seriously even if every other recipes was awful, your worth in making this one alone makes you my favorite person of the week.
ok I know… a little drama. but seriously I miss sandiches SO much and you have made me one very happy GF/CF/SF lady!
Richard Davis says
The holidays are nearly upon us and i wanted to try to make almond flour Yorkshire pudding avoiding evil white flour. We are not allergic to dairy, nor are vegans, but avoid wheat flour. Maybe a popover recipe might work as they seem to be very similar. Any ideas. Thanks, a California Englishman
Tom Coburn says
Last year I learned that I was gluten intolerant. I cut out wheat and my world changed within a week. I have been eating gluten free every since then. In the New Mexico I can purchase a gluten free bread made by FOOD FOR LIFE that contains brown rice flour, raisin, pecans and is sweetened with fruit juice. It is like eating cake. But now I am taking Spanish immersion course for three months is a small village in Costa Rica. I doubt there are any gluten free breads or other foods in my area. I really miss my gluten free foods. So what I want to do is ask one of the small local family bakeries to make up gluten free recipes for me. The people here are very nice and will go out of their way to be helpful. Can you help me find gluten free recipes in Spanish?
Thank you,
Tom Coburn
I am in the village of Tuis which is about a twenty miles from Turrialba which is about two and a half hours southeast of San Jose.
kristy says
Elana
You are my Hero.
I am really picky about Gluten Free breads and baked goods and this is terrific.
I ordered the special pan and arrowroot powder and made the bread today.
I am so excited it is the best bread I have had yet.
I added an extra teaspoon of agave because I like things a little sweeter.
How would you recommend making this into a banana bread?
Thanks again I can not tell you how excited I am to add this to our diet. I pretty much gave up breads until I tried this.
Cheers
Kristy
Susannah Robbins says
My son is allergic to almonds as well as needing to be gluten & dairy free. Is there another flour you could recommend?
Ruth says
Hi Shelley,
I just used Bob’s Red Mill All Purpose Baking Flour which has garbanzo bean flour, tapioca flour, white sorghum flour, fava bean flour, and potato starch. It seemed to do just fine. Although, it did seem a little dry. So, I added a touch of water to it. I didn’t have agave and I used honey instead. I was also a little short on arrowroot powder (maybe a 1/4 of a cup) and just used more of the baking flour mix. I think it turned out great. I just ate my first couple of piece with butter and honey! Yum!!! I am excited to try some other recipes.
Thank you Elana for your culinary adventures!!!!!
Debbie says
Elana,
I just made this bread for dinner tonight, and my family and I loved it! I’ve tried and liked other of your recipes (your chocolate-walnut torte is fabulous!). Thanks for providing this resource!
Debbie
MamaBear says
Wow! This is by far my favorite gluten free bread. Thanks ;) I look forward to meeting you at your next class in Boulder!
Kara
diana says
can i substitute stevia for the agave nectar…i can eat NO sugar.
thanks, diana