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:
Susan says
Hello,
Thank you for the recipe Elana. I have a question, what can be substituted for the 1 teaspoon of agave nectar? I have read things on the questionable safety of agave at Mercola.com and would like to use something else.
Thanks
Lydia says
Susan –
Living in Europe, we find agave hard to justify because of the distance it must travel to reach us, so we use local raw honey instead. We substitute it 1:1 for the agave in this recipe, which works out great. Hope this helps! :-)
Amy says
Because there is still a lot of controversy surrounding agave nectar, I avoid it as well. I too use local honey as a substitute…but have also wondered if perhaps brown rice syrup could be used as well. I have adverse affects with Maple Syrup due to it’s high sugar contents. Thoughts?
amateur says
I Googled it and still can’t find this Honeywell almond flour (tho’ numerous instances of Honeyville). Where can one buy this online?
Mariana says
It is in fact Honeyville, and they have a website; also available from Amazon. I ordered Blanched Almond Flour from http://www.nutsonline.com (one of the brands Elana recommends), and it worked really well with the bread recipe, and their service and pricing were excellent. Hope this helps.
Kelley says
Yummy! Yet another Elana recipe that’s a hit in our house! Even our 1 1/2 year old daughter who LOVES bread is chomping away on a piece of this gluten free bread right now! My husband and I feel so much better letting her eat this kind than the store bought!
We made this bread a few months ago with the Bob’s Red Mill brand of almond flour… not so good! We just ordered the Honeyville brand recommended by Elana and that’s what we used last night… sooooo much better! My husband ‘tweaked’ the ingredients a bit but tried to keep the proportions the same. It’s delicious! Well worth paying s&h and waiting a week for the almond flour to arrive!
My husband is trying to cut all gluten from his diet and stay low-carb… it’s been a while since he had bread. Needless to say, he’s a happy boy now! :) Thank you Elana!
B. Matracia says
Have you ever tried to use a bread machine for any of your bread? I have one and would love to find a delicious GF recipe for the machine. With 2 little ones I have not got much time for making things.
jessica says
Wow, I just saw a post over in the forums regarding this:
https://elanaspantry.com/forums/topic/breadmaker
Michelle mom of 3 (daughter of 2 gf, and mother of 1 gf) says
I’ve been scouring the internet for a great bread. What I found to make the bread moist and pliable w/o having to toast it before eating it is (drumroll please)….unflavored gelatin (aobut 1 tsp per loaf) and clear jel a (about 1 tsp per loaf). Plus after researching flours used around the world, came across sorghum flour which is widely used throughout Africa and Asia. It is a grass and tastes a LOT like wheat. I can say that the bread made with sorghum tastes like real bread because I am not gluten free and have tried out this bread on others unassuming. They think it tastes great! My hubby, a french man, thinks the bread tastes like “old rustic homemade bread”.
Elena, if you want my recipe, email me and I’ll email you with the recipe…free. You can play with it to make it your own or post as is. I recently posted my recipe on recipezaar under the name “spongy gluten free bread”. It should post in a couple days. I just want others with gluten allergies to enjoy life with bread again. I’ve seen my parents struggle these past few years and wanted my son to enjoy gf bread.
Karen Schulz-Harmon says
For those of you interested in substitutions, check out this site:
http://www.joyofbaking.com/IngredientSubstitution.html
+karen
angela says
This will be the only bread we use in our house anymore! It is so good, and almost has a cornbread taste, but a very mild one. Thank you so much!
katie h says
Just made this today! Delicious!! Thanks, Elana!!
Shelley says
I just tried this bread and stuck to the recipe, it is excellent, great texture and flavour. Thanks for the recipe Elena. I want to try it with raisins and a little cinnamon next.
may says
hi,
this recipe looks great and i wanted to find a good pan for gluten-free breads so i looked at the one you suggested but it’s aluminum. i’m surprised you would use aluminum since it’s such an unhealthy and dangerous metal to cook with. do you not think that’s an issue or is there another reason you use it anyway? thanks for letting me know.