nutty bread

Nutty Bread

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Nutty Bread is a hearty, gluten-free-bread recipe packed full of nuts and seeds. It reminds me of one of my favorite breads that I used to eat often before going gluten-free in 1998, called muesli bread. Though this bread does not contain the high-glycemic dried fruit that a muesli bread would have in it.

We like to toast gluten-free Nutty Bread for breakfast, and serve it with my Homemade Goat Cheese and scrambled eggs. This gluten-free bread also works well along with a big salad at lunch. For a quick and easy dinner, it makes a great base for a sandwich stuffed with organic turkey, avocado, romaine, tomatoes, and mustard.

Nutty Bread
Ingredients
Instructions
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
  2. In a larger bowl, blend eggs 3 minutes until frothy
  3. Stir vinegar into eggs
  4. Mix dry ingredients into wet, then add nuts and seeds
  5. Transfer batter into a well greased 7.5 x 3.5 magic line loaf pan
  6. Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  7. Cool and serve

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

If you’re like us, you absolutely love the paleo diet, but may want to have an occasional slice of bread as not to feel deprived. That’s why I’m sharing some easy paleo bread recipes for you to enjoy!

Comments

  2. leah says

    This looks delish! My boyfriend is allergic to almonds and hazelnuts though. Is there another nut flour that I could substitute?

    Reply

    • Sue Dunbar says

      I love this recipe! I throw in whatever nuts I have. It makes for a great piece of toast for breakfast. I have used almond butter or jam. yummy!
      Thanks for all you do. I have not been disappointed yet.😊

      Reply

  3. Linda Phillips says

    I made this bread and it was delicious. However, it was a little dry. What can I do to make a more moist bread?

    Reply

  4. Quentin Bellow says

    Hi Elana!

    Just curious, what sort of oven are you using? It took an hour for my bread to finish at the temperature you have listed. It also didn’t brown as much as the one in your photo.

    Reply

    • Elana says

      Hi Quentin, thanks for your comment. I use a Wolf oven, but all ovens are slightly different, and in my oven making the same recipe on different days can require a longer or shorter baking time depending on the weather and humidity.

      Reply

  5. Nataline Calia says

    Hi all, I just made this and find it quite dense… has anyone wondered if there should be some coconut oil added, or recipe is spot on?

    appreciate responses…

    Reply

    • Elana says

      Hi Nataline, thanks for your comment. This is a very dense bread, I make this recipe often and the ingredients listed are correct :-)

      Reply

  6. Chantal says

    This sounds delicious! I can’t wait to try it! Has anyone added dried fruits to it, like prune, apricots and raisins? There was a breakfast bread I used to love before going grain free and I think this might just sound as good!

    Reply

  7. Camilla says

    I just made this and had a couple of slices with nut butter and banana for lunch – so yummy!!! Thanks for sharing!

    Reply

  8. cheryl says

    I have a food sensitivity to flax, but do eat organic eggs. Any ideas on what to substitute for flax in recipes?

    Looks yummy. Thanks. I enjoy following Dr. Frank.

    Reply

  9. shirley says

    Is it possible to have a print button for recipes? I just printed about 20 pages of ads and remarks and no recipe printed. :(

    Reply

    • Annette says

      I am new to Paleo recipes,and have been hunting the web for them. I have been “copy and paste – ing” them in Microsoft Word documents, removing ads and making the photos smaller. You save LOTS of ink and paper!

      Reply

  10. lisa hooker says

    Has anyone tried this recipe without arrowroot or.cornstarch and used another substitution? I.am on.Scd diet and this bread looks delicious but I.would have to.figure out some substitutions. Thanks for any helpful hints.

    Reply

  13. Sheri says

    Elana would it come out the same if you use part coconut flour and part almond flour , if so what ratio would be best ???? Thank you !

    Reply

  14. Carla says

    Such a great recipe! It’s easy, it’s tasty and it has no gluten… what else could I ask for. I have been making this bread instead of buying the one at wholefoods, so much better! And it keeps well in the fridge, you can just precut it, freeze it and then put a loaf in the toaster every morning. THANKS for these blog, it has really delicious stuff (I love the muffins too).

    Reply

  15. Betsy says

    I made this bread yesterday and it is great! I have tried baked goods with almond flour before without very good results. Elana, you must have really done your homework to get everything just right. It was very easy, and I made sure all my ingredients were fresh (I keep all nuts in the freezer.) Even my non-paleo husband liked it! Now that I have that success under my belt I am motivated to try more. Only request: it would be great to have the nutrition info for each recipe, so I could see how much fiber I’m getting, etc. I have been gluten free for many years, but, like you, feel like grain free is going to be the way to go.

    Reply

  17. Maria says

    I love your nutty bread but the following day my raw sunflower seeds were turning green around every seed. Any ideas. The only nuts I added was the sunflower seeds do I know for sure they are the culprit

    Reply

      • Brooke schroeder says

        Usually it’s just a reaction between the baking soda and the sunflowers. Same reason things made with baking soda and sunflower butter turn green. Shouldn’t change the flavor at all.

        Reply

  18. says

    This is so delicious that I wanted to gobble up the whole loaf. However, after having a couple of pieces, I found it does not agree with my digestive system. I don’t usually have problems with nuts and seeds, but I guess the quantity of them in this loaf is fibre overload for me. Who knew? I will try it again with a reduced portion of nuts and seeds and perhaps with some dried cranberries. It’s certainly the best-tasting gluten-free bread I’ve ever tasted.

    Reply

  19. Joy says

    This is a great loaf! my boys (7 and 10) are on their 2nd slice for lunch :-) I had to make a few subs for things I did not have and for some dietary issues. I also subbed hemp hearts in for the flax because we prefer the taste. It all worked wonderfully topped with olive-oil based spread and cinnamon.

    Thanks for the recipe! I will be using this many times from here on!

    Joy

    Reply

  20. Vittoria says

    I just made this and WOW – it is a total winner. I have been trying different gluten-free breads lately as I just found out that I am likely intolerant to either wheat and/or gluten. I usually can do without any bread, but I am pregnant and have been craving bread with butter every day. Since my naturopath told me I should avoid those things, I have been on a mission to find the best gluten free bread – and this is SERIOUSLY IT!!! It smelled amazing while it was baking and the crust came out perfectly golden and crusty. I just had a slice with some butter – and I honestly could have cried. It is that good. Thank you so much for your hard work in perfecting your recipes, Elana! I can’t wait to try more of your recipes!

    Reply

  21. Valerie Wilkinson says

    I have just been diagnosed as wheat, egg white and dairy intolerant. But also almond, radish, mushroom, red kidney bean and curry spices. Can I substitute an all purpose gluten-free flour for your recipes?
    Regards, Valerie

    Reply

  22. says

    Not long ago I saw recipe on this site of apricot muffins. The recipe had a half a cup of chopped apricot and other ingredients. Since, I am unable to locate this recipe. If anyone has the recipe of apricot muffins, please email it to me or post it on this site.
    With many thanks,
    Marianna

    Reply

  23. Rhona says

    I’ve just made this and ate some for supper topped with some tinned mackerel…totally amazing. Something to go with my soup at last.

    Reply

  31. Steph says

    I have a problem with this bread. I make it all the time and love it, but I’m finding that one of the seeds (I think the sunflower seeds maybe) is (what looks like) going mouldy really really quickly after I make it. Whatever seed it is, it starts to go a really deep dark green colour and increases over time. I have thrown out all my seeds and bought new ones and its still happening. I think I can even see some of the same green in the photo, so i’m starting to wonder if it’s a chemical reaction instead?

    Anyone else had this, and what to do about it? I loooovee this bread, and I dont want to give it up!

    Steph :)

    Reply

  32. says

    This is amazing – It tastes just like real bread!!! I sprinkled some seeds on top for garnish, and it turned out great. I definitely will be trying more recipes from you In the future! Thanks :)

    Reply

  34. Jason says

    Thank you so much for sharing this recipe! I’ve made this bread about 5 times now and I absolutely love it. Spread some organic almond butter and it tastes amazing!

    Reply

  35. Niki Wood says

    Thank you so much for this recipe, it is sssooo ggooodd, I am in love with all the nuts, it can easily be a base for any flavored bread such as banana bread, just add mashed bananas, again, thank you so much, this will be my new breakfast staple!!

    Reply

  36. Maddie says

    I just made this delicious bread! I’ve been wishing I could have my old breakfast staple of poached eggs on toast, so I’m so pleased I came across this recipe!

    I used LSA mix instead of ground flax meal, since it’s a Sunday and none of my usual health food stores were open, but it still gives it that nutty flavour. I also used a teaspoon of honey instead of agave nectar. Yum!

    Reply

  37. Sandra Goergen says

    Hello Elena,

    My partner was recently diagnosed with MS and during our search of the internet for some helpful information we landed on your website.
    I already declared your web site to my absolute favorite and use it daily to learn more about healthy alternatives and great cooking recipes.
    It is easy to navigate, useful tips and links- thank you for all your time spent!

    I love the nutty bread recipe, changed a little bit the content and found that the substitutions of the 4 eggs with ground flax meal and water (1:3 per egg) works amazingly well. I just have to add more liquid ( mostly water) and the bread does not raise as well…but taste amazing.

    thanks again

    Sandra

    Reply

  38. Abby says

    I’ve made this bread four times now, and love it. I follow the recipe exactly, except that I use Trader Joe’s Almond Meal. I know that it is not blanched, and it is quite coarse, but it’s cheap so that’s what I can do. It works perfectly in this recipe, and makes a loaf that is at once dense and fluffy with just the right amount of moisture. I also get all my nuts and seeds at Tj’s. This bread is VERY filling!

    Reply

    • Abby says

      Just a note: I have also made this recipe using honey instead of agave and tapioca or cornstarch instead of arrowroot (which is pricey). All subs have worked great.

      Reply

  39. says

    Has anyone tried making this? I tried making this bread but my batter was not moist. I retraced my steps and followed the recipe correctly. Did anyone else have the same experience? The ingredients are a little pricey so I like to figure out what I did wrong before trying again. Thanks!

    Reply

    • Abby says

      I wonder if it has to do with the size of eggs you are using? I use duck eggs or jumbo chicken eggs, and have not had a problem with it being dry. Also, are you packing your flour? I think you are supposed to scoop and scrape, not pack, to get the proper amount of flour.

      Reply

  42. Marsha says

    I am wondering where to buy Elana’s grain free cookbook. I see a lot of grain free recipes on the website but not sure where to buy the cookbook. I have just been told I have to go completely grain free. As I am allergic to “all” grains. Thanks so much for any help anyone may have. Feeling a little overwhelmed right now. I have a family of 5 I need to feed as well.

    Reply

  43. tiffany says

    Hi newbie here! I just tried making this beautiful looking bread and it is cooling as I type!
    I made some nut substitutions since I didn’t have all the nuts on hand but I only added a 1/4c of arrowrroot powder insted of the 3/4c called for-I did this because the other bread recipes I checked out called for the 1/4c too and 3/4 seemed like a lot. I hope this was ok. the bread looks correct out of the oven and after mixing all the ingredients I was glad that I didn’t add the amount of arrowroot called for because the batter was so thick I don’t think it could have worked with that much more added dry good without adding more wet. would love some feed back if anyone has any.

    Reply

    • Tracy says

      Hi,
      I have also had a problem with the bread not rising and wondered if less arrowroot might work better? How did your bread turn out?

      I live in the uk so am wondering if some of our products are different somehow? The only other thing was that the eggs were cold??

      Tracy

      Reply

  45. says

    Hi Elana
    Indeed a wonderful blog!
    Have you ever made a gluten free bread with finger millet flour? Could you please help me with this?Can it be substituted in any of your recipes???

    Thanks

    Reply

  47. Ansley says

    I made this recipe the original way earlier this week but it was a little dry for my taste…still delicious though! I reworked it and added about a half cup of spectrum refined almond oil. The bread turned out a lot moister and it actually rose quite a bit more (even in my non-magic line pan). I want to try again with grape-seed oil and I’m convinced I need to buy a magic line pan. Thanks Elana for your wonderful recipes!!

    Reply

  49. BC says

    I just love your recipes and this bread looks amazing. Unfortunately, I just found out I have an allergy with almonds so everything almond-related in my cupboard is now getting tossed out of my kitchen. I don’t want to give up making the recipes but I’m not sure what I should substitute almond flour with. Do you think Bob’s Red Mill GF all-purpose flour will work adequately as a sub for your recipes? I don’t want to stop making your recipes and this bread looks amazing! Thank you for this blog!

    Reply

  50. Suzanne says

    You can also get cheap almond flour at Trader Joes if you’re lucky enough to have a store near you.

    Reply

  51. Karen says

    made these today. used a squirt of honey instead of agave. didn’t have pistachios so used walnuts, pumpkin, sesame and sunflower seeds. OMG! it turned out amazing!!! was getting tired of flax bread and am so very happy to have found this recipe!

    Reply

  55. Carol L says

    The bread come out great using cornstarch instead of arrowroot…..really great toasted and if you want to get decadent, try cream cheese and some good preserves on it…..Delicious

    Reply

  56. Carol L says

    I read that arrowroot is interchangable with cornstarch, which is very inexpensive……..I’m going to make this bread with cornstarch instead….let you know if it works…….Carol L

    Reply

  57. Posy says

    Just put this bread together after trying the Paleo Bread recipe. They both have the same results. Just dry and crumbly. I didn’t attempt baking this yet, I just put the bowl of ingredients in the refrig until I hear from someone or figure out what to do.

    Reply

      • Posy says

        I used Honeyville brand. No substitutions. It is a very crumbly texture, like it’s missing liquid? Very dry. I appreciate your thoughts!

        Reply

        • Posy says

          Oh Boy! I just figured out what I did wrong. I got my flours mixed up, and used ALL coconut flour instead of almond! Will attempt again as I LOVE Elana’s recipes!

          Reply

  58. shawn says

    Hi there,
    I would love to attempt your nutty bread although I’m not much of a baker, or a cook for that matter. Can this recipe be done with out eggs as I’m currently not eating under my nutritionist’s orders. Also, what is it that keeps the bread from crumbling?
    Many thanks,
    Shawn

    Reply

  59. Sylvia Ossorio says

    Dear Elana,
    I have been making yur recipe for nutty bread since I was diagnosed with celiac disease in 2010. I love it, but recently I have been having some problems with my hands. I was wondering if this recipe can be made using a bread machine. I have a Beadman Pro.
    Thank you for all your recipes. I feel that I eat better than ever due to your tasty recipes in your book. I owe you BIG!!!!!!!
    Hugs,
    Sylvia

    Reply

  60. Jane says

    Hi Elana,

    Are there substitutes for the exotic ingrdients you use in your recipies but that will still make it healthy?
    To get hold of ingredients such as Arrowroot and agave nectar is terribly expensive here in South Africa.

    Reply

  61. Tanja says

    Just finished baking these! Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).

    I also substituted a few ingredients – used almond, pecans and chia seeds.

    So yummy! (Baking time is about half when you make them as muffins at 350 degrees. So 15 – 20 min.

    Reply

  62. Erica says

    Hello Elana,

    I found your site via Mark’s Daily Apple and decided to try this recipe yesterday. I CANNOT CONTAIN MY EXCITEMENT. I was dancing around the boat (my husband and I live on) last night like a maniac. I’ve tried coconut and flax-based breads in the past, but they definitely left something to be desired. I nearly doubled the recipe (as I have a large loaf pan) and added an additional egg for good measure, and it turned out fantastic!
    (Increased cooking time to nearly 1 hr).

    I’m a little concerned about the carbs, and will try to sub agar next time (or just add more almond flour).

    I’ve ordered your book and can’t wait to try the sandwich bread!!!

    THANKS SO MUCH!
    Erica

    Reply

  63. says

    I had my first real sandwich in MONTHS the other day, using the Olive Rosemary Bread recipe from your cookbook. I also made this nut bread the other day and it is wonderful as well! I have been eating Paleo for about a year now and your bread and pastry recipes are the first I have found that really taste like bread! It was so exciting to be able to make a sandwich, because I thought I gave those up with gluten and grains.

    The funny thing is that I didn’t discover your website or cookbook until I got to Kuwait. I am from Boulder and just recently moved to Kuwait to work for the military. I miss Boulder and the farmer’s markets and the mountains and the other people that eat like I do! I’m having so much fun trying all of your recipes (though it can be interesting trying to find the ingredients over here), so thank you!

    Reply

  65. says

    I made your nutty bread recipe yesterday – wonderful! It was scarfed down by my crew in minutes. Seriously.

    So I made another batch, and kept this one hidden :-P and today I used it to make coconut bread pudding – using the recipe for “Paleo Bread Pudding” (just subbed your Nutty Bread for the muffins): http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1326590. Paleo-friendly, sugar free, dairy free, grain free, and fantastic!

    Thanks so much for your wonderful blog. It has made me adore cooking again. :-D

    Reply

  66. Michelle Varrin says

    I made this bread a few days ago. I sliced it and froze it and have had a slice for breakfast everyday. It’s a bit dry, which surprised me because I bake with nut flours a lot and they usually aren’t. Too large a loaf pan? Toasted with lots of butter is palatable. :/ The toasted nuts are delicious. Thanks for your recipes!

    Reply

  67. Becca says

    I made the bread yesterday! When I mixed it all up it was kind of clumpy. I just assumed it would be more runny, so I could actually pour it into the loaf pan. Also, I just cut up a couple pieces this morning for lunch and it’s not staying together well. I know baking gluten-free bread this will happen, but wanted to check in to see if this is the case for others.

    Reply

    • says

      Hi Becca,

      This isn’t the case for me; the bread is a more dry bread, however it does not crumble when I cut it. We often toast it and use for sandwiches. What type of almond flour did you use? That could make a difference.

      Thanks for stopping by :-)
      Elana

      Reply

    • salma says

      Hi Elana! I love all your recipes :) but since I live in México, I hadn’t been able to obtain arrowroot powder, I have even tried with the brands you recomend but they wont send their products to Mexico :( what do you suggest for a substitution? another starch like rice flour? xathanan gum? Maybe more flaxseed? Is just that I dont know how arrowroot works on ten recipe, so I’ve no idea what could be a good substitution! THANKS :D

      Reply

  69. moseline says

    looks fabulous!
    arrowroot powder is not well known in austria… can i replace it with some other kind of powder?
    thanks,
    moseline

    Reply

  70. jo says

    Elana, I love your website. Thank you for all your hard work, and your willingness to share it!

    I would love to try my hand at this bread, but I’m a little worried about the arrowroot flour. This website – http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5677/2 – estimates the glycemic load at 76.

    If I were to experiment with replacements, should I try to replace with an thickening agent (more flax, soaked in water, for example)? Or with another thickener as well as bulk? Do you have any thoughts on this?

    Thank you!

    Reply

  72. Rin says

    I have tried many of your recipes and love them! I was so excited to try this one, it sounded delicious, however, it was too crumbly…very messy. Next time I’d add some liquid fat to the batter to see how it turns out. It looks delicious though!

    Reply

    • Rachel, Michigan says

      Rin: I haven’t made this yet, but I am planning to tonight. What I wonder is about the grind of your almond flour, since it is the base of the bread. I’m reading comments in various places (read last night about Elana’s bread on her cookbook page on Amazon) and it sounds like Bob’s Red Mill is more of an almond meal, while the Honeyville recommended by Elana is supposed to be a finer mill. I ordered the Honeyville from Amazon, because even though it is $6 cheaper per 5 lbs. on the Honeyville website, you would also pay $4.95 in shipping on Honeyville.
      http://www.amazon.com/gp/product/B0006ZN538/ref=oss_product
      With a free shipping deal on Amazon (I have Amazon Prime account so I try to use it up on my shopping needs) the difference is negligible.
      However on Honeyville’s own website, I also notice other products one might be interested in (though it seemed that their freeze dried fruit was a little expensive compared to other sources such as JustTomatoes or Brothers All Natural).

      Reply

  73. Miranda says

    Have you tried your local Health Food store?
    I work at one… Our Almond flour retails so much cheaper than something like Bob’s Red Mill at the grocery store.
    We also order bulk for our customer’s and give them a small discount for purchasing the whole bag.

    Reply

  74. cedarclose says

    I’m dying to make this bread but I’ve got a 8.5 x 4.5 x 2.5 inch pan… how should I tweak the recipe on measurements and cooking time so the bread will come out ok? Should I simply follow the recipe as stated? Thanks!!

    Reply

  75. Marie-Eve says

    Just made this bread tonight and paired it with goat cheese. Amazing!!! What a great easy recipe. We also added figs. We will definitely make this bread again.

    We were a bit put off by the price of almond flour so we used this gluten-free all-purpose flour instead http://www.bobsredmill.com/gf-all_purpose-baking-flour.html It tasted amazing and looked the same as in the picture on this site.

    Thanks for this recipe! It hits the spot.

    Reply

  76. says

    Marian — I just had the same problem. I made the nutty bread last night, let it cool, then wrapped it up and put it in the fridge. When i cut it up this morning I saw bright green spots around the sunflower seeds. I ate it anyway…if anyone has any ideas about what this is, please let us know!

    Reply

    • says

      Amy,

      Same thing over here –sunflower seeds turn bright green after I refrigerate the bread. We’re still eating it.

      Have a lovely day,
      Elana

      Reply

      • Rachel, Michigan says

        I’m no chemist, but it almost sounds like a chemical reaction… maybe some minerals reacting? Hmm. I am planning to make this soon, too.

        Reply

  78. Marian says

    I finally got all the nuts and seeds and made this bread! Fantastic! My DIL who has celiac liked it too. I’m going to put the flour mixture and nut mixture in bags in the freezer so when I want to make some it will come together very easily. I think this would make a delicious appetizer bread as well. I am going to try baking it in small loaf pans for that. Thanks again Elana for a great recipe!!

    Reply

  79. Marty says

    I made this the other day and it was delicious! After a night in the fridge, though, there were green spots around the sunflower seeds. Has that happened to anyone else? Any idea what caused that? Maybe I’ll just leave out the sunflower seeds next time.

    Reply

  80. says

    I finally gave it a try and love this bread. It was easy to put together and fast. And it tastes great. Added a link in my blog post tonight. You’re going to have me baking each week by the end of the year. Thank you Elana!

    Reply

  81. Erica says

    This recipe looks great! I was just wondering if it can be made in a bread machine (since I have one, I thought I would ask). Would I need to make any changes with the adding/mixing of ingredients and such if I did use a bread machine? Thank you!

    Reply

  83. Charity says

    I made the nutty bread today and it is delicious. Unfortunately, my loaf pan was too big and so the bread was slightly overcooked but it didn’t seem to matter. I will make it again very soon.

    Thank you for your wonderful recipes.

    Reply

  84. says

    Lael -Thanks!

    Kimi -Yes, nice and hearty.

    Meghan -The acid in the vinegar helps activate the baking soda so that the bread can rise a bit more.

    Meagan -Yup, I like to eat this for breakfast too :-)

    StuffCooksWant -Go to the sidebar of my site where it says “purchase” there you will find a good quality arrowroot flour.

    Steven -Thanks for another great comment!

    Shirley -Thanks and hope you are well :-)

    Erin -Yum.

    Cook 4 Seasons -That sounds delicious.

    Alchemille -Hi there, hope you are well.

    Kitchen Goddess -Hope you like it, though this is a fairly dense bread; keep us posted.

    Christianne -Hello, dear friend on the other side of the ocean. Thanks for your comment!

    Magda -Thanks!

    Jenna -You are welcome :-)

    Jessica -So glad you liked it.

    Bonnie -Make sure to use the same size loaf pan that I indicate in the instructions, the bread won’t rise a ton, however, with the proper loaf pan the loaf will not be too short.

    Katrina -Thanks.

    Paulette -Sounds like you’ve got a good experiment on your hands, please keep us posted!

    Anna -You are welcome. So glad you liked it!

    Beth -Great substitutions, thanks so much for sharing :-)

    Reply

  85. Beth says

    Made this last night with a couple of modifications.
    I didn't have hazelnuts or walnuts, so I put in 1/2 cup of Brazil nuts
    I didn't have pistachios, so I put in 1/2 Pecans

    Had it with my lunch and it turned out fabulous!

    Think I'll try it with the scrambled eggs with tomato and mushrooms a la Gordon Ramsay.

    Another winner!

    Thanks for all your continued hard work.

    Reply

  86. Anna says

    This bread is gorgeous! I made one love yesterday evening and I got seriously addicted!

    Thanks for the great recipe!

    Reply

  88. Paulette says

    Your bread recipe looks delicious. I can't have eggs so I was wondering how it would taste without the eggs. I was thinking of using ground flax seed and hot water as a replacement. Have you tried it without the eggs? Thanks for all your wonderful recipes. God bless always.
    Paulette

    Reply

  89. Bonnie says

    Hi Elana,
    I have been trying some of recipes and really appreciate your sharing of them for free. I just made this bread, and it has a wonderful taste but mine didn't rise. Any suggestions? I followed the recipe exactly. Thanks again for all the great recipes.

    Reply

  92. Jenna says

    This recipe sounds wonderful! It’s always exciting to see your newest recipes! –This one is particularly exciting with all the nuts, flavor and protein! :) I think I will be putting this in my oven this weekend!!

    Thank you for sharing all of your great recipes with us!

    Reply

  93. Magda says

    Another source for arrowroot is Wilderness Family Naturals. Not sure if price would be better than Bob’s Red Mill though (I put together a large order and we get a health discount).
    I agree about Honeyville – I bought the 5 lb bag and it’s lasted me a long time!! Of course I bake with other flours as well, so it’s not my exclusive source.
    This bread looks awesome !!

    Reply

  94. Christianne says

    HI Elana,

    Such a long time since I posted on your website…I hope you are very well!
    I have been very busy with finishing up my research project, and I hope to present it soon in the US of A! Anyhow, in the meantime, a remarkable collection of EP posts waited in my inbox. You created such a wealth of recipes again, I cannot wait to get into the kitchen… I will contribute on the forum soon too, because I used your pie crust for a chocolate-pear pie that is loved around here. Maybe you or other readers would like to give it a go.
    This nutty bread looks absolutely delicious, I will make that today or tomorrow and let you know how quick it was verschwunden :-)
    Have a lovely day and thank you again for all your great work!
    xox Christianne

    PS camera is back and pics will be posted on flickr soon too.. finally!

    Reply

  95. Kitchen Goddess says

    I’ve always found gluten free bread a little too dense for my liking, but this looks so delicious I might have to have to make it and have another try.

    Reply

  98. Erin says

    It is so funny that you posted this because I just modified the other bread recipe yesterday to include nuts and currants. I also added vanilla. Thanks for the great ideas!!

    Reply

  100. Steven says

    The best almond flour I have used, was recommended right here by Elana. It is the Honeyville Foods brand and is ground perfectly. You can get it from honeyvillegrain.com (also a link under purchase down towards the bottom right on the page). It was $33.48 delivered for 5lbs. That is A LOT of almond flour and will keep you stocked for a while. As for arrowroot powder, I bought a bag of Bob’s Red Mill from the local Whole Foods. It wasn’t too expensive and lasts for quite a while as well… I bet your local grocery store could get it if you asked them for it.

    Thanks for the comment posting Elana… pretty cool. :)

    Reply

  101. says

    Do you have a source for inexpensive arrowroot and almond flour? My local grocery wants $14 for a bag of about 3 cups of almond flour and $7 for 1/2 cup of arrowroot. Don’t want to make a $30 loaf of bread. Suggestions?

    Reply

    • says

      Tight budget? Yes, my goodness almond meal can be expensive. But making your own doesn’t have to be. I buy raw almonds at The Bulk Barn (Canada), and use a $9.99 coffee grinder. You don’t have to buy an expensive machine, because if you’re like me and find almond flour expensive, I’m guessing a hundred dollar machine isn’t a possibility either! Smiles.

      Reply

  105. says

    I’ve really been enjoying your site! I stumbled upon it last week and have been mentally tagging recipe after recipe. I do not eat refined sugar or gluten but have been craving sweets more strongly lately. I already tried your coconut macaroons and loved them.

    This particular bread looks delicious! I’m a huge fan of hearty bread loaded up with seeds and nuts. Unfortunately, almond flour is not easy to come by on my budget in a city where it can’t be bought in bulk. I love to use it, though, so I’ll have to start saving and treat myself!

    Reply

    • Theresa says

      Hi,
      Have you looked in Asian (Indian) supermarkets they often have Gluten Free flours and often much cheaper than regular supermarkets.Good luck.
      Theresa

      Reply

    • Kathy Borowski says

      Regarding having a difficult time finding almond flour – you can grind almonds to create your own.
      I went out and purchased a NUTRIBULLET @ Bed, Bath & Beyond which sells them for $99, plus most of us get their 20% off coupons in the mail, which made it a good investment at $79.
      The NUTRIBULLET has a grain grinder attachment – which is why I wanted it, and it works wonderfully and quickly.
      I made this bread using this appliance and it was great. I am not trying to sell you on this product – other similar appliances allow you to grind your own flours. I am not clear on the difference between almond “flour” and almond “meal,” but it didn’t make a difference in this recipe. Buying almond flour at the local grocery store is an expensive proposition. Investing in an appliance which will do the job for you is well worth the investment.

      Reply

    • pammyfour says

      I would suggest trying some online stores for better prices. Personally, I like Swanson. Good prices and great shipping.

      Reply

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