Nutty Bread

May 4, 2009
179
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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
Serves:
1loaf
Print Recipe
Instructions
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
  2. In a large bowl, blend eggs for 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 inch magic line loaf pan
  6. Bake at 350°F for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  7. Cool and serve
My husband and I really enjoy this for breakfast. I love this site and am very grateful for it.
— Anna

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!

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

Comments

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179 responses to “Nutty Bread”

  1. Any way to reduce the amount of arrowroot flour to 1/4 cup and sub something else? More almond flour or cashew butter or something? This looks delicious, but I have Crohn’s and I’m trying to reduce arrowroot starch to the absolute minimum amount necessary. I’m still unclear if it’s really bothersome for me.

    Reply

  2. This is now my staple bread. I add 1/8 cup of honey to give a slight sweetness. I don’t like hazelnuts so simply add more walnuts. I also slice it once cooled and put it in the freezer between layers of parchment paper, so that I can easily pull one or two slices out at a time. Then I simply reuse the parchment and bag for the next batch. Thank you so very much for this recipe. I will try thin slices oven toasted for crackers. Great idea:)

    Reply

  4. I really like this nutrient dense bread. I make it for just me. Last time I froze half the loaf
    and at some point I thinly sliced and toasted pieces in a low oven as if making
    melba toast. Made a fabulous ‘cracker’/ toast. Thank you Elana for your
    amazing creativity….Pashya

    Reply

    • Pashya, this is one of my favorite breads too. What a wonderful way to serve it, I used to love melba toast back in the day. Take care :-)

      Reply

  5. Hi Elana !

    Thanks for your wonderful website, it’s so helpful.
    I am a bit worried about adding the flaxseed in the bread as on the Breaking the Vicious Cycle website it is not legal. Would the bread still be good if I don’t add the flaxseed ?

    Thanks very much

    Reply

  6. Hi Elana,
    I was wondering if this bread would freeze well. I would like to make several loafs at once. I am looking forward to making the turkey club with this bread :)

    Reply

  7. Wow this bread is good!!! I didn’t have quite the nut and seed mix and it’s still delicious. It is wonderful toasted with my homemade jam. It reminds me of the GF dark seeded breads I enjoy in Europe. This will become a part of my regular bread rotation. Thanks for the great recipe!

    Reply

  8. I didn’t use the pumpkin seeds. The slices I had were really good. Will make another one. Thank you for your recipe.

    Reply

  9. I made this Saturday and refrigerated like you said. 4 days late I sliced a couple of pieces and the slices have what looks like mold on them. A lot of green. Has this happened to you? Is it mold?

    Reply

    • Sondra, thanks for your comment! I’m wondering if it’s the green from the pumpkin seeds. Alternatively, you may want to check that the temperature of your fridge is working. I have not ever had any of my breads go bad in this short of a time :-)

      Reply
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Recipes » Breads » Nutty Bread