When I first went gluten free, bread was one of the main things I wanted to replace. I looked for recipes, but it was overwhelming because they either required a bread maker (which I don’t have), or they asked for ingredients such as “xanthan gum” or “guar gum.” I had no idea what those were or where I would even find them. Because of this, I started experimenting to come up with something that was easy and delicious.
Below you’ll find my favorite gluten free bread recipe. What’s makes it my favorite? It’s fast and doesn’t require any special tools beyond a mixing bowl, spoon and loaf pan. This recipe is baked, it uses gluten free ingredients you might already have in your kitchen and it makes great sandwich-style bread. Because we don’t use yeast, the slices are smaller than traditional loaves, but what you’ll end up with is a moist, delicious bread that’s high in fiber and doesn’t fall apart. You can even use it to make grilled cheese!
Gathering the ingredients
I like to keep things simple and uncomplicated so you might be surprised at how few ingredients you’ll need. Everything works together well to give the bread it’s springy, soft texture and flavor.
- 1 1/2 cups almond flour
- 3/4 cups arrowroot powder
- 1/4 cup flax seed meal
- 4 eggs
- 1/2 TSP baking soda
- 1 TSP agave nectar or raw honey
- 1 TSP apple cider vinegar
- 1/2 TSP salt (optional)
If you’re allergic to nuts, you can substitute another gluten free product, such as coconut flour, but beware that your bread may be a little more dense. Coconut flour tends to absorb more moisture so you might need to add a couple more eggs to help with this.
Mixing the batter
For a smoother batter, add the eggs, and then one at a time, drop in the dry ingredients while you continuously stir. The mix should should be moist, but not soggy.
Baking the bread
Preheat your oven to 350 degrees Fahrenheit, and then pour the batter into a greased loaf pan. When your oven’s ready, bake the bread for approximately 30 to 35 minutes.
If you don’t have a loaf pan, you can always pick up a package of aluminum foil pans in a drug store like Walgreens or CVS. Just be sure to properly grease the pan beforehand so your bread doesn’t stick.
Also, all ovens vary slightly so it’s best to check your bread around the 30 minute time interval. When it’s ready, the top will be a golden brown, and if you stick a toothpick in the loaf, it should come out clean.
After the bread is done baking
When your bread is ready, take it out of the oven and let it cool on the counter for about 10 minutes. Then, hold the loaf pan over a plate so the loaf falls out. You may need to tap the bottom a few times to make this happen.
After that, you can cut the loaf slices as thin or thick as you want. Be sure to take a bite right away because this bread is SO good fresh out of the oven!
Tips for this gluten free bread recipe
As I mentioned in the intro, these bread slices aren’t as tall as traditional varieties. To improve this, you can use a smaller loaf pan so that the loaf is forced to rise more. I actually enjoy the littler slices because they’re perfect for finger sandwiches.
And it’s best to store this bread covered in the refrigerator. It will last about a week like this. If it’s not hot, you may be able to leave the covered loaf out on the counter for a couple of days.
We hope you enjoyed this gluten free bread recipe. As you can see, no-gluten recipes don’t need to be complicated. You can always take your baking a step further by creating your own gluten free all purpose flour recipe and then substituting them into the recipes you want.[signup id=”1049″]