Gluten Free Bread

I’m always scouring the internet for diamonds in the rough.  More specifically, recipes that have a practical application and don’t ask too much from us in order to get it done.

Most of the time I’m just flat out entertained by all the fabulous food out there!  I cannot lie!  But it’s worth repeating that I love simple.  When the ingredient list gets too long my eyes admitedly glaze over.

That’s why today’s recipe for gluten free bread will not bury you with an ingredient list, not to mention, there is a huge reward with this recipe- it’s really good!

The texture is fantastic, the bread tastes great, it holds up to toasting/buttering and I’ve made sandwiches with it.  I am giving this bread my seal of approval and I hope you too will enjoy it as much I do.


The ingredients should be items you have on hand in your pantry.  If you don’t, I would recommend that you purchase some basics- and I will list them- that way if you want a sandwich or toast you can easily whip up a batch of this bread!

*Almond Flour

*Arrowroot Flour

*Golden Flax Seeds

*One word about flax- please buy this and grind into flour as necessary.  Buying flax seed that is already ground will go rancid pretty quick.  I buy Bob’s Red Mill in whole seed form and I keep it in the fridge.  I grind what I need for a recipe and toss the remainder if there is any.*


Gluten Free Bread

Adapted from Flavia Del Monte-Flavia Del Monte’s Female Fitness Blog

Makes 1 medium loaf (this is not a tall bread, it will be squat- but that is fine)

* 1 1/2 cups blanched almond flour

* 3/4 arrowroot flour

* 1/4 cup golden flaxmeal

* 1/2 teaspoon sea salt

* 1/2 teaspoon baking soda

* 4 eggs

* 1 teaspoon honey

* 1 teaspoon apple cider vinegar

In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda

In your blender mix together eggs until frothy, this will take several minutes

Blend into your whipped eggs the honey and vinegar, just until mixed

Make a well in your dry ingredient bowl and slowly pour the egg mixture into your dry ingredients, folding and mixing as you go

Pour the mixture into a prepared loaf pan

Bake at 350 degrees for 30-35 minutes depending on your oven and just until the toothpick comes out clean

Cool and enjoy!

4 thoughts on “Gluten Free Bread

      • Finally found the arrowroot flour (at Sprouts) to make this recipe. It turned out wonderful! texture was a bit like cornbread and was very good with the homemade chili I made for dinner. The next morning I made grilled cheese sammys… perfect! Toasting makes it taste a little like wheat bread. This is going to be a staple in our home. Thank you!

        Liked by 1 person

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