My inspiration for this recipe comes yet again from Elana. Gosh, I love her. Her recipes are so simple and always delicious. Since the weather has cooled, my yearning to bake has come alive. And today I just needed a really good, gluten free bread. Everyone in our house has been eating a lot of toast lately (organic, yes, but filled with gluten no less), so I've been feeling a bit left out. This morning I sought to change that by making a gluten free bread that I can indulge in just like the rest of 'em.
I used Elana's Bread 2.0 recipe as a guide, but since she bakes hers in the Magic Loaf 7.5x3.5" pan and mine is currently packed away in the storage unit, I only had access to an 8x4" pan, which means I needed to increase a few ingredient proportions to make sure this bread did not come out of the pan completely flat. I also added some extra virgin olive oil to make this bread a little more savory and moist. I am very happy with the results! My kids seemed to gobble this up too, always a sure-fire sign that a recipe is blog-worthy. I love how the top of this bread gets nice and brown, slightly crunchy to the touch, giving it a rustic, comfort food feel.
Since I've had this bread at least three different times throughout the day, I've had ample opportunities to top it off with various twists: butter and honey, jam, plain, and almond butter. Elana recommends spreading it with goat cheese, which sounds divine. You can eat it for your morning toast, make a nice sandwich out of it for lunch, or serve it alongside some soup for dinner (we ate it with our Thai Coconut Chicken Soup tonight). Very versatile, very healthy, very high in protein and fiber; simply a bread you can eat and feel really good about.
1 3/4 cups almond flour
3/4 cups arrowroot powder
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon apple cider vinegar (ACV)
1 teaspoon agave or honey
Preheat oven to 350 degrees. Grease an 8x4 inch loaf pan with olive or coconut oil.
Mix dry ingredients in a bowl. In a separate bowl, whisk eggs, EVOO, ACV, and agave. Add wet ingredients to dry and stir to combine.
Pour mixture into prepared loaf pan and bake 40 minutes. Remove from oven and cool on a wire rack. Use a small silicone spatula to remove from pan. Slice and serve.