Ten minutes. Maybe you’ve guessed by now, but that’s a magic number in my kitchen. Ten minute strawberry jam. Ten minute egg drop soup. Ten minute citrus gummy snacks. (Actually, those only take five.)
And now, oh-my-goodness-this-can’t-really-be-paleo bread in just ten minutes of hands-on time. We’re talking soft and pliable, pile on the salami, double decker sandwich bread.
Seriously.
It’s from Ditch The Wheat, a new cookbook from my real-life friend Carol Lovett. Now maybe I’m partial because it features some of the Potamus farm girls . . .
But I LOVE this cookbook, and I know you’re going too as well. As it says in the foreword (which I had the privilege of writing), Ditch The Wheat
Here’s a little bit about it from the forward, which (oh hey!) I wrote:
Carol’s recipes give back so many of the favorites that are often given up on a healing journey – bagels and bread, lasagna, chocolate cake and more. They answer the question “What can I eat now?” with “Everything!” Yes, even if you’re busy or inexperienced in the kitchen.
I chopped, sautéed, and baked my way through this book with three lively children whirling around me, moving my bowls and whisks and asking philosophical questions about Legos. Even so, each recipe came together beautifully.”
Ditch The Wheat is an invitation to pleasure—in both cooking and eating. So many of the recipes you’ll find in its pages are now staples in our home. I won’t spoil the surprise by telling you which ones, because this is most definitely an adventure you need to take for yourself.
Click here to grab your hot-off-the-press copy
Video: Peek Inside Ditch the Wheat Cookbook!
Gluten-Free Bread Recipe
Ingredients
- 7 large eggs
- 1 cup almond butter
- ½ cup arrowroot starch
- ½ cup tapioca starch
- ¼ cup coconut oil
- 3 tbsp raw honey
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt
Instructions
- Preheat the oven to 375°F. Line an 9 by 5-inch loaf pan with parchment paper.
- Using a stand mixer, mix all the ingredients together.
- Pour the batter into the loaf pan.
- Bake for 50 minutes or until a toothpick comes out dry.
- Allow the bread to cool in the pan for 10 minutes, then remove them from pan and cool on a cooling rack.
- Let the loaf cool completely before slicing.
- Store bread at room temperature in an airtight container for up to 2 days, or pre-slice the bread and freeze.
Nutrition
More Gluten-Free Bread Recipes
Artisan Bread (Boule Bread) – This bread has a golden, crusty outside and a soft, airy inside with a sourdough-style flavor. It’s easy to make, too!
Grain-Free Flatbread – If you love Indian curries, Greek-style gyros, soft tacos, and mini personal pizzas, it’s time to grab a bowl and make up a batch of these soft and pliable gluten-free flatbreads.
This looks fantastic! Where do you source almond butter? Or do you make your own with crispy almonds? I don’t have a food processor or blender to make some, and buying it is so expensive!
This is something I can eat with out getting bloated how long will it keep.Dienna
will this still work using Flax as egg replacer & cashew butter instead of almond?
thanks Michelle
Cashew butter I know is a yes, flax egg i don’t think so, that is seven eggs!
Can you provide a printer friendly option for your recipes?
I was going to ask the same thing! That would be great!
All you have to do is copy it and paste in word. Presto! 🙂
Easy gf sandwich bread? 😍 can I just use arrowroot or another starch? We can’t use tapioca.
Any ideas for a replacement for the almond butter for nut allergic individuals?
Looks amazing!
Sunflower butter should work…in fact that might be even tastier…
Does this bread hold up for sandwhiches and not crumble apart?
YES! It holds up beautifully.
Hi, this looks good. Any clue as to the nutrient breakdown?
I was wondering the same thing, especially carbs. What else could be used instead of honey? I can’t have the sugar :(.
Thank you,
Roye
Agave Nectar light… Works very well
Agave Nectar is a very high heat, processed product. It is still sugar. At least honey has some nutritional value. I’m wondering if xylitol would work…anyone?
No Zylitol for those with gastro problems.
Erythritol?
I use Xylitol and or Stevia (liquid or powder) – just depends on the amount needed in the recipe. Just start with less & taste it.
Xylitol doesn’t bother most people if you don’t eat too much in a sitting or days. When I began using Xylitol, I just used a little & never had any problems. But then for some reason, I stopped using it -so when I began again, I did have a slight tummy feeling – so I just ate a little over a period of time and now have no problems – probably because I also mix the Xylitol & Stevia when the recipe calls for 1 cup or more sweetener.
Agave is the same as sugar & fructose is even worse
How about brown rice syrup? Contrary to its name, it’s low glycemic and barely makes things taste overly sweet. It’s what I use in my pumpkin pie recipe.
Reply to Bets and a reminder to all – XYLITOL is poisonous to dogs.
Any ideas for replacement of arrowroot starch?
Or other suggestions for replacement of almond butter?
I noticed cashew and sunflower butter mentioned
Have you ever tried this recipe with coconut flour? Adding it to the blend?
Yummy I want to make this today 🙂
Is the cream of tartar necessary? My husband is allergic to dairy–working on it!!–so I’m wondering if I could replace it/not include it?
Thank you for all you provide for us!!
Hi Ivonne, the cream of tartar is necessary to help the bread rise. It would be very dense without it. 🙂
Despite its name, cream of tartar does not contain any dairy.
Cream of tartar isn’t actually a dairy product it’s the ground up crystals that form inside wine barrels “titanic acid”
I would recommend doing your own research but I believe you will be safe using cream of tartar.
“cream of tar·tar
noun
a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.”
there’s no milk in cream of tartar. its derived from wine
cream of tar·tar
[ˌkrēm əv ˈtärdər]
NOUN
a white crystalline acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.
not a dairy product
Would also love carb count and printer friendly.
Thank you for the recipe! This bread is amazing! So soft and absolutely delicious! Even though I checked and double checked to make sure I followed the recipe to the T somehow the batter bubbled over the edge of the pan and spilled all over the oven. Glad I checked it too after 30 minutes of baking because it was definitely done and ready to come out. Not sure what I did wrong to create such a mess all over the oven but fortunately the bread is still edible and yummy. Now to go open up my windows and air this burnt smell out of the house.
I’m really glad I read this review as the same thing happened to me! I put a foil-lined baking sheet under my loaf pan just in case so it caught all that spilled over. I have a brand new oven and it would have been sad to make such a mess in it.
Other than that, the bread is really good. I took it out after 40 min, probably could have taken it out sooner. It likely cooked faster since so much batter spilled out.
Maybe try a bigger loaf pan? I noticed that what I thought was a 9×5 pan was more like 8×4.
I used a parchment sling in my 9×5 pan on all 4 sides like when you bake brownies , leaving 2-3 inch taller than pan , work well, just make sure you grease the full length of the sleeve
You don’t need a printer friendly copy, you can just highlight, copy and paste it onto a blank document page!! ~This looks like a doable recipe, can’t wait to give it a try, thanks.
that looks a perfect bread! I am attracted to the “10 mins Cooking!” After all this mommy is busy and a little lazy! 😀
Like some other who have posted I do not have arrowroot and see that tapioca flour can be substituted so can I use a cup of tapioca flour? I used cornstarch the first time I made it and it did OK. On my particular diet actually both corn starch and tapioca are no-nos.
So expensive to make. Really?????
It might be for some people. I pay £20 for 1k of raw almonds. (Most economic bulk size that I can afford) Not everyone can.
Bread went over the pan and all over oven.. Is something off in recipe? Used 8×4 pan
You probably need a 9 x 5 pan. BTW-does the bread taste “eggy?”
Inspire of the fact that it went all over the pan, the flavor is excellent.
Has anyone tried this using flax eggs instead of eggs? I really want to try it, but am sensitive to egg whites.
My family is trying to go gluten free. There is a nut (almond/coconut) based bread, rice based, and starched based, like above. Why would you choose one over the other…allergies?
Learning…
The amount of people asking about replacement ingredients seem to be on the rise. It used to be just one or two, now it is almost ALL the comments. I read the comments to see if anyone has made it, how did they like it, etc. Find another recipe, there are only like 1 million of them! And calculate your own carbs!
YES! I agree! The poor bloggers/recipe designers…makes it not worth it to create a recipe when you’re badgered with a replacement for every single ingredient in the recipe.
Yes!! The reviews are to REVIEW the product ??♀️ I feel like I need to apologize on behalf of all these people. Thanks for the recipe! Can’t wait to try it!!
Wondering how much mixing is required? Is that what the “10 minutes” applies to?
Not much at all. The ten minutes includes all hands-on prep. 🙂
Same. It’s not that difficult to look up the ingredients and use the measurements to figure out the calories, fat, protein, carbs. It can be a little time consuming at first, but once you get the hang of it, is pretty quick, as you may remember the nutritional values of foods that are used in a lot of recipes (like eggs) to where you don’t have to look up every single item. And as far as replacements are concerned, you might have to experiment yourself, using your own skills and/or research to figure out if one ingredient can replace another, along with how much of the replacement ingredient to use, as some things are good replacements, but may need to adjust measurements to get it right.
I noticed one food blogger just replies to all the substitution questions with a standard reply (something to this effect) “The recipe has only been tried as printed. Feel free to experiment, but results may vary.”
Also sugar free here….. Could xylitol or stevia work instead of honey? If so, what amounts please?
Almond butter retails at more than $10/lb, and this recipe uses approximately 1/2 lb.
This is expensive bread!
I agree it is expensive, but as an alternative to store bought gluten/grain free which is usually the same price if not more, this is definitely an option. Plus, it’s freshly made :).
When someone is allergic or intolerant to gluten and/or grains, one might be willing to pay just about anything to be able to enjoy something that actually resembles bread and have an actual sandwich on BREAD every once in a while. It would feel like such a treat! The grain-free bread options at the store are nasty, too! I have never found one that is fully compliant for my diet and isn’t filled with numerous chemicals I’m pretty sure I shouldn’t be having. Hmmm, choose between the chemically bread or the gluten-free bread that still has potato starch, corn, dairy or soy products that send my autoimmune symptoms orbiting out of this world!
This bread is so easy to make and so delicious! We packed a picnic lunch yesterday and enjoyed sandwiches by the river. The bread held up great and all the kids liked it. I used sun-butter yesterday to accommodate an almond sensitivity and it turned out just as good, with a couple green spots from the baking soda 🙂
My son has had every grain-free bread out there and this is definitely his favorite.
Came out great.! I too used sun butter since my husband can’t have almonds and it turned green in the middle! Tastes fine though. Also made sure to use the 9×5 bread pan the recipe calls for after all the spilling I read about.
Has anyone tried this using flax eggs instead of eggs?
I highly doubtful that would work seeing the recipe calls for 7 eggs.
This bread is good. However, I, too, used a 9×5 and it overflowed. Luckily, I had read the comments and put a sheet pan underneath. Next time I will try using 2 8×4 pans to avoid wasting some of the expensive batter.
Made this today. It turned out utterly divine. Used a disposable restaurant style loaf pan (called a 1/4 pan). No problem with spillage. I did bake it for the full time but I think my oven may bake hot. Got a little too dark for me. Will probably go for 35 minutes next time. Most expensive ingredient is the almond butter. Over $9 for the fresh ground here. But now that I have made it, I’m pretty sure fresh ground isn’t required and there are other healthy packaged almond butters out there that are cheaper. Hubble went to the moon over the taste and consistency. I now have a wonderful paleo bread for sandwiches. Thank you so much for this recipe.
Hi, enjoy and appreciate all your recipes. Been looking for the sandwich almond bread recipe seen posted on your website, but haven’t been able to find it. Is it still on your website? It’s sure looked good and wanted to try it.
Hi Kaye, the recipe above is the only bread recipe I currently have published. 🙂
Thank you for the recipe, can’t wait to try this! Would this also work in a muffin tin, to make “buns”?
I have to say I’m making this today because it’s one of those “playing kitchen” days for me…BUT in the past 5-6 months I have ditched my arrowroot (the only white powder I used t use sparingly to make coconut and almond flours a little lighter) nwo it’s just used for dusting fried meats. I refused to use all the white poofy substitutes when I had to go GF and have fallen in love with using (Otto’s) Cassava Flour (yuca) vs arrowroot which is just the starch of cassava. AAAMaaazing! tortillas are a fav and they are the closest to wheat I’ve found.. will use it here instead of these no-taste starches–sorry. Check out Otto’s web site–it will change your life..Tigernut flour (Gemini only as other brands don’t seem to cut it) is a close second!
Love your site in my stage of Gramma!
Hi first time a grain free bread turned out full size
Didn’t have almond butter so I used home made apple butter.
Doubled the arrowroot& and tapioca starches.
Added 1/2a cup of Hemp .
Used all purpose gluten free flour.
Next time will try 45 min baking at 350
I love this bread; thank you!
I make my own almond butter in my processor with almonds I purchase from Azure Food co-op. I used a 9×5 loaf pan–no spills. The first time I made it it came out a bit dark. The second time I cut the baking time down to 40 minutes. that worked better. I tented the bread with foil the last 10 minutes. The interior cooked through nicely. Next time I will go with 35 minutes and see what happens.
This bread doesn’t hold together as well as a wheat bread but it certainly holds together better than most other grain-free breads that I’ve tried. It toasts nicely–SO good with lots of butter! I slice it approximately 3/8 inch thick.
This is the best grain-free bread I have made yet.
Thanks again
Hi, I am excited to try this but am wondering if anyone has done it without a stand mixer? That’s quite an investment in a piece of equipment I don’t have.
Hi, Rachel,
Just a suggestion, but you might try checking out the Salvation Army Thrift shops. There are others, but I don’t like supporting the ones who ‘claim’ to be non-profit, when they actually are not. The Salvation Army has the best prices also. I’ve been a thrift shopper all my adult yrs. and I see many kitchen appliances there all the time. They check their electrical items to be sure they work. Also, not all have had the best care, but many times I’ve seen items that may have been a gift, but rarely used, so can really save you some money.
Hope this helps………
I wish I could do all these gluten-free recipes. I always get sensitive to nuts, eggs, and coconut 🙁
Keto recipes seem to be rich in the use of EGGS. I understand using healthy FATS (coconut, olive, more). I understand including eggs in the diet. But if I were to make this bread with 7 large eggs, and serve a quiche based on eggs, and a pudding for desert based on eggs, that is a LOT of eggs. Is that advisable?
2 tsp cream of tartar plus 1 tsp baking soda is the formula for making 1 tablespoon of baking powder. So you can save a bit of time by just using baking powder.
Any nut butter or seed butter can be substituted – either to get a variation in flavor OR if someone is allergic to nuts but can eat sunflower seed butter.
Almond butter??? Don’t you mean almond flour?