This gluten-free bread loaf is wholesome, tender, and easy to slice. I make it with almond flour, arrowroot flour, coconut flour, chia seeds, psyllium husk, and yeast for a soft loaf that tastes especially good toasted with butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 teaspoon sea salt
1 1/4 cups filtered water
2 teaspoons maple syrup
2 teaspoons active dry yeast
1 1/2 tablespoons very finely ground chia seeds
2 tablespoons organic psyllium husk powder
1 egg, for brushing
Directions
In a large bowl, I combine the almond flour, arrowroot flour, coconut flour, and sea salt, then set the bowl aside.
I heat the filtered water to 110°F, then stir in the maple syrup and active dry yeast.
I add the finely ground chia seeds and psyllium husk powder to the yeast mixture, stir well, and let it sit briefly until thickened.
I pour the wet mixture into the flour mixture and stir with a wooden spoon until a sticky dough forms.
I knead the dough for about 1 minute, then cover it with a damp towel and let it rise for 1 hour.
About 15 minutes before the dough finishes rising, I preheat the oven to 425°F and place a large sheet pan inside.
I divide the dough into 2 equal loaves, brush them with beaten egg, and place them on the hot sheet pan lined with parchment paper.
I bake the loaves for 35 minutes, or until the bread reaches an internal temperature of 205°F.
I let the loaves cool completely before slicing and serving.
Servings and Timing
This recipe makes 10 servings.
Prep time: 60 minutes
Cooking time: 35 minutes
Total time: 95 minutes
Calories: 146 kcal per serving
Variations
I sometimes add dried herbs like rosemary, thyme, or oregano for a savory loaf. For a slightly sweeter version, I add a little extra maple syrup and a pinch of cinnamon.
I can also sprinkle seeds on top before baking, such as sesame seeds, sunflower seeds, or flaxseeds, for extra texture.
Storage/Reheating
I store the cooled bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For longer storage, I slice the bread and freeze it in a freezer-safe bag. When I want a slice, I reheat it in the toaster or warm it in the oven until lightly crisp.
FAQs
Can I make this gluten-free bread without yeast?
I prefer using yeast for this recipe because it helps the bread rise and gives it a better bread-like flavor. Without yeast, the texture may be denser.
Why does the bread need to cool completely before slicing?
I let it cool completely because gluten-free bread needs time to set. Slicing it too early can make it gummy or crumbly.
Can I use a different flour instead of almond flour?
I do not recommend swapping almond flour directly because gluten-free flours absorb moisture differently. Changing it may affect the texture.
Can I make this bread dairy-free?
Yes, I can make this recipe dairy-free because the loaf itself does not contain dairy. I just serve it with a dairy-free spread instead of butter.
How do I know when the bread is fully baked?
I check the internal temperature. The bread is done when it reaches 205°F in the center.
Conclusion
This gluten-free bread loaf is a simple, nourishing recipe that gives me tender slices with a hearty texture and homemade flavor. I like keeping it on hand for toast, sandwiches, and easy everyday meals.
📖 Recipe:
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Gluten-Free Bread Loaf
- Total Time: 95 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This gluten-free bread loaf is wholesome, tender, and easy to slice, with a rich, slightly nutty flavor from almond and coconut flour. It is perfect for toast, sandwiches, or serving alongside soups and salads.
Ingredients
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 teaspoon sea salt
1 1/4 cups filtered water
2 teaspoons maple syrup
2 teaspoons active dry yeast
1 1/2 tablespoons very finely ground chia seeds
2 tablespoons organic psyllium husk powder
1 egg, beaten, for brushing
Instructions
- In a large bowl, combine the almond flour, arrowroot flour, coconut flour, and sea salt.
- Heat the filtered water to 110°F, then stir in the maple syrup and active dry yeast.
- Add the ground chia seeds and psyllium husk powder to the yeast mixture, stir well, and let sit briefly until thickened.
- Pour the wet mixture into the flour mixture and stir with a wooden spoon until a sticky dough forms.
- Knead the dough for about 1 minute, cover with a damp towel, and let rise for 1 hour.
- About 15 minutes before the rise is complete, preheat the oven to 425°F and place a large sheet pan inside.
- Divide the dough into 2 equal loaves, brush with beaten egg, and place on the hot sheet pan lined with parchment paper.
- Bake for 35 minutes, or until the bread reaches an internal temperature of 205°F.
- Allow the loaves to cool completely before slicing and serving.
Notes
Add rosemary, thyme, or oregano for a savory variation.
For a sweeter loaf, add a little extra maple syrup and a pinch of cinnamon.
Top with sesame seeds, sunflower seeds, or flaxseeds before baking for added texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze sliced bread in a freezer-safe bag and reheat in a toaster or oven before serving.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 146 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 4 mg
