Nutty Bread
Toast it for breakfast and serve with a side of scrambled eggs. Works great along with a big salad at lunch. Or, for a quick and easy dinner, it makes a great sandwich with organic turkey, avocado, romaine, tomatoes and dijon.
I think this bread would also be delectable as an after dinner treat with a smear of dairy-free butter (I'm very into this Earth Balance's Vegan Buttery Spread of late) and a dab of jam or honey. If you're looking for the Earth Balance, I purchase mine at Vitamin Cottage or Whole Foods.
Nutty Bread
- 1 ½ cups blanched almond flour
- ¾ cup arrowroot powder
- ¼ cup golden flaxseed meal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 eggs
- 1 teaspoon agave nectar
- 1 teaspoon apple cider vinegar
- ¼ cup walnuts, coarsely chopped
- ¼ cup hazelnuts, coarsely chopped
- ½ cup pistachios, coarsely chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
- In a larger bowl, blend eggs 3-5 minutes until frothy
- Stir agave and vinegar into eggs
- Mix dry ingredients into wet, then add nuts and seeds
- Pour batter into a well greased 7.5" x 3.5" Magic Line Loaf Pan
- Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
Note: I've received several questions about how to store this bread. After baking, I let it sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Stored this way it keeps for at least a week.
Here's your Comment Zen for the day:
I eat Paleo/Zone for health and athletic benefits, but typically use your recipes for "treats" that don't fall off the plan (too far anyway). Thanks for the excellent recipes and info, keep it coming. - Steven
What I love about this comment is that he really gets how to use my site and recipes in an optimal way. Amen Steven, couldn't have said it better myself!
More breads and gluten free breads you might enjoy:
I've really been enjoying your site! I stumbled upon it last week and have been mentally tagging recipe after recipe. I do not eat refined sugar or gluten but have been craving sweets more strongly lately. I already tried your coconut macaroons and loved them.
This particular bread looks delicious! I'm a huge fan of hearty bread loaded up with seeds and nuts. Unfortunately, almond flour is not easy to come by on my budget in a city where it can't be bought in bulk. I love to use it, though, so I'll have to start saving and treat myself!
Hi,
Have you looked in Asian (Indian) supermarkets they often have Gluten Free flours and often much cheaper than regular supermarkets.Good luck.
Theresa
What a beautiful loaf of bread! So pretty, but I bet it would be nice and hearty too.
This looks so great! Curious about what the teaspoon of cider vinegar does. Is it for flavour for baking properties?
This looks like one amazing bread recipe. It's so easy too! I will probably make this bread and have it for breakfast. I could probably eat it plain because it is packed with all the protein I need for the morning!
Do you have a source for inexpensive arrowroot and almond flour? My local grocery wants $14 for a bag of about 3 cups of almond flour and $7 for 1/2 cup of arrowroot. Don't want to make a $30 loaf of bread. Suggestions?
I order arrowroot powder from bulkherbstore.com. It is under $3 for 1/2 lb of Arrowroot, which goes a long way. Some other great herbs on there as well.
The best almond flour I have used, was recommended right here by Elana. It is the Honeyville Foods brand and is ground perfectly. You can get it from honeyvillegrain.com (also a link under purchase down towards the bottom right on the page). It was $33.48 delivered for 5lbs. That is A LOT of almond flour and will keep you stocked for a while. As for arrowroot powder, I bought a bag of Bob's Red Mill from the local Whole Foods. It wasn't too expensive and lasts for quite a while as well... I bet your local grocery store could get it if you asked them for it.
Thanks for the comment posting Elana... pretty cool. :)
That bread looks fabulous with all the nuts!
Shirley
It is so funny that you posted this because I just modified the other bread recipe yesterday to include nuts and currants. I also added vanilla. Thanks for the great ideas!!
Boy does that look tasty! I am making a batch this weekend and smearing it with coconut oil...
Looks like I'm gonna have a new favorite ;).
I've always found gluten free bread a little too dense for my liking, but this looks so delicious I might have to have to make it and have another try.
HI Elana,
Such a long time since I posted on your website...I hope you are very well!
I have been very busy with finishing up my research project, and I hope to present it soon in the US of A! Anyhow, in the meantime, a remarkable collection of EP posts waited in my inbox. You created such a wealth of recipes again, I cannot wait to get into the kitchen... I will contribute on the forum soon too, because I used your pie crust for a chocolate-pear pie that is loved around here. Maybe you or other readers would like to give it a go.
This nutty bread looks absolutely delicious, I will make that today or tomorrow and let you know how quick it was verschwunden :-)
Have a lovely day and thank you again for all your great work!
xox Christianne
PS camera is back and pics will be posted on flickr soon too.. finally!
Another source for arrowroot is Wilderness Family Naturals. Not sure if price would be better than Bob's Red Mill though (I put together a large order and we get a health discount).
I agree about Honeyville - I bought the 5 lb bag and it's lasted me a long time!! Of course I bake with other flours as well, so it's not my exclusive source.
This bread looks awesome !!
This recipe sounds wonderful! It's always exciting to see your newest recipes! --This one is particularly exciting with all the nuts, flavor and protein! :) I think I will be putting this in my oven this weekend!!
Thank you for sharing all of your great recipes with us!
Man! This has to be the BEST gluten-fre bread recipe I've ever tasted. Thank you!
Thanks for the ideas on where to get stuff so I can finally eat bread again.
Hi Elana,
I have been trying some of recipes and really appreciate your sharing of them for free. I just made this bread, and it has a wonderful taste but mine didn't rise. Any suggestions? I followed the recipe exactly. Thanks again for all the great recipes.
This bread looks SO good. I'm going to have to try this--soon!
Your bread recipe looks delicious. I can't have eggs so I was wondering how it would taste without the eggs. I was thinking of using ground flax seed and hot water as a replacement. Have you tried it without the eggs? Thanks for all your wonderful recipes. God bless always.
Paulette
This bread is gorgeous! I made one love yesterday evening and I got seriously addicted!
Thanks for the great recipe!
Made this last night with a couple of modifications.
I didn't have hazelnuts or walnuts, so I put in 1/2 cup of Brazil nuts
I didn't have pistachios, so I put in 1/2 Pecans
Had it with my lunch and it turned out fabulous!
Think I'll try it with the scrambled eggs with tomato and mushrooms a la Gordon Ramsay.
Another winner!
Thanks for all your continued hard work.
Lael -Thanks!
Kimi -Yes, nice and hearty.
Meghan -The acid in the vinegar helps activate the baking soda so that the bread can rise a bit more.
Meagan -Yup, I like to eat this for breakfast too :-)
StuffCooksWant -Go to the sidebar of my site where it says "purchase" there you will find a good quality arrowroot flour.
Steven -Thanks for another great comment!
Shirley -Thanks and hope you are well :-)
Erin -Yum.
Cook 4 Seasons -That sounds delicious.
Alchemille -Hi there, hope you are well.
Kitchen Goddess -Hope you like it, though this is a fairly dense bread; keep us posted.
Christianne -Hello, dear friend on the other side of the ocean. Thanks for your comment!
Magda -Thanks!
Jenna -You are welcome :-)
Jessica -So glad you liked it.
Bonnie -Make sure to use the same size loaf pan that I indicate in the instructions, the bread won't rise a ton, however, with the proper loaf pan the loaf will not be too short.
Katrina -Thanks.
Paulette -Sounds like you've got a good experiment on your hands, please keep us posted!
Anna -You are welcome. So glad you liked it!
Beth -Great substitutions, thanks so much for sharing :-)
I made the nutty bread today and it is delicious. Unfortunately, my loaf pan was too big and so the bread was slightly overcooked but it didn't seem to matter. I will make it again very soon.
Thank you for your wonderful recipes.
Charity, you are very welcome, thanks for your comment!
This recipe looks great! I was just wondering if it can be made in a bread machine (since I have one, I thought I would ask). Would I need to make any changes with the adding/mixing of ingredients and such if I did use a bread machine? Thank you!
I finally gave it a try and love this bread. It was easy to put together and fast. And it tastes great. Added a link in my blog post tonight. You're going to have me baking each week by the end of the year. Thank you Elana!
I made this the other day and it was delicious! After a night in the fridge, though, there were green spots around the sunflower seeds. Has that happened to anyone else? Any idea what caused that? Maybe I'll just leave out the sunflower seeds next time.
I finally got all the nuts and seeds and made this bread! Fantastic! My DIL who has celiac liked it too. I'm going to put the flour mixture and nut mixture in bags in the freezer so when I want to make some it will come together very easily. I think this would make a delicious appetizer bread as well. I am going to try baking it in small loaf pans for that. Thanks again Elana for a great recipe!!
Made this bread today and its amazing! thanks for posting the recipe.
Marian -- I just had the same problem. I made the nutty bread last night, let it cool, then wrapped it up and put it in the fridge. When i cut it up this morning I saw bright green spots around the sunflower seeds. I ate it anyway...if anyone has any ideas about what this is, please let us know!
Amy,
Same thing over here --sunflower seeds turn bright green after I refrigerate the bread. We're still eating it.
Have a lovely day,
Elana
I'm no chemist, but it almost sounds like a chemical reaction... maybe some minerals reacting? Hmm. I am planning to make this soon, too.
Just made this bread tonight and paired it with goat cheese. Amazing!!! What a great easy recipe. We also added figs. We will definitely make this bread again.
We were a bit put off by the price of almond flour so we used this gluten-free all-purpose flour instead http://www.bobsredmill.com/gf-all_purpose-baking-flour.html It tasted amazing and looked the same as in the picture on this site.
Thanks for this recipe! It hits the spot.
I'm dying to make this bread but I've got a 8.5 x 4.5 x 2.5 inch pan... how should I tweak the recipe on measurements and cooking time so the bread will come out ok? Should I simply follow the recipe as stated? Thanks!!
Have you tried your local Health Food store?
I work at one... Our Almond flour retails so much cheaper than something like Bob's Red Mill at the grocery store.
We also order bulk for our customer's and give them a small discount for purchasing the whole bag.
I have tried many of your recipes and love them! I was so excited to try this one, it sounded delicious, however, it was too crumbly...very messy. Next time I'd add some liquid fat to the batter to see how it turns out. It looks delicious though!
Rin: I haven't made this yet, but I am planning to tonight. What I wonder is about the grind of your almond flour, since it is the base of the bread. I'm reading comments in various places (read last night about Elana's bread on her cookbook page on Amazon) and it sounds like Bob's Red Mill is more of an almond meal, while the Honeyville recommended by Elana is supposed to be a finer mill. I ordered the Honeyville from Amazon, because even though it is $6 cheaper per 5 lbs. on the Honeyville website, you would also pay $4.95 in shipping on Honeyville.
http://www.amazon.com/gp/product/B0006ZN538/ref=oss_product
With a free shipping deal on Amazon (I have Amazon Prime account so I try to use it up on my shopping needs) the difference is negligible.
However on Honeyville's own website, I also notice other products one might be interested in (though it seemed that their freeze dried fruit was a little expensive compared to other sources such as JustTomatoes or Brothers All Natural).
Could this recipe work without the baking powder? My son is on the gaps diet.
Elana, I love your website. Thank you for all your hard work, and your willingness to share it!
I would love to try my hand at this bread, but I'm a little worried about the arrowroot flour. This website - http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5677/2 - estimates the glycemic load at 76.
If I were to experiment with replacements, should I try to replace with an thickening agent (more flax, soaked in water, for example)? Or with another thickener as well as bulk? Do you have any thoughts on this?
Thank you!
looks fabulous!
arrowroot powder is not well known in austria... can i replace it with some other kind of powder?
thanks,
moseline
Thank you for your comment, moseline.
You can purchase Arrowroot online here: http://www.benefityourlifestore.com/arrowroot-starchflour-25lb-p-356.html
Elana
I made the bread yesterday! When I mixed it all up it was kind of clumpy. I just assumed it would be more runny, so I could actually pour it into the loaf pan. Also, I just cut up a couple pieces this morning for lunch and it's not staying together well. I know baking gluten-free bread this will happen, but wanted to check in to see if this is the case for others.
Hi Becca,
This isn't the case for me; the bread is a more dry bread, however it does not crumble when I cut it. We often toast it and use for sandwiches. What type of almond flour did you use? That could make a difference.
Thanks for stopping by :-)
Elana
I made this bread a few days ago. I sliced it and froze it and have had a slice for breakfast everyday. It's a bit dry, which surprised me because I bake with nut flours a lot and they usually aren't. Too large a loaf pan? Toasted with lots of butter is palatable. :/ The toasted nuts are delicious. Thanks for your recipes!
Michelle,
Thanks for your comment.
Yes, this is more of a hard, dry, European style bread :-)
What size loaf pan did you use?
Elana
I made your nutty bread recipe yesterday - wonderful! It was scarfed down by my crew in minutes. Seriously.
So I made another batch, and kept this one hidden :-P and today I used it to make coconut bread pudding - using the recipe for "Paleo Bread Pudding" (just subbed your Nutty Bread for the muffins): http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1326590. Paleo-friendly, sugar free, dairy free, grain free, and fantastic!
Thanks so much for your wonderful blog. It has made me adore cooking again. :-D
Ooohh! bread with pistachios, must try this - thanks for posting the recipe!
I had my first real sandwich in MONTHS the other day, using the Olive Rosemary Bread recipe from your cookbook. I also made this nut bread the other day and it is wonderful as well! I have been eating Paleo for about a year now and your bread and pastry recipes are the first I have found that really taste like bread! It was so exciting to be able to make a sandwich, because I thought I gave those up with gluten and grains.
The funny thing is that I didn't discover your website or cookbook until I got to Kuwait. I am from Boulder and just recently moved to Kuwait to work for the military. I miss Boulder and the farmer's markets and the mountains and the other people that eat like I do! I'm having so much fun trying all of your recipes (though it can be interesting trying to find the ingredients over here), so thank you!
Hello Elana,
I found your site via Mark's Daily Apple and decided to try this recipe yesterday. I CANNOT CONTAIN MY EXCITEMENT. I was dancing around the boat (my husband and I live on) last night like a maniac. I've tried coconut and flax-based breads in the past, but they definitely left something to be desired. I nearly doubled the recipe (as I have a large loaf pan) and added an additional egg for good measure, and it turned out fantastic!
(Increased cooking time to nearly 1 hr).
I'm a little concerned about the carbs, and will try to sub agar next time (or just add more almond flour).
I've ordered your book and can't wait to try the sandwich bread!!!
THANKS SO MUCH!
Erica
Just finished baking these! Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).
I also substituted a few ingredients - used almond, pecans and chia seeds.
So yummy! (Baking time is about half when you make them as muffins at 350 degrees. So 15 - 20 min.
Hi Elana,
Are there substitutes for the exotic ingrdients you use in your recipies but that will still make it healthy?
To get hold of ingredients such as Arrowroot and agave nectar is terribly expensive here in South Africa.
Dear Elana,
I have been making yur recipe for nutty bread since I was diagnosed with celiac disease in 2010. I love it, but recently I have been having some problems with my hands. I was wondering if this recipe can be made using a bread machine. I have a Beadman Pro.
Thank you for all your recipes. I feel that I eat better than ever due to your tasty recipes in your book. I owe you BIG!!!!!!!
Hugs,
Sylvia
Hi there,
I would love to attempt your nutty bread although I'm not much of a baker, or a cook for that matter. Can this recipe be done with out eggs as I'm currently not eating under my nutritionist's orders. Also, what is it that keeps the bread from crumbling?
Many thanks,
Shawn
Just put this bread together after trying the Paleo Bread recipe. They both have the same results. Just dry and crumbly. I didn't attempt baking this yet, I just put the bowl of ingredients in the refrig until I hear from someone or figure out what to do.
what brand of almond flour are you using and is it 'blanched'? also, did you substitute any ingredients?
I used Honeyville brand. No substitutions. It is a very crumbly texture, like it's missing liquid? Very dry. I appreciate your thoughts!
Oh Boy! I just figured out what I did wrong. I got my flours mixed up, and used ALL coconut flour instead of almond! Will attempt again as I LOVE Elana's recipes!
I read that arrowroot is interchangable with cornstarch, which is very inexpensive........I'm going to make this bread with cornstarch instead....let you know if it works.......Carol L
The bread come out great using cornstarch instead of arrowroot.....really great toasted and if you want to get decadent, try cream cheese and some good preserves on it.....Delicious