Nutty Bread
This hearty, nutty gluten-free bread is delicious anytime of day.
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.
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed 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" 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!
Welcome to Elana's Pantry!
If you enjoyed the recipe above please take a moment to look at the rest of my gluten free recipes.You can also read more about me, peruse my forums or subscribe to Elana's Pantry below and receive an email anytime I post a recipe. Thanks!
Posted on May 4, 2009 in breads by Elana
you might also like: Dark “Rye” Bread
or Gluten-Free Bread 2.0
stumble it share on facebook site feed email subscription
print friendly recipe
email this
32 comments
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!
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!
[...] the brisket, mashed potatoes and green beans. Then I remembered I had all the ingredients to make Elana Amsterdam’s Nutty Bread that she posted on Elana’s Pantry. If you read my blog regularly you know I don’t bake [...]
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