Gluten-Free Bread Loaf

This gluten-free bread loaf is an excellent substitute for the Artisan-style loaf you’ve missed since going gluten-free. Made with almond flour and arrowroot flour, this loaf is both nutrient-dense and light, with a crumb that mimics a wheat loaf.

If you’ve been around here since the very first day, you know that I’m always trying to recreate recipes free of refined flours. One of my very first recipes was a barley flatbread, and as I began a gluten-free, low-carb diet, I also posted a cottage cheese flatbread. However, this recipe, adapted from Dr. Berg’s healthiest bread, marks my first attempt at developing a loaf.

Table of Contents

• What you will need to make gluten-free bread
• How to make it
• Tips and substitutions
• Storage
• Common Questions
• More gluten-free bread and wraps to try

What you will need to make gluten-free bread

Water: Lukewarm (110ºF/43ºC)

Sweetener: The maple syrup serves as a food source for the yeast.

Flours: A blend of almond, arrowroot, and coconut flours.

Sea salt: I use Himalayan pink salt. But you can use table salt if that is what you have available.

Yeast: Active dry yeast is best for this recipe. Ensure it is fresh. The mixture should foam after resting for 10 minutes. If it doesn’t, your yeast is dead, and you should start again with fresh yeast.

Chia seeds: Ground fine. You can grind seeds in a coffee/spice grinder, or opt for milled chia seeds.

Psyllium husk: Added to add some bulk to the bread.

Eggwash: To help with browning the top of the loaves

How to make it

Combine the three flours and the salt in a large bowl, then set it aside.

Bloom the yeast. In lukewarm water (110°F/43 °C), add the maple syrup and yeast. Let it rest for 10 minutes. The mixture should start foaming. If it doesn’t, your yeast could have gone stale. In that case, throw it out and start again.

Add the chia seeds and psyllium husk to the yeast mixture and stir until well combined.

Mix the wet and dry ingredients. Now add the yeast mixture to the flour mixture and stir till fully incorporated. Get in there with your hands and take the ball of dough out of the bowl and onto a clean surface to knead for a minute or so.

Let the dough rest for an hour. Place the dough back in the bowl, cover it with a towel, and let it rest for 1 hour.

Preheat the oven to 425°F (218 °C) about 15 minutes before the hour is up, and place a sheet pan in the oven while it preheats.

Bake the loaf. Add parchment paper to the sheet pan and place the dough on it. Whip the egg and give the loaf an eggwash before baking it for 35-40 minutes. Check for doneness. It should be ready at 210ºF/99ºC

Let the loaf cool completely before slicing into it. This will prevent the loaf from being gummy in texture and give you a bread-like result.

Tips and substitutions

• Make sure the water is not too hot. I measure the temperature with a food thermometer.
• If you can’t wait till the loaf cools completely, something I certainly find hard to do, you can slice into it once warm without fear of gumminess.
• This gluten-free bread is best enjoyed warm or toasted.
• A good substitute for arrowroot powder is either tapioca flour or cassava flour.

Storage

Store in the refrigerator in an airtight container or zip-top bag for up to a week or freeze for up to three months.

When storing bread in the freezer, wrap it tightly in plastic wrap and foil, then place it in a zip-top bag. Ensure that all the air has been taken out to prevent freezer burn.

Common Questions

More gluten-free bread and wraps to try

Barley Bread

Cottage Cheese Flatbread

Avocado Cottage Cheese Wrap

Avocado Bread

Viral Spinach Cottage Cheese Flatbread

If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!