Easy to make Gluten-free Bread. A family favorite! This bread is perfect for sandwiches, toast or buns. Grain-free, Dairy-free, Trim Healthy Mama (S)
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I have been on the quest for the best gluten-free bread that I could make for my family and this is it. There have been a few other recipes that I really liked, but this one beats them all hands down. And the added bonus is that it is super easy to make.
It’s low-carb, on plan for Trim Healthy Mama and can be completely grain free if you use grain-free baking powder. I adapted this from the Bread in A Mug recipe from Trim Healthy Mama to a large recipe that makes 40 slices because everyone in my family eats gluten free and we need to have a good supply of bread at any given moment.
Since this bread is baked in a half sheet pan, it will need to be cut differently than “normal” bread. Cut the bread into 20 squares and then remove with a metal spatula. Place on a cutting board and slice the pieces in half horizontally. You will end up with 40 slices of bread. If you need a slice of bread a little longer, say for a hot dog, make some of the initial slices a little longer to fit the size you need. This bread is great for sandwiches, toast, or buns.
The pan that I use is a Doughmakers Sheet Pan that I have used for years. While I like this brand, it is really the size of the pan that I love, a big whopping 13 x 18 inches. I use it nearly everyday for baking anything from chicken, cookies, scones, and this bread. This Nordic Ware Pan looks to be of really good quality too, it’s the same size, has great reviews on Amazon, and is a lower price.
I use this bread as a base for my Chipotle Chicken Pizza Squares.
Trim Healthy Mamas this bread is an “S”.
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The Best Gluten-Free Bread (with Grain-Free option)
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 40 slices 1x
- Category: Breads
Description
Our favorite gluten-free bread! So easy to make and satisfying.
Ingredients
- 2 1/3 cups blanched almond flour or almond meal
- 2 1/3 cups golden flaxmeal
- 6 teaspoons aluminum-free baking powder or grain-free baking powder
- 1 teaspoon sea salt
- 1 32 oz carton of egg whites
- 1/2 cup coconut oil, melted
Instructions
- Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
- Using a whisk, mix dry ingredients in a medium bowl.
- Put egg whites in a large bowl and beat with mixer until frothy. While mixing, slowly add the melted coconut oil and flour mixture until thoroughly blended.
- Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
- Cool on rack before cutting. Using a serrated bread knife cut into 20 squares. Using a metal spatula lift each square out of pan and place on a cutting board. Slice each square horizontally.
- After completely cool, store in a sealed container on counter for 2-3 days or in refrigerator for up to 5 days. Can also be frozen.
- If freezing, place parchment or freezer paper between squares if you want to take out a small serving at a time.
Notes
This bread makes great sandwiches and toast. If toasting, watch toaster carefully, the fresher the bread the easier it is to burn.
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Alison says
This is perfect!! Thanks!
Mama says
Alison, I’m glad you like it! Thank you!
Lou Lawson says
I am so glad you started this fine blog. I love this bread! Thanks for posting it. Now, I guess I will have to make my own. :/
Mama says
I’m so glad you like the blog and the bread. It’s always good to know how to make your own, but you can always stop by for some. 🙂
Angel says
Hi there. Just making sure this bread would be considered an “S”, correct?
MamaShire says
Yes, it is a “S”.
Darcy says
Would it change it up too much if I substituted bacon grease for the coconut oil? I would always put bacon grease in my flour breads when making it.
Rachel says
This was wonderful! I will be having my first THM dippy eggs with toast in the am! Because I do not like the taste of baked flax seed, I cut back on the flax seed, added a !little oat fiber, peanut flour, coconut flour, and natures yeast, it was the best S sandwich I have had thus far! Thanks again.
MamaShire says
That sounds wonderful. So glad you were able to make it to suit your tastes!
Rachel says
Wonderful recipe. I had the best S sandwich this evening with bread warm out of the oven, and tomorrow I will have real dippy eggs with toast!
MamaShire says
Warm bread…sounds wonderful. I just had some toast with a little jam. Yum.
Brenda Jean Craig says
Just wondering what you think about subbing the THM Baking Blend for the almond flour and if so, how much and would you have to use more egg whites or ?
MamaShire says
I haven’t tried this recipe with the THM Baking Blend. If you wanted to try the Bread in a Mug recipe in the either the older version of Trim Healthy Mama or the new cookbook, you could play around with a smaller recipe to get it the way that you want. Let me know if you try it out.
Brenda Craig says
I have made this bread twice now and the second time I made it with the same flax meal in your link and it made a huge…huge difference…so much better and no need to use THM baking blend….this bread is amazing…you are my hero…the only trouble I have is slicing it horizontally…lol… going to be making some more this morning because I can’t get enough of it. I am actually thinking about making it into smaller pan so I don’t have to slice the bread and I’ll have brown slices on both sides….. I don’t mean to go on and on but everybody should make this bread and everybody should buy that flax meal because flax because obviously all flax meal is not created equally so have a blessed day and thank you so much for this recipe which has changed everything for me when it comes to having sandwiches and everything else.
MamaShire says
Thank you! I am so glad that you like. Yeah, that horizontal slicing can be a bit tricky. 🙂 Enjoy!
Amanda says
Does this have an eggy taste to it? It seems like every time I make something with egg whites it ends up having that weird eggy taste. Thanks for sharing! Planning to try this but I don’t think my flax seed is golden, so I’m not sure how that would turn out.
MamaShire says
Amanda, I understand about the eggy taste. I don’t think this bread has an eggy taste, but it does have a little bit of an eggy texture. If you don’t like the texture be sure to toast it. It is perfect toasted.
Brenda says
This is my second time to comment and I wanted to once again say how much I love love love love love this bread. I have struggled with slice it in half and had to take all the time to do that and wrap it in parchment paper and blah blah blah you know what I mean. So I bought A 15 x 21 baking sheet so I could spread it theater and wouldn’t have to slice in the middle and good have toasty sesame seeds on both sides. It just came out of the oven and it is absolutely perfect no slicing just cut it into pieces and stack it for the best sandwich bar none. It does take just a bit of effort to smooth it out of the pan but I did that with the back of a big spoon and it worked perfect. Once again thank you for this wonderful recipe.
MamaShire says
Brenda, that is such a great idea! Yes, you really have to pay attention when cutting it horizontally and I haven’t always been doing that. 🙂
I’ll have to try it that way. And I so glad that you like this bread. It’s a must have at our home.
Tricia Cox says
Hi there, have you by chance tried any other flours in place of the almond four? I have a nut allergy and need to find an alternative. Look forward to trying your recipe. Thanks
MamaShire says
Hi Tricia, no I haven’t tried any other flour in place of the almond flour. You could maybe try coconut flour, but it is definitely a thirstier flour. Maybe even make a very small portion of the recipe to try it out.
Twila says
Is the texture of this bread spongy? So many of the ones I’ve tried are…
MamaShire says
Hi Twila,
I do like it best when it’s been toasted. When not toasted there is just a little bit of egginess sponge, but too bad.
Melissa Storms says
I am going to give this a try. My son has red bumps on his arms which our dr says is caused by gluten. My husband has severe psoriasis and a gf diet has been recommended. This bread would be good start, it really is hard to get started on a gf diet.
MamaShire says
Melissa, I agree! It is hard to start a gluten-free diet, everything is different. I remember when we first went GF standing in my kitchen not knowing how to do anything. It was a huge learning curve! Have your husband add in fish oil. Actually, I had a persistant patch of psoriasis even being gluten-free and it wasn’t until I add sardines 3 times a week to my diet did it go away. It was actually pretty amazing.
Diane Gill says
Have you tried cooking it in a bread pan?
MamaShire says
No, only the large sheet pan, so that it has a nice crust on each piece.
Joann says
My friend and I tested out this in a mug with half flax and half almond flour with a little Cuban spice and then cut it in half and toasted it! Oh MamaShire!!!! Was it ever good!!
Rita says
A question about process: When you say whip the egg whites until frothy–do you mean frothy or soft peaks?
I whipped until frothy but the bread was pretty thin. Still sliceable but it ‘looks’ thinner than yours. All I can think is I didn’t whip the egg whites long enough.
MamaShire says
I whip my eggs until they are nice and frothy, not soft peaks.
Tina says
Hi! This bread looks amazing! Unfortunately however I don’t have a pan that size it’s slightly larger but the odd thing is it has no lip around the edges. Is this bread a nice doughy texture prior to cooking? If not I’m concerned I’ll have it pouring over the sides of my goofy pan lol
MamaShire says
Hi Tina, you would definitely need a lip around your pan for this bread. If you have smaller pans that have lips you could cut the recipe in half or use two smaller pans.
Kitty says
13×18 (size of this pan for the recipe) cut in half is 13×9 (size of standard cake pan) so two of those would work
Karen says
I made this yesterday and it did not turn out well!!
So disappointing. I followed the recipe but when it came time to put the dry ingredients into the beaten egg whites I used the mixer instead of incorporating them by folding them together by hand. Well it came out like a thin crispy dry crumble. I am trying to find a picture of how the bread looks after it is finished. Didn’t see one with this recipe. Would like to try to make it again. Do you think I just made the whites loose their lightness BC I did everything else correctly?
MamaShire says
Hi Karen,
I’m so sorry it didn’t turn out for you. I’m not sure what went wrong exactly for you. I always use a hand mixer when making this bread. I know of one lady who was having trouble with this recipe that wasn’t using the right amount of egg whites.
As far as I can see the pictures on in the post of the finished bread. I would say try it again and just make double check the measurements as you go.
Karen says
I went back over the recipe and now noticed what I did not notice before. I thought it was 4 egg whites not 4 CUPS of whites. Do you buy egg whites in a carton? How many eggs is 4
cups of whites? I made your biscuits and they were good. I was hoping to perfect this bread now. Thank you!
MamaShire says
Karen,
Yes, I do buy the egg whites in a carton. The tall cartons have 4 cups.
Mary McKinney says
I did the same thing Karen, lol
Mary says
Does this say 4 cups of egg whites? What carton eggs does everyone buy? Or does that mean 1 dozen for a carton? Sorry dont mean to sound stupid but thats a lot of eggs.
MamaShire says
It is a lot of eggs, but it makes a large pan of bread. I use one 32 oz. carton of egg whites. It makes 40 slices, so that’s less than an ounce of egg white per slice.
Ginny says
Has anyone tried making half of this recipe and baking in a 9×13 pan? Thanks!
Ellen Norris says
I’m excited to have found this recipe and am looking forward to trying it.