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You are here: Home / Sides / The Best Gluten-Free Bread (with Grain-Free Option)

The Best Gluten-Free Bread (with Grain-Free Option)

September 15, 2015
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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)

Gluten-free bread dough in large pan.

(Some links in this post may be my affiliate links which means I earn a percentage, at no extra cost to you, when you purchase. See my disclosure policy here.)

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.

Gluten-Free Bread cut into squares with bread knife.

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.

Gluten-Free Bread cut in squares.

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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Gluten-free bread in large baking pan.

The Best Gluten-Free Bread (with Grain-Free option)

  • Author: MamaShire
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 40 slices 1x
  • Category: Breads
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Description

Our favorite gluten-free bread! So easy to make and satisfying.


Ingredients

Scale
  • 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

  1. Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
  2. Using a whisk, mix dry ingredients in a medium bowl.
  3. 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.
  4. Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
  5. 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.
  6. 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.
  7. 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.

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

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Mongolian Beef Egg Roll in a Bowl - Gluten-free, Low-carb, THM-FP

 

Grain-Free Bread - Gluten-free, Dairy-free, Low-carb, sugar-free

Filed Under: Breads & Muffins, Sides, Trim Healthy Mama S Tagged With: almond flour, bread, gluten-free, S Bread, Trim Healthy Mama

Reader Interactions

Comments

  1. Alison

    September 20, 2015 at 10:01 am

    This is perfect!! Thanks!

    Reply
    • Mama

      September 20, 2015 at 4:06 pm

      Alison, I’m glad you like it! Thank you!

      Reply
  2. Lou Lawson

    September 22, 2015 at 7:45 pm

    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. :/

    Reply
    • Mama

      September 22, 2015 at 7:48 pm

      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. 🙂

      Reply
  3. Angel

    October 19, 2015 at 1:24 pm

    Hi there. Just making sure this bread would be considered an “S”, correct?

    Reply
    • MamaShire

      October 19, 2015 at 1:49 pm

      Yes, it is a “S”.

      Reply
  4. Darcy

    October 22, 2015 at 3:04 pm

    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.

    Reply
  5. Rachel

    October 23, 2015 at 11:06 pm

    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.

    Reply
    • MamaShire

      October 24, 2015 at 9:32 pm

      That sounds wonderful. So glad you were able to make it to suit your tastes!

      Reply
  6. Rachel

    October 23, 2015 at 11:08 pm

    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!

    Reply
    • MamaShire

      October 24, 2015 at 9:33 pm

      Warm bread…sounds wonderful. I just had some toast with a little jam. Yum.

      Reply
  7. Brenda Jean Craig

    October 31, 2015 at 2:11 pm

    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 ?

    Reply
    • MamaShire

      November 01, 2015 at 8:57 am

      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.

      Reply
  8. Brenda Craig

    November 13, 2015 at 7:45 am

    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.

    Reply
    • MamaShire

      November 13, 2015 at 6:11 pm

      Thank you! I am so glad that you like. Yeah, that horizontal slicing can be a bit tricky. 🙂 Enjoy!

      Reply
  9. Amanda

    November 14, 2015 at 8:54 pm

    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.

    Reply
    • MamaShire

      November 15, 2015 at 9:42 pm

      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.

      Reply
  10. Brenda

    January 29, 2016 at 4:56 pm

    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.

    Reply
    • MamaShire

      January 29, 2016 at 6:36 pm

      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.

      Reply
  11. Tricia Cox

    February 22, 2016 at 6:40 pm

    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

    Reply
    • MamaShire

      February 22, 2016 at 8:11 pm

      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.

      Reply
  12. Twila

    September 13, 2016 at 10:24 pm

    Is the texture of this bread spongy? So many of the ones I’ve tried are…

    Reply
    • MamaShire

      September 14, 2016 at 5:51 pm

      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.

      Reply
  13. Melissa Storms

    September 14, 2016 at 7:49 am

    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.

    Reply
    • MamaShire

      September 14, 2016 at 5:54 pm

      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.

      Reply
  14. Diane Gill

    September 14, 2016 at 11:10 am

    Have you tried cooking it in a bread pan?

    Reply
    • MamaShire

      September 14, 2016 at 5:55 pm

      No, only the large sheet pan, so that it has a nice crust on each piece.

      Reply
  15. Joann

    September 27, 2016 at 7:46 pm

    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!!

    Reply
  16. Rita

    February 04, 2017 at 10:16 am

    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.

    Reply
    • MamaShire

      March 04, 2017 at 11:09 am

      I whip my eggs until they are nice and frothy, not soft peaks.

      Reply
  17. Tina

    July 18, 2017 at 10:26 pm

    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

    Reply
    • MamaShire

      July 19, 2017 at 10:06 am

      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.

      Reply
  18. Kitty

    July 30, 2017 at 6:33 pm

    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

    Reply
  19. Karen

    January 09, 2018 at 3:54 pm

    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?

    Reply
    • MamaShire

      January 09, 2018 at 4:14 pm

      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.

      Reply
  20. Karen

    January 09, 2018 at 8:35 pm

    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!

    Reply
    • MamaShire

      January 10, 2018 at 11:40 pm

      Karen,

      Yes, I do buy the egg whites in a carton. The tall cartons have 4 cups.

      Reply
    • Mary McKinney

      January 16, 2018 at 11:03 am

      I did the same thing Karen, lol

      Reply
  21. Mary

    January 16, 2018 at 11:02 am

    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.

    Reply
    • MamaShire

      January 16, 2018 at 8:47 pm

      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.

      Reply
  22. Ginny

    March 03, 2018 at 7:42 pm

    Has anyone tried making half of this recipe and baking in a 9×13 pan? Thanks!

    Reply
  23. Ellen Norris

    November 11, 2018 at 12:51 am

    I’m excited to have found this recipe and am looking forward to trying it.

    Reply
  24. Carol Carpenter

    September 19, 2022 at 11:03 pm

    Robin, I am wiping away tears of joy over this recipe! My specific prayer request just yesterday was that the Lord would graciously provide a recipe for bread that would work for us without us having to deal with the potential discouragement of multiple failed attempts. Well, except for one other recipe, (for which I forgot a key ingredient, so it, of course, flopped), yours was the first I tried. I am so thankful to the Lord that He caused our paths to cross for a season and that, in His perfect care and timing, someone shared a link to one of your recipes just last night, and I recognized that it was from your blog. I had actually forgotten about your blog, but the Lord knew I needed to find it again—now that we have to avoid gluten. If you have ever wondered if it is worth sharing what you’ve learned, wonder no more. All the work and effort you have been through is now a huge blessing our family, more than I could ever have hoped for and maybe more than you could imagine! I made your bread today, and it is perfect. It is tasty, toasts beautifully, and holds together nicely for a sandwich. Thank you, friend!

    Reply
    • MamaShire

      September 24, 2022 at 11:44 am

      Carol, thank you so much for sharing this story! Yes, His timing is perfect! And what a blessing to know that you were blessed by this recipe. I am sad that you’ve had to go gluten-free, mainly for the general inconvenience, but it is very doable and you can thrive on it! I wish you well on this new journey!

      Reply

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