Why You’ll Love This Gluten Free and Sugar Free Bread
- Wholesome and Healthy: Packed with fiber and healthy fats, and completely free of gluten, refined sugar, and dairy.
- Perfect Texture: Soft, moist crumb with just the right amount of structure – no dry or crumbly mess here!
- Easy to Make: No yeast, no complicated steps – just mix, pour, and bake.
- Versatile Flavor: Slightly nutty and savory, ideal for both sweet and savory toppings.
Let’s be honest — gluten free and sugar free bread sounds like something you’d eat only out of necessity, not choice. I’ve tried my share of store-bought loaves that were either dry as the desert or so gummy they could double as workout bands.
But this? This one’s different.
After way too many test batches (and a couple of oven mishaps), I finally landed on a loaf that’s soft, sliceable, and doesn’t taste like a science experiment. I wanted something my kids would eat without side-eyes — and it turns out, this is it.
Quick Recipe Highlights
- Texture: Moist, tender middle with a soft crust that holds up to toasting.
- Flavor Vibes: Nutty and earthy, with just enough depth to feel hearty — but not heavy.
- Ease of Prep: Totally beginner-friendly. No mixer, just a whisk and a spoon.
- Pro Tip: Whisking the eggs well helps the bread rise — don’t skip it!
- Smart Ingredient Pick: Bob’s Red Mill blanched almond flour is my go-to.
- Repeat-Worthy? Yep. This is my weekly loaf. It’s fridge-friendly and family-approved.
Table of Contents
Ingredients You’ll Need
- Blanched Almond Flour (2 cups): The main player here. Soft, rich, and mild — it’s what keeps this loaf moist.
- Coconut Flour (2 Tbsp): A little goes a long way. It balances the texture so it doesn’t feel too dense.
- Flaxseed Meal (1/4 cup): Adds fiber and a gentle chew. Golden flaxseed is milder, but either works great.
- Tapioca or Arrowroot Flour (1/2 cup): This is the secret to that soft, elastic feel — almost like regular bread.
- Baking Soda + Baking Powder: Gives the loaf a proper rise. Go aluminum-free if you can.
- Sea Salt (3/4 tsp): Never skip salt — it brings out the nuttiness.
- Eggs (3 large) + Egg Whites (2): The combo keeps things light but sturdy. Whisk well!
- Water or Unsweetened Almond Milk (1/4 cup): Adds moisture without making things too heavy.
- Avocado or Olive Oil (1/4 cup): Adds richness. I use avocado oil for its neutral flavor.
- Apple Cider Vinegar (1/2 Tbsp): Activates the baking soda. Plus, a little tang never hurt.
How to Make Gluten Free Sugar Free Bread
If you’ve got a bowl and 45 minutes, you’ve got bread. Here’s how I do it — often with a toddler pulling on my leg.
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a big bowl, combine almond flour, coconut flour, flaxseed meal, arrowroot flour, baking soda, baking powder, and salt.
- Add Wet Ingredients: Stir in the eggs and egg whites, then the water (or almond milk), oil, and vinegar. Mix it until it looks like a thick batter.
- Let It Rest: Let it sit on the counter for 5–10 minutes. This is key for a good texture.
- Bake It: Pour into the loaf pan, smooth the top, and bake for 35–40 minutes. It should be golden and a toothpick should come out mostly clean.
- Cool: Let it hang out in the pan for 10 minutes, then cool fully on a rack. Seriously — don’t slice too soon.
Storage, Make-Ahead & Freezer Tips
- To Store: Wrap it up and keep it on the counter for 3–4 days, or in the fridge for up to a week.
- To Make Ahead: You can mix all the dry stuff and stash it in a jar. Add the wet when you’re ready to bake.
- To Freeze: Slice, separate with parchment, and freeze in a zip bag. Handy for quick breakfasts!
- To Bake from Frozen: Toast slices directly, or thaw the loaf and warm in the oven at 300°F for 10 minutes.
FAQs
Can I substitute the almond flour?
Yes, sunflower seed flour works well, but it may turn green when baked due to a chemical reaction (completely safe and natural).
Why use apple cider vinegar?
It reacts with the baking soda to help the bread rise and stay fluffy.
Can I make this vegan?
Unfortunately, this recipe relies on eggs for structure. A vegan version would require significant adjustments.
Which bread is healthier, gluten-free or sourdough?
It depends on your needs! Gluten-free bread is ideal for folks with celiac disease, gluten intolerance, or who are reducing inflammation. Sourdough, on the other hand, is often easier to digest than regular bread because the fermentation process breaks down some gluten and phytic acid. I make gluten-free bread because of dietary needs at home, but both can be healthy — just watch the ingredients.
Is gluten free bread carb-free and sugar free?
Not quite. Gluten-free doesn’t mean carb-free, especially if you’re using flours like tapioca or arrowroot. But this recipe is sugar free — there’s no added sugar, honey, or syrups. The carbs here come from natural sources like almond flour and root starches, making it a better option for balanced blood sugar.
What happens if you don’t add sugar to bread?
In traditional yeast breads, sugar feeds the yeast and helps it rise. But this recipe doesn’t use yeast — we rely on baking soda, baking powder, and eggs for lift. So skipping sugar doesn’t hurt anything here! In fact, it lets the nutty and earthy flavors shine through.
What is the biggest challenge of making gluten-free bread?
Oh man, I’ve learned this the hard way: texture is the trickiest part. Without gluten, it’s tough to get that chewy, bouncy feel. That’s why this recipe blends almond flour, flaxseed, and a little arrowroot — it helps mimic that structure without the gluten. Also, hydration is key — let that batter sit for a few minutes before baking.
How to Serve
This bread is incredibly versatile. Here are a few of my favorite ways to enjoy it:
- Avocado Toast: Smash ripe avocado with sea salt and lemon juice for a simple, satisfying snack.
- Toasted with Butter: A classic. Especially delightful warm with a bit of grass-fed butter or vegan alternative.
- Sandwich Bread: Load it up with your favorite fillings – turkey, tomato, hummus, and sprouts make a great combo.
- French Toast: Yes, it works! Just dip in an egg mixture and cook on a skillet.
Top Tips for Gluten Free Sugar Free Bread
- Whisk Eggs Like You Mean It: It’s not just busy work — it helps with rise and crumb.
- Room Temp Ingredients: Cold eggs + coconut flour = weird clumps.
- Let It Sit: 5–10 minutes rest time = better hydration = softer bread.
- Check Early: Start checking doneness at 35 minutes. Don’t let it overbake.
- Cool Completely: This is the hardest part, but trust me — slicing early ruins the texture.
Gluten Free and Sugar Free Bread
A soft, nutritious, and satisfying gluten free and sugar free bread made with almond flour, flaxseed, and coconut flour. Perfect for breakfast, toast, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 Slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- ¼ cup flaxseed meal (golden flaxseed for lighter color)
- ½ cup tapioca flour (or arrowroot flour)
- ½ tsp baking soda
- 1 1/2 tsp baking powder (aluminum-free or paleo version)
- ¾ tsp sea salt (fine grain)
- 3 large eggs (whisked)
- 2 large egg whites (whisked)
- ¼ cup almond milk
- ¼ cup avocado oil (or olive oil)
- ½ tsp raw apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Line loaf pan with parchment paper or grease lightly
- In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, tapioca flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, egg whites, almond milk (or water), oil, and apple cider vinegar.
- Add wet ingredients into the dry mixture and stir until well combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- This gluten free and sugar free bread is ideal for diabetic-friendly, paleo, and low-carb diets.
- Store in an airtight container for up to 3 days or refrigerate for a week. Slice before freezing for quick toast access.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
