The best gluten free bread recipe, perfect for sandwiches

Hi beauties!

I’m so excited to bring you this easy recipe for artisan rustic bread that’s 100% gluten and grain free and also paleo-friendly! This recipe has proved very popular with my personal training clients (many of whom struggled to find bread alternatives when altering their diets) and was also a huge hit at a previous Nourish at Home nutrition workshop.

This recipe differs to my original grain-free bread recipe in that it’s texture resembles that of regular sandwich bread (springy and bouncy!) I often like to have one loaf of each in the freezer, my original grain-free bread used for our weekend brunches and this bread to for either sandwiches, toast with avocado or an accompaniment to soup. It’s high protein content also means it’ll fill you up, something regular shop-bought bread tends not to do!

I also love it because you can make it into whichever shape you like; whether you want it to look like a traditional loaf sliced thinly or more of a fancy artisan (I don’t actually know what that word means….) shape; for which you would use a circular baking tin (as per the photo).

I hope you enjoy it as much as I do and as always, please let me know what shapes and toppings you like best!

Gen x

Artisan Rustic Gluten Free Bread
Yields 1
The best gluten free bread perfect for sandwiches. It's bouncy, springy and toasts beautifully!
Write a review
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. * 4 organic eggs
  2. * 4 organic egg whites
  3. * 1 ½ cups Arrowroot Powder
  4. * ½ tsp. sea salt
  5. * 1 cup ground organic flaxseed
  6. * 4 tbsp walnut oil
  7. * 4 tsp gluten free baking powder (I use Doves Farm)
  8. * 2 tsp organic apple cider vinegar
  9. * Mixed organic seeds (optional)
  1. Preheat oven to 200
  2. Mix the arrowroot, salt, flax seed and baking powder all into a bowl
  3. Blend together the eggs, egg whites, walnut oil and apple cider vinegar in your food processor (or whisk by hand)
  4. Add the wet ingredients to the dry, mixing well
  5. Line a baking tin (whatever shape you like) with nonstick parchment paper.
  6. Add the dough mixture, moulding it into any shape you like (depending on your tin)
  7. Top with the mixed seeds if using
  8. Bake for 30-45 minutes uncovered – test it with a skewer. It will be done when the skewer comes out clean (will depend on your oven!)
  9. Remove from the oven, let it cool and enjoy!
  1. I slice mine up, put it into ziplock bags and freeze it.
PT Gen | Personal Trainer Southampton