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Gluten Free Bread


  • 3/4 C Smooth Barney Butter
  • 4 large eggs
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tbl ground flax meal


  1. Preheat oven to 350.
  2. Grease a 7 by 3-inch loaf pan with oil and dust with almond flour. (I used a slightly larger pan because I didn’t have one this small.)
  3. In a large bowl, mix the Barney Butter with a handheld mixer until smooth, then blend in eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Pour the batter into the loaf pan.
  4. Bake 40-45 minutes on the bottom rack of the oven until a knife inserted into the center of the loaf comes out clean. (I baked mine for 35 minutes on the center rack) Let cool then serve.
  5. To keep fresh, wrap in a paper towel then a plastic bag or wrap.
  6. It is good and moist. You can also try adding black olives and rosemary.