Gluten-Free Bread With Rosemary & Thyme

I can ditch the processed sugars, drink the green juices and wake up early for yoga but I have a REALLY hard time kicking my love for bread. You'd think that such a simple craving would be the easiest to let go of, but sometimes you really just want to eat some soft, moist, chewy bread!

Let's face it there's nothing quite like the smell of freshly baked bread still steaming from the oven. So I've searched high and low for a recipe that is satisfying while still being as healthy as possible. And after nearly 100 attempts, I think I've found the holy grail of gluten-free bread!

Whether you’re gluten-free or not, you will LOVE this recipe.

Gluten-Free Bread With Rosemary & Thyme

Makes 1 5” x 9” loaf

Ingredients

Dry:

  • 2 1/4 cups finely ground, blanched almond meal/flour
  • 1/4 cup ground flaxseed
  • 1 tsp. baking soda
  • 1 tsp. fine salt (coarse salt not recommended)

Wet:

  • 5 small eggs
  • 1.5 Tbsp. coconut nectar or honey
  • 1 1/2 Tbsp. coconut oil
  • 1 Tbsp. apple cider vinegar

Fresh Herbs:

  • 2 tsp. fresh thyme leaves, pulled of stem
  • 2 tsp. fresh rosemary, pulled off stem, finely chopped

Directions

Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients and blend with a whisk for one minute, until very well combined. Add the wet ingredients and mix by hand until well combined and smooth as can be, about 1 minute. Once the base is mixed well, stir in the fresh herbs. Continue mixing by hand for another 20-30 seconds, until the herbs are evenly distributed.

The dough will be like a thick batter, but should still be thin enough so that it won't roll into a ball. Pour the dough mix into a well-greased bread pan. It will only fill the pan less than halfway, but that is normal.

Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool in the pan before serving.


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