Gluten-Free Bread With Rosemary & Thyme

Andy Anderson !


I only have one photo for this recipe… mainly because I threw it together on the QT.

This is excellent rosemary bread with tons of flavor and texture. Trust me, you won’t miss the gluten… promise. And it’s a snap to throw together. Next time, I’m going to make it thinner, and create rosemary focaccia bread.

Since I have a lot of clients, and friends that try to avoid gluten, I’m always working on new gluten-free recipes.

So, you ready… Let’s get into the kitchen.

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10 Min
30 Min




2 1/4 c
almond meal/flour, i like bob's red mill
1/4 c
ground flaxseed
1 tsp
baking soda
1 tsp
salt, kosher variety, fine grind


4 large
farm-fresh eggs
1 1/2 Tbsp
fresh clover honey
1 1/2 Tbsp
coconut oil
1 Tbsp
apple cider vinegar


2 tsp
fresh thyme leaves, lightly chopped
2 tsp
fresh rosemary chopped


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2Gather your ingredients.

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3Place a rack in the middle position, and preheat the oven to 350f (175c).

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4Mix the ingredient from PHASE ONE in a large mixing bowl.

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5Mix the ingredients from PHASE TWO in a separate mixing bowl.

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6Chef’s Note: Make sure that the ingredients in both bowls are thoroughly combined.

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7Add the PHASE TWO ingredients to the bowl with the PHASE ONE ingredients, and stir until completely combined.

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8Add the PHASE THREE ingredients and mix to combine.

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9Add the ingredients to a pre-oiled, bread-baking pan about 9x5 inches (23x12cm).

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10Place in the preheated oven until a toothpick poked into the center of the loaf comes out clean, about 25 to 30 minutes.

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12Allow the loaf to cool for 10 minutes before serving. Enjoy.

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13Keep the faith, and keep cooking.

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14If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Italian
Hashtag: #gluten-free