Gluten-Free Bread With Rosemary & Thyme

Andy Anderson !

By
@ThePretentiousWichitaChef

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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Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

PHASE ONE

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

PHASE TWO

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

PHASE THREE

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

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place a rack in the middle position, and preheat the oven to 350f (175c).
4
Mix the ingredient from PHASE ONE in a large mixing bowl.
5
Mix the ingredients from PHASE TWO in a separate mixing bowl.
6
Chef’s Note: Make sure that the ingredients in both bowls are thoroughly combined.
7
Add the PHASE TWO ingredients to the bowl with the PHASE ONE ingredients, and stir until completely combined.
8
Add the PHASE THREE ingredients and mix to combine.
9
Add the ingredients to a pre-oiled, bread-baking pan about 9x5 inches (23x12cm).
10
Place in the preheated oven until a toothpick poked into the center of the loaf comes out clean, about 25 to 30 minutes.
11
PLATE/PRESENT
12
Allow the loaf to cool for 10 minutes before serving. Enjoy.
13
Keep the faith, and keep cooking.
14
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About this Recipe

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