Savoury Herb Bread (grain-free)

One of the biggest things people miss when cutting out gluten or grain-based foods is fluffy moist bread. Rice and tapioca-based gluten-free flours are notoriously chalky, and many people who are avoiding grains in general, or are taking on a low-carb lifestyle, feel that bread is completely off the table. Not so! I am here to tell you that there IS an alternative! I present to you my moist and oh-so satisfying grain-free herb bread. In fact, you can make this recipe without the herbs for a more neutral flavour...but the herbs so make it quite delicious! You can even slice it and grill it up on a pan, or pop it in the oven with grass-fed butter and/or olive oil and some fresh garlic for a different take on garlic-bread. Slices of this break CAN be toasted, and can even hold together a pretty decent sandwich if you're not too rough with it ;)

Basically what I'm saying is that you need to give this super easy recipe a try and see what fun variations you can experiment with. And when you do, let me know! I'd love to see the bread-based creations you come up with!

 Shown here with some fresh chive grass-fed butter

 

Ingredients

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons fresh herbs of choice (I used chives, rosemary, thyme, and tarragon), chopped
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil, melted
  • 1 tablespoon apple cider vinegar

Directions

  1. Preheat oven to 350 degrees and grease a standard loaf pan (I also line the bottom with a cutout of parchment paper).
  2. Place almond flour, coconut flour, flax, herbs of choice, salt, baking soda in a food processor and pulse together to combine.  Pulse in eggs, oil, and vinegar.
  3. Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean.  If the top is getting to brown place a piece of aluminum foil over the top to allow the top from over browning.
  4. Cool slightly, slice and serve!

NOTE: If you don’t have fresh herbs on hand you can use dried herbs but just use less of them.  Maybe ½ to 1 teaspoon each of the dried herb of choice.