Hi guys! Welcome to another recipe and this one is honestly one of my absolute favorites and it’s Tommy approved. Since switching my diet to more whole foods, no gluten, etc. I honestly missed bread. And let’s be honest.. Store bought GF bread doesn’t hit the same as fresh baked homemade warm bread. This one is so good warmed up, herby, buttery without the butter, and the perfect texture! Feel free to add some parmesan cheese to this! Obviously it won’t be df anymore but I’ll leave that up to you 🙂
I got this recipe from Paleo Running Momma and made some minor changes to my own taste if you want to look for the original.
Rosemary Garlic Herb Bread, GF, DF, Yeast Free
Ingredients
- 1¼ cup blanched almond flour
- 1½ cup tapioca flour Plus ¼ cup for dusting/spreading
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp onion powder
- 1 tsp garlic powder Measure with your heart
- 1 tsp basil
- 2 tsp parsley
- 1 tsp oregano
- 1 tsp Pink Himalayan
- ½ cup Water
- ½ cup EVOO
- 1 tbsp ACV with the mother
- 2 large Eggs Room Temp
Topping
- 2 tsbp EVOO
- 3 Cloves Garlic minced, Measure with your heart
- 1 tbsp Rosemary fresh, or dried
- 1 tsp Basil fresh, or dried
- 1 tsp Parsley fresh, or dried
- 2 tsp Red pepper flakes Optional
Instructions
- In a large bowl mix together flours, ¼ cup of the coconut flour, baking powder, baking soda, onion powder, garlic powder, pink salt, basil, parsley, oregano.
- Ina separate container mix oil, water, ACV. Then pour into dry ingredients.
- Whisk eggs in a small dish then stir into batter. Add in the remaining coconut flour and mix until fully combined.
- Let the dough sit on the counter for ~10 min.°
- Preheat oven to 400°F and line a baking sheet with parchment paper
- Dust the parchment with tapioca flour, place the dough on top and spread gently into a rectangle with more tapioca flour. **If dough is too sticky, refrigerate for 5-10 min
- Bake for 12 min
- While that's baking, combine the remaining EVOO, herbs, and minced garlic in a small dish.
- Remove the bread, brush the top with your herb mixture and place back in the oven for an additional 4-5 minutes until golden on top and garlic is soft.
- Let cool to touch and cut into squares or breadsticks. Enjoy right away!Store in an airtight container up to 3-4 days. Warm before eating and you won't regret it!
I plan to pick up some more eggs tonight and bake a fresh batch of this for the rest of the week! mmm mmm GOOD!
Questions for you!
1. Do you measure garlic with your heart too?
2. What did you do this past weekend for the 4th of July?
3. What’s your favorite way to eat bread like this.. with dinner, a salad, red sauce?
