(gluten-free, yeast-free, dairy-free, grain-free, sugar-free)
I love bread…Who doesn’t?
Even though sometimes we have to modify our bread ingredients because of our diet needs, that does not mean that we can’t have a delicious, soft, fragrant bread.
I had few easy bread recipes (made with wheat flour) that were enough for me. When I started eating gluten-free I was eating pancake or crepe in place of bread for a while but I started to crave bread again. So I developed this recipe yesterday. Loved it! I will have more gluten-free bread recipes coming for you :) and ME :))
…And now I give you my Rosemary-Olive bread recipe;
1 cup Almond meal
7 tbs olive oil (extra virgin )
3 large eggs (organic, cage-free)
1/4 cup tapioca flour
1/2 tsp salt (Himalayan)
1/2 tsp baking soda (aluminum free)
1/8 cup kalamata olives (pitted, diced)
1/2 tbs fresh rosemary, chopped
– Preheat oven 350F
– Grease 8.5 x 4.5 inch pan (I used coconut oil) or line with parchment paper.
– Mix dry ingredients and wet ingredients separately and then combine.
– Pour the mixture in your baking pan.
– Bake 45-55 minutes or knife/toothpick inserted in the center comes out clean.
– Let cool in pan.
I must admit that cooking with gluten-free flours (ex;tapioca) is a little bit hassle for me. One day I make wonderful fluffy pancakes/crepes next day the same recipe but soggy, but still tasty pancakes/crepes. Even a little less/more flour, water content changes the recipe. Hopefully this would not be the case with the bread recipes. I should start weighing ingredients but I am not that much patient yet.