Herb-Infused Gluten-Free Bread
Discover the joy of baking with our Herb-Infused Gluten-Free Bread, a delicious and aromatic loaf perfect for those with gluten intolerance. Made with a blend of gluten-free flours and infused with rosemary and thyme, this bread is a delightful addition to any meal.
Prep time: 15 minutesCook time: 1 hourServes: 10
Ingredients
2 cups gluten-free all-purpose flour
1/2 cup almond flour
1/4 cup tapioca flour
2 tablespoons ground flaxseed
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 1/2 cups warm water
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Instructions
1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the gluten-free all-purpose flour, almond flour, tapioca flour, ground flaxseed, xanthan gum, baking soda, and salt.
3. In a separate bowl, mix the olive oil, apple cider vinegar, warm water, and honey until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
5. Fold in the chopped rosemary and thyme, mixing gently to distribute evenly.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
To reheat, wrap the bread in foil and warm in a preheated oven at 350°F (175°C) for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
