Introducing a delightful twist on traditional bread-making: Herb-Infused Gluten-Free Bread. This recipe brings together the aromatic notes of rosemary and thyme with a tender, gluten-free base, perfect for those seeking a flavorful, wheat-free alternative.
Gluten-free all-purpose flour forms the base of our bread, offering a versatile, wheat-free alternative. Almond flour adds moisture and a slightly nutty flavor, while tapioca flour contributes to the bread's chewy texture. Ground flaxseed not only binds the ingredients but also provides a nutritional boost. The xanthan gum is crucial for structure, mimicking gluten's role. Baking soda helps the bread rise, and salt enhances overall flavor. Olive oil adds richness, and apple cider vinegar works with the baking soda for leavening. Warm water activates the ingredients, while honey adds a touch of sweetness. Finally, rosemary and thyme offer aromatic, herbal notes.
This bread pairs beautifully with a hearty soup or stew, where its herbal notes can shine. It's also excellent toasted with a spread of creamy butter or avocado. For a delightful appetizer, slice thinly and serve with an olive oil dip infused with garlic and balsamic vinegar.
Start by preheating your oven to 375°F (190°C). This ensures that your oven is ready to go once your batter is mixed, so your bread bakes evenly. Line a loaf pan with parchment paper; this makes removing the bread hassle-free later on.
In a large mixing bowl, combine the dry ingredients: gluten-free all-purpose flour, almond flour, tapioca flour, ground flaxseed, xanthan gum, baking soda, and salt. Stir them together until they're well mixed. This dry mixture is the foundation of your bread.
In a separate bowl, whisk together the olive oil, apple cider vinegar, warm water, and honey until they're thoroughly combined. The warm water helps to blend everything smoothly and activates the baking soda later.
Gradually add your wet mixture to the dry one, stirring continuously. You want to mix until a smooth batter forms. It should be thick but pourable. Don’t overmix, as this can make the bread dense.
Fold in the chopped rosemary and thyme gently. Make sure these fragrant herbs are evenly distributed throughout the batter for consistent flavor in every bite.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking. Place it in the preheated oven and bake for 50-60 minutes. When done, the top should be golden brown, and a toothpick inserted in the center should come out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely to firm up the texture.
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