Savory Herb Gluten-Free Bread

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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If you're looking for a gluten-free bread that's savory, aromatic, and versatile, this Savory Herb Gluten-Free Bread is a must-try. Packed with fragrant herbs and a soft, satisfying texture, it's perfect for those who miss the joy of fresh-baked bread but are avoiding gluten.

Ingredients for Savory Herb Gluten-Free Bread

Gluten-free all-purpose flour forms the foundation of the bread, offering structure without gluten. Almond flour adds moisture and a subtle nutty flavor, while tapioca starch helps bind the ingredients and gives the bread a light, airy texture. Baking powder provides the necessary lift, ensuring the bread isn't dense. A pinch of salt enhances all the flavors.

Olive oil keeps the bread moist and adds a rich, fruity note. Eggs bind the ingredients together and add richness. Unsweetened almond milk is a mild liquid base that keeps the bread dairy-free. Dried rosemary and thyme infuse the bread with a warm, herby flavor. Honey adds a touch of sweetness, balancing the savory herbs, while apple cider vinegar reacts with the baking powder to help the bread rise.

Tips & Tricks

  • Let the eggs come to room temperature before mixing for a better rise.
  • Use fresh herbs if you have them; just double the amount for a more intense flavor.
  • For a crispier crust, remove the bread from the pan and let it cool directly on the rack.

Serving Suggestions

This herb-infused bread pairs wonderfully with a bowl of homemade soup or a fresh salad. It's also fantastic toasted with a slather of butter or as a base for a rustic sandwich with roasted vegetables and cheese.

Frequently Asked Questions

Can I substitute the almond flour?
Yes, you can use oat flour or additional gluten-free all-purpose flour, but the texture may slightly change.
How should I store this bread?
Keep it in an airtight container at room temperature for up to three days, or freeze slices for up to three months.
What if I don't have tapioca starch?
You can substitute it with cornstarch or arrowroot powder.

Savory Herb Gluten-Free Bread Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, which makes removing the bread a breeze. In a large bowl, whisk together your gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, and salt until they are well combined. This ensures even distribution of the rising agent and flavors.

In another bowl, beat the eggs until they're nice and frothy, then add the olive oil, almond milk, honey, and apple cider vinegar. Mix until the wet ingredients are fully combined – this helps the flavors meld together and ensures an even consistency in the final batter.

Gradually add the wet mixture to the dry ingredients, stirring continuously until you have a smooth batter. Take your time to fold in the dried rosemary and thyme, making sure the herbs are evenly distributed throughout the batter. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake.

Place the pan in the oven and bake for 45-50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling period is essential to prevent crumbling when slicing.

Why You'll Love This Recipe

  • Easy to make with no kneading required.
  • Flavored with rosemary and thyme, bringing a delightful aroma to your kitchen.
  • Stays moist thanks to the blend of flours and olive oil.
  • Perfect base for sandwiches or as a side with soups and salads.

Ingredients

2 cups gluten-free all-purpose flour
1/2 cup almond flour
1/4 cup tapioca starch
1 tbsp baking powder
1/2 tsp salt
1/4 cup olive oil
2 large eggs
1 cup unsweetened almond milk
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp honey
1 tsp apple cider vinegar

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, and salt.
3. In a separate bowl, beat the eggs and then mix in the olive oil, almond milk, honey, and apple cider vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
5. Fold in the dried rosemary and thyme, ensuring the herbs are evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

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