A delicious and hearty bread recipe that free of gluten, grains and yeast. It’s moist yet dense and fits a Paleo, Gluten-Free and Anti-Candida Diet.
How to Make Garlic Rosemary Paleo Bread
Typically bread is made up of flour, water, salt and yeast, the flour usually being white or wheat and both which contain gluten. On a paleo diet, however, grains are not permitted. That means no wheat, barley, spelt, brown rice, Sourghum, oats, etc.
Not to worry, this bread uses almond meal as its base along with coconut flour and flaxseed meal. All of which are a green light on a Paleo diet and can be purchased at Trader Joes, Sprouts or Whole Foods! Oh, did I mention that this bread is also free of yeast and fits a Candida Diet too?!
How to Make Garlic Rosemary Paleo Bread Recipe
Garlic, Rosemary Paleo Bread pairs well with grass-fed butter and Creamy Carrot, Ginger Soup. Are you getting hungry yet…
Equipment and Specialty Ingredients For This Recipe:
Garlic, Rosemary Paleo Bread
- 1 cup almond meal
- 1/2 cup coconut flour
- 1/2 cup ground flaxseed meal
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 Tablespoon fresh rosemary minced
- 6-8 cloves fresh garlic minced
- 5 eggs
- 1/2 cup olive oil
- 1 Tablespoon apple cider vinegar
Preheat your oven to 350 degrees Fahrenheit. Grease a glass loaf pan.
In a bowl sift together the almond meal, coconut flour, ground flax or chia seeds, sea salt, baking soda, rosemary and garlic. In a separate bowl whisk together the 5 eggs, olive oil and apple cider vinegar. Mix the wet ingredients into the dry until well combined.
Pour your batter into the greased loaf pan and place on the middle rack in your oven. Bake for about 40 - 50 minutes. Until it is firm to the touch and golden brown on top.
Let cool for about 5 - 10 minutes before removing from loaf pan. Finish cooling on a cooling rack...or slice and enjoy!
*This bread should be stored in the fridge and will last for about 5 - 7 days, or can be pre-sliced and stored in the freezer for a month!