This is a very flexible, fast and easy bread recipe with wonderful results! If going grain-free has made you miss bread, you now have a great substitute.
You can do a lot with this basic bread recipe. You could remove all herbs and spices (rosemary, thyme, fennel powder and pepper) and have a plain bread for sandwiches. Or you could make it sweet with cinnamon, cardamom and a little more honey. Once you have experience baking this grain free rosemary bread, let your creativity flow and create the tastes you love!
Time to prepare
- This recipe takes about 15 minutes to prepare and 2o – 30 minutes to bake.
- 8 – 10 people
- 3 cups coconut flour
- ¾ cup almond flour
- ½ cup flax meal
- ¼ cup coconut oil
- 2 TBL honey
- 2 TBL apple cider vinegar
- 6 eggs
- 1 TBL rosemary
- 1.5 tsp thyme
- 1 tsp fennel powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- Water – you will likely want to add some water to the bread to get it to a consistency thicker than cake batter, but a bit thinner than mashed potatoes. Start by adding a small amount of water and mixing in thoroughly, then add a bit more until you get the right consistency. The batter should pour easily into your bread loaf pan.
- Preheat the oven to 350 degrees F.
- Grind up the dried rosemary leaves.
- Add all dry ingredients, including herbs, fennel powder, salt and pepper, into a food processor with the S-blade and process until fully mixed. If you don’t have a food processor, you can put all dry ingredients into a bowl and mix well with a spoon.
- Now add wet ingredients (coconut oil, honey, apple cider vinegar and eggs) to the dry ingredients and mix well. If you want, you can taste the batter and see what you think. The baked bread will have a very similar taste. If you are an experienced cook or baker, you may want to tweak the herbs, salt or pepper to your taste.
- The bread batter should be like a thick cake batter. It should have some substance, but not be quite as thick as mashed potatoes. If your batter is hard to mix or seems too dry, add some water until the consistency is just a bit thinner than mashed potatoes. It should pour easily into your bread loaf pan.
- Grease your bread loaf pan with coconut oil, raw butter or ghee. Depending upon how large your bread loaf pan is, you may have enough batter for 1 or 2 loaves. Pour the batter into your bread loaf pan. Keep in mind that grain-free breads don’t rise much, so if you want a taller bread, you will want to add more batter.
- Baking time will depend upon the size of your bread loaf pan and whether it’s made of glass, silicone or some other material. This bread generally takes 20 – 40 minutes to bake. Make sure to check the bread at 15 minutes to see how it’s doing. As soon as you start to smell that baked bread smell, it’s time to check – so open the oven and see if the bread is starting to look browned on the top and edges. This bread can get quite brown before burning, but if you want a more moist bread, you’ll want to take it out when it’s just starting to get golden brown or you see a little brown on the edges. Insert a clean knife in the middle and see if it comes out clean. If so, it’s ready. You can also gently touch the top of the bread to see if it’s firm with a little bounce. That is another indicator that your bread is done. Don’t be afraid to make a cut in the bread and take a peek if this is your first time baking and you want to see if it’s done! You can always pop it back in the oven if it needs a few more minutes.
- Serve with butter, coconut oil or your favorite all fruit spread!
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