Gluten-free Bread with Rosemary & Garlic
Beat wet ingredients:
4 room temp eggs (cold eggs will harden the coconut oil)
1 tsp apple cider vinegar
3/4 tsp xanthan gum
1 tbsp honey
2 tbsp coconut oil, soft or liquified (see tip below)
2 tbsp ghee, soft or liquified
1/4 cup cashew milk (How to Make Cashew Milk Video)
Add dry ingredients:
1/2 tsp sea salt
1/2 cup coconut flour (plus a little extra as needed)
1/2 cup tapioca flour
1/2 cup almond meal flour
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1 tsp fresh chopped rosemary
1/4 tsp garlic powder
Beat again. Drop in 4 piles onto unbleached parchment paper, and bake in a pre-heated oven, at 350 degrees, for about 25 minutes.
It’s wonderful warm with olive oil for dipping. Next time I’m going to add kalamata olives also.
Tip: To soften my coconut oil I keep a tempered glass jar of coconut oil on the counter. Right before I start making my recipe I turn the oven on so it can pre-heat. I rest the tempered glass jar of coconut oil on the oven vent in the back. The heat of the oven comes up through the vent and softens the oil.
♥, Kelly
Stephanie @ glutenfreebynature.com says
FABulous – that’s all I have to say !
gfe--gluten free easily says
Beautiful bread, Kelly. How wonderful that it’s gf squared 😉 and cf! Love the idea about getting your coconut oil ready … so practical. 🙂
Shirley
Lauren says
Mmm! I’ve only made one braid before and it was nowhere near as good as this. This looks fantastic =D.
Alchemille says
What a beautiful loaf of GF bread!
I haven’t had challah for so many years…Thank you, once again, for sharing!
GF Gidget says
You are so inspiring!
Marillyn Beard says
Looks so yummy! Beautiful!
tigerfish says
I love bread and you have used some of the most aromatic herbs and spice – rosemary and garlic. 😀
Chelsey says
This looks absolutely amazing. It looks totally like ‘real’ bread! What a feat gf, grain free. I’m in awe.
Alchemille says
I just baked a small “baguette” version of your bread (half the quantities of the recipe). I used a flaxmeal-water-unsweetened applesauce combo instead of the eggs and a little extra ACV.
I had to add 10 more minutes to the baking time to get the bread a little brown…It’s still cooling ;).
Kelly says
Thanks guys!
How did your egg-free version turn out Alchemille? If you like it I would love to feature your substitutions, with credit/links to you.
Marissa says
I absolutely LOVE this! Especially because it is grain free. I just wish I didn’t fear white starches in large amounts! But SO gorgeous!
Lisa says
I made this the other day and it is so good! I didn’t have fresh rosemary, so I used dried (and I probably could have used a little bit more). I also added chopped roasted garlic. You must be a talented bread braider b/c that was the hardest part and mine wasn’t nearly as pretty as yours! Thanks for another yummy recipe.
Kelly says
I’m thrilled that you liked it, Lisa!!! I’ve also made rolls with this recipe, if that helps =)
Julie says
I wanted to make a fancier bread for Christmas Eve tomorrow so I made a test loaf of this recipe. Wow! I love it, and it came together so easily! The garlic flavor is great not overpowering, and I didn’t have rosemary so I put in a teaspoon of black pepper. Yummy! The first loaf I made without refrigerating and the braid broke apart a bit but tasted wonderful. Then I made two more loaves following your instructions – they turned out beautifully. My husband LOVES it – thanks for an awesome recipe!
Betty says
What if you are allergic to xanthan gum and maybe to other gums? Is there a substitute? Thanks!
Anonymous says
This looks wonderful, but like Betty I’m allergic to all the veg. gums and eggs and gluten… so I’d love some advice on alternatives to try? Do you think geletine powder instead of the veg. gum would help?
Thanks for sharing your wonderful recipes with all of us, they are most appreciated.
Madeline Hubbard says
I made Challah for my husband last night, and I got jealous, SO …
I used these techniques and baking instructions with your Egg-Free bagel recipe. I didn’t add any extra flavour. The coconut flour provided a nice sweet flavour that resembled Challah. I sprinkled the loaf with seseme seeds. Delicious!!
katy says
Hi kelly! I would love to try this recipe! I have yet been successful at making gluten free bread. I was wondering if living at sea level effects the rise in the bread? do you have any suggestions?
Anonymous says
These turned out really nice!! I used Ener-G egg replacer, and it worked just fine! My 15-month old loved them. Will be making these again. Oh yes, subbed also canola oil for the coconut oil and ghee.
Aja McClahanan says
Just made these. They turned out yummy. I didn’t have almond flour so I chopped up almonds in my food processor as fine as I could before they turned to butter. It gave the bread a great texture. We ate it with a lentil beef soup and oil oil for dipping. Very good.
Anonymous says
I made these and made two changes: I used canola oil instead of the coconut oil and the ghee, and I omitted the almond flour completely. I let the batter sit for five minutes, then dropped them by tablespoon full onto a cookie sheet. They turned out reallt, really fluffy and delicious, even fluffier than the original version, which were quite dense. I will keep making these. I got 8 large biscuits out of the recipe. They don’t expand much, however.