During my Saturday off, I decided to try my hand at gluten-free bread. Not surprisingly, I’ve been missing bread in my (almost) gluten-free diet lately. There’s something so delicious about a fresh slice of bread with butter, right? It doesn’t help that I had bread for the first time in a awhile yesterday….and it was so delicious. Loved every bite. After that, I knew I had to get down to business and get some bread in this household!
Inspired by a divine olive oil artisan bread yesterday, I searched for a Paleo herb bread recipe. I found Multiply Delicious’ Paleo Herb Bread recipe, and decided to use their delicious recipe as my inspiration for an Artisan Garlic & Herb Loaf. First, I made a half loaf in a 20 ounce, round ceramic manikin to test the recipe. In my savory mix, I changed the flour ratio a bit, used less egg, and mixed in a combination of garlic-infused olive oil and coconut oil. I also added a mix of dried herbs (rosemary, garlic powder, onion powder, all-purpose seasoning, cracked black pepper) and Parmesan cheese in the mix and on top.
Wow, I really should have made a full loaf, everyone. This is IT. So easy and simple. And SO full of flavor. I cannot recommend this enough. Of course, it’s more crumbly and dry than “real” fluffy, chewy loaf bread. But gosh darn’t, if this isn’t a good, oh-so-flavorful alternative, I don’t know what is! Ron and I polished off half of this baby with grass-fed butter in no time.
Artisan Garlic & Herb Loaf
- 3/4 cup almond meal
- 2 tablespoons coconut flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp basil
- 1/8 tsp crushed rosemary
- 1/8 tsp salt
- 2 eggs
- 1/8 cup olive oil and coconut oil (1/16 cup each one)
- an extra 1 tbsp garlic-infused oil (or just 1 tbsp olive oil with fresh or dried garlic)
- 3/4 tsp baking soda
- 1 tbsp apple cider vinegar
- 2 tbsp grated Parmesan (1 tbsp in mix, 1 tbsp on top)
Preheat oven to 350 degrees. Butter a 20 ounce ceramic manikin with butter or oil.
Combine all dry ingredients in a medium bowl. Add the wet ingredients, and with an immersion blender or standing blender, blend mix together until combined and somewhat smooth. Form a ball with the dough, and mold the dough into the ceramic manikin, making sure it is evenly pressed into the ceramic pan. Sprinkle the tbsp of Parmesan cheese and any extra garlic powder you would like on top of the dough, and top it all off with a drizzle of a 1/2 tsp of olive oil over the top. Put in the oven for 35 minutes and take it out when the top begins to turn golden. If the bread needs even more browning, turn the heat to 375 degrees, and cook for just a few minutes more. Let cool for a few minutes and serve with butter. Yum! You won’t be disappointed.