How to Make Garlic Rosemary Paleo Bread
This is the bread recipe that will keep you on your Paleo diet! This bread is rich, dense and moist and pairs well with grass-fed butter or with a creamy carrot, ginger soup. Are you getting hungry yet…
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?!
Garlic, Rosemary Paleo Bread
Makes 1 Loaf
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
1/2 cup olive oil
1 Tablespoon apple cider vinegar
1. Preheat your oven to 350 degrees Fahrenheit. Grease a glass loaf pan.
2. 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.
3. 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.
4. 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!)