Almond flour herb bread, November 2013
This nutty and textured bread can be served for Thanksgiving dinner or used for stuffing or dressing. The loaf is gluten-free and grain-free and filled with herb flavor from rosemary and sage. It’s free of empty-calorie starches, and it’s dense and full of nutrition including protein.
| Almond Flour Herb Bread | Print |
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 4 eggs
- 1 tablespoon oil
- 2 cups almond flour
- 2 tablespoons flax seed meal
- 1/4 teaspoon baking soda (gluten-free, if necessary)
- 3/4 teaspoon salt
- 1 tablespoon dried rosemary, crumbled in your hand or 1 1/2 tablespoons finely chopped fresh rosemary
- 1/2 tablespoon dried sage or 1 tablespoon rubbed fresh sage leaves (rub between your hands to crumble)
- 1 1/2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 325°F. Oil a loaf pan.
- Place the eggs in a large bowl or bowl of a stand mixer with paddle attachment. Beat with electric or hand mixer until thick and foamy around the edges, 2 to 3 minutes. Add oil and beat to combine.
- In a separate medium bowl stir together remaining ingredients until well-combined.
- Add dry ingredients to egg-oil mixture and beat just until combined.
- Place dough in loaf pan and spread evenly, smoothing the top. Bake 30 minutes or until firm, browned on top, and a toothpick inserted in the center comes out clean.
Calories: 128; Fat: 11g; Saturated fat: 1g; Carbohydrates: 4g; Sugar: 1g; Sodium: 196mg; Fiber: 2g; Protein: 6g; Cholesterol: 55mg.
Shared at:
- Simply Sugar & Gluten-Free Slightly Indulgent Tuesday
- Tessa The Domestic Diva Allergy Free Wednesday
- Poor and Gluten Free Waste Not Want Not Wednesday
I am on the SCD diet for Crohn’s & cannot have flaxseed meal. What would be a good substitute? Also, is this enough bread to cube for stuffing for a 10X13 roasting pan? – i.e. @8-10 people?
Thanks for your help with this!
Ellen
Hi Ellen, You might try coconut flour instead of the flax meal, but I would do a test run in advance to make sure it works and you like it. The recipe says it serves 12 people, however this is just one small slice per person, so I would double it. Also, it’s a dense bread, so it might not take that large of a pan. Good luck, and happy Thanksgiving!
[…] Everyone Eats Right: Herb Bread […]
Thanks, Chris Kresser, for featuring my herb bread in your Thanksgiving recipe roundup (great roundup too!), and for the interesting thoughts about legumes and the paleo diet.
Hi Eileen, nice to see a mature woman in the gluten free, paleo, Whole 30 world, besides myself.
I will try your recipe of the Indian spice carrot pudding. I have been learning how to use Indian spices and techniques to make my paleo cooking more interesting. Trouble is, sometimes it is so darn good we all have too much and then I have no food to use as leftovers!
Anyhow, you have a nice blog, and I will be stopping by to check it out.
Martha
Thanks for stopping by, Martha, and for your kind words. We had this pudding again the other night, and I was struck by how good I felt after eating it. Hope you like it!