Rosemary and Thyme Loaf (Gluten-Free Recipe)


Living gluten free is pretty easy, but when it comes to the bread, that’s where I have a real issue.  I miss soft, moist bread, that doesn’t have a spongy consistency!  I miss flavor and memories of warm bread coming out of the oven.

I have been playing around with gluten free bread recipes for months now. I even have a kombucha sourdough starter living in my fridge as I write this, and I am more than willing to “feed” it daily and wait for weeks on end, just to get a taste of a sourdough again!

I have found one of the most flavor packed, most satisfying gluten free loafs of all time.  It’s a BOLD statement, but whether you’re living gluten free or not, you will love this bread.  In fact, I encourage you to make this, wrap it up, and take it into your office or next gathering just to prove how delicious unprocessed, gluten free “bread” can be!

Makes 1 5” x 9” loaf



  • 2 1/4 cups almond meal
  • 1/4 cup ground flaxseed
  • 1 tsp baking soda
  • 1 tsp fine salt


Herbs (fresh):

  • 2 tsp fresh thyme leaves, pulled of stem
  • 2 tsp fresh rosemary, pulled off stem, finely chopped
  • Additional herbs are optional


  1. Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients and blend with a whisk for one minute, until very well combined.  Add the wet ingredients and mix until well combined, and smooth as can be, about 1 minute. Once base is mixed well, add the fresh herbs. Stir in herbs, mix by hand for another 20-30 seconds, until herb mix is evenly distributed.
  2. The dough will be like a thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough mix into a well-greased bread pan.  It will come up to less than halfway, and that is normal.
  3. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool in the pan before serving.