GF Rosemary Olive Oil Bread
Recipe type: Baking
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
This wonderful gluten free recipe will really satisfy that craving for bread better tha almost anything I've ever tried
Dry Mix
  • 2 cups brown rice flour
  • 1 cup potato starch
  • 1 cup almond meal
  • 4 cloves garlic, minced
  • 2 Tablespoons rosemary, minced
  • 1 Tbsp + 1 tsp xantham gum
  • 1 Tbsp sea salt
For the Yeast Mixture
  • 2 cups warm water
  • 1 Tbsp active dry yeast
  • 1 Tbsp coconut sugar or agave
  • 3 Tablespoons flax, ground
Wet Mix
  • ½ cup olive oil
  • 2 Tbsp agave
  1. Mix the dry ingredients together and set aside.
  2. For the yeast mixture, mix all the ingredients together in a bowl and stir well. Allow to sit for 10-15 minutes so the yeast can bloom.
  3. After the yeast has bloomed, add to the dry mix and then add the additional olive oil and agave. Mix well with a wooden spoon until everything is well incorporated. The dough will be a little sticky.
  4. Pour the dough into a greased bread pan and cover with a damp towel or saran wrap. Place in a warm spot in your kitchen for 30 minutes to proof. The dough should almost double in size, or fill the bread pan ¾ full.
  5. Preheat your oven to 375 F.
  6. When the dough is done proofing, bake uncovered in the oven for 25-30 minutes.
  7. Remove from oven and allow to cool before removing from the bread pan.
  8. To serve, this bread is best if it's warmed slightly in the oven or microwave. I recommend you wrap it in aluminum foil and place in the oven for 10 minutes at 325-350 F. Gluten free breads do get harder and more brittle when they are refrigerated, but they soften right up with a little time in the oven.
Recipe by Plant Craft at