Gluten-Free Rosemary and Thyme 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.

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