Italian Herb Bread

Italian Herb Bread

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  • Prep Time


  • Total Time


  • Servings



  • Italian Herb Bread

  • Makes 1 loaf (10-12 slices)

  • The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand- even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.

  • 2

    cups (8oz/227g) almond flour

  • 1

    cup (4oz/113g) brown or golden flaxseed meal

  • 2

    tsps baking powder

  • 1

    tsp xanthan gum

  • 1

    tsp salt

  • ½

    tsp dried basil or 1 tbs minced fresh basil

  • ½

    tsp crushed red pepper flakes, ground black pepper or a combination

  • ½

    tsp dried rosemary or minced fresh rosemary

  • ½

    tsp dried parsley or 1 tbs minced fresh Italian parsley

  • ¼

    tsp dried thyme or 1 tsp minced fresh thyme

  • tsp dried oregano or ½ tsp minced fresh oregano

  • 4

    eggs (7oz/198g)

  • 1

    cup (8oz/227g) unsweetened soy milk or other milk

  • ½

    cup (4oz/113g) salted butter or margarine, melted

  • Preheat the oven to 375. Line a 4½ by 8 inch loaf pan with parchment paper, then mist the pay with spray oil.

  • In a medium bowl, combine the almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter (see page 27).

  • Pout the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

  • Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.


  • Cheese and Herb Bread. Add ½ cup (about 2oz/57g) of any grated cheese when mixing the dry ingredients. Alternatively, sprinkle the cheese over the top of the bread about 4




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