Gluten Free Herb and Garlic Bread

See how easy it is to make this no fail gluten free herb and garlic bread. The bread is soft on the inside and has delightful herb and garlic flavour throughout. This bread makes a lovely presentation when baked in a bundt pan

When you think of making gluten free bread, let your favourite herbs shine in this fabulous bread recipe. I have used sage and parsley, but you can choose your favourite herbs, such as thyme, oregano or rosemary. For best results, use only fresh herbs in this gluten free bread recipe. Rosemary is particularly a pungent herb, so use sparingly


¼ cup ground flax seed
2 ¼ tsp. active dry yeast (not instant dry yeast)
2 Tbsp. agave nectar
¼ cup chopped fresh sage
1 cup chopped fresh parsley
3 garlic cloves, minced
1 1/3 cups brown rice flour
1 1/3 cups tapioca starch
1 cup arrowroot powder
1/3 cups sweet sorghum flour
1 Tbsp. potato flour
1 Tbsp. xanthan gum
2 tsp. sea salt
¼ cup extra virgin olive oil plus 2 Tbsp., divided.
2 tsp. raw apple cider vinegar


Stir ¾ cups of water with flax seed and set aside for 15 minutes
Add yeast to 2 cups of warm water and agave. Stir and set aside for 10 minutes
Sauté herbs with garlic in 2 tablespoons of olive oil for 2 minutes and cool
In a large bowl combine dry ingredients
In a separate bowl whisk together olive oil, vinegar and flax seed mix
Add 1/3 of the dry mixture at a time to the olive oil mix and mix until blended. Then add in yeast mixture and mix until everything is combined. Add herb mix to the dough, and swirl through using a knife
Transfer dough into greased bundt pan or 2 8x4-inch greased bread pans. Cover with a towel and set aside in a warm place for 3 hours. The dough should double in size
Preheat oven to 375 F and bake for 1 hour. Cool loaves in bread pans for 5 minutes then transfer to a rack to cool completely before slicing. Enjoy!

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