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–+ servings
Overhead shot of three slices cut out of loaf.

Paleo Garlic Herb Bread (No Yeast!)

Mariah Knight
If you're craving a thick slice of bread, you have to try this Paleo Garlic Herb Bread! It's extremely easy to make, and you only need a few simple ingredients. Perfect for anyone who is gluten-free, dairy-free, or just loves bread!
Mariah Knight
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12
Calories 292 kcal

Equipment

  • 9x5x3 Bread Pan
  • Parchment Paper

Ingredients
  

Dry Ingredients

  • 4 Cups Almond Flour
  • 1+½ Teaspoons Baking Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Thyme Or 1 tablespoon fresh thyme.
  • 1 Teaspoon Salt
  • ½ Teaspoon Baking Soda

Wet Ingredients

  • 4 Eggs
  • 1 + ¼ Cups Coconut Milk
  • ½ Tablespoon Apple Cider Vinegar

Instructions
 

Making the Dough

  • Start by adding the eggs, coconut milk, and apple cider vinegar into a mixing bowl. Whisk until fully combined.
  • In a separate bowl add almond flour, garlic powder, salt, thyme, baking powder, and baking soda. Use a whisk or spoon to stir together. (The whisk helps to break up the flour clumps.)
  • Next, pour the wet mixture into the dry mixture and fold together until the flour is absorbed.

Baking

  • Pour the dough into a greased bread pan. (Ideally lined with parchment paper!) Bake at 350 degrees for 50-55 minutes. You'll know it's done when the top is golden brown, and a toothpick comes out clean.
  • When it's done, remove the bread from the oven, and let it cool for about 10 minutes. Then scrape around the edges, and use the parchment paper to pull it out of the pan. Place on a metal cooling rack for an additional 20-30 minutes. Slice and enjoy!

Notes

Helpful Tips

Once your bread comes out of the oven, it's important that it has time to cool and set. Place the pan on a metal cooling rack for about 45-90 minutes. When it has cooled for a bit, gently scrape the two narrow sides of the pan with a knife and pull it up with the parchment paper. Place it on the cooling rack, and pull the parchment paper out from underneath. If you leave it on the parchment paper too long, it will get soggy on the bottom. Once you've removed it from the pan you can slice into it! I usually let mine cool until it's at room temperature.

Frequently Asked Questions

How can I prevent the bread from sticking to the pan?
Grease the edges, AND use parchment paper. Cut a piece of parchment paper that will fit in your loaf pan. (One long strip.) Lay the strip on the bottom of your baking pan, and press inside so it stays down. The coconut oil will help it to stick to the bottom and edges. Pour your batter on top. Make sure you leave enough parchment paper sticking up on either side so you can pull it out after it's done baking.
Can I use gluten-free 1-1 flour for this recipe?
I would not suggest swapping out almond flour for any other flours. I have not tested this recipe with anything other than almond flour.

How to store leftovers

I usually store mine on the counter at room temperature the first day, and then I put it in the refrigerator. (I usually don't cover it so it doesn't get too moist!) It also freezes well! To freeze - pre-slice the loaf, and put in an air tight glass container.

Nutrition

Serving: 1SliceCalories: 292kcalCarbohydrates: 10gProtein: 10gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 459mgPotassium: 91mgFiber: 5gSugar: 2gVitamin A: 82IUVitamin C: 1mgCalcium: 200mgIron: 2mg
Keywords almond flour bread recipe, easy gluten-free bread, gluten free no yeast bread, gluten-free bread, how to make gluten free bread, paleo garlic bread
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