Gluten-Free Garlic Herb Bread

The beauty of this delicious Gluten-Free Garlic Herb Bread is that it’s made right in your bread machine. The subtle woodsy flavor of rosemary and the brightness of the garlic shine through, making this bread wonderful.

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Gluten-Free Garlic Herb Bread

Author: Rose Thicket Farms

Equipment

• Bread Machine with a gluten-free cooking cycle

Ingredients

Dry Ingredients

• 21 g BreadMachine instant yeast
• 1 tsp psyllium husk
• 360 g gluten-free flour
• 48 g granulated sugar
• 1 Tbs baking powder
• 2 tsp xanthan gum reduce to 1 tsp if your flour blend contains it
• 2 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 (5 inch) sprig fresh rosemary

Wet Ingredients

• 3 large large eggs room temperature and beaten
• 270 ml milk warmed to about 80℉
• 60 ml olive oil
• 2 tsp apple cider vinegar

Instructions

• Set up the paddle into the bread machine pan.
• In a small bowl, measure out the yeast and set aside.
• Add the psyllium husk to the bottom of the bread machine pan.
• In another bowl, mix together gluten-free flour, sugar, baking powder, xanthan gum, salt, oregano, basil, garlic and onion powder.
• Strip the fresh leaves off of the rosemary and mince. Add to the dry mixture.
• In a 4-cup glass measuring cup, measure out the milk. Heat in the microwave for about 30 seconds. Stir in the olive oil and apple cider vinegar. Mix in the beaten eggs.
• Pour the wet ingredients into the bread machine pan. Stir the liquid and psyllium husk together.
• Add the dry ingredients on top of the wet ingredients. Make a shallow well in the center of the dry ingredients.
• Pour the yeast into the well.
• Place the bread pan into the machine and lock into place.

  Gluten-Free Cycle (cook time is about 2 hours and 15 minutes)

  Loaf size: 1 1/2 pounds

  Medium Crust

  Start
• After a few minutes of the bread machine running in the mixing/kneading cycle, use a spatula to scrap the sides of the pan and push any loose flour into the dough mixture.
• At the end of the baking cycle, check the temperature of the bread to reach 206-210 degrees.
• Remove the bread pan and place on its side to cool on a wire rack. Allow the bread to cool in the pan for a few minutes. Remove the loaf and cool upside down on the wire rack for a minimum of 2 hours before slicing.
• Store in an airtight container or resealable bag for up to 3 days.

Notes

Be sure to read the labels for gluten-free.

I used the America’s Test Kitchen Flour blend for this recipe.

This loaf makes delicious bread crumbs. Run the leftover bread through a food processor and store in a resealable bag in the freezer.

Did you make this recipe? 

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This Gluten-Free Garlic Herb Bread recipe creates a flavorful, satisfying loaf of bread. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe to pair with this gluten-free bread, check out my Sheet Pan Greek Chicken recipe here.