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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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