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Rosemary Loaf

Living gluten free is pretty easy, but when it comes to the bread, that’s where I have a real issue.  I miss soft, moist bread, that doesn’t have a spongy consistency!  I miss flavor and memories of warm bread coming out of the oven.

I have been playing around with gluten free bread recipes for years now, and I have finally found one of the most satisfying, most flavor packed, most satisfying gluten free loafs of all time.  It’s a BOLD statement, but whether you’re living gluten free or not, you will love this bread.  In fact, I encourage you to make this, wrap it up, and take it into your office or next gathering just to prove how delicious unprocessed, gluten free “bread” can be!

*If you’re not gluten free, I would like to use this as an opportunity to alert you that most breads are just processed foods in a different package.  In fact, when I refer to sugar addictions, I’m referring to processed baked goods too!  We could all stand to take a little break from refined flours and highly processed baked goods to give our gut a break, increase immune function, and decrease inflammation!

Rosemary and Thyme Gluten Free Loaf

Makes 1 5” x 9” loaf



  • 2 1/4 cups finely ground, blanched almond meal/flour
  • 1/4 cup ground flaxseed
  • 1 t baking soda
  • 1 t fine salt (not recommended to use a course salt)


  • 4 large eggs (or 5 small)
  • 1.5 T Coconut Secret, Coconut Nectar
  • 1 ½  T Coconut Oil
  • 1 T Bragg’s apple cider vinegar

Herbs (must use fresh):

  • 2 t fresh thyme leaves, pulled of stem
  • 2 t fresh rosemary, pulled off stem, finely chopped
  • Additional herbs are optional


Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients and blend with a whisk for one minute, until very well combined.  Add the wet ingredients and mix until well combined, and smooth as can be, about 1 minute. Once base is mixed well, add the fresh herbs. Stir in herbs, mix by hand for another 20-30 seconds, until herb mix is evenly distributed.

The dough will be like a thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough mix into a well-greased bread pan.  It will come up to less than halfway, and that is normal.

Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool in the pan before serving.



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