Delicious Grain-Free Rosemary Bread

Photo by Karen Tedesco

Go ahead-Splurge!!! This easy recipe is for those of you lamenting about not being able to eat bread while following a grain-free eating plan.

It’s also for the people who don’t have time to shop or cook, It only takes about 10 minutes to throw together and 25 minutes to cook.  All of the ingredients can be conveniently delivered right to your doorstep with significant savings when you order from

To make really good use of your time during the 25 minutes of cooking time, enjoy a lavender Epsom salt bath, or 20 minutes of yoga with your Down Dog app, or a trip to your container herb/vegetable garden. In other words, use this time for you to take a breath and do something you enjoy.

Once the bread is ready, slather a warm slice with grass-fed butter and enjoy by itself or with a nice steamy bowl of soup or salad (even though it’s already October, it’s hard to switch to soups just yet here in So Cali, as the temp topped off at a warm 100 degrees today)!


4 eggs

2 Tbsp. olive oil or warmed coconut oil

1 Tbsp. apple cider vinegar

2 Tbsp. honey

2 cups almond flour

1/2 cup ground flaxseed

1/2 tsp Real Salt

1 tsp. baking soda

1/2 tsp. baking powder

2 tsp. fresh thyme

1 TBSP. fresh rosemary, minced


Preheat oven to 350

In a large  bowl, mix the dry ingredients together. In a medium mixing bowl, combine eggs, oil, cider vinegar and honey, and whisk well.  Then pour the liquid ingredients into the dry ingredients and stir until well combined.

Pour or spoon the mixture into a loaf pan lined with parchment paper or that has been well oiled.

Bake on the middle rack for about 25-30 minutes or until a toothpick inserted into the center comes out dry.

Fun Nutrition Facts:

Why the apple cider vinegar? This is where food meets science. The vinegar reacts with the baking soda to make the bread rise.

Benefits of Rosemary: It’s antimicrobial so use whenever you can to help your immune and digestive systems.

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