Name: Gluten Free Parmesan Herb Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups Almond Flour; 4 large Eggs; 1/4 cup Olive Oil; 1/2 cup Grated Parmesan Cheese; 1 tbsp Fresh Chopped Rosemary; 1 tbsp Baking Powder; 1/2 tsp Sea Salt

If you miss having a good loaf of bread on a gluten free diet, this one is for you. This gluten free parmesan herb loaf is soft, savory, and really easy to make at home.

It’s made with almond flour instead of regular wheat flour, so it’s naturally gluten free. The parmesan and fresh rosemary give it so much flavor that you won’t feel like you’re missing out on anything.

You only need a handful of simple ingredients and about 30 to 40 minutes to have a warm, freshly baked loaf ready. No complicated steps, no long rise times, and nothing hard to find.

It works great as a side with soups, salads, or pasta, but it’s also perfect on its own with a little butter. Honestly, even people who aren’t gluten free will enjoy this one.

Let me show you how to make it.

Why You’ll Love This Recipe

Naturally Gluten Free – This isn’t a recipe trying to imitate regular bread with a bunch of substitute flours. It’s built from the ground up with almond flour, so it’s naturally gluten free without any weird texture or aftertaste.

Packed With Flavor – Between the sharp Parmesan cheese, fragrant fresh rosemary, and rich olive oil, this loaf is bursting with savory flavor. It tastes like something from a fancy bakery, not like a basic gluten free bread.

No Yeast Required – This recipe uses baking powder instead of yeast, which means zero waiting around for dough to rise. You mix it up, pop it in the oven, and you’re done.

High in Protein – With four eggs and almond flour as the base, this loaf is naturally loaded with protein. It actually keeps you full, unlike a lot of regular breads that leave you hungry an hour later.

Ingredients

2 cups Almond Flour
4 large Eggs
1/4 cup Olive Oil
1/2 cup Grated Parmesan Cheese
1 tbsp Fresh Chopped Rosemary
1 tbsp Baking Powder
1/2 tsp Sea Salt

How to Make

Step 1

Preheat your oven to 350F and line a baking loaf pan with parchment paper.

Step 2

Whisk the eggs and olive oil in a large bowl until blended properly.

Step 3

Incorporate the almond flour, baking powder, and sea salt into the wet ingredients.

Step 4

Stir in the grated parmesan cheese and fresh chopped rosemary until a uniform dough forms.

Step 5

Scoop the batter into your lined pan, spreading it evenly from edge to edge.

Step 6

Bake for 35 to 40 minutes until the crust is golden and the bread feels firm.

Step 7

Allow the loaf to cool completely on a wire rack to ensure neat slices.

Helpful Tips

Use Blanched Almond Flour

For this loaf, you want to use finely ground blanched almond flour, not almond meal. Blanched almond flour has the skins removed, so it’s lighter in color and gives you a smoother, less gritty texture.

Almond meal still has the skins on and the grind is much coarser. If you use it here, your loaf will come out denser and heavier than it should be, and it won’t rise as well.

Most bags will clearly say “blanched” or “super fine” on the label, so just check before you buy. Bob’s Red Mill and Anthony’s are two common brands that work great for this.

Bring Your Eggs to Room Temperature

Take your eggs out of the fridge about 30 minutes before you start. Room temperature eggs blend much more smoothly with the olive oil, which means your batter will be more uniform from the start.

Cold eggs don’t mix as easily and can cause the olive oil to clump up slightly instead of combining into a nice, even mixture. Since eggs are doing most of the heavy lifting in this loaf when it comes to structure and rise, you want them working at their best.

If you forgot to pull them out ahead of time, just place them in a bowl of warm water for about 10 minutes and they’ll be ready to go.

Chop the Rosemary Very Fine

Don’t just roughly chop the rosemary and toss it in. Take the extra minute to chop it as finely as you can. Rosemary leaves are tough and woody compared to softer herbs, so bigger pieces will feel chewy and overpowering in the finished bread.

When you chop it fine, the rosemary flavor spreads evenly throughout the loaf without anyone biting into a big, bitter piece. You want little specks of green, not chunks.

Also, make sure you’re only using the leaves. Strip them off the stem first and discard the stem completely, because those woody stems do not soften during baking.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?

Yes, dried rosemary works just fine here. Since dried herbs are more concentrated in flavor, use about 1 teaspoon of dried rosemary in place of the 1 tablespoon of fresh.

Just give the dried rosemary a quick crush between your fingers before adding it to the batter. This helps release more of its oils and spreads the flavor more evenly throughout the loaf.