Gluten Free Rosemary Fennel Sea Salt Loaf

Prepare yourself, this loaf will most likely be gone before you’re “actually” ready to eat it. It’s so ridiculously fluffy, has the most perfect crunch on top, and will leave you licking your fingers. It literally doesn’t get easier than this. The bread itself is from a box…for real. Simple Mills is one of my top 10 favorite brands because all their products are gluten free and heavenly. I found this bread mix to thought to only use as a back up, well was I wrong. I now I have to actually search for it because it’s such a hidden gem. At the beginning of Covid, we jumped at the opportunity and signed up for a monthly subscription to Thrive Market where I now regularly get this mix.

If you’re from Leelanau County or have visited, then you probably know of the bakery 9 Bean Rows. It’s definitely one of Ella’s favorite spots to stop because “buhsants”…aka, croissants. She will inhale a chocolate croissant like she hasn’t had food in days. But they make the most beautiful loaves of fennel sea salt bread there. However, being a true bakery, they don’t have gluten free bread. That’s when I thought of the idea of putting fresh rosemary, fennel seed and sea salt flakes on top of this almond flour bread. Unlike most gluten free products, Simple Mills “Artisan Bread Almond Flour” mix, it only contains six ingredients in the mix, which is unheard of in 2021. Do yourself a favor and make a loaf of this bread to pair up with my One Pot Sweet Potato Vegetarian Chili and you’ll be one happy camper.

Gluten Free Rosemary Fennel Sea Salt Loaf

Looking for a savory gluten free bread to *possibly* last you a couple days, or to pair with my vegetarian chili? This is it. Not going to lie, it probably won't make it to the next meal, especially with little fingers pulling it apart.

By: Hannah Wanroy

February 9, 2021
6
40 min
120 Cals/Serving
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Ingredients

1 box of Simple Mills Almond Flour Artisan Bread mix
3 eggs
2 tbsp olive oil
2 tbsp apple cider vinegar
1/4 cup water
3 tbsp fresh rosemary (dried works well too!)
1-2 tbsp fennel seed
1-2 tbsp Maldon sea salt flakes (or to taste)

Directions

Step 1: – Preheat oven to 350 degrees.
Step 2: - Line a loaf pan with parchment paper (can also skip and just grease really well).
Step 3: - Whisk eggs, water, and oil in a medium bowl.
Step 4: - Fold in the baking mix and mix well.
Step 5: - Add in apple cider vinegar and stir until incorporated.
Step 6: - Pour batter into loaf pan.
Step 7: - Sprinkle rosemary all over the batter.
Step 8: - Add fennel seed and finish off with sea salt flakes.
Step 9: - Bake for about 40 minutes, or until the edges of the loaf start to pull away from the pan.
Step 10: - Let pan cool for 10 minutes or so before slicing
Step 11: - Enjoy with my Vegetarian Chili, or perhaps a sliced pickled egg (chef kiss), or all by itself!