Grain Free Rosemary Bread (Low Carb)

by hungryelephant

Looking for an easy and flavourful bread? I got news for you! This grain free rosemary bread is SO good and so easy to make. No kneading required!

grain free rosemary bread, grain free rosemary bread recipe, low carb rosemary bread, low carb rosemary bread recipe, how to make grain free bread, arrowroot bread, arrowroot bread recipe, rosemary bread, easy rosemary bread, grain free rosemary bread no knead, no knead rosemary bread, the hungry elephant

The two base flours I used for this are almond and arrowroot. Almond flour is great to use because it’s low carb and arrowroot flour, while it does have carbs, is actually low glycemic. So it’s a perfect mix for someone doing a low carb diet.

Now, this is probably not for people doing strict keto. The arrowroot is higher in carbs but if it fits your macros – go for it!

keto cravings cookbook, keto cravings

Buy my two cookbooks on Amazon now!

This bread is a based off of two recipes I spotted when I was in the testing phase. The first one is Dr. Bergs “Healthiest Bread in the World”. The second is from Jess at PaleoGrubs. I highly recommend checking both those recipes out!

 

 

Hope you like this grain free rosemary bread! Make sure to check out my grain free jalapeno cheese bread! 

 
 

grain free rosemary bread, grain free rosemary bread recipe, low carb rosemary bread, low carb rosemary bread recipe, how to make grain free bread, arrowroot bread, arrowroot bread recipe, rosemary bread, easy rosemary bread, grain free rosemary bread no knead, no knead rosemary bread, the hungry elephant
Yield: 15

Grain Free Rosemary Bread (Low Carb)

Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes

This grain free rosemary bread is perfect to serve warm with some butter. Highly recommend!! Great for low carb and IIFYM

Ingredients

Instructions

In a bowl, mix together the almond flour, arrowroot flout, xanthan gum, instant yeast and sugar. Mix.

Add in the salt, pepper, oregano and rosemary. Mix again.

Pour in the egg whites, 1/3 cup of water and the 1 tsp of minced garlic.

Use a spoon to stir it all together.

If there is still some dry flour leftover, add a tbsp of water, mix and add more if neccessary.

Place the dough onto a piece of parchment paper.

Use wet hands to form a loaf and then place into a dutch oven or deep casserole dish.

Take your egg yolks and add in 1 tsp of minced garlic and some pepper.

Brush the top of the dough with the yolks.

Cover and let rise for 1.5 hours.

Once risen, bring the oven up to 400°F / 200°C.

Bake for 30 minutes covered, then 10-15 minutes uncovered.

Watch to make sure the top doesnt burn. Take out when it was lightly browned.

Let cool and enjoy!

Notes

This makes roughly 15 slices.

Nutritional Information per slice:

  • CALS: 127
  • FAT: 9
  • CARBS: 9.1
  • FIBRE: 1.9
  • NET CARBS: 7.2
  • PROTEIN: 4.1

You may also like

5 comments

Ruth March 3, 2021 - 6:48 pm

Is there anything you can sub for arrowroot?

Reply
jean March 3, 2021 - 7:02 pm

Is there any other flour you can substitute for the arrowroot?

Reply
hungryelephant March 28, 2021 - 6:29 pm

tapioca I think would work

Reply
Joyce Heidenreich May 6, 2021 - 4:06 pm

I can’t find anywhere where it says to do with the oil

Reply
Helen May 22, 2021 - 5:52 am

I would add it in with the wet ingredients in step 3

Reply

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Skip to Recipe