Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 2 tsp baking powder
- 1 tsp sugar
- ¾ tsp salt
- ¾ cup warm milk (or almond or oat milk)
- 2 large eggs
- ¼ cup olive oil
- 3 tbsp olive oil or melted butter
- 4 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp rosemary, chopped
- ½ tsp oregano
- 1 pinch salt
- ¼ cup grated parmesan or dairy-free cheese (optional)
- crushed red chili flakes (optional, for spice)
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, combine the eggs, warm milk, and olive oil. Gradually mix the wet into the dry ingredients until a soft dough forms. If the dough is sticky, add 1 tablespoon of flour at a time until manageable. Let rest 5–10 minutes.
- In a small pan or bowl, combine olive oil (or melted butter), minced garlic, parsley, rosemary, oregano, and salt. Heat gently for 1–2 minutes to infuse flavor.
- Form golf ball-sized dough pieces and roll gently. Dip each into the garlic herb mixture and layer in a greased loaf pan or round baking dish. Leave space between pieces for rising.
- Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until golden brown and a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes before serving to allow easier pull-apart texture and preserve the crust.
Notes
For best results, make sure the dough balls are uniform in size for even baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg