Rosemary focaccia grain-free bread

breadGrain-free diets are very popular these days, especially among people with gastrointestinal conditions. However, denying yourself a fresh slice of bread is not always easy, and many of the bread substitutes are unpalatable.  Lillian Mahl’s recipe for rosemary focaccia grain-free bread is an exception and a treat for both grain-eaters and grain-avoiders.  Thank you, Lillian, for sharing your quick, easy and appetizing recipe.


¼ cup flaxseed meal
1 ¾ cup almond flour
1 ½ tbsp. baking powder
1 tbsp fresh rosemary, chopped
8 large eggs, beaten
¼ cup extra virgin olive oil
12 garlic cloves, minced, optional


Preheat oven to 350 degrees. Grease a 9″ x 9″ square baking pan.

In a large bowl, mix together flaxseed meal, almond flour, baking powder, rosemary and 1/2 tsp salt. Then, add the eggs, oil and garlic (optional) and mix well.

Pour the batter into greased baking pan. Using a spatula, smooth batter evenly among pan. Sprinkle with 1/2 tsp salt.

Bake bread at 350F for roughly 20-25 minutes, or until lighlty golden brown.

Allow to cool on a rack for at least 10 minutes before slicing.

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