Paleo Rosemary Bread

Paleo Rosemary Bread

I think it’s been 11 months since I’ve had a sandwich. Paleo says no grains, so I stay away from all bread. Except for my Paleo banana bread and Paleo muffins, of course. I just haven’t had the salty-tasting bread…you know, the normal kind. That’s pretty insane if you ask me. 11 months without having a single sandwich bite? It’s some sort of world record in my book, considering I used to have a sandwich at least once a day before becoming 100% Paleo. Apparently I go all in when I put my mind into something. Good to know.

Lately I’ve been feeling a bit edgy…in a good way though. I feel courageous and empowered. Not exactly sure why this is, but I love it. Maybe it’s the fact that I believe in the spirit of power, self-discipline and love that God has given all of us, and I am walking in the spirit. Whatever it may be, it’s rad. It has been positively affecting multiple areas in my life…my relationships, my fitness, my career, even my cooking and baking.

Yesterday, I got “courageous” and decided to nail a bread recipe. It turned out fantastic! On my 1st try! My house smelled wonderful. I had a friend come visit and she said she could smell the bread from outside the house. Score! Enjoy this Paleo Rosemary Bread.

Paleo Rosemary Bread
 
Prep time
Cook time
Total time
 
This Paleo Rosemary Bread is great for sandwiches and for breakfast, and a wonderful addition to any dinner.​
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 8 slices
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. Grease 1 lb bread pan with coconut oil spray, set aside.
  3. Combine almond flour, arrowroot powder, baking soda and salt in a large bowl. Set aside.
  4. Mix almond butter and olive oil in a food processor; add in eggs and honey and process to incorporate. Transfer mixture to bowl with dry ingredients and combine. Fold in rosemary leaves, and pour batter into the greased bread pan. Bake for 45 minutes.
  5. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
Notes
Tools You’ll Need:
- Food processor
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Bread Pan
- Bread Knife

 

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

Paleo Rosemary Bread

19 thoughts on “Paleo Rosemary Bread”

  1. Stella–you could try using a chia seed slurry or some psyllium husk. I do believe the arrowroot flour is a thickener. It’s been a while since I baked gluten free, so I may be wrong.

  2. Hi there! Do you think I need to adjust anything for high altitude? I live at 5,300 feet and I have had problems with my paleo baking!

    1. Hi Jessica! I have cooked/baked Paleo goodies at an elevation of 9,350 feet (in Quito-Ecuador…my hometown) and I haven’t really had to adjust anything to my recipes. They’ve all turned out just fine.

    1. That’s awesome, Kari! Thanks for sharing! 🙂 It’s the best when your family likes your cooking/baking, isn’t it?!

  3. So this is the best flavor/texture wise Paleo bread I’ve made so far! It didn’t rise very much making for a small slice for sandwiches, but that is normal for Paleo bread. I loved the hint of rosemary. I even had my husband try a piece and he said it was good! Thanks for an awesome sandwich bread recipe 🙂
    moments ago ReplyEdit

    1. Hey Michelle! Ahh, I live for comments like this! Knowing you, your hubby and others love my recipes, makes all of the hard work worth it. Isn’t the bread yummy?! We love it too and make it often. We use it for sandwiches, as a snack with butter and/or to accompany meals. A great bread substitute for those who can’t have wheat!

  4. Does it need to be stored in refrigerator? Mine was so good but I left wrapped on counter overnight and woke up and it was completely green. I was surprised because it did not smell moldy. Does anyone know what would have made it green at room temp?

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