Italian Herb Bread Recipe

Ingredients

• 2 cups (8 oz / 227 g) almond flour
• 1 cup (4 oz / 113 g) brown or golden flaxseed meal
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• ½ teaspoon dried basil, or 1 tablespoon minced fresh basil
• ½ teaspoon crushed red pepper flakes, ground black pepper, or a combination
• ½ teaspoon dried rosemary or minced fresh rosemary
• ½ teaspoon dried parsley, or 1 tablespoon minced fresh Italian parsley
• ¼ teaspoon dried thyme, or 1 teaspoon minced fresh thyme
• 0.12 teaspoon dried oregano, or ½ teaspoon minced fresh oregano
• 4 eggs (7 oz / 198 g)
• 1 cup (8 oz / 227 g) unsweetened soy milk or other milk
• ½ cup (4 oz / 113 g) salted butter or margarine, melted

1. Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
2. In a medium bowl, combine the almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter.
3. Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
4. Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.