There are two things we love most here: bread and quick and easy recipes. This tackles both of our loves. This quick gluten-free herb bread recipe is bursting with flavor and is as easy as it is delicious.
When we originally made this recipe, we used olive oil. After our trip to Banff, we discovered this little local shop, Evoolution, that sold premium olive oils and balsamic vinegar. Since our one trip to the store, we have been hooked and have now been ordering their oils online. I ended up getting Joe their holiday advent calendar, which has been allowing us to try new oils and vinegar in different recipes all month long. One of the oils we pulled out was their butternut squash seed gourmet oil.
Having just one ingredient: roasted pressed squash seeds, it was the perfect oil to try in our herb bread. The gently processed oil imparts a nutty flavor to whatever you use it for.
Gluten-Free and Dairy-Free Herb Bread
1 tablespoon date sugar
1 teaspoon corn-free baking powder
1 teaspoon cream of tartar
½ teaspoon sea salt or Himalayan salt
¼ teaspoon ground pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon sage powder
1 tablespoon dried parsley flakes
1 tablespoon dried oregano flakes
½ tablespoon dried basil flakes
½ cup water
Fresh herb leaves of choice for garnish - we used basil
Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.
Add all the dry ingredients in a large bowl or stand mixer and whisk until evenly distributed.
Add in the oil, water, and eggs. Mix into the dry ingredients until completely combined.
Pour batter into the prepared loaf pan and garnish with the fresh herb leaves.
Bake for about 30 to 40 minutes, or until a toothpick comes out clean from the center.
Allow to cool in the pan for about 5 to 10 minutes, before carefully transferring to a wire cooling rack to completely cool down.
To store, add the leftover bread to an airtight container and keep it in the fridge to prevent molding for up to 1 week.