Gluten-Free Herb Batter Bread
This vegan gluten-free herb batter bread recipe yields a savory crusty bread that goes well with soups and salads. You can have fresh bread in just 6 easy steps.
This vegan gluten-free herb batter bread recipe yields a savory crusty bread that goes well with soups and salads. You can have fresh bread in just 6 easy steps.
- 1 tsp. dried parsley
- 1/2 tsp. dried rosemary
- 1/4 cup raw sunflower seeds
- 2 1/2 cups all-purpose gluten-free flour (i use bob’s redmil
- 1/2 cup millet flour (i grind what i need in my vitamix b
- 1 tbsp. chia seeds (ground i also grind these in my vitamix blender.)
- 1 tsp. fine sea salt
- 2 1/4 active dry yeast
- 1/4 tsp. dried thyme
- 1 cup water (very warm feels hot on inside of wrist – but not enough to burn)
- 1/4 cup rice milk (heat about 10 seconds in the microwave
- 1 tbsp. grape seed oil
- 1 tbsp. maple syrup
- Carbohydrate 6.6991225 g
- Cholesterol 0 mg
- Fat 0.84261375 g
- Fiber 3.73822498893738 g
- Protein 6.17932375 g
- Saturated Fat 0.14021975 g
- Serving Size 1 1 loaf (23g)
- Sodium 2335.949375 mg
- Sugar 2.96089751106262 g
- Trans Fat 0.2456235 g
- Calories 50 calories
Step-by-step
- Add 1 ½ cups gluten-free all purpose flour, millet flour, ground chia seeds, salt, yeast, and herbs to stand mixer bowl and mix with wire whisk until blended.
- Add syrup, oil, rice milk and warm water and beat on low speed (stir setting on KitchenAid mixer) with flat beater for 1 minute. Scrape sides, then beat on medium (2 or 4 setting on KitchenAid mixer) for another minute.
- Turn mixer back down to low speed and slowly add remaining cup of flour. Continue to stir until flour is blended. Scrape sides.
- Remove bowl from mixer, cover with a clean kitchen towel and let rise in a warm place for 40 minutes. (I put the bowl in my microwave for a warm, draft-free location.)
- Line a 9x5x3 baking pan with parchment paper.
- Stir down batter by hand (about 25 strokes) and scape into parchment lined baking pan. Smooth top with spoon or spatula.
- Trim excess parchment paper from edges (leave about one inch), cover pan with the towel and let rise for about 25 minutes. (Again, I place the covered pan in my microwave for a warm, draft-free location.)
- Preheat oven to 375 degrees.
- Bake approximately 25-30 minutes in a convection toaster oven or 40-45 minutes in a conventional oven, or until the top is browned and sounds hollow when tapped.
- Remove baked bread from pan immediately by lifting out with parchment paper. Remove parchment paper and cool loaf on a wire rack.
- Freeze if planning to keep longer than a day. (Place waxed paper between slices before freezing for easy access.)
Gluten-Free Herb Batter Bread: A Busy Woman's Guide to Homemade Goodness
Life as a working mom is a whirlwind. Between early mornings, school runs, demanding deadlines, and the never-ending cycle of laundry and dishes, finding time for anything beyond the bare minimum feels like a luxury. But lately, I’ve been rediscovering the simple joys of home cooking, and this gluten-free herb bread has become a new favorite. It’s quick, delicious, and surprisingly easy to make, even on the busiest of weekdays.
I used to think homemade bread was a weekend-only project, something reserved for leisurely afternoons with nothing else on the agenda. The reality, however, is that even a busy woman can find 45 minutes to whip up a loaf that tastes a thousand times better than anything store-bought. This recipe is a testament to that. It’s a delicious alternative for anyone following a gluten-free diet or looking for a wholesome, flavorful addition to their weekly meal prep. The subtle herbs lend a wonderful aroma to the bread, making even the simplest soup or salad feel like a gourmet meal.
Why this recipe works for me: It's quick. It's healthy. It's versatile. I can adapt it to whatever herbs I have on hand. It’s also a great way to use up leftover herbs, preventing them from wilting in my fridge. The earthy tones of rosemary and thyme blend beautifully with the fresh parsley, creating a depth of flavor that elevates the entire bread. And the best part? The satisfying crunch of the crust and the soft, fluffy interior make it hard to resist.
I often make a double batch on the weekend and freeze half. This allows me to grab a slice whenever I need a quick and healthy snack or side dish during the week. The freezing process is surprisingly simple – just slice the bread, place a sheet of waxed paper between each slice, and store in a freezer-safe bag. When you need it, simply let the bread thaw at room temperature for a few hours, or warm it gently in the oven for a crispier crust.
This recipe isn't just about the delicious bread; it's about finding those small moments of self-care within the chaos of everyday life. It's about taking a pause, connecting with the simple act of creating something nourishing from scratch, and enjoying the fruits of your labor. It's a small act of rebellion against the relentless demands of a busy schedule, a quiet victory in the ongoing battle for work-life balance.
Beyond the convenience and the taste, this bread represents a commitment to wholesome, homemade goodness. It's a small step towards a healthier lifestyle, a way to reclaim control of my diet and indulge in something delicious without sacrificing my precious time. And in the end, isn't that what truly matters?
