Almond Flour Bread with Italian Herbs

This recipe is adapted from the basic bread recipe in the GAPS Gut and Psychology Syndrome book by Dr. Natasha Campbell-McBride. It is legal on Stage Four. If you do a sweet version of this bread it is legal on Stage Five.

I really enjoy the Italian herb version of this basic bread recipe because I like strong flavors. For me, doing an almond bread that’s sweetened with fruit is not sweet enough. I prefer going with a savory bread instead that has a strong flavor.

The beginning piece of this recipe is the basic bread recipe that can be adapted into any other combination of ingredients.

You can use the herbs and combination of herbs of your choice in this recipe. I used tyme, rosemary and parsley. 

Bread is still a treat so it’s best to have one piece a day as a snack in between meals.

Ingredients for Italian Almond Bread with Herbs

  • 2 cups fermented almond flour

  • ¼ cup softened butter

  • 3 eggs

  • Herbs of your choice

  • 1 clove finely chopped garlic, fresh or fermented

Directions for Italian Almond Bread with Herbs

24 hours in advance, make your fermented almond flour or make it from almonds.

Preheat oven to 350.

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Combine flour and softened butter. Add eggs and mix thoroughly.

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Finely dice the herbs of your choice.

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Mix in with flour mixture. This mixture will look more moist than other bread doughs.

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Line a glass baking dish with parchment paper. Optionally, add fat to your parchment paper. Place mixture into baking dish. Spread evenly.

Bake for about an hour.

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Slice and enjoy!