Recipe: Gluten Free Garlic and Herb Loaf

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Not finding out I was a coeliac until I was 19 means that I have a heap of food memories tied to foods I can no longer eat. This recipe was inspired by one of those food memories. 

When I was younger, summertime weekends meant barbeques with friends and neighbours and hours spent swimming in the pool - and those casual evening barbeques often involved bread baskets filled with pieces of garlic and herb pull apart bread from the local bakery. 

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Warm and slightly crumbly and filled with flavour, it was one food picky Kristy was always guaranteed to eat - and I can still remember exactly what it tasted and smelt like. 

This version is probably healthier and made without any gluten. It's a one bowl recipe that's quick to whip together and all sorts of delicious. 

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Eaten on it's own or warmed and spread with butter, this has now become a favourite of Jesse's too - and a recipe we make regularly... and I think it's a recipe that needs to make regular appearances at our dinner parties and barbeques too. 

So let me share the recipe with you! >>

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Gluten Free Garlic and Herb Loaf

makes 12 slices or 1 regular loaf 

low fat, gluten free, sugar free, clean eating recipe 

1 1/2 cups (180g) gluten free plain flour 

1/4 cup (30g) sorghum flour*

1/2 cup (50g) almond flour/almond meal 

1/4 cup (30g) ground flaxseed 

2 tsp dried oregano leaves 

1 tbsp fresh basil leaves, finely chopped**

1 tbsp fresh parsley leaves, finely chopped**

1 tsp baking powder

1/2 tsp baking soda 

1/2 tsp garlic salt 

2 eggs 

1/2 cup milk 

1/2 cup (120g) unsweetened applesauce 

1/4 cup (50g) butter, melted 

1 tbsp (15g) crushed garlic 

• Preheat your oven to 180C/355F
• Grease and/or line a loaf tin with baking paper and set aside (see below for my favourite tins to make a thick, tall loaf!).
• In a medium sized mixing bowl, combine all of your dry ingredients (flour through to garlic salt). 
• Combine your eggs, milk, applesauce, butter and garlic in a small bowl and pour into your dry ingredient mix. 
• Stir all of your ingredients until just combined and pour your batter into your prepared tin, smoothing the top. 
• Bake for 30 minutes, loosely cover with foil and continue baking for 10-20 minutes or until your loaf is cooked through and a skewer inserted into the middle removes clean. 
• Allow to cool slightly before serving warm - or cool completely before slicing and storing in an airtight container.
• This bread is best eaten fresh, however, it will keep for 2-3 days stored in an airtight container at room temperature.

*You can just use more plain flour if you don't want to use sorghum flour, however, we love the texture sorghum flour gives. 

**If you don't have fresh herbs, you can use 1/2 tsp dried basil and 1/2 tsp dried parsley 

But tell me, what are some foods that bring back childhood memories for you? 

Whenever I see those boxed mix cupcakes with the little edible character stickers (I don't know what they actually are???), I always think of the first day of school as a kid as up until I was in high school, my Mum always made them as a special treat for us to find in our lunchboxes on our first day. 

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