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Banting Bread You Need To Try!

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For bread that’s not only delicious, but also gluten and guilt-free, then be sure to try out this Rosemary, Sage and Thyme Banting Bread recipe!

Preparation time: 15 minutes
Cooking time: 85 minutes


1 cup coconut flour
1 cup flax seed meal
¼ cup psyllium husk flakes or powder
4 tsp baking powder
1.5 tsp salt
2.5 Tbs fresh rosemary leaves, finely chopped
1.5 Tbs fresh sage leaves, finely chopped
2 tsp fresh thyme leaves, finely chopped
2 tsp garlic powder
12 large eggs
1.5 Tbs olive oil, plus extra for greasing pan
½ cup whole milk
2.5 Tbs organic raw apple cider vinegar


1. Preheat oven to 160ºC.

2. Whisk together the coconut flour, golden flax seed meal, psyllium husk flakes/powder, baking powder, salt, herbs and garlic powder. (Dried herbs can be used instead but use ½ teaspoon less as it has a stronger flavour).

3. Beat the eggs. Add oil, milk and apple cider vinegar; beat until well blended.

4. Add dry ingredients in a few batches and mix until just combined. Do not over mix as this will create a dense bread.

5. Lightly grease a medium nonstick bread pan with olive oil. Scrape the thick batter into prepared pan with a rubber spatula and smooth the top.

6. Bake until the bread is firm to the touch, about 80 to 85 minutes. Cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.



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