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4.67 from 3 votes

Rosemary Garlic Loaf (paleo, GF)

Servings: 6 +
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes



  • Preheat the oven to 400 degrees.
  • Cover a baking sheet with aluminum paper. Make a circular shape, almost like a nest out of the aluminum paper, rolling the corners up (check out the photos above)
  • In a small bowl, put the naked cloves of garlic inside and cover them with 1 tbs of olive oil and a pinch of salt. Place them in the aluminum foil nest and let them cook for 15 minutes. Once they are cooked, remove from the oven and set them aside.
  • Leave the oven at 400 degrees for the bread.
  • While the garlic is cooking, cover a loaf tin in wax paper. My loaf tin was 9.25X 5.25 X 2.75.
  • In bowl #1, whisk the eggs, apple cider vinegar, and the water together and set aside.
  • In bowl #2, mix the ground flax seeds, almond flour, baking soda, 2 tsp of dried rosemary and salt together with a fork.
  • Pour bowl #2 into bowl #1 and mix it together with a whisk until well combined.
  • Fold in the roasted garlic with a rubber spatula.
  • Pour the mixture into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan.
  • Sprinkle 1/4 tsp of dried rosemary on the top of the bread.
  • Cook for 25 minutes. Remove from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.