Gluten-Free Little Herb Loaf

A small yeasted loaf perfumed with rosemary and thyme, sized for two people and zero leftovers. Gluten-free yeast breads behave more like thick batter than kneadable dough — embrace it, and this loaf rewards you with a crackly crust and an open herbal crumb.

Yield: One small loaf · Time: 2 hr (includes rise)

Ingredients

• 1 3/4 cups (245 g) gluten-free bread flour blend with xanthan gum
• 1 1/4 tsp instant yeast
• 1 tsp sugar
• 3/4 tsp salt
• 1 tbsp chopped fresh rosemary + 1 tsp thyme leaves
• 1 egg
• 2 tbsp olive oil, plus more for brushing
• 3/4 cup (180 ml) warm water

Directions

1. Whisk the dry ingredients and herbs together.
2. Beat in the egg, oil, and warm water for 2 minutes into a thick, sticky batter.
3. Scrape into a greased mini loaf pan, smooth the top with wet fingers, and rise 45–60 minutes until puffy.
4. Bake at 375°F (190°C) for 35–40 minutes until deep golden and hollow-sounding.
5. Brush with olive oil and cool fully before slicing.

Pro tip: Resist slicing warm — gluten-free crumb sets late, and an hour of patience is the difference between gummy and perfect.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.