Savoury Gluten Free Loaf


1 Cup Almond Meal
2 Tbsps. Chia Seeds
30mls Water
¾ Cup Arrowroot (sifted)
1 tsp Bicarb soda (baking soda sifted)
2 tbsps. Apple Cider Vinegar
2 Eggs
Good pinch salt
6-8 Pitted black olives
½ tsp Rosemary leaves chopped
½ tsp freshly chopped Thyme leaves
1/2 Tsp fresh ground pepper
2 tbsps. Olive oil
¼ Cup Goats fetta or parmesan cheese
6-8 Semi-Sundried Tomatoes

Note: You can substitute arrowroot with tapioca if you like

Cook your single sized batch in a small stainless steel mixing bowl or a small pudding bowl lined with non-stick baking paper.


  1. Preheat oven to 175C
  2. Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.
  3. Sift arrowroot & bicarb (baking soda) into bowl
  4. Add almond meal and salt and mix well
  5. Use whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
  6. Add eggs, soaked chia seeds, olives, herbs, cheese, sundried tomatoes, pepper, oil and apple cider vinegar
  7. Combine everything well until there are no lumps (about 1min of whisking)
  8. Don’t be tempted to add any liquid – the mix is meant to be thick
  9. Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. Use a spring form cake tin
  10. Bake for 25mins until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch
  11. Remove bread from the oven and turn out onto a cooling rack
  12. Adjust cooking time to 45-50 minutes if cooking a double batch mix (large loaf)

Store wrapped well in fridge for 4-5 days.

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