Gluten-Free Olive-Rosemary Bread

Gluten-Free Olive-Rosemary Bread
Staff Writer
Olive-Rosemary Bread

Annabelle Breakey

Olive-Rosemary Bread

To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350 degrees for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade.

Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.


Preheat the oven to 350 degrees. Grease a 7- by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.

Bake for 45 to 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.


Calories per serving:

157 calories

Dietary restrictions:

Low Carb Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 14g 21%
  • Carbs 5g 2%
  • Saturated 1g 7%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 7g
  • Polyunsaturated 3g
  • Protein 5g 11%
  • Cholesterol 47mg 16%
  • Sodium 187mg 8%
  • Calcium 66mg 7%
  • Magnesium 46mg 11%
  • Potassium 164mg 5%
  • Iron 1mg 5%
  • Zinc 1mg 5%
  • Phosphorus 118mg 17%
  • Vitamin A 21µg 2%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 23µg 6%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 1µg 2%
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