Gluten-Free Olive-Rosemary Bread

Gluten-Free Olive-Rosemary Bread
5 from 1 ratings
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.
Servings
1
2
Ingredients
Directions