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Square almond flour herb bread baked for Full GAPS stuffing cubes

Almond Flour Herb Bread for Full GAPS Stuffing

A dense savory Full GAPS almond-flour bread baked in a square pan and cooled completely for clean grain-free stuffing cubes.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 1 9-by-9-inch bread
Course: Bread, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 1/2 cups fresh blanched almond flour kept frozen, or homemade from properly prepared fully dried almonds
  • 8 ounces uncreamed dry curd cottage cheese drain if needed, then reweigh
  • 1/4 cup ghee or natural non-hydrogenated coconut oil melted and cooled slightly
  • 1/4 teaspoon natural sea salt
  • 3 large eggs
  • 1 tablespoon fresh rosemary, parsley, or thyme finely chopped; 1 tablespoon total

Equipment

  • Food processor with stainless-steel bowl
  • Kitchen scale
  • Fine-mesh strainer or cheesecloth, if needed
  • 9-by-9-inch clear glass or neutral ceramic baking dish
  • Parchment paper
  • Heat-safe spatula
  • Cooling rack

Method
 

  1. Heat the oven to 325°F. Process the almond flour, eight ounces drained dry curd cottage cheese, melted ghee or coconut oil, sea salt, eggs, and finely chopped herbs until evenly combined. Scrape the bowl if needed. Stop when the batter is thick and sticky, holds soft ridges, and has no dry flour pockets or visible cheese lumps.
    Thick almond flour herb bread batter after blending in a stainless food processor bowl
  2. Grease a 9-by-9-inch clear glass or neutral ceramic dish. Line the bottom with parchment and lightly grease the top of the parchment. Press the batter into all four corners and spread it to an even depth.
    Thick herb bread batter spread evenly in a parchment-lined square glass dish
  3. Bake for about 35 minutes, watching the top near the end. Remove the bread when the top is golden, the center looks set, and the edges pull slightly from the dish. Cool completely before lifting and cutting into firm cubes.

Notes

Full GAPS after prepared almonds, eggs, the chosen fat, and uncreamed dry curd cottage cheese are tolerated; not an Introduction Diet bread.
The formula contains no baking powder, baking soda, yeast, starch, or grain.
The source does not specify preparation or cooling time; the 35-minute card time is the measured bake only.
Use two 9-by-9-inch pans at 2x so each bread keeps the tested depth.

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