A vegan and gluten free bread with an earthy flavor and a hint of rosemary and olive oil. Enjoy sliced with apples and basil.
By Ambra Torelli
One of the hardest parts of following a gluten-free diet is giving up those fluffy, crisp loaves of bread. As a kid, my dad would spread his mouthwatery peach jam over those warm, golden slices of bread for breakfast.
Unfortunately, wheat bread is no good for a gluten-free body, so I created this recipe, that is gluten-free and still delicious. Its hint of herbs and olive oil match with the fresh aroma of the apples and basil I like to savor it with, brings me back to my Italy… I eat it and can almost hear the crickets singing!
Born and raised in Italy, Ambra is a recipe developer, traveler and gelato connoisseur who is rewriting the Italian cookbook in a healthy & gluten-free version.
She is the founder of 'Little Bites of Beauty" and the author of the cookbook "How to Indulge While Eating Clean". She shares her daily food & travel adventures on her Instagram @LittleBitesofBeauty