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, food stylist and gelato connoisseur who is rewriting the Italian cookbook in a vegan, sugar & 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 adventures on her Instagram @LittleBitesofBeauty