Gluten Free Bread Recipe: Fig and Nut Bread (2024)

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A recipe for Rosemary, Fig and Nut Bread.This homemade, gluten free bread recipe is perfect for snacking as is or for serving with your favorite cheeses. A relatively low carb bread recipe, especially outstanding with goat cheese & honey.

Don’t you love it when an idea comes out as well as you had hoped? I wanted a homemade bread recipe, savory and barely sweet, that I could use for everyday snacking, as well as a gluten-free, low carb alternative to crackers on my cheese board. Whether you crave Rosemary Bread, Fig Bread or Nut Bread, this Rosemary, Fig and Nut Bread recipe is all that and more! In truth, it is the best gluten-free bread that I’ve ever tasted and I think you will think so too!

Gluten Free Bread Recipe: Fig and Nut Bread (1)

In scouring the internet for a suitable homemade bread recipe, I, of course, landed uponElana’s Pantry and her Cranberry Almond Bread.

I was intrigued by the fact that her bread recipe contained ZERO grains…the base of the bread being almond butter. YES!

A Gluten-Free Bread Recipe

YAY!! Since I happened to have an unopened jar of almond butter, I set to finessing this delightful bread recipe to suit what I had in my mind.

Gluten Free Bread Recipe: Fig and Nut Bread (2)

And booyah! The end product was just as I had hoped.

A gluten-free bread recipe that just barely sweet from the figs and toothsome from the added rosemary. The nuts, seed and almond butter give this Rosemary, Fig and Nut Bread recipe a delightful texture that paired perfectly with the soft and creamy goat cheese I had in mind. (Are you starting to drool just a wee bit?) and a relatively low carb bread recipe to boot!

And then…top the whole thing with a drizzle of honey and you have the PERFECT appetizer, snack or breakfast treat.

Can you freeze this Bread?

YES! In fact, I freeze the just-baked loaves and then cut them later to toast them into crackers – a great gluten-free snack relatively low in carbs.

This Rosemary, Fig and Nut Bread recipe whips up fairly quickly and can also be made in advance and frozen.

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Gluten Free Bread Recipe: Fig and Nut Bread (3)

I used my grandmother’s 40+year-old food slicer,similar to this one, to slice the semi-frozen homemade bread loaves into even slices. I toasted some of the slices, which made them less chewy. My hubby preferred the Rosemary, Fig and Nut Bread recipe toasted, while I preferred it not toasted.

Gluten Free Bread Recipe: Fig and Nut Bread (4)

While the world may be divided along political lines, I think we can all come together and agree that the combination of gluten-free homemade bread, goat cheese, honey, and rosemary is probably one of the greatest combinations…EVER! In fact, if we all just consumed a regular dose of the combination, I’m pretty sure that harmony would envelop the planet. Agreed? I’ll do my part…like right now!

Gluten Free Bread Recipe: Fig and Nut Bread (5)

Rosemary Fig and Nut Bread (gluten-free)


A gluten-free bread recipe that is mildly sweet, full of nuts and seeds, with an added zip of rosemary. This delightful bread is sweetened only with the dried figs and contains no grains.

4.68 from 25 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Baking Recipes + Tips

Cuisine American

Servings 3 mini-loaves

Calories 71 kcal


  • 3/4 cup almond butter room temperature
  • 2 tbsp olive oil
  • 3 large eggs room temperature
  • 1/4 cup arrowroot powder or cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp chopped fresh rosemary
  • 3/4 cup chopped dried figs
  • 1/4 cup chopped walnuts
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • olive oil or butter for greasing pan


  • In a food processor, blend almond butter, olive oil, and egg until smooth

  • In a separate bowl, combine arrowroot powder/cornstarch, salt, and baking soda

  • Blend arrowroot powder/cornstarchmixture into almond butter mixture until thoroughly combined.

  • Fold in figs, all nuts and seeds, and rosemary

  • Grease 3-3" by 5.75" loaf pans or 1 3.5" by 7.5" loaf pan and dust with almond flour.

  • Transfer batter to loaf pans

  • Bake at 350"F for 20 for small loaves or 40 mins for larger loaves, or until an inserted knife comes out clean.

  • Let cool in the pan for 1 hour

  • Slice thinly and serve as is or lightly toast.


Serving: 3gCalories: 71kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 78mgFiber: 1gSugar: 1g

Keyword bread, figs, gluten free, nut, seed, snack

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Gluten Free Bread Recipe: Fig and Nut Bread (6)

This bread pairs so well with many things, but our favorite way to enjoy it is with a dollop of jam. Some of our favorite jams to pair with this bread are:

  • Easy Plum Jam
  • Dried Fig Conserve
  • Spiced Rum Pear Jam
  • Spiced Golden Plum Jam

And while I’m pushing the whole goat cheese + honey thing right now, let me just say that a shmear of Brie wouldn’t be so bad either…or heck, just about any cheese would pair well with this delicious homemade bread.

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If you want to give this gluten-free bread recipe with Rosemary, Fig, and Nuts a whirl, then be sure to bookmark this page or pin the following image.

Gluten Free Bread Recipe: Fig and Nut Bread (8)

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Gluten Free Bread Recipe: Fig and Nut Bread (9)
Gluten Free Bread Recipe:  Fig and Nut Bread (2024)


What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Why do you put vinegar in gluten free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Why is my homemade gluten free bread dry? ›

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.

Can you use dry yeast in gluten free bread? ›

Dried yeast, or also known as quick or easy yeast again is naturally gluten free, however some manufacturers include wheat flour or wheat starch, therefore making it unsuitable. Please check the label of the packaging or use our online Food and Drink Directory to search for suitable dried yeasts.

What flour is best for gluten-free bread? ›

Rice flour(s): A combination of brown rice flour and white rice flour, with their ideal balance of protein and starch, provide bulk and mildly sweet, neutral flavor. The rice flours are finely ground so they absorb liquid quickly and evenly.

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

What does cream of tartar do in gluten-free bread? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Can I use yeast with gluten-free flour? ›

However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.

Should I add baking powder to gluten free bread? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

What does baking powder do in gluten free bread? ›

Many gluten-free baked goods need a little (or a lot) of extra leavener because the gluten-replacer isn't as elastic as gluten. And double-acting baking powder is an important leavener when baking cakes, muffins, and even breads because it has a lot of strength.

How do you add moisture to gluten free bread? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

What kind of yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Is Dave's Killer bread gluten-free? ›

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

Is Martin's potato bread gluten-free? ›

Currently none of our bread products are gluten-free. You can't make bread/rolls the way we do without the naturally occurring protein (gluten) in wheat flour that gives dough the elasticity needed to hold together.

Why is it so challenging to make good gluten free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Is there a trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

How do you make gluten free bread less crumbly? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

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