Makes 1 medium loaf

For the anti-inflammatory dough:

½ cup active gluten-free sourdough starter — or 1 tsp instant yeast if no starter

1 ½ cups cassava flour

½ cup almond flour

¼ cup arrowroot starch, for lightness

1 ¼ cups warm filtered water

3 tbsp extra virgin olive oil, + more for drizzlingCutlery & Cutting Accessories

1 tbsp maple syrup or raw honey

1 ½ tsp sea salt

1 tsp garlic powder

½ tsp ground turmeric + tiny pinch black pepper

For the garlic rosemary topping:

4 garlic cloves, finely minced or roasted

2 tbsp extra virgin olive oil

2 tbsp fresh rosemary, chopped + 2 full sprigs for top

½ tsp flaky sea salt

Optional: ¼ tsp cracked black pepper

Step-by-Step Instructions

Mix the dough: In a big bowl, whisk starter, warm water, olive oil, and maple syrup. Add cassava flour, almond flour, arrowroot, salt, garlic powder, turmeric, and pepper. Mix until shaggy and sticky. GF dough won’t be smooth like wheat — that’s normal.

First rise: Cover. Rest 30 min. Do 3 sets of stretch-and-folds every 30 min if using sourdough starter. If using yeast, just let it rise 1 hour until puffy.

Garlic rosemary oil: Mix minced garlic, chopped rosemary, and 2 tbsp olive oil. Let it sit so the oil gets infused while dough rises.

Shape: On parchment, gently shape dough into a round or oval boule. Don’t deflate it — you want those air pockets. Dimple the top with fingers.

Top it: Brush generously with garlic rosemary oil, getting bits of garlic in the dimples. Sprinkle flaky salt. Lay 2 rosemary sprigs on top like the photo.
Final proof: Rest 30-45 min while you preheat oven to 450°F with a Dutch oven inside. Dough should look puffy but not doubled.

Bake: Lower parchment + dough into hot Dutch oven. Cover. Bake 25 min. Uncover, bake 15-18 min until deep golden brown and crust is crackly like the pic. Internal temp should hit 205°F.

Cool: Hardest part — wait 90 min before slicing. Cutting hot GF bread = gummy center. Let it cool on a rack so the crust stays crisp.

Pro Tips to Elevate:

Starter vs yeast: Sourdough starter = fermented, easier to digest, lower glycemic impact. No starter? Use 1 tsp instant yeast + add 1 tbsp apple cider vinegar to mimic tang. Rise time drops to 1-2 hours total.

Garlic IQ: Raw garlic can burn. For sweeter, milder flavor, roast a whole head first: slice top off, drizzle oil, wrap in foil, 400°F for 35 min. Squeeze cloves into the oil. Game changer.

Rosemary hack: Chop most of it for the oil, but keep 2 whole sprigs for the top. They get crispy and look stunning like the image. Strip leaves off after baking if you don’t want to eat the stem.

No Dutch oven: Bake on a sheet pan at 425°F for 35-40 min. Put a metal pan with 1 cup hot water on bottom rack for steam — helps crust crackle.

Oil matters: Extra virgin olive oil = anti-inflammatory polyphenols. Skip canola/vegetable oil — they oxidize at high heat and cause inflammation.

Storage: Keeps 3 days wrapped on counter. Slice + freeze 2 months. Toast from frozen for best texture. Refresh whole loaf 5 min at 350°F.

Serving move: Tear off a warm piece, drizzle with olive oil + aged balsamic + cracked pepper. Or make garlic bread: slice, brush with ghee + minced garlic, broil 2 min.

This is the bread you bring to dinner parties and people beg for the recipe. Nobody guesses it’s gluten-free and anti-inflammatory. Who’s baking this weekend?