Savory Pesto Parmesan Bread (gluten, grain free)

Cheese and chocolate, I am addicted to BOTH! I could honestly create a whole new blog with just cheese and butter recipes. I am so glad my body can process dairy and I can eat all I want…

I know this site is mainly for desserts, but sometimes when my baking comes out so delicious I feel it is worthy of sharing it here as well.

If you love cheese like me, you will seriously love this bread! The combination of fresh basil and cheese in this bread is like no other. Even though this bread is made with no grains, its flavor and texture resembles  whole wheat very well.

The type of cheese you choose to use in this recipe will significantly affect the overall taste. I highly recommend you use a high quality, raw, aged cheddar cheese and parmesan cheese, preferably from pastured cows. Also, buy cheese in blocks and shred it just before you are ready to bake.

For the pesto, I made mine from scratch. I took a bunch of fresh basil from my garden and blended the leaves with olive oil. I didn’t measure the amounts of each, but you will need ¼ cup of pesto to make this recipe.


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4.8 from 4 reviews
Savory Pesto Parmesan Bread (gluten & grain free)
  • 2 cups almond flour
  • ⅓ cup + 1 tablespoon flaxseed meal
  • ½ teaspoon salt
  • ½ teaspoon peper
  • ½ teaspoon baking soda
  • ½ cup arrowroot powder
  • 2 eggs
  • ¼ cup pesto sauce
  • ¼ cup parmesan cheese
  • 1¾ cup cheddar cheese
  • 1 cup coconut milk, full fat
  1. in a large bowl, mix the almond flour, flaxseed meal, salt, pepper, baking soda and arrowroot powder
  2. in a separate bowl, whisk the eggs, then mix in the pesto sauce, parmesan, cheddar cheese and coconut milk
  3. using a rubber spatula, gently mix the wet and dry ingredients until combined
  4. pour batter in an 8½” x 4½” medium loaf pan lined with parchment paper and sprinkle with parmesan cheese on top
  5. bake at 350°F until a toothpick inserted into the center comes out clean, about 50-60 minutes
  6. set pan over a wire rack to cool
  7. to preserve freshness, wrap loaf in paper towel and place inside a ziploc bag or airtight container and store in refrigerator


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  1. Jen October 18, 2013 at 2:56 am Reply

    With the cooling weather, I was in the mood for a crusty, savory bread to go with soup. This bread completed the meal perfectly! My family especially enjoyed it toasted. Thank you for all of the tasty ideas!! Love your site!

  2. Bev February 7, 2014 at 6:49 pm Reply

    Substituted grainy mustard for pesto and half the arrowroot with rye flour. Made a fairly dry batter but “to die for taste”. It toasts really well and will make a great cracker substitute when sliced thinly. Off to make lots more. Improves with storage in the fridge.

  3. Lili February 8, 2014 at 7:53 pm Reply

    I made this with home made pesto, and I made it into muffins. This tasted like real bread! It was soooo tasty. Even my fussy toddler loved it! Thanks for a great recipe

    • adriana February 10, 2014 at 7:34 am Reply

      Thank you Lili!

  4. Holli April 12, 2014 at 8:08 pm Reply

    Hi, here is a silly question. I don’t usually eat cheese because I am sensitive to it, but I can eat parmesan. Do you have any good ideas for substituting for the cheese that might work, because this recipe sounds wonderful. Would cream cheese work, or maybe just use all parmesan? What do you think? Thanks.

    • adriana April 15, 2014 at 12:35 pm Reply

      Hi Holli, there are no silly questions when it comes to baking! We are all learning…
      The cheddar cheese I used in this recipe (Kerrygold) tastes very much like parmesan cheese and has a similar consistence. With that being said, I would give this recipe a try by using only parmesan cheese. You can reduce the amount added if you like. Please let me know how it turns out if you make it.

  5. Isabella May 13, 2014 at 4:19 am Reply

    This looks absolutely YUMMY!! Just want to make sure, the pesto you made was just with basil and olive oil, no nuts of anykind added? Thanx! Cant wait to try this! I love the muffin option too, how great for a grab and go!

  6. Nikko July 9, 2014 at 7:00 pm Reply

    This was just amazing, but my wife doesn’t like pesto very much. What could I substitute in place of the pesto?

    • adriana July 11, 2014 at 10:47 am Reply

      Nikko, maybe you can make the pesto using spinach, parsley, cilantro or arugula in place of basil and use that in this recipe.

  7. Kim August 20, 2014 at 11:20 am Reply

    Even though the toothpick came out clean, the bread is too wet for me. It tastes great, which could be dangerous because I have lived without flour of any kind for a long time.

    • adriana August 20, 2014 at 7:05 pm Reply

      Kim, thank you for your feedback. Did you use full fat coconut milk? You bread should not have come out as wet as you say. Maybe you can leave it in the oven cooking for a little longer next time.

  8. Jenni September 16, 2015 at 7:37 am Reply

    Just love your recipes…

    • adriana September 16, 2015 at 11:38 am Reply

      Awww Jenni thank you!

  9. Carol May 23, 2016 at 12:12 pm Reply

    OMG!!!! I cannot tell you how amazing this bread is!!! I will be making it over and over and over. Love love love it!!! Love your recipes 😁

    • adriana May 24, 2016 at 10:46 am Reply

      Thank you so much Carol! I’m really happy to read your review and see your photo 😘

  10. Laura June 7, 2016 at 5:24 am Reply

    Could I use low fat coconut milk in place of the full fat?

    • adriana June 7, 2016 at 8:58 am Reply

      Hi Laura, I would suggest you use full fat coconut milk. It’s thicker and more fatty which gives a great texture to this bread. If you use low fat, you might need to use half the amount, but I haven’t tested this. Whole milk or heavy cream works well as a substitute for full fat coconut milk.

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