Gina Sakic



  • 1 cup tapioca flour
  • ¼ cup coconut flour, sifted
  • 1 TBS nutritional yeast
  • 1 tsp unrefined salt
  • ½ tsp baking soda
  • 3 eggs
  • ¼ cup full fat milk
  • ¼ cup ghee, melted
  • 2 TBS finely chopped fresh herbs (rosemary, thyme, oregano, basil, etc.)
  • 1 TBS ghee for skillet
  • olive oil and salt for garnish


  1. Place 25cm cast iron skillet in to oven and preheat to 200C.
  2. Combine tapioca flour, coconut flour, nutritional yeast, salt, and baking soda in a large bowl. Set aside.
  3. Whisk together eggs, coconut milk, and melted ghee. Add chopped herbs and mix again. Pour wet into dry and mix until well incorporated.
  4. CAREFULLY remove skillet from oven and drop 1 TBS of ghee into hot bottom of pan and swirl to cover. Pour bread mixture into pan and give pan a little shake to level it out.
  5. Bake 11-13 minutes, until top of bread is golden and bread is pulling away from sides of skillet.
  6. Drizzle liberally with olive oil and unrefined salt before serving. Enjoy!