Ingredients

2.5 cups almond flour (we of course use the almond flour from Costco, although if anyone has a good source for organic almond flour please drop us a note!)
1/2 cup coconut flour
1/2 cup minus two teaspoons psyllium powder
1/3 cup ground flax seeds (also known as flax meal – either golden or brown, it doesn’t matter)
1 Tablespoon baking powder
1.5 teaspoons salt
2 cups tepid water – see hint in directions
2 Tablespoons olive oil
1 teaspoon ACV (apple cider vinegar)

Directions

Take a standard-size bread loaf pan (~9 x 5) and line it with a 12×16 sheet of parchment paper (this is the one that we use). You want to use this size so that there is plenty hanging over the edge. Spray the parchment paper lightly with cooking spray (we use either olive oil spray or coconut oil spray) and set aside.

Lined Pan

In a large mixing bowl place the two flours, the psyllium, the ground flax, the baking powder, and the salt (in other words all of the dry ingredients). Use a whisk to get it fully mixed.

Now make a well in the center of the mixture.

Make your tepid / luke warm water (did you know that ‘lukewarm’ and ‘tepid’ mean the exact same thing in terms of temperature? “Lukewarm is water that has cooled down to a moderate temperature, while tepid is water that has warmed up to a moderate temperature,” at least according to Quora).

Here’s an easy way to get your 2 cups of tepid water: put 2 cups of room temperature water in a 2-cup measuring cup or other container. Now boil some water in a tea kettle or in the microwave (in a different container), and add the tiniest bit of boiling water to your room temperature water. Test it by sticking your finger in it. You’ll be amazed at how little boiling water it takes to turn two cups of room temperature water lukewarm. Remove the same amount of water as you added, so as to bring the volume back down to two cups, and voila! Two cups of lukewarm/tepid water!

Pour the olive oil into the well in the center of the dry ingredients. Next pour your two cups of luketepid water into the well (the well will overflow, that’s fine). Finally add the 1 teaspoon of apple cider vinegar.

Mix the mixture very well until you can squish it together as a dough (we love our dough whisk for this purpose, it’s incredible! This is the one that we have).

Dough Whisk

Once the mixture has come together as a dough dig your hands in there and knead the dough for two minutes, right in the bowl.

Now shape the dough into a loaf, and put it in the prepared pan.

Cover the dough with a clean cloth and let it rest for 10 minutes.

While you are letting the dough rest preheat your oven to 385°.

Once the oven is preheated, and the ten minutes is up, put the bread in the oven and bake it for 75 minutes (also known as an hour and a quarter).

When the time is up remove the bread from the oven, remove it from the pan (using the parchment paper as a sling because that pan and that bread is hot!), and place the bread directly on a cooling rack (without the parchment paper) and let cool completely. (Ok, you can cheat and cut the ends off if you want warm bread and butter! But the center needs to cool down to set.)

Once the bread is cool store it in the refrigerator wrapped in foil, either whole or pre-sliced.

After you make this please come back and let us know what you thought!