Easy & Delicious Gluten-Free Bread

Ingredients

Dry Ingredients:
* 2 ½ cups Almond Flour, not almond meal
* ½ cup Coconut Flour
* ⅓ cup Flaxseed Meal, not flax seed
* ⅓ cup + 2 tbsp Whole Psyllium Husk
* 1 tablespoon Baking Powder
* 1 teaspoon of pink salt

Wet Ingredients
* 2 tablespoons Extra Virgin Olive Oil
* 1 teaspoon Apple Cider Vinegar
* 2 cups Lukewarm Water think bath temperature, 100°F

Instructions

* Preheat oven to 400°F, preferably using the convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn’t stick to the pan. Set aside.

* In a large mixing bowl, add all the dry ingredients, and whisk to combine. 

* Add the liquid ingredients to a bowl before combining them with the dry ingredients.

* Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more psyllium husk, 1/2 teaspoon at a time, knead for 30 seconds, and see how it goes. The dough will always be a bit moist, but it shouldn’t stick to your hands at all.

* Set aside 10 minutes to let the fiber fully absorb the liquid. 

* Shape the dough as you want your bread to look when baked. However, do not press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top’s shape round.

* Bake for 50-55 minutes in the oven’s center. The fan-bake mode is the best. 

* After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 350°F, and keep baking for 20-30 minutes until cooked in the middle. 

* Before slicing, let the bread fully cool down on a – at least 3 hours for best results.

Enjoy!!