Ingredients

2 1/2 tsp active dry yeast
3 tablespoons coconut sugar
¾ cup warm water, between 95 and 115 degrees
1 large egg, lightly beaten
1/4 cup grapeseed or olive oil
1-½ tablespoons cider vinegar
2-¼ cups almond flour/meal
2-¼ cups tapioca flour
1 teaspoon sea salt
1/2 teaspoon psyllium husk

Directions

  • Begin by combining the yeast, coconut sugar, and warm water in a large mixing bowl. Stir this mixture thoroughly and let it sit for about 5 minutes to activate the yeast.
  • Into this yeast mixture, incorporate the egg, olive oil, and cider vinegar by whisking them together.
  • In a different bowl, combine the almond flour, tapioca flour, psyllium husk, and sea salt. Once mixed, gradually add this dry blend to the wet mixture in the first bowl, stirring briskly for approximately 30 seconds.
  • Cover the bowl with a towel and place it in a warm location. Allow the dough to rest for 60 to 90 minutes, until it expands to double its original size and becomes bubbly. Bear in mind, the dough will have a very sticky and wet texture, which is completely normal.
  • Preheat your oven to 350 degrees F and lightly coat a 9″ x 5″ loaf pan with oil or cooking spray.
  • After the oven has reached the desired temperature, transfer the dough into the prepared loaf pan. Avoid letting the dough rest in the pan while the oven preheats, as it may cause the bread to sink in the middle.
  • Bake the dough in the preheated oven for 45 to 55 minutes, or until the bread has a firm, golden-brown crust and is thoroughly cooked on the inside.
  • Once cooked, let the bread cool in the loaf pan for at least 30