Gluten-free Grain-free Bread

Ingredients (makes about 16 slices)

• 1 cup almond flour

• 1 cup arrowroot flour

• ⅓ cup coconut flour

• 1 tsp sea salt

• 1¼ cups water (heated to ~105-110 °F / ~40-43 °C)

• 2 tsp pure maple syrup

• 2 tsp active dry yeast

• 1 tsp apple cider vinegar

• 2 Tbsp chia seeds (ground)

• 2 Tbsp psyllium husk (ground)

• herbs of choice (I added garlic powder, rosemary, thyme 1 tsp each)

Instructions:

1. Preheat your water to ~105-110 °F (warm, not hot).

2. In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour and salt.

3. In a separate bowl, combine the warm water, maple syrup and yeast. Let it sit for about 10 minutes until foamy.

4. To the yeast mixture add the apple cider vinegar, ground chia seeds and ground psyllium husk. Let stand for ~1 minute.

5. Pour the wet mixture into the dry flour mixture. Stir with a wooden spoon until a dough forms.

6. Knead the dough for 8-10 minutes (yes — it’s worth it). Then place the dough back into a lightly oiled bowl, cover with a damp cloth and let it rise for ~1.5 to 2 hours.

7. After rise #1, line a loaf pan with parchment paper. Shape the dough into a loaf and place it in the pan. Cover and let rise again for ~30-60 minutes.

8. Preheat oven to 425 °F (≈ 220 °C). Bake for ~30-35 minutes, or until internal temperature reaches ~205-210 °F (≈ 96-99 °C).

9. Remove from oven and let cool completely (at least 4 hours) before slicing.

10. To store: slice and freeze the loaf on a sheet pan (so slices don’t stick). Either thaw overnight in the fridge or reheat from frozen.