Ingredients
- 2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/4 cup flax seed meal or golden flaxseed meal
- 1/2 cup tapioca flour or arrowroot flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder *aluminum free, or make your own paleo baking powder
- 3/4 tsp fine grain sea salt
- 3 large eggs whisked
- 2 large egg whites whisked
- 1/4 cup water or unsweetened almond milk
- 1/4 cup avocado oil, or olive oil
- 1/2 tablespoon raw apple cider vinegar
Instructions
-
Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
-
In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, water, oil and vinegar.
-
Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
-
Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute.
-
Bake in the preheated oven for 50-55 mins or until loaf is completely risen and top is golden brown.
-
Cool in the pan on a wire rack for about 20 mins, then lift the loaf from the pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.
-
Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days - you can also freeze this bread to keep it longer. Enjoy!
Recipe Video
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 1/2 tsp total of this mixture.