Ingredients
Scale
- 1 cup almond flour
- 1 cup arrowroot flour
- 1/3 cup coconut flour
- 1 tsp sea salt
- 2 tsp active dry yeast
- 1 ½ Tbsp very finely ground chia seeds
- 2 Tbsp organic psyllium husk powder
- 1 ¼ cup warm water (temperature is important, 105-110 degrees)
- 2 tsp maple syrup (the yeast will consume this)
- 1 egg (for egg wash, if desired)
Instructions
- In small bowl, stir together warm water and maple syrup. Add the yeast and let stand for 10 minutes. The yeast will bubble/foam, that's how you'll know it's active.
- Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
- In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt. Pour the thickened yeast/chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
- Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
- Preheat the oven at 425 °F with a pizza stone (or baking sheet) inside.
- Divide the dough in half and form into two round balls. (it helps to wet your hands for this step so the dough doesn't stick to them). Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
- Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes, until golden brown and cooked through.
- Let the bread cool completely on a wire rack.
- Slice and serve! Store in an airtight container.
Notes
Recipe courtesy: Dr Berg/Healthiest Bread in the World
