Instructions
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In a large bowl, whisk together the ½ cup almond flour, ½ cup arrowroot flour, 2 tablespoons coconut flour, and 1 teaspoon sea salt.
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Heat water to 105 to 110 degrees F / 40 to 43 degrees C. Add 1 teaspoon maple syrup and stir. Add the 2 teaspoons active dry yeast and let stand for 10 minutes.
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Stir 1 tablespoon chia seeds and 1 tablespoon psyllium husk powder into the yeast mixture. Let stand for 1 minute to thicken, then whisk.
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Pour 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.
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Preheat oven to 425 degrees F / 218 degrees C.
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Divide the dough into 4 balls. Place dough balls on a square of parchment paper or cutting board. Dip your hands in water and shape into round shapes. Brush with 1 egg.
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Bake for 35 to 40 minutes. Baking time can vary. The measure of doneness is an internal temperature of 205 to 210 degrees F / 96 to 98 degrees C.
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Let cool completely on a wire rack. Not allowing the bread to fully cool before cutting may result in a gummy interior. When cool, slice and serve or store in an air-tight container. To re-crisp crust, toast or reheat in an oven at 375 degrees F / 190 degrees C for 5 to 10 minutes.
You will never miss bread with this HEALTHY bread substitute.
