Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- In a large mixing bowl, combine 1¼ cups fine almond flour, 3½ teaspoons xanthan gum, ⅓ cup fine coconut flour, 3 tablespoons flaxseed powder and 1 teaspoon pink Himalayan sea salt.1¼ cups fine almond flour, 3½ teaspoons xanthan gum, ⅓ cup fine coconut flour, 3 tablespoons flaxseed powder, 1 teaspoon pink Himalayan sea salt
- In a separate bowl, place 3 egg whites, 1 egg, ½ cup buttermilk and 3 tablespoons raw apple cider vinegar. Beat until well combined.3 egg whites, 1 egg, ½ cup buttermilk, 3 tablespoons raw apple cider vinegar
- Add wet ingredients into dry ingredients and stir together until it forms into a dough.
- Add half of the ½ cup warm water and stir to incorporate. Add remaining water and stir until the water is fully absorbed.½ cup warm water
- Sprinkle almond flour onto a countertop, where you will form the dough. Roll the dough in almond flour to coat and form into a round ball. The dough will be sticky, extra kneading is not necessary. Sprinkle almond flour on top of the dough.
- Spray a 9.5 inch round glass baking dish with cooking oil. Place dough into the baking dish. Make a few half-inch deep slices on the top of the dough. Dust lightly with almond flour.
- Cover tightly with foil. Let bread rest for 15 minutes.
- Bake for 35 minutes and then reduce oven temperature to 300 degrees F / 149 degrees C. Continue baking for 1 hour. Uncover and bake 25 to 30 minutes, until the middle is dry and the edges and top are evenly browned.
- Cool for 15 minutes. Slice and enjoy!
