This bread bakes quickly becoming crusty on the outside while remaining soft and chewy on the inside. It is gluten, yeast, egg, and dairy free. Packed full of flavor, protein, vitamins, antioxidants, omega 3's, and fiber.
Pre-heat oven to 375F
1/3 Cup Coconut Flour
1/3 Cup Almond Flour
1/3 Cup Rice Flour
1/3 Cup Flax and Chia Seed blend (Carrington Farms)
1 1/2 Xanthin Gum (Bob's Red Mill)
2 Tbsp Psyllium Husk
1/4 tsp salt ( to taste)
2 tsp Baking Powder
1/2 tsp Baking Soda
1 Cup Coconut Milk
1 Tbsp Apple Cider Vinegar
3 Tbsp Melted Coconut Oil (may have a little extra to brush the top of the bread before baking)
In large bowl add all dry ingredients and whisk together to evenly distribute. Add wet ingredients. Mix just to point of well combined but do not overtax as the bread will become too dense. Scoop dough out of bowl and shape into loaf. Place on non greased baking sheet. If desired brush the top with remaining coconut oil and sprinkle with a dash of coconut or almond flour ( I usually skip this step ). Cut an X in the top of the loaf. Bake for approximately 20 minutes rotate the pan and cook another 10-15 minutes. ( bread is doe when tester is clean ). Bread will form a brown crust and be firm. Allow to cool approximately 15 minutes before slicing. Once completely cool, bread may be frozen.