- 2 1/2 Tbsp
- Red Star Yeast (active dry yeast)
- 3 Tbsp coconut sugar (can substitute 2 Tbsp honey)
- 3/4 cup warm water between 95 and 115 degrees F
- 1 large egg lightly beaten
- 1/4 cup grapeseed or olive oil
- 1 1/2 Tbsp cider vinegar
- 2 1/4 cups almond flour/meal
- 2 1/4 cups tapioca flour (can substitute arrowroot flour)
- 1 tsp sea salt
- Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
- In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
- Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes, until it has doubled in size and is full of air bubbles. NOTE: the dough will be very sticky and wet – this is normal.
- Preheat the oven to 350 degrees F and lightly oil (or spray) a 9″x5″ loaf pan.
- Once the oven has finished preheating, pour the dough mixture into the loaf pan. Note: leaving the dough in the loaf pan while the oven is preheating may cause break to sink in the middle slightly, so wait until the oven is all the way hot before transferring the dough to the oiled loaf pan.
- Bake in the oven for 45 to 55 minutes, or until bread is firm, golden-brown, and cooked through.
- Allow bread to cool in the loaf pan for at least 30 minutes before running a knife along the edges, turning it out onto a cutting board, and slicing it with a serrated knife.
- Use for toast an/or your favorite sandwiches!
Recipe note: the bread dough should be very thick. If it’s overly dry, you can add a couple of tablespoons of water to get it to the consistency you would like. Note that if you bake a sea level, you may need to adjust the liquid amount and the bake time. This recipe is intended for baking at 6,000 feet of elevation.
Follow this guide for baking at sea level:
- For every 1 tsp baking powder, increase by 1/4 tsp
- For every 1 cup granulated sugar, increase by 2 – 3 tbsp
- For every 1 cup liquid, decrease by 2 -3 tbsp
- For every 1 cup flour, decrease by 1 tbsp