DRY INGREDIENTS – 4.3 oz Coconut Flour – 2.1 oz Almond Flour – 0.95 oz Whole Psyllium Husk – 0.9 oz Chia Seeds – 2 teaspoons Baking Powder – 1/2 teaspoon Salt LIQUID INGREDIENTS – 2 1/4 cup Lukewarm Water – 2 teaspoons Apple Cider Vinegar
Measure all your ingredients carefully before you start. I highly recommend weighing your ingredients in grams or oz for precision rather than cups.
Combine Dry Ingredients
In a large mixing bowl, whisk together all the dry ingredients.
Add Wet Ingredients
Add apple cider vinegar and lukewarm water. Cold water wouldn't activate the fiber in the flour and the ingredients wouldn't bind.
Combine with a spoon at first, it will be very liquid and will dry out as you go. After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart.
Knead the Dough
Knead the dough, press/squeeze with your hands for at least 1 minute, or until you are able to form a ball.
Form a Ball
Form a dough ball and set aside on the benchtop for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
Shape the Bread
Now the dough should be soft, elastic, and slightly moist but should hold perfectly together. Shape a cylinder, bread loaf shape. Don't press too much the dough, or it won't rise.
Transfer to a pan
Place the loaf onto the prepared loaf pan covered with parchment paper.
Fix cracks and decorate
If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds or poppy seeds to decorate.
Bake for 45 minutes on the bottom rack of the oven preheated to 350°F/180°C then switch to the middle rack for 15 extra minutes.
Insert a skewer in the middle of the bread to check the texture. It should come out dry with no or very few crumbs on it. Remove from the oven and cool on a rack for 4 hours before slicing.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 14 Slices
Cook: 15 Minutes Cook: 60 Minutes
EGG-FREE KETO BREAD
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