DRY INGREDIENTS

Almond flour = 300 g / 2 1/2 cups

Whole Psyllium husks = 45 g / 5 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success)

Baking Powder = 18 g / 4 tsp

Instant Yeast = 9 g / 3 tsp

Salt = 1 tsp

WET INGREDIENTS

Large eggs = 6 whites or 4 whole eggs (room temperature)

Apple cider vinegar = 60 ml / 4 tbsp.

Very warm water = 170 ml (2/3 cup + 1 tbsp) (temperature at 122 to 132 F or 50 to 56 C)

1. For best results, weigh the ingredients with a digital scale

2. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).

3.  In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.

4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.

5. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

6. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2" or any suitable pan lined with parchment paper.

7. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.

8. Pour sufficient boiling water into a baking dish that fits the oven.

9.  Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

10. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven.  If the top is browning too fast, cover with foil.

11. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 5.7 g

Dietary fiber = 3.5 g

Net carb = 2.2 g

Calories = 92

Total fat = 6.0 g

Protein = 4.0 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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