DRY INGREDIENTS

Almond flour = 300 g (2 1/2 cups)

Coconut flour = 60 g (1/2 cup)

Golden flaxseed (finely ground) = 40 g (1/3 cup)

Whole Psyllium husks = 45 g (5 tbsp) (Note: The psyllium husks must be ground until half its original volume then weigh it)

Baking Powder = 14 g (1 tbsp)

Instant Yeast = 12 g (3 tsp)

Salt = 2 tsp

WET INGREDIENTS

Apple cider vinegar = 45 ml (3 tbsp)

Coconut or olive oil = 45 ml (3 tbsp)

Very warm water = 480 ml (2 cups) (temperature at 122 to 132 F or 50 to 56 C)

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

2.  Preheat the oven at 212 F or 100 C and leave the heat on during the entire proofing process.

3.  In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk 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, coconut oil 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 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.

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

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 the baking dish with water. 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. The top of bread should be hard and crusty. Internal temperature should be around 205 to 210F or 96 to 98C. 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. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

[Total servings = 20]

NUTRITION INFO PER SERVING

Total carb = 5.5 g

Dietary fiber = 3.7 g

Net carb = 1.8 g

Calories = 99

Total fat = 7.7 g

Protein = 2.9 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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