15-20 min & 1 hr. for rising bread
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp. sea salt
2 tsp. active dry yeast
1 ½ tbsp. very finely ground chia seed
2 tbsp. organic psyllium husk
1¼ cup filtered lukewarm water
2 tsp. maple syrup
2 tbsp. olive oil
1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
2. Heat water to 105-110 °F. Add 2 tsp. of maple syrup and stir. Add the yeast and let it stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
3. Stir the finely ground chia and psyllium husk into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour.
6. Preheat the oven at 400 °F. Place a pizza stone (or cooking sheet) in oven to preheat.
7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shape into nice rounded shapes. Brush with olive oil, Use a serrated knife to cut a tic-tac-toe pattern on the top.
8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 50-60 minutes.
9. Let it cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cooled, slice and serve or store in an airtight container. Tore-crisp crust, toast or reheat at 375 °F for 5-10 minutes.