I really like a particular brand of gluten free cup for cup flour called Mama’s almond flour blend

It worked great for pie crusts, cookies, and bread but over the past few years it’s become increasingly difficult to buy and honestly sometimes the quality wasn’t as consistent as I would have liked so I have been trying to come up with some new ways of baking. I decided to try giving up on the cup for cup flour and try baking bread with almond flour and rice flour, which I have found to be a great combination for flavor. I read a lot of recipes and then put it together. I was a little surprised by how pleased I am with my first trial. The bread has a nice crumb, tastes lovely both fresh and toasted and was really easy to make. I did use potato water in it so for my next loaf I’m going to add some potato starch instead.

Almond Flour Bread

1 3/4 cup Blanched almond flour
¼ cup rice flour
3 Tablespoons Psyllium husk powder (be sure to use powder)
2 Tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon apple cider vinegar (don’t skip – helps the bread rise)
4 large eggs (beaten)
1/4 cup butter (measured solid, then melted)
1/2 cup really warm water
1 teaspoon potato starch

Preheat the oven to 350 degrees F. Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.

In a large bowl, stir together the almond flour, psyllium husk powder, rice flour, baking soda, sugar, and sea salt.

Stir in the eggs, vinegar, and melted butter, to the dry ingredients. Stir the potato starch into the warm water and then to the mixture. Try to mix batter well to create air bubbles.

Transfer the batter to the lined baking pan. Smooth/press the top evenly with a spatula, forming a rounded top.

Bake for an hour and 40 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so when it passes the toothpick test bake for another 10 minutes.) Remove from the pan and place on wire rack to cool.