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.