Servings: 16 to 18 slices

2¼ c. Almond Flour 2¼ c. Almond Flour
⅓ c. Coconut Flour ⅓ c. Coconut Flour
⅓ c. Golden Flaxseed Meal ⅓ c. Golden Flaxseed Meal
⅓ c. Whole Psyllium Husk** ⅓ c. Whole Psyllium Husk**
1 T. Baking Powder 1 T. Baking Powder
½ t. Sea Salt ½ t. Sea Salt
3 t. (or 1½ pkgs) Rapid Rise Yeast 3 t. (or 1½ pkgs) Rapid Rise Yeast
¾ c. Butter or Coconut Oil, melted, OR Avocado Oil ¾ c. Butter or Coconut Oil, melted, OR Avocado Oil
1 T. Honey 1 T. Honey
2 T. Apple Cider Vinegar 2 T. Apple Cider Vinegar
4 Large Egg Whites 4 Large Egg Whites
3 Large Eggs 3 Large Eggs
⅔ c. Boiling Water ⅔ c. Boiling Water

Line a 4" x 8" bread pan* with parchment paper (cut to size), leaving paper hanging over the sides. Grease the ends of pan that do not have paper on them. Pre-heat oven to 350 and boil water and keep at a simmer.
In a large bowl, place flours, flaxseed, psyllium husk, baking powder, sea salt and yeast. Whisk to combine.
in a microwave proof measuring cup, melt the butter or coconut oil. When melted, add honey and Apple Cider Vinegar to the measuring cup. Set aside.
In a medium bowl, place the egg whites and eggs. With an electric hand mixer, beat the eggs on low until combined and a solid yellow color.
Add the eggs to the large bowl of dry ingredients, then pour in the butter mixture. Using the hand mixer on low, combine the wet and dry ingredients. Then add the boiling water and again on low speed, mix until there are no dry spots. Dough should be pourable, but thick and somewhat airy looking.
Pour the dough (helping it along with a rubber spatula) into the prepared pan and scraping any dough that lands on the parchment overhang back into the pan. Wet your fingers and lightly move dough into pan corners if necessary. Wet fingers again and lightly smooth out the top. Do not press on the dough.
Immediately place pan into oven and bake for 45 to 50 minutes or until top is firm, a medium brown color and it looks and smells like bread. Remove from oven and cool in pan for 10 minutes, then using the parchment overhang, lift the loaf out of the pan and let cool completely before cutting into slices.

*This is the 4" x 8" pan I use: a.co/d/6UE0Vpd If you use a larger pan the loaf will be much flatter.  *This is the 4" x 8" pan I use: a.co/d/6UE0Vpd If you use a larger pan the loaf will be much flatter.
** This is the Whole Psyllium Husk that I use: a.co/d/exYjdlh  ** This is the Whole Psyllium Husk that I use: a.co/d/exYjdlh
Do not let the dough sit in the pan to rise. If you do, the bread will rise too much and be crumbly. While the yeast helps the dough to rise a bit, it is primarily there for taste.  Do not let the dough sit in the pan to rise. If you do, the bread will rise too much and be crumbly. While the yeast helps the dough to rise a bit, it is primarily there for taste.
I typically use butter rather than coconut oil to get a more bread like taste.  I typically use butter rather than coconut oil to get a more bread like taste.
The bread will last in the refrigerator for up to a week, but I typically lay the slices flat on a cookie sheet and freeze them. Then I place the slices in a bag or container and they all go back in the freezer. A 15 second microwave thaws a slice. You can put a frozen slice in a toaster for easy toasting.  The bread will last in the refrigerator for up to a week, but I typically lay the slices flat on a cookie sheet and freeze them. Then I place the slices in a bag or container and they all go back in the freezer. A 15 second microwave thaws a slice. You can put a frozen slice in a toaster for easy toasting.
Yeast can be found in the baking aisle and comes in a packet of 3 or in a jar. A single packet contains 2 t.  Yeast can be found in the baking aisle and comes in a packet of 3 or in a jar. A single packet contains 2 t.