• 300 g blanched almond flour not almond meal! (10.6 oz, 2 1/2 cup)
  • 60 g coconut flour (2.1 oz, 1/2 cup)
  • 40 g flaxmeal (1.4 oz, 1/3 cup)
  • 40 g ground psyllium husk (1.4 oz, 1/3 cup + 2 tablespoon)
  • 1 tablespoon baking powder
  • 7 g salt


  • 30 ml olive oil (2 tablespoons)
  • 5 ml apple cider vinegar (1 teaspoon)
  • 480 ml lukewarm water - thick bath temperature, 40C (2 cups)


  • Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
  • In a large mixing bowl, add all the dry ingredients, whisk to combine. 
  • Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked. 
  • Set aside 10 minutes to let the fiber fully absorb the liquid. 
  • Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan,  but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
  • Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface. 
  • Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best. 
  • After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle. 
  • Lift the bread out of the pan using the parchment paper.
  • Fully cool down on a rack before slicing - at least 3 hours for best result.
  • Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.

Full article: