homemade grain-free bread (Edit recipe)

finding a gluten-free bread is a major challenge. some of my favs are AWG & base culture, but they are only available online for me. well I have finally perfected my homemade, grain free bread! it definitely takes some time to make, but it is hands down the BEST bread I have ever had.

3 hours

35 minutes

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	63
Fat:	2 g
Carbohydrates:	10 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	119 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by ericatangeman

Serves: 16

Ingredients

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large bowl, whisk together almond flour, arrowroot flour, coconut flour, & salt.
in a separate bowl, add hot water that has been heated to 105-110 degrees.
add maple syrup & active dry yeast to water; sit for 10 minutes.
stir apple cider vinegar, chia seeds & psyllium husk into yeast mixture.
let stand for 1 minute, then mix yeast mixture to flour mixture with a wooden spoon.
knead the dough for 8-10 minutes, then place back into a bowl & cover with a damp cloth for 1.5-2 hours.
line a pan with parchment paper.
shape bread ball into a loaf & place on line baking pan; let rise another 30-60 minutes.
preheat oven to 425.
bake for ~30-35 minutes or until internal temperature reaches 205-210 degrees.
let cool completely (at least 4+ hours) before slicing.
to store, I lay sliced bread on a sheet pan & freeze in individual slices. I will either then thaw out the night before or reheat from the freezer.