Gluten Free Bread Loaf

3/4 c Almond Flour

1 1/4 c Golden Flaxmeal

1 1/4 c Arrowroot

2 TBS Psyllium Husk

1 tsp. Celtic Sea Salt

3 tsp. Baking Soda

1 tsp. Baking Powder

5 eggs

1/2 c. applesauce (no added sugar)

2 TBS Apple Cider Vinegar

Heat oven to 350 F. Spray glass bread pan with non-stick coconut oil spray and set aside. Mix dry ingredients together in one bowl and wet ingredients in another bowl. Mixing seperate is a must. Once the wet and dry are combined, the apple cider vinegar will activate the soda's - causing it to bubble. This is how gluten free bread "rises". This is also the reason why the next steps from combining to getting the pan into the oven should happen relatively quickly to ensure proper rise of the bread. 

Once the oven is pre-heated, add the wet ingredients to the dry ingredients and mix quickly, only until incorporated. Immediately pour into prepared pan and put it in the oven.  

Bake at 350 F for 40-45 min. Store in an air tight container in the fridge for approximately 1 week.