A lovely baked bread treat that is gluten-free, wheat-free and sugar-free.
1/2 cup coconut flour
1 cup almond flour
3/4 cup rice flour
1/2 cup arrowroot flour
1/4 cup tapioca flour
1 tbsp xylitol / sweetener of choice
Crack of Himalayan pink salt
2/3 cup warm water
1 tbsp honey
3 tbsp instant yeast
1 tbsp olive oil
1 tbsp apple cider vinegar
Combine dry ingredients in a mixing bowl and set aside.
Combine water, honey and yeast, mix well and set aside.
Whisk together the eggs, olive oil and vinegar until combined.
Make a well in the dry ingredients.
Add the egg mixture then the yeast mixture and combine well with a whisk.
Leave for 5 minutes to rest.
Scoop into mini loaf tins or a large french loaf pan.
Place the tins into a cold oven.
Put oven on 180C and set timer for 40 minutes.
Bake 40 – 50 minutes, or until bread is lightly brown.
Remove from oven and allow to cool completely.
Prepared, tried and tested by Caashifa Adams Young