INGREDIENTS

• 1 C Coconut Flour

• 1/2 C Almond flour

• 1/3 C Psyllium Husk

• 2 TBS Zen Basil

• 2 TSP Baking Powder

• 1/2 TSP Salt

• 2 ¼ cups Lukewarm water

• 2 teaspoons Apple cider vinegar

INSTRUCTIONS

• Line a loaf pan 9 inches x 5 inches with parchment paper.
  

• Mix all Dry ingredients a large mixing bowl, whisk together

• Add apple cider vinegar and lukewarm water, Combine with a spoon at first. It will be very liquid at 1st and After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart use your hands to form the dough and make a ball.
  

• Form a dough ball and set it aside for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
  

• Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.
  
  Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise. If you press too much, it will be very dense, doughy.
  

• Place the loaf onto the prepared loaf pan covered with parchment paper.
  

• Lastly, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds (optional).
  

• Bake at 350 F on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes.
  

• Remove from the oven and cool on a rack for 4 hours or overnight before slicing.
  

• Seal and Store in refrigerator.