Makes 1 loaf
- 2/3 cup Bob's Red Mill Coconut Flour
- 3/4 cup Bob's Red Mill Almond flour
- 1/2 cup (one stick) plus 2 Tb butter
- 8 eggs, preferably from pastured hens
- 1 Tb mild-flavored honey
- 1.5 tsp Apple Cider Vinegar
- 3/4 tsp Celtic Sea Salt
- 3/4 tsp baking soda
- Melt butter in a small saucepan over low heat. Stir in the honey and vinegar.
- Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together
- Measure out and sift the coconut flour.
- Using handheld mixer, mix the coconut flour into the other ingredients very well. You can't over-mix this recipe as it contains no gluten.
- Pour the batter into a well-buttered 5x9 loaf pan.
- Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
- Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack and allow to cool completely before slicing.