Instructions

Preheat the oven to 400 °F. 

Whisk the almond flour, coconut flour, ground flaxseeds, xanthan gum or psyllium husk powder, baking powder, and kosher salt in a large bowl until combined. 

Add the coconut oil, warm water, and distilled white vinegar or apple cider vinegar. Mix it with a wooden spoon until it comes together. 

Knead it with your hands until a dough forms. Let it rest for 5 minutes to allow the xanthan gum or psyllium husk powder to absorb the moisture in the dough.

Use damp hands to carefully shape the dough into a loaf and place it on a sheet of parchment paper. Smooth the top of the bread with damp hands, then lift the edges of the parchment paper and gently place it into an 8-inch loaf pan. 

Bake the almond flour bread for 60-70 minutes until a toothpick skewer inserted into the center of the bread comes out clean. 

Let the almond flour bread cool in the pan for 5 minutes. Use the parchment paper to lift the almond flour bread out of the pan and place it on a wire rack to cool. Let the bread cool completely before you cut it into slices. 

Store the leftover bread in a zip-lock bag or airtight container.