1 1/2 c blanched almond flour (or non-blanched, see note)
3/4 c tapioca starch
1/4 c ground flax seed
1/2 tsp baking soda
4 eggs
1 tsp honey
1 tsp apple cider vinegar
Process
In a medium bowl, combine almond flour, tapioca, flax, salt and baking soda.
In a larger bowl, blend eggs for 3-5 minutes, until frothy. Stir honey and vinegar into eggs.
Add and mix the dry ingredients with the wet.
Pour batter into a well-greased 7.5in x 3.5in loaf pan.
Bake at 350F for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool. Slice and enjoy!
Notes
Using non-blanched almond flour adds moisture (which, when gluten-free is especially important!) and makes it taste more wholegrain. Aesthetically, it darkens the bread and adds little brown specks.
Although both ways it tastes delicious, we recommend using the non-blanched almond flour (because of the added moisture as well as if you're making your own flour, it's a great time-saver).