This is the best gluten free bread!

You can use it just as you would other breads; toasted, sandwiches, sweet or savoury toppings.

It keeps well on the counter for about a week. You can freeze it for a month. Then, slice it before for a more convenient use!

To make this great bread, you will need

200g almond meal

85g tapioca starch/arrowroot flour

30 ml flax meal

15ml chia seeds

5ml baking soda

Pinch of salt

3 eggs or egg replacement

60ml coconut milk

60ml coconut oil

15ml pure maple syrup

5ml apple cider vinegar

Preheat oven to 180º C and line a loaf tin with parchment paper or grease it with coconut oil.

Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

Combine both wet and dry ingredients together and pour into loaf tin.

Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through. (Test with a skewer).

Enjoy!

In health,

Chantal

This recipe as adapted from Rachel Morrow.