Servings: 2 lb loaf

2½ cups filtered water heated to 105 - 110°F. 2½ cups filtered water heated to 105 to 110°F.
4 tsp raw honey 4 tsp raw honey
2 eggs 2 eggs
4 tbsp organic psyllium husk powder 4 tbsp organic psyllium husk powder
2 cup almond flour 2 cup almond flour
2 cup arrowroot flour 2 cup arrowroot flour
1 cup coconut flour 1 cup coconut flour
2 tsp sea salt 2 tsp sea salt
2½ t bread machine yeast 2½ t bread machine yeast

Add ingredients in order
Mix the top 4 ingredients well in the bread machine pan and let set a couple of minutes
Carefully pour flours over liquid providing a dry surface to then add the salt on top one side and the yeast on the other side, being careful not to let salt and yeast touch each other.
Choose Gluten Free
2 lb loaf
light crust
When your machine starts mixing, use a rubber spatula to be sure all dry ingredients are incorporated into dough.
- Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 F degree oven for 5 to 10 minutes.

For convenience sake you can use a full 16 oz bag of Bob's Red Mill Paleo Baking Flour for your flours in this recipe.  The recipe calls for 5 cups of flour and that is the amount in the full bag.  The bag is just the right size to be able to dump all the flours in, no measuring or mess; pretty pricey though.  For convenience sake you can use a full 16 oz bag of Bob's Red Mill Paleo Baking Flour for your flours in this recipe.  The recipe calls for 5 cups of flour and that is the amount in the full bag.  The bag is just the right size to be able to dump all the flours in, no measuring or mess; pretty pricey though.