Paleo Gluten Free Egg Free Bread With Psyllium


Carbs per serve 6g

1/2 cup psyllium husks 
1 cup boiling water
2/3 cup almond flour use sunflower seed flour for nut free
1/3 cup coconut flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter melted (see note), use ghee for paleo
3 tablespoons coconut oil melted


In mixing bowl or food processor, combine psyllium and boil water to form a gel.
Blend in almond flour, coconut flour, cream of tartar, baking soda, and salt.
Stream in melted butter (or ghee) and coconut oil until dough is formed.
Spread dough into a greased or parchment lined 8x4-inch loaf pan and smooth top.
Bake at 180C for about 40-50 minutes or until top is brown and center is set.
Cool on rack 15 minutes then remove bread to cool completely on rack. Store in refrigerator or freezer unless consuming within a couple days.
Recipe Notes
The amount of butter could probably be reduced but has not been tested.