Looking for an easy way to enjoy carb light toast and sandwiches? This moist, hearty bread is the no-yeast solution you’ve been waiting for. Enjoy egg and avocado sandwiches open-faced with a knife and fork, or deli meats and cheeses between two slices, straight from your hands.
Preheat the oven to 350°F. Butter an 8 1/2" x 4 1/2" loaf pan.
Combine the almond and coconut flours, flax meal, salt, baking powder, baking soda, and xanthan gum in a large mixing bowl.
Mix together the water, eggs, butter, and vinegar in a separate bowl or measuring cup then stir into the dry ingredients, mixing thoroughly.
Pour the batter into the prepared pan, smoothing the top if necessary.
Bake the bread for 30 to 35 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and use a spatula to loosen it from the edges of the pan. Transfer the bread from the pan to a rack to cool completely before serving.
Store bread at room temperature, well wrapped, for up to 5 days.
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