1 1/4 C. Warm water (about 110 degrees)
2 tsp. maple syrup
2 1/4 tsp. instant yeast
1 egg
1 1/2 Tbsp. fine ground chia seed
2 Tbsp. fine ground psyllium husk powder
1 C. almond flour
1/2 c. arrowroot powder
1/4 c. fine ground flax meal
1/3 c. coconut flour
3 Tbsp. lightly crushed salted sunflower seeds
1-2 Tbsp. lightly crushed lightly salted pumpkin seeds
1 scoop unflavored whey protein isolate powder
1 Tbsp. nutritional yeast flakes
1 tsp. sea salt
1 tsp. baking powder
1 egg (for glazing before baking)
Prepare a flat cookie sheet with parchment paper for rising your dough. Cut parchment to the size that will fit on your baking stone (if using).
In a medium bowl, combine water, maple syrup and yeast. Stir, set aside to activate (about 10 mins).
In a large bowl, whisk together Almond flour, arrowroot powder, flax meal, coconut flour, protein powder, nutritional yeast flakes, salt and baking powder. set aside.
Once yeast has bloomed, whisk in the egg, chia seed and psyllium husk. Allow to gel for a moment. Add this mixture to your dry ingredients and stir with a firm spatula to combine. Knead a few times to fully combine.
You can make 2 small loaves, one large loaf, or several individual dinner rolls. Lightly dampen your hands and form your dough into whatever shape you desire. Place loaves on the cookie sheet with parchment paper. Lightly rub oil on tops of loaves, cover gently with plastic wrap and a lightweight kitchen towel. Allow to rise in a very warm place (I preheated my oven to warm, then turned it off), for 45-60 minutes.
When dough has almost finished rising, preheat your stone and oven to 425.
Once oven is ready, remove towel and plastic wrap. Brush top of loaves with beaten egg. Slide parchment paper onto the hot stone and bake loaves for 35-50 minutes (watch carefully!). At about 20 minutes you'll want to lightly tent with foil to keep it from over-browning. I like to use a baking thermometer and take the bread out when the internal temperature reaches 210 degrees. Remove loaves to a cooling rack.
Allow loaves to cool completely on a cooling rack before slicing. You may get a gummy texture if you slice before it's fully cooled!