Preheat oven to 425 degrees. Heavily grease a glass loaf pan with coconut oil.
In a KitchenAid stand mixer, add:
1 cup Sweet Potato flour
3/4 cup Arrowroot flour
1/4 cup Amaranth flour
1/4 cup Ivory Teff flour
1/4 cup Quinoa flour
1/4 cup Tapioca flour
1/4 cup Dextrose (or other Sweetener)
1 Tbsp Konjac Powder
1 Tbsp Cream of tartar
1 1/2 tsp Baking Soda
1 tsp Celtic Sea Salt
In a 2 cup measuring cup, add:
1 Tbsp White Chia Seed meal
9 Tbsps boiled water
Blend with a stick blender on high until it becomes frothy. Let rest for a few minutes and then blend again until mixture thickens.
Add to it:
1 1/2 cups of water
3 Tbsps algae oil or melted coconut oil
2 Tbsps lemon juice
Mix with stick blender until all ingredients are blended together then add to stand mixer.
Beat on low speed for about 45 seconds then pour into greased loaf pan. Place immediately into the oven ( for best rise ) and bake for 45-50 minutes.
When you remove the bread from the oven, slide a knife along the edges to loosen from the pan and cool on a wire rack for at least one hour before slicing. (I’ve found that laying the loaf on its side to cool stops the bread from falling as much).