Step 1

Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.

Step 2

In a large bowl, whisk together the almond flour, tapioca flour, salt, baking soda, and onion powder making sure there are no clumps.

Step 3

In a second large bowl, whisk together the eggs, milk, and oil. Add the vinegar to the wet ingredients and set aside.

Step 4

Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and dried herbs.

Step 5

Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan cheese.

Step 6

Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. *Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.

Step 7

Remove from the oven and let the loaf cool completely in the pan before removing and serving. The bread will be too soft to cut into slices if it is warm.

Step 8

Store in the refrigerator wrapped in plastic wrap or a sealed container for up to a week.