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Preheat your oven to 170C/340F.
In a small mixing bowl, add the yeast and inulin, followed by the warm water. Mix well and leave to proof in a warm place for 10 minutes.
In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.
Add the melted butter and eggs and mix well.
Add the proofed yeast and mix well.
Once the mixture is combined, pour into a 9x5in loaf pan that has been lined with parchment paper.
Leave your batter to prove for 20 minutes in a warm spot, covered with a tea towel.
Bake in the oven for 30-40 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.
Remove from the tin and leave to cool on a rack.