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Preheat oven to 350F. Grease an 8.5" loaf pan and set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt and set aside.
Separate the eggs. Set aside the whites.
Blend the egg yolks, oil, water, and vinegar in a high speed blender on medium speed for 5 seconds until combined.
Turn off the blender and allow the mixture to rest for 1 minute.
Add the egg whites, and mix for 10-15 seconds until the mixture is frothy.
Add the dry ingredients all at once and immediately process on high for 5-10 seconds until the batter is smooth.
Pour the batter into the prepared loaf pan and smooth the top into an even layer.
Bake for 50-70 minutes, until a tester inserted into the center comes out clean.
Allow the bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.