Fat grams: 8.3; Carbohydrate grams (5.4, 2.2 of which fiber); Protein grams: 9.9
Ingredients:
1 c. Vital wheat gluten
2 T. Milled flaxseed
4 T. Coconut flour
8 T. Almond flour
1 T. Active dry yeast
1 c. Warm water
2 T. Coconut oil
2 T. Olive oil
Optional (will change macros): 4 T. Hulled hempseed
Stir the yeast into the water. Let it sit for about five minutes while you get everything else ready.
Mix together the flours, flax, and vital wheat gluten. Stir in 2 T. Melted coconut oil. Add the yeast and water. Stir well; the dough might fight you.
Knead for a couple of minutes. Knead in the hemp seeds if you're using them. (The dough will fight you; it's high in gluten.)
Grease an 8- or 9-inch loaf pan with 1 T. Of the olive oil. Using your hands, shape the dough into a log that fits in the pan. Cover the pan with a dish towel and put somewhere moderately warm. Let it rise for about an hour.
When the dough has risen, bake at 350-375 degrees until done. (It took mine about 30 minutes. My oven's thermostat is a bit off, so I need to check with a thermometer to get an accurate temperature for you.)
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