(prep time – about 25 minutes / baking 50 minutes)
mix
1 cup sweet potato flour
3/4 cup arrowroot starch/flour
4 tablespoons tapioca flour
(the following three can be adjusted to more or less, but the amount should add up to 12 tablespoons)
4 tablespoons amaranth flour
4 tablespoons ivory teff flour
4 tablespoons quinoa flour

1 tablespoon konjac powder or xanthan gum
1 tablespoon cream of tartar
1 1/2 TEAspoons baking soda
1 TEAspoon salt

preheat oven to 425 Fahrenheit

boil 2/3 cup of water

in the immersion blender cup add
1 tablespoon golden flaxseed meal
1/2 cup + 1 tablespoon of almost boiling water
blend on high speed for 10 seconds
let sit for 1-2 minutes

in the meantime
heavily grease a 9 x 5 x 3-inch loaf pan

blend again for 10 seconds

add to it
1 1/3 cups of water (room temp)
3 tablespoons extra light olive oil
2 tablespoons lemon juice

pulse briefly to blend everything together

add mixture to flour
mix ONLY 45 SECONDS on low, DONT OVERMIX!

put IMMEDIATELY into the loaf pan and bake for 50 minutes

take out the loaf, don’t let it cool in the loaf pan
wait at least 1 hour before slicing