In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
2
Heat water to 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let it stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
3
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
4
Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5
Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour.
6
Preheat the oven at 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat.
7
Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
8
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F.
9
Let it cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cooled, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
