Ingredients
1 ½ cups almond flour
¼ cup coconut flour
2 tbsp psyllium husk powder (for chewiness & structure)
1 tbsp baking powder
½ tsp salt
4 large eggs (room temp)
½ cup warm water
2 tbsp olive oil (or melted butter)
1 tsp apple cider vinegar (helps rise)
(Optional: sprinkle sesame seeds or almond flour dusting for bakery look)
👩🍳 Instructions
Prepare Dry Ingredients
In a large bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt.
Mix Wet Ingredients
In another bowl, whisk eggs, warm water, olive oil, and vinegar.
Combine
Slowly add wet mixture to dry mixture. Stir until dough forms. It should be slightly sticky but firm enough to shape.
Shape the Baguettes
Line a baking sheet with parchment paper.
Divide dough into 2–3 portions. Roll each into a log (like a baguette shape).
Use a sharp knife to score diagonal cuts on top.
Bake
Preheat oven to 375°F (190°C).
Bake for 25–30 minutes, until golden brown and firm.
Cool & Serve
Allow to cool for 10 minutes before slicing.
Enjoy with butter, cheese, or as a sandwich base.
🍴 Tips
For a crispier crust, brush with olive oil before baking.
If you want an extra airy inside, whip egg whites separately and fold into dough before shaping.
Store in the fridge up to 5 days, or freeze
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