Preheat the oven to 375 degrees and grease one loaf pan.
1 1-/2 cups nut blend flours (I used a nut blend for 1/2 cup and 1 cup of hazel nut flour)
1/2 cup gluten free flour (I used rice flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 Tablespoon apple cider vinegar
1/2 cup avocado, melted coconut oil or grapeseed oil
1/3 cup maple syrup
1 egg (or flax egg or chia egg, which is 1 Tablespoon flax or chia plus 3 Tablespoons water)
3/4 cup of nondairy milk of choice ( I used almond)
If you are making a flax or chia egg, mix that in a small bowl and set aside. In a large mixing bowl, combine the dry ingredients and then add to them the wet ingredients, adding the egg last. Mix well.
Spoon into the prepared loaf pan. Bake for 50 minutes or until a knife inserted into the center of the loaf comes out clean (means the loaf has been cooked through). Cool in the pan for ten minutes before removing to a wire rack.
The bread may be a bit crumbly but it is delicious toasted and topped with avocado, baked beans, curd or any of your favorite bread toppings.
The best part of making your own bread is a) you know exactly what is in it and b) the whole process is infused with beauty, from observing ingredients go from their individual forms to create a different form/product to the scent of bread while it bakes. Even its nooks and crannies are beautiful, as it the way it nourishes our bodies and souls.