One try and you'll proclaim it the best paleo bread recipe! My paleo almond flour bread is gluten-free and low carb, but still sturdy enough for a paleo sandwich bread.
Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, so that it hangs off at least 2 sides (for easy removal of the paleo bread later).
In a small bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
Meanwhile, combine the almond flour, tapioca flour, baking powder, and sea salt in a food processor and turn on for a few seconds to mix together.
Add the eggs. Pulse until uniform. Add the melted coconut oil, then pulse again.
When the yeast puffs up and volume has increased to 3/4 cup (96 grams), it's done proofing. Add it to the food processor and pulse just until uniform.
Transfer the batter to the lined pan. Smooth the top with a spatula, rounding slightly. Bake for 40-50 minutes, until an inserted toothpick comes out clean.
Serving size: 1 slice, 3/4-inch thick