Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This will make removing the loaf a breeze.

Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. This makes sure your bread rises evenly.

Combine Wet Ingredients: In another bowl, beat the eggs with melted butter, almond milk, and apple cider vinegar until smooth.

Mix & Fold: Slowly add the dry ingredients to the wet ingredients. Fold gently—don’t overmix! Overmixing makes it tough instead of tender.

Pour & Smooth: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. You can sprinkle on seeds or herbs for flair.

Bake: Place in the oven and bake for 35–40 minutes. Check with a toothpick—it should come out clean.

Cool & Slice: Let the bread cool completely before slicing. If you’re impatient, I get it, but it slices better when cooled.