Here is a concise summary of the provided transcript:
**Recipe:** Gluten-Free, Flour-Free Bread Recipe
**Ingredients:**
* 1 cup Almond Flour
* 1 cup Arrowroot Flour
* 1/3 cup Coconut Flour
* 1 tsp Salt
* 1/4 cup Warm Water (105-110°F)
* 2 tsp Maple Syrup
* 2 tsp Instant Dry Yeast
* 2 tbsp Psyllium
* 1.5 tbsp Ground Chia
**Instructions:**
1. Mix dry ingredients.
2. Activate yeast with warm water and maple syrup (wait 10 minutes).
3. Add psyllium and chia to yeast mixture; wait 2-3 minutes, then whisk.
4. Combine wet and dry ingredients; mix for 1 minute.
5. Let dough rise in a warm space for 1 hour.
6. Shape into round loaves (can make 1-2 loaves).
7. Apply egg wash for golden brown crust.
8. Bake in a preheated oven (using a hot pan with parchment).
**Result:** A delicious, gluten-free, flour-free bread with a crispy crust and beautiful texture, similar to sourdough.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients:**
1. The recipe uses 1 cup of almond flour.
2. The recipe uses 1 cup of arrowroot flour.
3. The recipe uses 1/3 cup of coconut flour.
4. 1 teaspoon of salt is added to the dry ingredients.
5. 2 teaspoons of maple syrup are used to feed the yeast.
6. 2 teaspoons of instant dry yeast (equivalent to 1 packet) are used.
7. 2 tablespoons of psyllium are added to the mixture.
8. 1.5 tablespoons of ground chia seeds are added to the mixture.
**Instructions:**
9. The yeast mixture is combined with 1/4 cup of warm water (105-110°F).
10. The yeast mixture is left to sit for 10 minutes.
11. The psyllium and chia seeds are left to sit for 2-3 minutes to thicken.
12. The dough is mixed and then left to rise in a warm space for 1 hour.
13. The dough is expected to double in size after rising.
14. The dough can be cut in half to make two loaves.
15. An egg wash (egg yolk with a teaspoon of water) is applied for browning.
16. The bread is baked in a preheated oven (temperature not specified).
17. Alternatively, a hot pan with parchment paper can be used for baking.
18. The bread should not be touched until it's cool inside to avoid chewiness.
**Miscellaneous:**
19. Arrowroot flour is a low-glycemic flour made from a root.
20. Psyllium is a type of fiber that helps with texture in gluten-free baking.
21. The combination of chia seeds and psyllium acts as a substitute for gluten.