Homemade Gluten Free Bread Recipe: Savory Tahini Bread

Preheat your oven to 350°F. Line a 4x8-inch loaf pan with parchment paper or lightly grease it.
In a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, ground cloves, and sea salt. Set aside.
1 cup fine blanched almond flour, ¼ cup coconut flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ¼ teaspoon ground cloves
In a large mixing bowl, whisk the eggs using an electric mixer, until light and fluffy, and double in size. About 2 minutes. This can be done by hand with a whisk but it may take longer.
3 large eggs
Add tahini paste and almond milk to egg mixture and blend until smooth. Gradually add the flour mixture to the wet mixture, stirring until well combined. Fold in rosemary.
1 cup runny tahini paste, ½ cup almond milk, 2 tablespoons chopped fresh rosemary
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sesame seeds on top if using. Bake for 45-50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.