Preheat the oven to 180 °C/ 360 °F.

Use a kitchen scale to measure all the ingredients carefully.

Mix all the dry ingredients in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, baking soda, and salt).

Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine.

If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe.

I used whole psyllium husks which I grinded myself.

Do not use just measure cups - different products have different weights per cup! In a separate bowl, mix the eggs, egg whites and buttermilk.

The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in.

Don't waste them - use them for making Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd.

For the same reason, use low-fat (not full-fat) buttermilk.

Add the egg mixture and process well using a mixer until the dough is thick.

Add vinegar and lukewarm water and process until well combined.

Do not over-process the dough.

Using a spoon, make 8 regular or 16 mini baguettes and place them on a baking tray lined with parchment paper or a non-stick mat.

They will rise, so make sure to leave some space between them.

Optionally, score the baguettes diagonally and make 3-4 cuts.

Place in the oven and cook for 10 minutes.

Then, reduce the temperature to 150 °C/ 300 °F and bake for another 30-45 minutes (small baguettes will take less time to cook).

Remove from the oven, let the tray cool down and place the baguettes on a rack to cool down to room temperature.

Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for up to 3 months.

Baked goods that use psyllium always result is slightly moist texture.

When ready to be baked, just add the wet ingredients!