Place almond flour, coconut flour, flax, salt and baking soda in a food processor.
Pulse ingredients together.
Pulse in eggs, oil, honey and vinegar.
Transfer batter to a coconut oiled bread pan.
Bake at 350° for 30 minutes.
Cool in the pan for 2 hours before serving.
Note: Use a bread pan size that allows a decent size slice of bread when finished baking. Google the phrase “7.5 x 3.5 Parrish Magic Line Medium Loaf Pan”. This size works perfectly for above recipe.
Storage: Wrap bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.