* You may substitute arrowroot for tapioca if you like.
Preheat oven to 175C.
Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.
Sift arrowroot and bicarb (baking soda) into bowl. Add almond meal and salt and mix well. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly. Add eggs, soaked chia seeds and apple cider vinegar. Combine everything well until there are no lumps (about 1 minute of whisking).
Don't be tempted to add any liquid - the mix is meant to be thick.
Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.
Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch. Remove bread from the oven and turn out onto a cooling rack
Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).