In a large bowl mix together flours, ¼ cup of the coconut flour, baking powder, baking soda, onion powder, garlic powder, pink salt, basil, parsley, oregano.
Ina separate container mix oil, water, ACV. Then pour into dry ingredients.
Whisk eggs in a small dish then stir into batter. Add in the remaining coconut flour and mix until fully combined.
Let the dough sit on the counter for ~10 min.°
Preheat oven to 400°F and line a baking sheet with parchment paper
Dust the parchment with tapioca flour, place the dough on top and spread gently into a rectangle with more tapioca flour. **If dough is too sticky, refrigerate for 5-10 min Bake for 12 min
While that's baking, combine the remaining EVOO, herbs, and minced garlic in a small dish.
Remove the bread, brush the top with your herb mixture and place back in the oven for an additional 4-5 minutes until golden on top and garlic is soft.
Let cool to touch and cut into squares or breadsticks. Enjoy right away!Store in an airtight container up to 3-4 days. Warm before eating and you won't regret it!