Preheat oven to 350°F (175°C).
In a large bowl combine almond flour, tapioca starch, coconut flour, baking powder, and sea salt.
In a saucepan, combine 1 cup coconut milk, 1 tbsp apple cider vinegar, ½ cup coconut sugar, and ¼ cup refined coconut oil. Heat gently until the oil melts and the mixture is at comes to a boil. Remove from heat
Immediately add the dry ingredients to the still warm wet mixture and stir vigorously until a thick dough forms.
Let fully cool, then gently mix in 1 egg + 1 egg yolk. If dough is sticky add a few more tbsp tapioca starch. If using instant yeast, stir and knead it in now. If using yeast, let dough sit covered in a bowl for an hour and the dough will rise. If dough is still too sticky, add another few tbsp tapioca starch until you can handle it.