Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust… and after being on the Kauffman diet for 9 months I was ecstatic to be able to try something with mozzarella. It did not disappoint and neither did their bread recipe, though I did have to do some troubleshooting at first. One of the things I miss most on keto is sourdough bread, so I did some substitutions and used milk kefir to culture or “sour” the loaf.

Give it a go and let me know what you think! Enjoy!

Cultured “Sourdough” Keto Bread

(Adapted from Dr Berg’s Healthiest Bread in the World)

Ingredients:

• 1 cup almond flour
• 1 cup arrowroot flour
• 1/3 cup coconut flour
• 1 tsp sea salt
• 2 tsp active dry yeast
• 2 tbsp very finely ground chia seed
• 2 tbsp organic psyllium husk powder
• ¼ cup filtered water (+ 2 Tbsp = 1/3 cup)
• 1 cup milk kefir (can be done with coconut kefir to make it vegan)
• 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
• 1 egg (optional)

Method:

1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 for coconut sugar).

3. Stir the finely ground chia and psyllium husk into the yeast mixture and add 1 cup milk kefir.  Let it stand for 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.

6. Preheat the oven to 425 °F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat.  If using a baking sheet I recommend putting a silicone mat or parchment down.  It won’t stick to properly preheated cast iron or pizza stone.

7. You can divide the dough or leave it as a round (boule). Shape the boule with your hands and wet them if necesssary to bring it together. Brush with egg wash or if desired or spray with avocado oil.  Use a serrated knife to score (cut) the top so the bread separates where you want.

8. Place the dough onto the preheated stone or cooking sheet. Bake for 30-40 minutes. Individual ovens and baking times vary.  (My big oven takes 30 while my Breville Oven Air takes 35 minutes with this loaf) I prefer the tap test.  When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.

9. Let it cool on a wire rack for about 30 minutes. When it has cooled you can slice and serve or store it wrapped in a tea towel in an airtight container or bread bag. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

Cultured Sourdough Keto Bread

Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust… and after being on the Kauffman diet for 9 months I was ecstatic to be able to try something with mozzarella. It did not disappoint and neither did their bread recipe, though I did have to do some troubleshooting at first. One of the things I miss most on keto is sourdough bread, so I did some substitutions and used milk kefir to culture or “sour” the loaf. Give it a go and let me know what you think! Enjoy!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Breakfast, Dinner, Lunch, Side Dish, Snack

Cuisine American, European

Servings 6 slices

Equipment

• Bowl
• oven
• Cast Iron Pan or Pizza Stone

Ingredients

  

1x2x3x

• 1 cup almond flour
• 1 cup arrowroot flour
• 1/3 cup coconut flour
• 1 tsp sea salt
• 2 tsp active dry yeast
• 2 tbsp very finely ground chia seed
• 2 tbsp organic psyllium husk powder
• ¼ cup filtered water + 2 Tbsp = 1/3 cup
• 1 cup milk kefir can be done with coconut kefir to make it vegan
• 2 tsp coconut sugar or maple syrup sugars are consumed by the yeast
• 1 egg optional

Instructions

 

• In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
• Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 for coconut sugar).
• Stir the finely ground chia and psyllium husk into the yeast mixture and add 1 cup milk kefir. Let it stand for 1 minute to thicken, then whisk.
• Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
• Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
• Preheat the oven to 425 °F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
• You can divide the dough or leave it as a round (boule). Shape the boule with your hands and wet them if necesssary to bring it together. Brush with egg wash or if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
• Place the dough onto the preheated stone or cooking sheet. Bake for 30-40 minutes. Individual ovens and baking times vary. (My big oven takes 30 while my Breville Oven Air takes 35 minutes with this loaf) I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
• Let it cool on a wire rack for about 30 minutes. When it has cooled you can slice and serve or store it wrapped in a tea towel in an airtight container or bread bag. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

Keyword bread, keto, sourdough

Tried this recipe?Let us know how it was!