Grain-Free Sourdough Bread (Paleo, Keto Cycling, High Protein)
This is a recipe that has been in flux for a few years now… and this version boasts higher protein, fewer carbs & more dietary fiber.
I beefed up the psyllium husk in this so it’s not quite as heavy as past iterations. The more dietary fiber you can get into such things as bread, the flatter your glucose curve will be… keeping some of the blood sugar spikes that can often hinder those on therapeutic diets, or those who are just trying to keep an eye on weight management. This version is much fluffier and plant-ful than its predecessors, and also lower carbs per slice as it contains a decent amount of indigestible dietary fiber. You’ll need the cassava sourdough starter recipe for this , linked here.
Note… if you’re just coming off of white bread it may not be your thing… but if you have been grain free for a while I think you’ll love it. I do.
Grain-Free Sourdough Bread (Paleo, Keto Cycling)
Equipment
- Large Bowl
- Sieve
- Whisk
- oven
Ingredients
- 2 cups filtered or well water +1 Tbsp
- 1 tsp maple syrup or raw honey
- 1 tsp dry active yeast
- 1/2 cup cassava sourdough starter
- 2 tbsp raw apple cider vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp pink salt
- 1 tsp baking soda optional but adds rise
- 1 tsp Konjac root powder (Glucomannan) optional but helps gluten free bakes hold together
- 1 1/2 cup blanched almond flour
- 1 cup arrowroot
- 1 cup Tigernut flour
- 1/3 cup coconut flour
- 1 egg or 1 tablespoon beef gelatin
- 1/2 cup psyllium husk
- 1/3 cup chia seeds
- 1/2 cup hemp hearts/seeds
- 1/2 cup ground flaxseed
Instructions
- In a large bowl, add the almond flour, arrowroot, sifted coconut flour, sifted tigernut flour, psyllium husk, chia seeds, hemp seeds, flaxseed meal, salt, baking soda and mix together.
- Add the olive oil, work it into the flour and then make a well in the center to start adding the wet ingredients.
- In the well, sprinkle the yeast and add maple syrup or honey. Add the water and set aside for 10 minutes for the yeast to activate and consume all the sugars.
- Add the cassava sourdough starter to the center and gently fold together without mixing in too much of the flour.
- In the small bowl, add the rest of the water, the apple cider vinegar and the egg or beef gelatin and whisk. Let set for 2 minutes.
- Add wet mixture into the well with the cassava sourdough starter and mix in the center until it looks like a foamy sponge.
- Begin folding the flour into the sponge until it is biscuit consistency. Then press together, knead it gently and form it into a boulé or baguette shape to rise.
- Oil a bowl and set in the boulé to sourdough for 12-24 hours.
- Alternatively, I like to roll a couple tea towels into a 6x9 pan and lay the third towel inset into it, dust it with arrowroot flour and lay the dough in the middle to rise in a sort of baguette shape. Then I dust the top with arrowroot again and fold the tea towel over the top to rise/ferment for 12-24 hours. (You can do it same day, it just wont have as much “sour” to it.)
- The next day, preheat a cast iron pan or pizza stone in the oven to 450°F
- Transfer the boulé or baguette to the oven, score the top with a knife and close the door.
- Turn the oven down to 375°F and bake for 30-45 minutes. ***(Try baking covered for 30 and uncovered for 30)
- Let cool completely before slicing.
Notes
Nutrition