Hazelnut Sourdough Bread (Keto, Paleo, Gluten-Free)

Hazelnut Sourdough Bread (Keto, Paleo, Gluten-Free)

Oh my word how I miss bread at times.  I’m about to embark on another autoimmune reset in the form of the Carnivore Diet for a few weeks (it’ll be progressive moving toward AIP so not so strict) because I need, I most certainly need a reset with all that my body is going through due to mold in our home.  (Happy to share more about that for the curious and I’ll probably do a post a bit later.)

But before I gallavant away into my boring repetoire of meat, meat and more meat (grass fed & responsibly farmed, of course), I want to share this recipe I have been working on for MONTHS!!

My previous sourdough’s were lovely but I found a bit moist and bettered by toasting… but this baby… this baby is ready to eat and ticks all the yummy artisan sourdough carb mouthfeel boxes straight out of the oven.

I hope you enjoy it!  If you don’t want to use gelatin, pastured eggs work just as well.

Brenna xo

Hazelnut Cassava Sourdough (Paleo, AIP, Keto Cycling)

Brenna May
Course Side Dish
Cuisine American, European, gluten-free, keto, paleo


  • 1 cup filtered or well water
  • 1 tsp maple syrup or raw honey
  • 1 tsp dry active yeast
  • 2 tbsp psyllium husk
  • 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 1/4 cup hazelnut meal
  • 1 cup arrowroot
  • 1 cup Tigernut flour
  • 1/8 cup coconut flour
  • 1 tablespoon beef gelatin or 1 pastured egg


  • In a small bowl, add 1/4 cup of the water, sprinkle with yeast and add maple syrup or honey. Set aside for 10 minutes for the yeast to activate and consume all the sugars.
  • In a large bowl, add the hazelnut flour, arrowroot, tigernut flour, salt and 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.
  • 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 psyllium husk and whisk. Let set for 2 minutes.
  • Add apple cider vinegar/yeast/psyllium husk mixture into the well and begin to stir into the sweet potato & cassava sourdough starter 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.
  • 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.
Keyword gluten free, keto, paleo


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