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)
Ingredients
- 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
Instructions
- 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.
