I used to make artisan sourdough bread all the time, and then had to go without for several years. Since then, I’ve been developing different ways of making it with atypical ingredients. I had a big bag of ground lupin from Costco left over in the cupboard so I decided to give it a shot and it came out beautifully. Lupin is an extremely high protein an extremely low carbohydrate bean. It was used as a super food buy some of the original Olympians in Greece. It can be a bit bitter, but I think it came out nutty and lovely. I also do a lupin pie crust that personally I think is delectable.
High Protein Grain-Free Sourdough Keto Bread
- 1 1/4 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 cup ground lupin
- 1 cup arrowroot
- 1 cup almond flour
- 1/8 cup coconut flour
- 1 egg OR 1 tablespoon beef gelatin
- In a large bowl, add the almond flour, arrowroot, ground lupin, psyllium husk, 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.
- In the well, add the water, sprinkle with yeast and add maple syrup or honey. Wait 10 minutes for the yeast to activate and consume all the sugars.
- Add the cassava sourdough starter, the apple cider vinegar and egg to the center and gently mix together without mixing in too much of the flour. Let sit for a couple minutes.
- 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. In my Breville air fryer oven I bake it on convection for 35 minutes.
- Let cool completely before slicing.