Dark Paleo Sourdough (a.k.a. The “Butter Vehicle” Loaf That Does It All)
This loaf was born from equal parts desperation and genius — the kind that only shows up when you’re postpartum, sleep-deprived, and refusing to live on eggs and smoothies for another day. My original Hazelnut Paleo Sourdough was a family favorite, but when hazelnut flour disappeared from every corner of the internet (and my sanity followed close behind), I decided to get experimental.
So I took everything I loved about that nutty loaf and rebuilt it from scratch — tigernut, almond, cassava, and every functional, fiber-rich, gut-loving ingredient I could sneak in — because if I was going to slap butter on something and call it dinner, it had better count.
Why this bread is secretly a multivitamin in loaf form:
- Tigernut flour — not a nut at all, but a tiny root loaded with prebiotic fiber to feed your microbiome like a VIP buffet. It gives a subtle sweetness, resilience, and “real bread” chewiness that grain-free baking usually cries about not having.
- Cassava sourdough starter — brings natural fermentation power, lowering anti-nutrients and helping digestion do a happy dance.
- Psyllium husk — the gluten-free magician that traps moisture, mimics structure, and doubles as a colon broom. (You’re welcome.)
- Almond and coconut flour — healthy fats, minerals, and structure. Almond adds protein and richness; coconut keeps it light. Together, they’re the grain-free dream team.
- Arrowroot — gives bounce and elasticity, because nobody likes a loaf that crumbles like toddler logic.
- Chia and hemp seeds — omega-3s, protein, and crunch; they’re the edible equivalent of resistance bands for your metabolism.
- Apple cider vinegar + olive oil — because balance. The vinegar boosts rise and tang, and olive oil brings those Mediterranean heart-hero fats.
- Egg or gelatin — choose your own adventure: egg for lift, gelatin for gut-healing, AIP-friendly goodness.
It’s dense, flavorful, earthy, and the kind of bread that doesn’t apologize for being a meal. Toast it, butter it, top it with smashed avocado, smoked salmon, or just stand over the counter in your robe and eat it straight out of the oven (no judgment — I’ve been there).
Basically, this is the loaf that says: “You can have your minerals, prebiotics, protein, and your butter too.”
Ingredients
- 1 cup filtered or well water
- 1 tsp maple syrup or raw honey
- 1 tsp dry active yeast
- 3 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 1/2 cups blanched almond flour
- 1 cup arrowroot
- 1 cup tigernut flour
- 1/3 cup coconut flour
- 1 egg or 1 tbsp beef gelatin
- 1/4 cup chia seeds
- 1/4–1/2 cup hemp hearts or seeds
Instructions
- In a small bowl, add 1/4 cup of the water, sprinkle with yeast, and add maple syrup or honey. Set aside 10 minutes to activate.
- In a large bowl, mix almond flour, arrowroot, coconut flour, tigernut flour, psyllium husk, chia seeds, hemp seeds, salt, and baking soda.
- Add olive oil, work into the flour, then make a well for the wet ingredients.
- Add cassava sourdough starter and gently fold together.
- In a small bowl, whisk remaining water with apple cider vinegar and the egg or gelatin; rest 2 minutes.
- Pour the wet mixture into the well and mix with the starter until it looks like a foamy sponge.
- Fold to biscuit consistency; shape into a boule or baguette.
- Oil a bowl and ferment 12–24 hours (or towel-lined pan method).
- Preheat a cast iron pan or pizza stone to 450°F.
- Transfer the loaf, score the top, close the door, then reduce to 375°F and bake 30–45 minutes (covered 30, then uncovered 30 for thicker crust).
- Cool completely before slicing.
Notes
- Beef gelatin swap makes it AIP-friendly.
- Ferment time varies with room temp and starter strength.
Nutrition (per serving)
- Calories: ~180 • Protein: 6 g • Fat: 12 g
- Carbs: 14 g • Fiber: 4 g • Net Carbs: 10 g
Bread • Paleo • almond flour, cassava, keto, paleo, sourdough, tigernut