Dark Paleo Seeded Sourdough

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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.”

Dark Paleo Sourdough

Tigernut, Almond Flour & Cassava Sourdough Seeded Loaf

Yield: 1 loaf • Prep: • Ferment: 12–24 hr • Bake: 30–45 min

Dark Paleo Sourdough loaf on a wooden board

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

  1. 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.
  2. In a large bowl, mix almond flour, arrowroot, coconut flour, tigernut flour, psyllium husk, chia seeds, hemp seeds, salt, and baking soda.
  3. Add olive oil, work into the flour, then make a well for the wet ingredients.
  4. Add cassava sourdough starter and gently fold together.
  5. In a small bowl, whisk remaining water with apple cider vinegar and the egg or gelatin; rest 2 minutes.
  6. Pour the wet mixture into the well and mix with the starter until it looks like a foamy sponge.
  7. Fold to biscuit consistency; shape into a boule or baguette.
  8. Oil a bowl and ferment 12–24 hours (or towel-lined pan method).
  9. Preheat a cast iron pan or pizza stone to 450°F.
  10. 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).
  11. 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