A nourishing, high-protein loaf with a crusty artisan crust and light, fluffy interior — adapted from my Dark Paleo Sourdough and inspired by Aran Goyoaga’s gluten-free starter method.

How to Make Keto Protein Sourdough Bread (Two Ways)

⬇️ Jump to Rice + Teff Recipe • ⬇️ Jump to Cassava Version

This recipe is part evolution, part rescue mission.

I’d been nurturing my white rice + teff sourdough starter, following Aran Goyoaga’s beautiful method. You might know her from Canelle et Vanille — and her new book, The Art of Gluten-Free Bread, is every bit as inspiring. (I loved it so much I bought another copy for my sister-in-law.)

Well… I accidentally left my starter out a little too long. It turned bold and tangy — too sour for pancakes, but too alive to throw away.

So I turned to my own Dark Paleo Sourdough base and rebuilt it from the ground up — this time through a functional nutrition lens.

I swapped heavy starches for almond flour, collagen, pea protein, konjac root, and psyllium — rebalancing structure, protein, and flavor while keeping it gluten- and grain-flexible.

The result?

A crusty, golden artisan loaf with a soft, springy, cloud-light interior that rivals the best sourdough — without the crash, the gluten, or the compromise.

You can make it in two versions:

🍞 The classic — with my white rice and teff sourdough starter (Aran Goyoaga–style)
🍠 The grain-free — using a cassava sourdough starter for those avoiding all grains

Both deliver that artisan-style crust and soft, airy crumb you’d swear came from a bakery.

Gluten-Free Rice & Teff Starter Variation

Keto Protein Sourdough (Rice & Teff Starter)

A nourishing, high-protein loaf with a crusty artisan crust and light, fluffy interior — adapted from my Dark Paleo Sourdough and inspired by Aran Goyoaga’s gluten-free starter method.

Ingredients

Liquid Base

1 ½ cups filtered or well water
1 ½ tsp maple syrup or raw honey (feeds yeast; ferments out)
1 ½ tsp dry active yeast (optional for lift)
¾ cup white rice + teff sourdough starter (active & bubbly)
3 tbsp raw apple cider vinegar

Dry Mix

2 ¼ cups blanched almond flour
⅜ cup arrowroot flour (~6 tbsp)
⅜ cup coconut flour (~6 tbsp)
1 tbsp psyllium husk powder
¾–1 tsp konjac root powder
3 tbsp collagen peptides
3 tbsp pea protein powder
3 tbsp chia seeds
3 tbsp hemp hearts
1 ½ tsp pink salt
2 tsp cream of tartar
1 tsp baking soda
2 tbsp avocado oil or light olive oil (mix into dry ingredients)

Optional (add after dry mix)

1 ½ tbsp beef gelatin (adds chew & elasticity)
2 tbsp ground flax seed (moisture + fiber)

Eggs

2 large eggs, separated (whites whipped to medium peaks; fold in last)

Instructions – Dutch Oven + Steam

Mix & fold: Combine all ingredients except egg whites; fold in whipped whites gently. Shape loaf on parchment.
Proof: Cover and let rise 1 hour at warm room temp, or refrigerate 8–12 hours for more sour. Bake directly from fridge if chilled.
Preheat: Place the shallow Dutch-oven lid (or cast-iron skillet) in the oven at 425°F / 220°C for 20 minutes.
Load & steam: Transfer parchment + loaf onto the hot lid. Slip 2–3 ice cubes between parchment and pan. Cover with the Dutch-oven base to trap steam.
Bake: 10 min at 425°F, then reduce to 375°F / 190°C for 35–40 min. Remove lid for last 10 min to brown the crust.
Cool: Rest 60–90 min before slicing to set the crumb.

Nutrition (per slice ≈ 18 slices)

155 kcal • Protein 13 g • Fat 10 g (1.2 g sat)
Carbs 6 g • Fiber 3 g • Net 3 g • Sodium ≈ 180 mg
Mg ≈ 40 mg • K ≈ 110 mg • Ca ≈ 30 mg • Fe ≈ 1.2 mg • Zn ≈ 0.5 mg
Collagen aminos (approx): Gly 2.1 g • Pro 1.2 g • Hyp 1.0 g

Grain-Free Cassava Starter Variation

For those avoiding all grains, this cassava starter version keeps the same structure and texture — just with a touch more hydration, a gentle natural sweetness, and a slightly chewier crumb.

Cassava starter behaves differently: it’s thicker, drinks up more water, and gives the loaf a more rustic rise. But once baked, the crust still shatters beautifully, and the inside stays soft and satisfying — proof that grain-free doesn’t have to mean dense or dry.

Keto Protein Sourdough (Cassava Starter – Grain-Free)

The grain-free sister loaf: same crusty artisan exterior, fluffy crumb, and high-protein balance — fermented with cassava sourdough starter for a naturally sweet, gluten-free rise.