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Hazelnut Cassava Sourdough (Paleo, AIP, Keto Cycling)

Brenna May
Course Side Dish
Cuisine American, European, gluten-free, keto, paleo

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.
Keyword gluten free, keto, paleo