Keto Gluten Free Sourdough Bread
Discover the perfect blend of flavor, texture, and nourishment with Keto Gluten Free Sourdough Bread, a wholesome recipe designed for low-carb and gluten-free lifestyles. Crafted with almond flour, coconut flour, and psyllium husk powder, this bread boasts an airy yet hearty consistency, closely mimicking traditional sourdough without the carbs or gluten. Featuring a keto sourdough starter for authentic tangy notes, this easy-to-make bread is elevated with apple cider vinegar and olive oil for added richness. Whether you’re prepping a midday sandwich or enjoying a warm slice with butter, this recipe delivers unbeatable taste in every bite. Ready in under 90 minutes, it’s a satisfying option for keto enthusiasts and those seeking healthier alternatives. Perfect for meal prep and storage, it’s a must-have addition to your gluten-free baking repertoire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 1 cup Psyllium husk powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Apple cider vinegar
- 4 large Eggs
- 1.5 cups Warm water
- 0.5 cup Keto sourdough starter
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking soda, and salt. Whisk together until well mixed.
In another bowl, beat the eggs until frothy. Add apple cider vinegar, warm water, and olive oil to the eggs, mixing until blended.
Stir in the keto sourdough starter until the mixture is smooth.
Add the wet ingredients to the dry ingredients, mixing thoroughly until a dough forms. The dough will be thick and sticky.
Transfer the dough to the prepared loaf pan, smoothing out the top with a spatula.
Place the loaf pan in the preheated oven and bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Use the parchment paper to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 135.6 g | 484% | |
| Total Sugars | 19.1 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 735 mg | 57% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
