Low Carb Gluten Free Sourdough Bread
Discover the perfect fusion of flavor and healthy eating with this Low Carb Gluten-Free Sourdough Bread recipe! Made with a blend of blanched almond flour, coconut flour, and psyllium husk powder, this bread is delightfully soft yet satisfyingly dense, offering the tangy goodness of a gluten-free sourdough starter without the carbs or gluten. Featuring high-fiber ingredients and minimal prep time, this loaf is ideal for keto or gluten-free diets, making it a versatile addition to your recipe collection. Whether toasted for breakfast or enjoyed as a hearty accompaniment to soups and salads, each slice delivers wholesome nourishment and gourmet taste. Crafted with natural fermentation and baked to golden perfection, this bread is proof that you can indulge while staying healthy!
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Recipe Information
Ingredients
- 2 cups Blanched almond flour
- 0.5 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Inulin powder
- 1 tablespoon Apple cider vinegar
- 4 large Eggs
- 0.5 cup Gluten-free sourdough starter
- 0.75 cup Warm water
Instructions
Preheat your oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking soda, salt, and inulin powder. Whisk until well combined.
In a separate medium-sized bowl, whisk together the eggs, apple cider vinegar, gluten-free sourdough starter, and warm water until thoroughly mixed.
Slowly pour the wet ingredients into the dry ingredients while mixing gently with a spatula. Stir until a thick but smooth dough forms.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula. Let the dough sit for about 10 minutes to allow the flours to absorb the liquid and for the dough to thicken.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the bread into 12 slices. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 18.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 684 mg | 53% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2137 mg | 45% | |
*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.
