Paleo Classic Sourdough Bread
Experience the irresistible charm of this **Paleo Classic Sourdough Bread**, a grain-free twist on the traditional favorite that’s perfect for your paleo lifestyle! Made with a carefully crafted blend of almond, coconut, and tapioca flours, this bread replicates the comforting texture and tangy flavor of classic sourdough while staying gluten-free and dairy-free. The addition of psyllium husk powder ensures a satisfying structure, while the natural sourdough starter provides a light fermentation for nutritional benefits and authentic sourdough taste. With a golden crust and a soft, airy crumb, this bread is ideal for sandwiches, toasting, or enjoying fresh with a smear of ghee. Simple step-by-step instructions make it accessible for both beginners and seasoned bakers. Indulge in the magic of homemade sourdough with this paleo-friendly gem!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 0.5 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Apple cider vinegar
- 3 large Eggs
- 0.5 cup Sourdough starter
Instructions
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, psyllium husk powder, and salt until well combined.
In a separate bowl, mix the warm water, apple cider vinegar, and eggs until well blended.
Add the wet ingredients to the dry ingredients and stir until the mixture forms a thick batter.
Fold in the sourdough starter until fully incorporated, ensuring the mixture is smooth and even.
Cover the mixing bowl with a clean kitchen towel and let it sit at room temperature for 2 to 4 hours to allow the dough to rise. The mixture should increase slightly in size and become more aerated.
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with coconut oil.
Scoop the dough into the prepared loaf pan, smoothing the top with a spatula if necessary.
Bake in the preheated oven for 60 to 70 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 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the bread and enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerator for up to a week.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 16.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 561 mg | 43% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 763 mg | 16% | |
*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.
