Paleo Homemade Sourdough Bread
Crafted for paleo enthusiasts and sourdough lovers alike, this Paleo Homemade Sourdough Bread recipe is a delightful blend of wholesome, grain-free ingredients and traditional bread-making techniques. Made with almond, tapioca, and coconut flours, this bread is naturally gluten-free and packed with nutrients. A tangy, paleo-friendly sourdough starter infuses the loaf with classic sourdough flavor, while a touch of honey adds subtle natural sweetness. The overnight rise ensures a soft, airy texture and robust depth of flavor. Perfectly golden on the outside and moist on the inside, this bread is ideal for sandwiches, toast, or enjoying plain with your favorite spread. Ready in just 20 minutes of prep and an hour of baking, this healthy, homemade bread is a must-try for anyone seeking a delicious, paleo-friendly twist on traditional sourdough.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 2 tablespoons Coconut flour
- 1 cup Paleo sourdough starter
- 3 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Water
Instructions
In a large bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Stir well to blend the dry ingredients.
In a separate bowl, whisk together the eggs, paleo sourdough starter, apple cider vinegar, honey, and water until well combined.
Pour the wet ingredients into the dry mixture and stir until a thick, sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 8-12 hours or overnight.
Once risen, preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
Spoon the risen dough into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your homemade paleo sourdough bread fresh or store it wrapped in a clean cloth at room temperature for up to 3 days.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 32.4 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 458 mg | 10% | |
*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.
