Paleo Sourdough Baguette
Experience the rustic charm of a freshly baked *Paleo Sourdough Baguette*, a wholesome, grain-free twist on a traditional favorite. Made with a nutrient-rich blend of almond flour, coconut flour, tapioca flour, and psyllium husk powder, this recipe is perfect for those following paleo or gluten-free lifestyles without compromising flavor or texture. Enhanced with a tangy paleo sourdough starter, this baguette boasts a delightfully airy crumb and chewy crust that’s hard to resist. Resting time allows for natural fermentation, imparting that signature sourdough complexity, while a quick scoring technique adds a classic artisan appearance. It’s an ideal companion to soups, salads, or as the base for your favorite sandwiches. Easy to prepare, nourishing, and packed with flavor, this baguette redefines comfort food with healthful ingredients and timeless appeal.
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Recipe Information
Ingredients
- 120 grams Paleo sourdough starter
- 1.5 cups Almond flour
- 1 cup Tapioca flour
- 3 tablespoons Coconut flour
- 2 tablespoons Arrowroot starch
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Sea salt
- 3/4 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
Instructions
In a medium mixing bowl, combine the almond flour, tapioca flour, coconut flour, arrowroot starch, psyllium husk powder, and sea salt. Whisk together to ensure all dry ingredients are evenly mixed.
In a separate bowl, combine the warm water, olive oil, and apple cider vinegar. Stir gently to mix.
Add the wet ingredients to the dry ingredients and mix until a loose dough starts to form.
Stir in the paleo sourdough starter and knead the dough gently with your hands until smooth and pliable. The dough should hold together but remain slightly sticky. If too dry, add water by the teaspoon; if too wet, add a pinch of tapioca flour.
Shape the dough into a baguette-like log (approximately 12 inches long and 2 inches wide) and place it onto a parchment-lined baking sheet.
Using a sharp knife or blade, make 3–4 shallow diagonal slashes across the top of the dough to mimic a traditional baguette look.
Cover the shaped dough lightly with a damp cloth and let it rest at room temperature (75–80°F) for about 3–4 hours. This allows the sourdough starter to ferment the dough and develop flavor.
Preheat your oven to 375°F (190°C). If you have a baking stone or steel, preheat that as well for a crispier crust.
Place the baguette in the preheated oven and bake for 35–40 minutes, or until golden brown and firm to the touch.
Remove from the oven and let the baguette cool on a wire rack for at least 30 minutes before slicing. Cooling allows the interior to set properly.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 12.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 398 mg | 8% | |
*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.
