Paleo Sourdough Slices
Enjoy the wholesome delight of Paleo Sourdough Slices, a grain-free, gluten-free bread recipe that's perfect for those following a paleo lifestyle. Made with a nourishing blend of almond flour, tapioca flour, and coconut flour, this bread features the tangy flavor of a homemade paleo sourdough starter. Psyllium husk powder adds structure, while eggs and a splash of coconut milk ensure a moist, tender texture. Ideal for breakfast toasts or sandwich bases, these slices are a versatile addition to your paleo pantry. With just 20 minutes of prep time and an hour in the oven, this easy-to-make bread is a must-try for anyone seeking a flavorful, healthy alternative to traditional sourdough. Whether enjoyed fresh or toasted, it’s a deliciously satisfying way to stick to your paleo goals!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Tapioca flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoons Sea salt
- 1 teaspoons Baking soda
- 4 whole Eggs (large)
- 0.25 cups Coconut milk (unsweetened)
- 1 tablespoons Apple cider vinegar
- 0.25 cups Paleo sourdough starter (active)
- 2 tablespoons Avocado oil (or melted coconut oil)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with avocado oil or line it with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, psyllium husk powder, sea salt, and baking soda. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, coconut milk, apple cider vinegar, avocado oil, and the Paleo sourdough starter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until a thick dough forms. The dough should have a slightly sticky texture but should be easy to handle.
Transfer the dough to the prepared loaf pan and smooth the top with a spatula to create an even surface.
Place the pan in the preheated oven and bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully lift the bread out of the pan and place it on a wire rack to cool completely.
Once fully cooled, slice the bread into 12 even slices. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 12.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 480 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 737 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.
