Paleo Sourdough Turmeric Sunflower Bread
Elevate your gluten-free baking game with this vibrant Paleo Sourdough Turmeric Sunflower Bread—a wholesome, nutrient-packed loaf that’s as delicious as it is nourishing. Made with almond and coconut flour, arrowroot starch, and a tangy Paleo sourdough starter, this bread boasts a dense yet fluffy texture perfect for breakfast toast or hearty sandwiches. Infused with anti-inflammatory ground turmeric and topped with crunchy sunflower seeds, each bite offers a delightful contrast of earthy, nutty flavors. Quick to prepare with just 20 minutes of prep time and bursting with health-conscious ingredients, this grain-free recipe is ideal for paleo enthusiasts and anyone seeking a unique twist on sourdough bread. Bake it for golden perfection and enjoy a loaf that's not only gluten-free and dairy-free but also great for clean eating!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Arrowroot starch
- 0.5 cup Paleo sourdough starter
- 4 large Eggs
- 0.25 cup Coconut oil, melted
- 2 teaspoons Raw apple cider vinegar
- 1 teaspoon Ground turmeric
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.5 cup Sunflower seeds
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, arrowroot starch, turmeric, baking soda, and sea salt.
In a separate bowl, beat the eggs and mix in the melted coconut oil, apple cider vinegar, and Paleo sourdough starter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until a thick, uniform batter forms.
Fold in the sunflower seeds, reserving a tablespoon to sprinkle on top of the loaf.
Transfer the batter into the prepared loaf pan and spread it evenly using a spatula.
Sprinkle the reserved sunflower seeds on top of the batter for garnish.
Bake the bread in the preheated oven for 35-40 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.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 1.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 277 mg | 6% | |
*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.
