Whole30 Rye Sourdough Bread
Elevate your bread-making game with this Whole30 Rye Sourdough Bread recipe, a delicious grain-free and gluten-free alternative that's perfect for those on a Whole30 or paleo journey. Crafted with almond flour, tapioca starch, and coconut flour, this wholesome loaf combines the tangy complexity of a rye sourdough starter with the nutrient-packed goodness of psyllium husk powder for a satisfying bite. With a straightforward preparation and a resting period that allows the flavors to develop, this bread achieves a lightly sour taste and a golden, crusty exterior. Whether enjoyed fresh out of the oven or stored as a meal-prep staple, this versatile bread pairs beautifully with savory spreads or simple soups. Plus, with only 30 minutes of active prep time, it’s a hassle-free step towards clean eating without sacrificing flavor.
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Recipe Information
Ingredients
- 200 grams Rye sourdough starter
- 300 grams Almond flour
- 100 grams Tapioca starch
- 50 grams Coconut flour
- 30 grams Psyllium husk powder
- 10 grams Sea salt
- 375 milliliters Warm water
- 15 milliliters Apple cider vinegar
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, coconut flour, psyllium husk powder, and sea salt. Mix well to ensure all the dry ingredients are evenly distributed.
Add the rye sourdough starter to the dry ingredients. Mix gently to incorporate the starter into the flour mixture.
Gradually pour in the warm water and apple cider vinegar, and mix together until a dough forms. The dough should be sticky but manageable.
Cover the dough with a damp cloth and let it rest at room temperature for 2 to 4 hours to let the sourdough starter work its magic. This resting period allows the dough to develop its sour flavor and rise slightly.
Preheat your oven to 400°F (200°C) about 30 minutes before baking.
After resting, shape the dough into a round loaf and place it on a parchment-lined baking sheet.
Score the top of the loaf with a sharp knife to create a few slashes. This will help the bread expand while baking.
Bake in the preheated oven for 50 minutes or until the bread is golden brown and has a hard crust.
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or slice and freeze for later use.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 86.0 g | 307% | |
| Total Sugars | 20.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 883 mg | 19% | |
*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.
