Whole30 Seeded Sourdough Bread
Elevate your grain-free baking game with this wholesome and flavorful Whole30 Seeded Sourdough Bread. Made with nutrient-dense almond flour, golden flaxseed meal, and psyllium husk powder, this bread delivers the perfect balance of texture and taste, complete with a satisfying crunch from sunflower, pumpkin, sesame, and chia seeds. It’s entirely gluten-free, dairy-free, and compliant with Whole30 guidelines, making it a guilt-free addition to your clean-eating routine. This recipe comes together in just over an hour, combining simple ingredients and minimal effort for a deliciously hearty loaf that pairs perfectly with avocado, almond butter, or your favorite compliant spread. Whether you’re embracing a Whole30 lifestyle or simply craving a healthy bread alternative, this seeded loaf will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1.5 cups Almond Flour
- 0.5 cup Arrowroot Powder
- 0.5 cup Golden Flaxseed Meal
- 2 tablespoons Psyllium Husk Powder
- 0.25 cup Hulled Sunflower Seeds
- 0.25 cup Pumpkin Seeds
- 2 tablespoons Sesame Seeds
- 1 tablespoon Chia Seeds
- 1 teaspoon Salt
- 0.5 teaspoon Baking Soda
- 1 tablespoon Apple Cider Vinegar
- 4 large Eggs
- 0.5 cup Coconut Milk, full-fat
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, arrowroot powder, flaxseed meal, psyllium husk powder, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, salt, and baking soda. Mix well.
In a separate bowl, whisk together the eggs, apple cider vinegar, and coconut milk until well combined.
Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it.
Using a spatula, gently fold the wet and dry ingredients together until a dough forms. Be careful not to overmix.
Transfer the dough into the prepared loaf pan. Smooth the top with the spatula, and sprinkle a few extra seeds on top if desired for garnish.
Place the loaf pan in the preheated oven and bake for 40-45 minutes. The bread should be firm and golden brown, and a toothpick inserted into the center should come out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift the bread out using the parchment paper and place it on a wire rack to cool completely before slicing.
Serve as a healthy, Whole30 approved option with your favorite compliant toppings or dips.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 295 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.
