Whole30 Sourdough Baguette
Delight in the crusty, golden perfection of a Whole30 Sourdough Baguette—a grain-free twist on the classic French favorite that’s both delicious and diet-friendly! This recipe uses a blend of almond flour, arrowroot flour, and tapioca starch to create a wonderfully chewy texture, while psyllium husk powder imparts that signature elasticity often found in traditional sourdough. Instead of fermented starter, a Whole30-compliant mix of coconut milk and apple cider vinegar delivers a tangy flavor profile that mimics the essence of sourdough. With simple prep steps and a baking time of just 35 minutes, these baguettes are the ultimate addition to your Whole30 meals, perfect for pairing with compliant spreads, soups, or as a stand-alone treat. Indulge in this creative and satisfying bread alternative that proves Whole30-friendly doesn’t have to mean giving up your favorite comforts!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 cups Arrowroot flour
- 1 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 cup Coconut milk (unsweetened)
- 1 tablespoon Apple cider vinegar
- 3 large Egg whites
- 0.5 teaspoons Salt
- 1 teaspoon Baking soda
- 1 tablespoon Olive oil (optional, for brushing)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, arrowroot flour, tapioca starch, psyllium husk powder, salt, and baking soda until fully combined.
In a separate bowl, mix coconut milk and apple cider vinegar. Let it sit for 5 minutes to create a tangy, Whole30-friendly 'starter' substitute.
Add the egg whites to the coconut milk mixture and whisk until frothy.
Slowly pour the wet ingredients into the dry ingredients, stirring constantly to form a dough. Knead the dough gently with your hands until it becomes elastic and holds together.
Divide the dough into two equal portions. Shape each portion into a baguette roughly 10-12 inches long and place them on the prepared baking sheet.
Optional: Brush the tops of the baguettes lightly with olive oil for a golden crust.
Using a sharp knife, score the tops of each baguette with 2-3 diagonal slashes to allow for steam release during baking.
Bake in the preheated oven for 30-35 minutes, or until the baguettes are firm to the touch and golden brown on the outside.
Allow the baguettes to cool for 10-15 minutes before slicing and serving. Enjoy your Whole30-compliant sourdough baguette with your favorite compliant spreads or soups!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 615.8 g | 224% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 23.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1047 mg | 22% | |
*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.
