Whole30 Sourdough Turmeric Sunflower Bread
Experience the hearty flavors and vibrant color of Whole30 Sourdough Turmeric Sunflower Bread—a guilt-free twist on traditional sourdough bread that's packed with wholesome, nutrient-rich ingredients and perfect for clean eating. This gluten-free loaf features a Whole30-compliant sourdough starter made with cassava flour, along with almond flour, flaxseed, and earthy turmeric for a nourishing base. Sunflower seeds add a delightful crunch, while the natural fermentation process infuses the bread with tangy depth. It’s easy to make and requires just a few simple steps, including a long resting period to allow the flavors to fully develop. Golden-hued and beautifully textured, this bread is ideal for pairing with Whole30-friendly toppings like avocado or almond butter. Whether enjoyed for breakfast or a midday snack, this recipe is a celebration of health-conscious comfort food at its finest.
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Recipe Information
Ingredients
- 1 cup Whole30-compliant sourdough starter (made with cassava flour)
- 2 cups Cassava flour
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Turmeric powder
- 0.5 cup Sunflower seeds
- 1.5 teaspoons Sea salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, whisk together the cassava flour, almond flour, ground flaxseed, turmeric powder, and sea salt until evenly combined.
In a separate bowl, mix the Whole30-compliant sourdough starter, warm water, and olive oil. Make sure the water is lukewarm to help activate the starter.
Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. If the dough feels too dry, add a tablespoon of water at a time until cohesive.
Fold the sunflower seeds into the dough, ensuring they are evenly distributed.
Shape the dough into a loaf and transfer it to a parchment-lined bread pan. Alternatively, shape it into a round boule and place it on a parchment-lined baking sheet.
Cover the dough loosely with a clean kitchen towel and let it rest in a warm spot for 4-6 hours, or until it has risen slightly. This process allows the sourdough starter to ferment and develop flavor.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 50 minutes, or until the crust turns golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Serve plain or paired with your favorite Whole30-compliant toppings, such as avocado or almond butter.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 14.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1959 mg | 42% | |
*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.
