Flexible enough for any sandwich, this bread is slightly chewy and surprisingly delicious. Cut thin slices of this dense bread to make paleo sandwiches or breakfast toast.
15 minutes
120 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$11.24
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
PRE-FERMENT INGREDIENTS:
- 1/2 cup almond flour
- 1/3 cup tapioca starch
- 2 Tbsp.coconut flour
- 1/4 cup gluten-free sourdough starter
- 1/2 cup water
INGREDIENTS:
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 1/4 cup psyllium husk
- Pre-ferment mixture
- 3 eggs
- 3/4 cup water
- 1/4 cup coconut oil
- 2 Tbsp. honey
- 1 3/4 tsp. salt
- 1 tsp. baking soda
INSTRUCTIONS:
- In a medium bowl, combine all of the ingredients in the pre-ferment until a thin batter is formed. Cover and allow to ferment for 4-12 hours, depending on preference.
- Add all other ingredients to pre-ferment and mix well to combine. The dough will get stiff and you may need to use your hands to knead it in the bowl a few times to make sure it comes together.
- Grease a 9x5 inch bread pan and evenly distribute 2 Tbsp. of tapioca flour over the greased pan.
- Smooth out the top of the dough and cover with plastic wrap. Allow to rise for 2-4 hours or until it reaches ½ inch above the edge of the pan.
- Preheat oven to 350 degrees F. Once the oven is hot, place the pan on the middle rack of the oven and bake for 40-50 minutes or until it reaches an internal temperature of 200 degrees F.
- Remove from oven and carefully transfer to a cooling rack. Allow to cool completely before slicing. Bread may fall a bit after cooling which is common when psyllium is used as a binder.
Once cooled, bread can be stored for several days at room temperature. If a longer storage time is preferred, freeze and thaw slices as needed.
