Grain-Free Sourdough Bread
This delicious grain-free sourdough bread is easy to make with minimal ingredients. It has a lovely texture and perfect for those looking to avoid grains and still want to enjoy a crusty loaf of sourdough bread!
Servings: 12 slices
Calories: 149kcal
Equipment
- 1 7 inch Banneton
- 1 2.8 quart dutch oven
- 1 Kitchen Scale
- 1 Pizza Stone
- 1 Dough Whisk optional
Ingredients
- 75 g grain-free sourdough starter
- 280 g warm water
- 20 g cane sugar
- 20 g psyllium husks
- 180 g almond flour
- 130 g tapioca flour
- 8 g salt
Instructions
- Add honey and psyllium husks to the warm water and stir well to combine. Set aside while you weigh the dry ingredients.20 g cane sugar, 20 g psyllium husks, 280 g warm water
- Add the almond flour, tapioca flour, and salt to a medium sized bowl. Whisk to combine.180 g almond flour, 130 g tapioca flour, 8 g salt
- Add the starter to a large mixing bowl. Then add the psyllium/honey mixture and whisk well to combine.75 g grain-free sourdough starter
- Add the dry ingredients to the wet ingredients and whisk, using a dough whisk until loosely combined. Then use your hand to continue combining until a dough forms and no dry flour remains in the bowl.
- Shape the dough into a smooth ball on your counter. You might need to use a little white rice flour or tapioca flour if it is too sticky.
- Place the dough into a lightly floured 7 inch banneton. Then place the banneton in a freezer bag and seal.
- Let the dough rise at warm room temperature for about 5-7 hours, until it has puffed up. It will not reach the top of the banneton. The exact timing depends on the temperature of your kitchen. It will take less time in warmer temperatures and more time in cooler temperatures.
- One hour before you want to bake, place a pizza stone on the lower middle oven rack and place a 2.8 quart dutch oven on it (without the lid). Then preheat the oven to 500℉.
- Turn the dough out onto a piece of parchment paper and score as desired.
- Remove the dutch oven from the oven and gently place the dough (still on the parchment paper) on the hot pizza stone and cover with the dutch oven. Turn the temperature down to 450 degrees F and bake for 30 minutes.
- Remove the dutch oven and turn the temperature to 400℉ and bake for 40 minutes. Then turn the temperature down to 350℉ and bake for an additional 30 minutes. Turn the oven off and wait 10 minutes before removing the bread.
- Let the bread cool on a wire rack for at least 4 hours.
Nutrition
Calories: 149kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Sodium: 129mg | Fiber: 2g | Sugar: 2g | Calcium: 13mg