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.
- 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
- 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
- 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.
Ready to Learn More?
- Gluten-free Sourdough Rice Noodles
- Paleo Gluten-free Sourdough Biscuits
- A Guide to Binders in Gluten-free Sourdough Baking