This Low Carb Sourdough Bread Recipe is a tangy and dense recipe, which is made with almond flour and psyllium husk powder. It’s a grain-free alternative for sandwich lovers, ready in about 1 hour (plus cooling time).
Low Carb Sourdough Bread Recipe Ingredients
Dry Ingredients
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Flaxseed Meal
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/3 cup Psyllium Powder
- 1/2 tsp Citric Acid
Wet Ingredients
- 6 Egg Whites (Whites only. Save the yolks for another use)
- 2 Eggs (Whole)
- 1/2 cup Heavy Whipping Cream
- 3/4 cup Boiling Water (BOILING is imperative here)
- 1/4 cup Apple Cider Vinegar
How To Make Low Carb Sourdough Bread Recipe
- Preheat the oven: Preheat the oven at 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Activate the dry mix: In a large mixing bowl add all of the dry ingredients (almond flour, coconut flour, flaxseed meal, baking soda, salt, psyllium powder, and citric acid) and mix together. Pour in the boiling water and combine until uniform. The boiling water activates the Psyllium husk powder, creating a gelatinous dough base.
- Mix the wet ingredients: In another mixing bowl, add the six egg whites, 2 whole eggs, heavy whipping cream, and apple cider vinegar. Mix well until fully combined.
- Combine batter: Add the egg mixture to the dry ingredient & water mixture. Combine until uniform. You might need to use your hands or a sturdy spoon as the dough will become thick and sticky.
- Shape the loaf: Pour the mixture over the baking tray lined with parchment paper. Using wet hands (to prevent sticking), shape the dough into a round artisan-style ball or an oval loaf.
- Score the top: Score the top of the dough with an X shape or a slash using a sharp knife. This allows steam to escape and gives it that classic bakery look.
- Bake: Bake for 45-50 minutes or until it is golden brown.
- Check for doneness: If you tap lightly on the crust and get a hollow sound, your bread is done.
- Cool completely: Place on a wire rack to let it cool. Do not slice until cool. The interior needs time to set; cutting it hot will result in a gummy texture.
Recipe Tips
- Why Citric Acid? This recipe uses both citric acid and apple cider vinegar to mimic the signature “sour” tang of traditional sourdough bread without using a fermentation starter. Do not skip these if you want that flavor profile.
- Boiling Water is Key: The water must be boiling hot, not just warm. The heat is required to activate the fiber in the psyllium husk, which acts as the binder (gluten replacement) for the bread structure.
- The “Purple” Effect: Some brands of psyllium husk powder turn purple when baked (a reaction to alkaline ingredients like baking soda). To avoid this, look for “blond” psyllium husk powder. If your bread turns purple, it is still perfectly safe to eat!
- Shaping Tip: This dough is sticky. Keep a bowl of cold water nearby and dip your hands in it before shaping the ball to keep the dough from sticking to your fingers.
- Don’t Waste Yolks: You will have 6 leftover egg yolks. Use them to make homemade mayonnaise, lemon curd, or a custard.
What To Serve With Low Carb Sourdough Bread Recipe
This sturdy bread is perfect for holding heavy toppings.
- Avocado toast with poached eggs
- Turkey and swiss deli sandwiches
- Served alongside a bowl of soup or chili
- Toasted with a generous pat of salted butter
How To Store Low Carb Sourdough Bread Recipe
- Refrigerate: Store wrapped in parchment paper or in an airtight bag in the refrigerator for up to 1 week. Almond flour breads can spoil quickly on the counter due to moisture content.
- Freeze: Slice the entire loaf once cooled. Place parchment paper between slices and freeze in a zip-top bag for up to 3 months.
- Reheat: This bread is fantastic toasted. Pop a slice (frozen or thawed) in the toaster to crisp up the edges.
Low Carb Sourdough Bread Recipe Nutrition Facts
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrates: 8g
- Dietary Fiber: 5g
- Sugar: 1g
- Protein: 8g
- Net Carbs: 3g
Nutrition information is estimated per slice (based on 12 slices).
FAQs
Is this real sourdough?
Technically, no. Real sourdough requires a fermented starter of flour and water. This recipe uses acid (vinegar and citric acid) to replicate the flavor of sourdough while using low-carb ingredients.
Can I omit the flaxseed meal?
Flaxseed adds an “earthy” whole-wheat flavor and texture. If you don’t have it, you can substitute with more almond flour, but the bread may be denser.
Why is my bread gummy inside?
This usually happens if you sliced it while it was still warm. Psyllium-based breads continue to cook and set internally as they cool. Let it rest for at least an hour before cutting.
Low Carb Sourdough Bread Recipe
Description
A rustic, gluten-free artisan loaf that mimics the tangy flavor of sourdough using almond flour, psyllium, and vinegar.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Mix all dry ingredients in a large bowl.
- Pour boiling water into dry mix and combine.
- In a separate bowl, whisk egg whites, eggs, cream, and vinegar.
- Add egg mixture to the dough and mix until uniform.
- Shape dough into a ball on a parchment-lined tray.
- Score the top with an X.
- Bake for 45-50 minutes until hollow sounding.
- Cool completely on a wire rack before slicing.
Notes
- Texture: This bread is dense and filling, unlike airy white bread.
- Serving: It holds up very well to toasting and grilling for paninis.
Low Carb Sourdough Bread Recipe
