as our journey toward whole health continues as a family, the hardest things i’ve struggled with, food-wise, are breads and desserts. funny enough, growing up i was never a “sweets” girl. the more i read about thyroid functioning, adrenal issues, and other health sensitivities, the more i realize that beyond incorporating more whole foods into our diet (translate: get back to green and colorful stuff!), i need to find some alternatives that we really enjoy.
enter: grain-free sourdough bread.
ok, traditional sourdough bread may be my all-time favorite food group. no red wine, dark chocolate, or arugula needed – just give me the sourdough. with some salted butter, please.
here’s the thing, though – it doesn’t make me feel good. i eat it, then i’m all puffy and unhappy. so when i found this recipe from my beloved blogger, the urban poser, i had to try it. i was nervous – it looks like a lot of work, and not cheap. but can i tell you? it was worth. every. effort.(definitely click over to her blog to get hints that will really help you in the process!)
ultimately, i found an easy-to-follow version of the recipe here at the saffron girl (another beautiful food blogger), which i then tweaked to make my herbed version. full disclosure: these photographs might appear to be herb-less. that’s because our first batch was true to the original recipe. which, by the way, does not need herbs. but because i can’t leave any recipe untouched…
here’s my version of this insanely delicious bread. which you must make now. please promise you will. kiss me later.
{grain-free sourdough bread recipe}
Rating: 5
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 13 hours
Yield: 1 full loaf
Gluten-free, grain-free sourdough herb bread.
Ingredients
- 2 3/4 cups ground, raw cashews (see note)
- 1/2 cup water
- 20-30 billion probiotic strains (we used a powdered probiotic we give our children to reach this amount)
- 2 large eggs, separated
- 1 tablespoon water
- 1/2 teaspoon baking soda
- 1/4 teaspoon fresh rosemary
- 1/4 teaspoon fresh oregano
- 1/4 teaspoon sea salt
- coconut oil (we used this one for amazing flavor variation!)
Instructions
- To make a starter, grind the cashews and water in your food processor. (I tried this in my high-speed blender first, and for this recipe, it was NOT a good idea - it globbed up and was very hard to remove. I prefer this food processor instead.
- Pour the cashew mixture into a glass bowl and add probiotic powder. Stir with a non-metal spoon and cover with tightly sealed lid or plastic wrap.
- Place the bowl in your oven with the light (NOT the heat) turned on, and let sit overnight. Again, see The Urban Poser's version for wonderful culturing tips.
- Once your mixture has cultured for 12-24 hours, preheat oven to 300 degrees.
- Grease a standard size bread pan and line with parchment paper, overlapping on the sides.
- In a stand mixer with a whisk attachment, beat egg whites just until soft peaks form.
- Meanwhile, stir egg yolks, 1 tablespoon water, baking soda, herbs, and salt into the cashew mixture.
- Gengly fold egg whites, 1/3 at a time, into the cashew misture. Do not over-mix.
- Pour your batter into the pan - it should be 3/4 full to achieve the proper height; we doubled our recipe.
- If desired, mix an additional yolk with 1 teaspoon water, and brush gently onto top of batter, to create a shiny crust.
- Bake at 300 degrees for 40 minutes, and use a cake tester or toothpick to test center for doneness. (We doubled the recipe so it took 48 minutes.)
- When bread is baked through, increase temperature to 375 degrees for an additional five minutes to brown the top of the bread.
- *Very important: COMPLETELY cool your bread before removing from pan and slicing. We did ours early the first time, and while it was RIDICULOUS AWESOME, it also crumbled to bits.
https://dancingwithmyfather.net/grain-free-sourdough-bread-recipe/
Unless otherwise noted, all recipes are copyright Angela Sackett. Photos are copyright Angela Sackett and Legacy Seven Studios.
one. happy. consumer.
do you have a foodie “weakness?” a favorite healthful version of it? please share – i’d love to give yours a try!
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I’ve been looking for a low carb sourdough recipe for a LONG time. I seriously can not wait to give this a try! Thanks for sharing
Jillian – let me know what you think! (I know you’re going to MELT…)
Reply
Jordyn
July 2, 2014 at 10:51 pm
I would’ve been over before this was even out of the oven
Reply
joanna
July 8, 2014 at 12:19 am
hi! i’d like to make this and wanted to know if already made cashew meal would be ok for the cashews? i just picked it up at trader joe’s and the ingredients are ground cashews.
Hi, Joanna! I DO think that would work! I just bought a bag of that cashew meal at Trader Joe’s myself and I’m going to give it a try. 🙂 Let me know how you like it!!
Reply
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July 14, 2014 at 6:13 am
[…] goodness, in almost any variation. since we’ve been using cashews a lot lately (see a yummy grain-free sourdough recipe here!), this recipe appealed to […]
Reply
alix
August 27, 2014 at 4:53 am
As a San Francisco native, I am very eager to try this twist on my hometown FAVORITE food! Question, can I substitute Almond flour for this recipe, or is cashew the best? Thanks!
Alix – I haven’t tried it with almond flour, but they are very similar! If you can get your hands on the cashew, it is amazing. I just found cashew meal in Trader Joe’s, too! I often make mine, though, just by whirring it in a food processor. Just be careful not to over-process, or you’ll end up with cashew butter! Let me know how you like it. 🙂
Reply
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September 22, 2014 at 6:33 am
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CindyB
July 11, 2021 at 6:32 pm
I used the cashew meal and some probiotics I had on hand. I left it in 24 but no culture = no rise in the bread. Can you recommend a probiotic powder and measure. It was so dry too with such little water. Do you have a picture of what it should look like after culture stage? Thanks
