Paleo Sourdough Baguette

Discover a guilt-free twist on a timeless classic with this Paleo Sourdough Baguette recipe, a grain-free delight perfect for those embracing a paleo lifestyle. Made with nutrient-packed almond flour, tapioca flour, and coconut flour, this baguette achieves a light, airy texture while being entirely gluten-free and dairy-free. The star of the recipe is the tangy paleo sourdough starter, which adds a depth of flavor and a chewy crust reminiscent of traditional sourdough bread. Psyllium husk powder ensures the dough holds together beautifully, while olive oil and apple cider vinegar provide a tender crumb. With just 20 minutes of prep time and a slow fermentation process to build natural flavors, this artisan-style baguette is ideal for sandwiches, appetizers, or dipping into your favorite soups. Perfect for paleo, gluten-free, and health-conscious bakers, this recipe proves indulgence and wellness can coexist beautifully!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 120 grams Paleo sourdough starter
• 1.5 cups Almond flour
• 1 cup Tapioca flour
• 3 tablespoons Coconut flour
• 2 tablespoons Arrowroot starch
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Sea salt
• 3/4 cup Warm water
• 2 tablespoons Olive oil
• 1 teaspoon Apple cider vinegar

Directions

Step 1

In a medium mixing bowl, combine the almond flour, tapioca flour, coconut flour, arrowroot starch, psyllium husk powder, and sea salt. Whisk together to ensure all dry ingredients are evenly mixed.

Step 2

In a separate bowl, combine the warm water, olive oil, and apple cider vinegar. Stir gently to mix.

Step 3

Add the wet ingredients to the dry ingredients and mix until a loose dough starts to form.

Step 4

Stir in the paleo sourdough starter and knead the dough gently with your hands until smooth and pliable. The dough should hold together but remain slightly sticky. If too dry, add water by the teaspoon; if too wet, add a pinch of tapioca flour.

Step 5

Shape the dough into a baguette-like log (approximately 12 inches long and 2 inches wide) and place it onto a parchment-lined baking sheet.

Step 6

Using a sharp knife or blade, make 3–4 shallow diagonal slashes across the top of the dough to mimic a traditional baguette look.

Step 7

Cover the shaped dough lightly with a damp cloth and let it rest at room temperature (75–80°F) for about 3–4 hours. This allows the sourdough starter to ferment the dough and develop flavor.

Step 8

Preheat your oven to 375°F (190°C). If you have a baking stone or steel, preheat that as well for a crispier crust.

Step 9

Place the baguette in the preheated oven and bake for 35–40 minutes, or until golden brown and firm to the touch.

Step 10

Remove from the oven and let the baguette cool on a wire rack for at least 30 minutes before slicing. Cooling allows the interior to set properly.

Nutrition Facts

Serving size	(677.2g)

Amount per serving	% Daily Value*
Calories	1927.1

Total Fat 104.8g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2367.6mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 45.1g	0%
Total Sugars 12.3g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 402.5mg	0%
Iron 11.7mg	0%
Potassium 398.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 7.8%

Carbs: 45.3%