Paleo Wholemeal Sourdough Bread

Crafted to satisfy both your health goals and your love of artisan bread, this Paleo Wholemeal Sourdough Bread is a grain-free, nutrient-packed twist on a traditional favorite. Made with a blend of almond, coconut, and arrowroot flours, this recipe achieves the perfect balance of hearty texture and natural sweetness. The use of a paleo-friendly sourdough starter adds a delightful tang and gut-health benefits, while psyllium husk powder ensures a tender, yet sturdy loaf. Quick to prepare in just 20 minutes of hands-on time, this bread bakes to golden perfection with a soft, airy crumb that’s ideal for slicing. Whether served toasted with avocado, slathered with almond butter, or as the foundation for a classic sandwich, this bread is a versatile staple for any paleo or gluten-free diet. Easy to store and bursting with wholesome flavor, it’s the healthier bread alternative you’ve been searching for!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2.5 cups Almond flour
• 0.5 cups Coconut flour
• 1 cups Arrowroot flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking soda
• 1 teaspoon Sea salt
• 0.75 cups Paleo sourdough starter
• 4 large Eggs
• 1 tablespoon Apple cider vinegar
• 0.5 cups Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, arrowroot flour, psyllium husk powder, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.

Step 3

In a separate bowl, whisk together the paleo sourdough starter, eggs, apple cider vinegar, and water until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring carefully to combine. The mixture will form a thick, sticky dough.

Step 5

Transfer the dough to the prepared loaf pan, smoothing the top with a spatula. You can score the top lightly with a knife if desired.

Step 6

Place the loaf on the center rack of the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7

Remove the bread from the oven and allow it to cool in the loaf pan for 10 minutes.

Step 8

Carefully lift the bread out of the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Step 9

Store any leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1098.8g)

Amount per serving	% Daily Value*
Calories	3097.6

Total Fat 150.0g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 3960.4mg	0%
Total Carbohydrate 366.5g	0%
Dietary Fiber 78.1g	0%
Total Sugars 16.3g
Protein 94.2g	0%

Vitamin D 164IU	0%
Calcium 805.4mg	0%
Iron 19.4mg	0%
Potassium 962.5mg	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: 42.3%

Protein: 11.8%

Carbs: 45.9%