Almond Flour Sourdough Recipe for Soft, Flavorful Bread

Baking bread with almond flour and sourdough starter offers a delightful twist on traditional sourdough, perfect for those who are gluten-free or simply looking to experiment with a nutty, rich flavor.

Almond flour brings a moist, tender crumb and a subtle sweetness that elevates the classic tangy sourdough taste. This recipe combines the natural fermentation of sourdough with the healthy fats and proteins found in almonds, making it both nutritious and satisfying.

If you’ve struggled to find gluten-free bread recipes that actually taste good and have a great texture, this almond flour sourdough loaf might just become your new favorite. It’s a labor of love that rewards you with a beautifully crusty exterior and a soft, flavorful interior.

Plus, the fermentation process helps improve digestibility and adds depth to the flavor profile.

Ready to bake a loaf that’s wholesome, flavorful, and perfect for sandwiches or simply enjoying with a smear of butter? Let’s dive into the detailed almond flour sourdough recipe that will have you baking artisan bread right at home.

Why You’ll Love This Recipe

This almond flour sourdough recipe is a game-changer for gluten-free baking enthusiasts. Here’s why:

• Gluten-Free & Nutritious: Almond flour offers a great source of healthy fats, protein, and fiber without gluten.
• Rich Flavor: The natural sourdough fermentation adds a tangy depth that pairs beautifully with the slightly sweet almond flour.
• Moist & Tender Crumb: Unlike many gluten-free breads that can be dry or crumbly, this loaf stays moist and soft.
• Easy to Customize: You can add herbs, seeds, or nuts for extra texture and taste.
• Perfect for Various Diets: Ideal for paleo, keto, and low-carb diets when combined with the right ingredients.

Ingredients

• 2 cups almond flour (finely ground, blanched preferred)
• 1/2 cup tapioca starch (for structure and chewiness)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup active sourdough starter (fed and bubbly)
• 3 large eggs (room temperature)
• 1 tbsp apple cider vinegar (helps with rise and tenderness)
• 1/4 cup warm water (adjust as needed for dough consistency)
• 2 tbsp olive oil (or melted coconut oil)
• Optional: 1 tbsp honey or maple syrup (for slight sweetness)

Equipment

• Mixing bowls – large and medium size
• Measuring cups and spoons
• Stand mixer or hand mixer (optional but helpful)
• Loaf pan (8×4 inch recommended) or baking sheet for freeform loaf
• Parchment paper
• Kitchen scale (for best accuracy with flours)
• Clean kitchen towel or plastic wrap (for covering dough)
• Oven thermometer (optional, for precise baking)

Instructions

1. Prepare your sourdough starter: Ensure your starter is active and bubbly. Feed it about 4-6 hours before starting if needed.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, tapioca starch, baking soda, and salt until combined evenly.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, apple cider vinegar, olive oil, warm water, and the optional sweetener.
4. Add sourdough starter: Stir the active sourdough starter into the wet ingredients until smooth.
5. Mix wet and dry: Pour the wet ingredients into the dry ingredients and mix thoroughly. Use a hand mixer on low speed or mix vigorously by hand until a thick, sticky dough forms.
6. First rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rest in a warm place for 4-6 hours, or until it has risen noticeably and looks bubbly.
7. Preheat oven: About 30 minutes before baking, preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
8. Shape the dough: Transfer the dough to the loaf pan, smoothing the top with a spatula or wet hands to shape it evenly.
9. Second rise: Let the dough rest for another 1-2 hours to rise slightly and develop flavor.
10. Bake: Place the loaf in the oven and bake for 45-55 minutes. The bread should be golden on top and a toothpick inserted in the center comes out clean.
11. Cool completely: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool fully before slicing to avoid crumbling.

Tips & Variations

Tip: Almond flour doughs are naturally wetter than wheat doughs – avoid adding too much extra water. The dough should be thick but spreadable.

Variation: Add 1 tbsp of dried herbs like rosemary or thyme for an herby twist. You can also sprinkle seeds such as sesame or pumpkin seeds on top before baking for added texture.

Make it nutty: Toss in chopped almonds or walnuts for crunch.

Storage: Store bread in a paper bag or loosely wrapped in a tea towel to keep the crust crisp. It freezes well when sliced.

Nutrition Facts

Serving Suggestions

This almond flour sourdough bread pairs wonderfully with a variety of toppings and meals. Try it toasted with avocado and a sprinkle of chili flakes for a nutritious breakfast.

It also makes a great base for open-faced sandwiches topped with fresh veggies or creamy nut butters.

Serve alongside hearty soups like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or fresh salads such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. For a wholesome meal, pair it with flavorful dishes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide.

Conclusion

Creating your own almond flour sourdough bread is a rewarding and delicious way to enjoy fresh, gluten-free artisan bread at home. This recipe balances the health benefits of almond flour with the rich, tangy flavors of sourdough fermentation, producing a loaf that’s moist, tender, and full of character.

Whether you’re following a gluten-free lifestyle, exploring low-carb baking, or simply want to try something new, this bread provides both versatility and taste. With simple ingredients and straightforward steps, even beginner bakers can enjoy the satisfaction of homemade sourdough.

Don’t forget to experiment with add-ins and enjoy this bread alongside your favorite meals or snacks!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Flour Sourdough Bread”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A gluten-free sourdough bread made with almond flour for a nutty flavor and moist texture. Perfect for those seeking a grain-free alternative to traditional sourdough.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “1 loaf”, “recipeIngredient”: [“2 cups almond flour”, “1/4 cup tapioca starch”, “1/2 cup active sourdough starter (gluten-free)”, “3 large eggs”, “1/4 cup water”, “1 tablespoon olive oil”, “1 teaspoon baking soda”, “1/2 teaspoon salt”, “1 tablespoon apple cider vinegar”, “1 tablespoon honey”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix almond flour, tapioca starch, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk eggs, sourdough starter, water, olive oil, apple cider vinegar, and honey.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour batter into a greased loaf pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 40-45 minutes until golden and a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool before slicing.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “10g”, “fatContent”: “22g”, “carbohydrateContent”: “8g”}}