Sourdough is sourdough. Distinct and delicious.
You can’t miss it.
~ while this recipe is most certainly grain-free, it may be lacking slightly in the sourdough category.
I tried, though.
Grain-free bread can be tricky.
I’ve decided, that even labeled with an “almost,” I succeeded.
Grain-Free “Almost” Sourdough
2 3/4 cup almond flour
2/3 cup water
2 capsules of probiotic powder (I used 42 billion strains in each capsule)
2 large pastured eggs, separated
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup cashew butter
1 Tbs. coconut oil
For the “sourdough” starter, combine the almond flour, water, and probiotic powder into a large ceraminc bowl. Mix together well to form the “dough.” Cover tightly with plastic wrap and place in a warm dark place (my kitchen counter corner in the summer) for 24 hours.
Preheat the oven to 300 degrees.
Add to the dough mixture the 2 egg yolks (reserve the egg whites in a large mixing bowl). Mix well. Add the baking soda, salt, and cashew butter. Mix really, really well.
In a separate bowl, beat the 2 egg whites until peaks begin to form (make sure your beaters are clean and dry).
Fold beaten whites into the dough mixture.
Grease (with coconut oil) a 8″ x 4″ glass baking dish (or one of similar size) and line with parchment paper – enough to run up the sides. (I’m not sure why this step is necessary, but Debra’s recipe calls for this step, so I followed suit).
Bake for 40 minutes. At the 40 minute mark, increase the oven temperature to 375 and bake for an additional 10-15 minutes, until a toothpick inserted comes out clean as a whistle.
Allow to cool.
Slice and enjoy…slathered in plenty of Kerrygold, of course.