Grain-Free Almond Flour Sourdough Bread

Grain-Free “Almost” Sourdough

2 3/4 cups 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 ceramic 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) an 8″ x 4″ glass baking dish (or one of similar size) and line with parchment paper – enough to run up the sides. 

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.