Instructions:
1. Prepare Sourdough Starter:
In a large mixing bowl, combine the active gluten-free sourdough starter with lukewarm water. Stir until the starter is dissolved completely in the water.
2. Mix Dough:
Add the almond flour, coconut flour, erythritol (or sweetener of choice), melted butter, and salt into the bowl with the sourdough starter mixture. Stir until a shaggy dough forms. The dough will be thicker than traditional wheat dough but should hold together.
3. Knead Dough:
Turn the dough out onto a surface lightly dusted with almond flour and knead for about 5-10 minutes. Gluten-free dough will not have the same elasticity as traditional dough, but it should become smooth and slightly tacky to the touch.
4. First Fermentation:
Place the dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for 12-24 hours (depending on the activity of your starter). During this time, the dough should double in size, and you may notice small bubbles on the surface.
5. Shape Loaf:
After the first fermentation, gently deflate the dough. Shape it into a loaf by folding the edges towards the center and rolling it tightly. Place the shaped loaf into a greased loaf pan.
6. Second Proofing:
Cover the loaf with a damp cloth or plastic wrap and let it proof for 2-3 hours at room temperature. The dough should increase in size by about 50% and should spring back slightly when pressed with a finger.
7. Preheat Oven:
About 30 minutes before baking, preheat your oven to 375°F (190°C). If you have a pizza stone, placing it in the oven before preheating can help with heat distribution.
8. Bake Bread:
Once the loaf has finished proofing, remove the cover and transfer it to the preheated oven. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C) for fully cooked bread.
9. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 5 minutes. Transfer the loaf to a wire rack to cool completely. This cooling step is important for achieving the best texture.
10. Serve:
After the bread has cooled, slice it and enjoy it fresh with your favorite low-carb spreads or sandwich fillings.
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