Keto Sourdough Bread
A delicious low-carb bread that combines the tangy flavors of traditional sourdough with keto-friendly ingredients, perfect for sandwiches or as a side dish.
Ingredients
For the sourdough starter
- 1 cup vital wheat gluten Provides structure and helps mimic traditional flour
- 1 cup warm water Activates the yeast and hydrates the mixture
- 1 teaspoon active dry yeast Kickstarts the fermentation process
- 1 dash agave or honey Optional, can be substituted with keto-friendly sweeteners
For the bread
- 1 cup coconut flour Provides a light and fluffy texture
- 1 cup vital wheat gluten Enhances the elasticity of the bread
- 1 teaspoon active dry yeast Important for proper fermentation and bread rise
- 1 cup warm water Needed for mixing the dough
Instructions
Making the Sourdough Starter
- In a large mixing bowl, mix the vital wheat gluten and warm water until smooth.
- Add the active dry yeast (or your previous starter) to the mixture. If using a sweetener, add it now too.
- Cover the bowl with a damp cloth and let it sit in a warm area for 24 hours to start fermentation.
- After 24 hours, check your starter; it should have bubbles and be growing.
- Feed your starter with equal parts vital wheat gluten and water (about 1/2 cup each) every day until it rises after each feeding.
Baking the Keto Sourdough Bread
- Mix the dry ingredients: coconut flour, vital wheat gluten, and yeast in a bowl.
- Gradually add warm water and mix to form a dough.
- Shape the dough into a loaf and place it in a loaf pan.
- Preheat your oven and bake at the appropriate temperature until golden and cooked through, about 30-40 minutes.
- Remove the loaf from the oven and let it cool before slicing.
Notes
Store in a bread box or wrapped in a towel at room temperature for 1-2 days. For longer storage, slice and freeze the bread.