At a Glance
A moist, nutty gluten-free sourdough loaf made primarily with almond flour and psyllium husk for structure. Long, cool fermentation improves flavor and digestibility; techniques adapted from classic sourdough principles to account for the lack of gluten structure [1][2].
Not suitable if:
- • You need a sandwich-slice texture identical to wheat bread → see beginner recipes for wheat
- • You don't have a mature gluten-free starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of flours and liquids
Glass Jar for Starter
Clear container to monitor gluten-free starter activity
Large Mixing Bowl
Room to hydrate and mix sticky gluten-free dough
Dough Scraper
Helps fold and transfer sticky almond dough
Dutch Oven
Creates steam and a consistent bake for a good crust
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Ingredients
Weigh all ingredients on a kitchen scale. Gluten-free baking requires precise hydration control; weigh every ingredient for repeatable results [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Blanched almond flour | 400g | 80% | Finely ground, not almond meal with skins |
| Tapioca starch | 50g | 10% | Adds chew and lightness |
| Ground golden flaxseed | 25g | 5% | Adds binding and moisture |
| Psyllium husk powder | 25g | 5% | Critical for structure and crumb stability |
| Water | 420g | 84% | Warm (24-28°C) to help hydration |
| Active gluten-free starter (100% hydration) | 150g | 30% | Fed and bubbly 4-8 hours after feeding |
| Salt | 10g | 2% | |
| Olive oil | 15g | 3% | Optional — improves sliceability |
| Honey or maple syrup | 10g | 2% | Optional for flavor and faster fermentation |
Schedule
Weekend Version
Comfortable pace with long cold proof
Weekday Version
Night prep, morning bake
💡 Tips
- If dough rises faster than expected, chill to slow fermentation — cold slows enzyme and yeast activity [1].
- Shaped dough keeps up to 48h in the fridge; longer proofs deepen flavor but can reduce oven spring.
Step by Step
Mix dry ingredients
Combine almond flour, tapioca starch, ground flaxseed, psyllium husk, and salt in a large mixing bowl. Whisk to evenly distribute the psyllium and starch — uneven psyllium causes inconsistent gelling.
⏱ 5 minutes
Hydrate
Warm the water slightly and mix in starter, oil, and honey if using. Pour wet into dry and mix with a dough whisk or spatula until fully combined. Let rest 10-15 minutes for psyllium and flax to gel.
⏱ 15-20 minutes
Bulk rest
Cover the bowl. Because gluten-free doughs don't develop gluten, the goal is fermentation for flavor rather than stretch. Keep at 22-25°C; expect modest volume increase.
⏱ 2-4 hours (varies)
Shape
Dust work surface with tapioca starch. Turn dough out using a dough scraper — it will be more batter than dough but should be shapeable. Spoon into a greased loaf pan or a floured banneton lined with parchment.
⏱ 10 minutes
Final proof
Cover and proof. For best flavor and crumb stability, cold proof in fridge 8-18 hours. Alternatively proof 1.5-3 hours at room temp until slightly risen.
⏱ 1.5-18 hours depending on method
Bake
Preheat oven with a Dutch oven or baking stone to 230°C/450°F. If using Dutch oven, place dough (on parchment paper) inside, score lightly with a bread lame or knife, cover, and bake 25 minutes covered, then remove lid and bake 20-30 minutes until crust is deep golden and internal temperature reaches 96-98°C (205-208°F) when checked with an instant-read thermometer.
⏱ 45-60 minutes
Cool
Transfer with oven mitts to a rack and cool completely (at least 2 hours). Cutting hot gluten-free bread yields a gummy, unpleasant crumb — cooling allows moisture redistribution and starch setting [1][2].
⏱ 2+ hours
Tips & Variations
Variations
Seeded almond loaf
Fold 50g mixed seeds (sunflower, pumpkin) into dough before shaping
→ Adds texture and extends shelf life slightly
Herbed version
Add 2 tbsp fresh chopped rosemary and 1 tsp garlic powder
→ Savory loaf great for toasting
Lower-fat
Omit oil and increase water by 10-20g
→ Slightly drier crumb; better toasted
Pro Tips
- 💡 Always weigh ingredients on a kitchen scale — almond flour absorbs liquid differently between brands [1].
- 💡 Use a glass jar for starter to monitor gluten-free starter activity visually.
- 💡 For cleaner slices, chill loaf for several hours or overnight before slicing with a serrated bread knife.
Common Issues
Common issues when adapting sourdough to almond flour:
Storage
Room temp in bread bag or box
4-5 days
Slice as needed; store cut side down to retain moisture
Cloth-wrapped
3-4 days
Use a linen towel to avoid trapping too much moisture
Freezing
3 months
Slice before freezing; toast directly from frozen
⚠️ Avoid refrigerator storage — it accelerates staling through starch retrogradation even for gluten-free flours [1].