Paleo Sourdough Bread Recipe

This Paleo Sourdough recipe uses cassava flour, almond flour, coconut flour, flaxmeal, and psyllium husk with a suitable active starter. The method includes room-temperature fermentation, an overnight refrigerator rest, and a covered-pot bake.

Browse all sourdough bread recipes.

Ingredients

  • 470g water (approximately 2 cups)
  • 110g active gluten-free/paleo sourdough starter (approximately 1/2 cup)
  • 22g monkfruit sweetener (the original recipe lists approximately 1 tablespoon)
  • 20g psyllium husk (approximately 3 tablespoons)
  • 350g cassava flour (approximately 2 1/3 cups)
  • 50g almond flour (approximately 1/2 cup)
  • 25g coconut flour (approximately 1/4 cup)
  • 25g flaxmeal (approximately 1/4 cup)
  • 10g salt (approximately 2 teaspoons)

Use the gram measurements for consistency; volume measurements vary with the ingredient and measuring method. The original recipe does not specify a monkfruit sweetener brand or blend. Sweeteners vary in concentration and added ingredients, so do not assume 22g of pure monkfruit extract is interchangeable with 22g of a bulk sweetener blend.

Ingredient note: This recipe contains almonds. Check all ingredients, including the starter and sweetener blend, against your dietary and allergy needs. A gluten-free starter is not automatically grain-free or suitable for your preferred paleo approach. If avoiding gluten, use appropriate ingredients and equipment free of gluten residue.

1. Prepare your starter or levain

Begin with a healthy, established starter suitable for this formula. Follow the feeding instructions for your specific culture and use an appropriate feeding flour.

The original recipe describes a 1:1:1 feeding, meaning equal weights of starter, flour, and water. Build enough active starter to provide 110g for the dough, plus approximately 25g to retain and feed for future use.

If the starter has been refrigerated, allow time for room-temperature feedings before baking. The original recipe suggests at least two feedings and activity within approximately 4–8 hours, but these are planning estimates. Look for your starter's usual bubbles and predictable activity rather than relying on a fixed number of feedings or expecting it to double like a wheat-based culture.

2. Mix the dough

When the starter is ready, whisk it together with the water, sweetener, and psyllium husk in a bowl.

In a second bowl, combine the cassava flour, almond flour, coconut flour, flaxmeal, and salt. Add the dry ingredients to the wet mixture.

Begin mixing with a rubber spatula, then switch to your hands. Once no dry bits remain, shape the dough into a round as best you can. Place it in a clean bowl and cover with a damp towel.

3. Bulk ferment

The original recipe calls for at least 5 hours at room temperature. Judge the dough as well as the clock, since starter activity and kitchen temperature affect the timing.

The dough may not double. Look for a lighter, softer texture and signs of fermentation.

If using an oven with only the light on as a warmer spot, check the temperature first and make sure nobody can accidentally turn the oven on. Avoid direct heat.

4. Shape and refrigerate overnight

Line a bowl with a floured tea towel, or prepare a floured banneton. Use a dusting flour appropriate to your dietary needs.

Gently reshape the dough into a ball and place it in the prepared bowl. Cover with a damp towel or suitable cover. Let it rest for approximately 1 more hour at room temperature, then refrigerate overnight.

5. Preheat and score

The next morning, preheat the oven to 475°F for 30–60 minutes with a Dutch oven or similar covered baking vessel inside. Check that the cookware, lid, handles, and parchment are rated for the temperature used.

Remove the dough from the refrigerator and uncover it. Place parchment over the bowl, carefully invert the dough onto it, and set it on the counter. Score the dough as desired.

6. Bake and cool

  1. Carefully transfer the dough and parchment into the hot Dutch oven and cover.
  2. Bake for 60 minutes with the lid on.
  3. After 30 minutes, the original recipe suggests placing a baking sheet directly beneath the Dutch oven on the same shelf to reduce scorching at the base. Use this arrangement only if compatible with your cookware and oven, and take care when handling the hot pot.
  4. Remove the lid and bake for approximately 5 more minutes.
  5. Carefully transfer the loaf to a rack and let it cool for several hours before slicing so the crumb can set.

Starter help and related recipes

For changes in smell, texture, or activity, see our starter troubleshooting guide, applying only advice suitable for your culture. Our mold vs. hooch guide explains common liquid layers and warning signs.

For other specialty flour combinations, explore our Gluten-Free Sourdough Bread Recipe and Keto Sourdough Bread Recipe. Their ingredients differ, so do not assume they meet the same dietary goals or substitute specialty flours one for one.

Return to all sourdough bread recipes for the full collection.