Low Carb Sourdough Bread (3g Carbs) | Diabetes Friendly | LevelTrack

Ingredients

• Almond flour (fine) 300 g
• Psyllium husk (powder) 30 g
• Ground flaxseed 30 g
• Sunflower seeds (optional) 30 g
• Salt 1 tsp
• Baking powder 1 tsp
• Apple cider vinegar 2 tbsp
• Warm water (approx.) 350 ml
• Low-carb sourdough starter (see note below) 100 g

Method

1. In a large bowl, mix almond flour, psyllium husk, ground flaxseed, seeds (if using) and salt.
2. In a separate bowl, whisk together the starter, vinegar and warm water. Let sit for 5–10 minutes until foamy.
3. Combine wet and dry ingredients and mix well. The dough will be sticky (this is normal).
4. Cover the bowl and let the dough rise at room temperature for 4–5 hours, or until doubled in size.
5. Shape into a loaf and place on a lined baking tray. Sprinkle with seeds if desired.
6. Bake for 50–60 minutes, or until golden brown and sounds hollow when tapped.
7. Cool completely on a wire rack before slicing.
8. Store in an airtight container for up to 4 days or slice and freeze.