Why You’ll Love this Gluten Free Sourdough Bread Recipe
If you’re looking for a delicious alternative to traditional bread, you’ll love this gluten-free sourdough recipe. It’s not just about avoiding gluten; it’s about enjoying a rich, nutty flavor that elevates your meals.
This recipe combines the delightful textures of pecans and almonds, making every bite a crunchy delight. I appreciate how it’s easy to whip up, yet impressive enough to serve at gatherings.
Plus, the gluten-free aspect means I can share it with friends who’ve dietary restrictions, and they absolutely rave about it! The aroma that fills the kitchen while it bakes is simply irresistible.
Trust me, once you try this gluten-free sourdough, you won’t miss traditional bread at all!
Ingredients of Gluten Free Sourdough Bread
When it comes to baking, the right ingredients can make or break your dish, especially in gluten-free cooking. This Pecan Almond Gluten Free Sourdough Recipe is no exception. It’s packed with wholesome nuts and creamy goodness that will leave your taste buds dancing.
I mean, who wouldn’t want to indulge in a bread that’s not only gluten-free but also bursting with flavor? Just imagine the delightful crunch of pecans and almonds in each slice. Let’s explore what you’ll need to whip up this tasty bread masterpiece.
Ingredients:
- 1/4 cup pecans, finely chopped
- 1/4 cup almonds, finely chopped
- 1/4 cup walnuts, finely chopped
- 3/4 cup almond flour
- 2 tablespoons butter or coconut oil, melted
- 1 1/2 lbs cream cheese, softened to room temperature
- 1 1/3 cups pourable Splenda sugar substitute (or another equivalent sugar substitute)
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 16 ounces sour cream
Now, let’s talk about those ingredients for a moment. The nuts? Oh, they bring such a wonderful crunch and nutty flavor that really sets this bread apart.
If you’re feeling adventurous, mix it up and add your favorite nuts or seeds. And don’t skimp on the cream cheese; it adds a richness that’s just divine.
Make sure all your dairy ingredients are at room temperature, or you might end up with a lumpy batter, and nobody wants that. Trust me, I’ve been there. It’s like trying to make a smoothie with frozen fruit—you’ll end up with a weird texture.
How to Make Gluten Free Sourdough Bread
Making Pecan Almond Gluten Free Sourdough Bread is like starting a delightful baking adventure. To begin, you’ll need to gather your ingredients, which include 1/4 cup of finely chopped pecans, 1/4 cup of finely chopped almonds, and 1/4 cup of finely chopped walnuts. These nuts not only add a wonderful crunch but also provide a rich, nutty flavor that will make your bread memorable.
First things first, preheat your oven to 325 degrees Fahrenheit. While that’s warming up, grab your springform pan and prepare the crust. Melt 2 tablespoons of butter or coconut oil, and then mix it with the chopped nuts and 3/4 cup of almond flour. Press this mixture firmly into the bottom and up the sides of the pan, aiming for about 1 and 1/2 inches high. It’s like building a little nutty fortress for your creamy filling.
Now, let’s jump into the filling. In a mixing bowl, beat 1 and 1/2 pounds of cream cheese until it’s light and fluffy. You want it to be airy, so keep that mixer on low to avoid splattering cream cheese everywhere—trust me, I’ve had my kitchen look like a dairy explosion.
Gradually add in 1 and 1/3 cups of your favorite sugar substitute, mixing until it’s creamy and smooth. Then, crack in 5 eggs one at a time, making sure to beat well after each addition. This is where the magic happens, so take your time.
After that, add 2 teaspoons of vanilla extract and 2 teaspoons of lemon juice for a zesty kick. Finally, fold in 16 ounces of sour cream until everything is just blended. This creamy concoction is what’ll make your bread so rich and delectable.
Pour that luscious cream cheese mixture into your prepared nut crust and place it on the top rack of your preheated oven. Let it bake for about 1 hour and 15 minutes. Pro tip: don’t open that oven door while it’s baking, or you might end up with a sad, cracked bread—nobody wants that.
Once done, run a knife around the edges to prevent any cracking while it cools. Let it chill at room temperature before refrigerating it for a full 24 hours; I know waiting is tough, but trust me, it’s worth it. This resting period allows the flavors to meld beautifully.
When you finally cut into it, you’ll be greeted with a delightful crunch and creamy goodness that makes all that waiting worth it. Enjoy your masterpiece!
Gluten Free Sourdough Bread Substitutions & Variations
While exploring gluten-free sourdough bread, I’ve discovered that substitutions and variations can elevate your baking experience.
For a nut-free option, try using sunflower seed flour or oat flour instead of almond flour. If you’re looking for a different flavor profile, adding spices like cinnamon or nutmeg can bring warmth and depth.
You can also swap in different nuts—walnuts or pecans work beautifully, but be sure they’re finely chopped to blend well. For added moisture and richness, consider incorporating applesauce or mashed bananas.
If you’re short on sour cream, Greek yogurt makes an excellent substitute. Embrace these variations to make the recipe your own, and you’ll likely discover a new favorite version of gluten-free sourdough!
What to Serve with Gluten Free Sourdough Bread
Gluten-free sourdough bread opens up a world of delicious pairing possibilities.
I love slathering a thick layer of cream cheese on a warm slice for a rich and creamy treat. If you’re in the mood for something savory, try topping it with avocado and a sprinkle of salt and pepper—it’s a match made in heaven!
For a sweet twist, spread some almond butter and add sliced bananas or strawberries. You can also serve it alongside a hearty soup or salad for a satisfying meal.
Don’t forget about dipping it in olive oil and balsamic vinegar for an easy appetizer. The versatility of gluten-free sourdough truly enhances any dish, making every bite enjoyable!
Additional Tips & Notes
To guarantee your gluten-free sourdough bread turns out perfectly, I recommend paying close attention to ingredient measurements and mixing techniques.
Make sure your cream cheese and eggs are at room temperature; this helps them blend smoothly. When mixing, keep your mixer on a low setting to avoid overmixing.
If you want a less brown top, place the pan on the next rack down. Remember, don’t open the oven door during baking—this can cause your bread to crack.
After baking, run a knife around the edge of the pan to prevent cracking as it cools.
Finally, be patient! Let your bread cool completely before slicing; the flavors will deepen and improve with a little time.
Enjoy!