Cultured Coconut “Sourdough” Keto Bread
This is a nut free and dairy free version of my Cultured Sourdough Keto Bread. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf. Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.
Equipment
- Bowl
- Cast iron pan, pot or pizza stone
Ingredients
- 1/4 cup ground flax meal
- 1/2 cup coconut flour
- 1 cup arrowroot flour
- 1 tsp sea salt
- 2 tsp active dry yeast
- 2 tbsp very finely ground chia seed
- 2 tbsp organic psyllium husk powder
- 1/3 cup filtered or well water no chlorine
- 1 cup coconut milk kefir cow or goat milk kefir is okay if you can tolerate dairy
- 2 tsp coconut sugar or maple syrup sugars are consumed by the yeast
- 1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating
Instructions
- In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.
- Dry ingredients.
- Dry ingredients combined.
- Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).
- Activated yeast, maple syrup & water
- Activated yeast, maple syrup and water combined with cultured coconut milk kefir.
- Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir. Let it stand for 1 minute to thicken, then whisk.
- Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
- The wet ingredients in the dry ingredients bowl.
- Kneaded dough, ready to sit to rise for an hour or culture for 8-18 hours.
- Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
- Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
- You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
- Scored dough
- Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary. I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
- Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.