as our journey toward whole health continues as a family, the hardest things i’ve struggled with, food-wise, are breads and desserts. funny enough, growing up i was never a “sweets” girl. the more i read about thyroid functioning, adrenal issues, and other health sensitivities, the more i realize that beyond incorporating more whole foods into our diet (translate: get back to green and colorful stuff!), i need to find some alternatives that we really enjoy.
enter: grain-free sourdough bread.
ok, traditional sourdough bread may be my all-time favorite food group. no red wine, dark chocolate, or arugula needed – just give me the sourdough. with some salted butter, please.
here’s the thing, though – it doesn’t make me feel good. i eat it, then i’m all puffy and unhappy. so when i found this recipe from my beloved blogger, the urban poser, i had to try it. i was nervous – it looks like a lot of work, and not cheap. but can i tell you? it was worth. every. effort. (definitely click over to her blog to get hints that will really help you in the process!)
ultimately, i found an easy-to-follow version of the recipe here at the saffron girl (another beautiful food blogger), which i then tweaked to make my herbed version. full disclosure: these photographs might appear to be herb-less. that’s because our first batch was true to the original recipe. which, by the way, does not need herbs. but because i can’t leave any recipe untouched…
here’s my version of this insanely delicious bread. which you must make now. please promise you will. kiss me later.
Gluten-free, grain-free sourdough herb bread.
- 2 3/4 cups ground, raw cashews (see note)
- 1/2 cup water
- 20-30 billion probiotic strains (we used a powdered probiotic we give our children to reach this amount)
- 2 large eggs, separated
- 1 tablespoon water
- 1/2 teaspoon baking soda
- 1/4 teaspoon fresh rosemary
- 1/4 teaspoon fresh oregano
- 1/4 teaspoon sea salt
- coconut oil (we used this one for amazing flavor variation!)
- To make a starter, grind the cashews and water in your food processor. (I tried this in my high-speed blender first, and for this recipe, it was NOT a good idea - it globbed up and was very hard to remove. I prefer this food processor instead.
- Pour the cashew mixture into a glass bowl and add probiotic powder. Stir with a non-metal spoon and cover with tightly sealed lid or plastic wrap.
- Place the bowl in your oven with the light (NOT the heat) turned on, and let sit overnight. Again, see The Urban Poser's version for wonderful culturing tips.
- Once your mixture has cultured for 12-24 hours, preheat oven to 300 degrees.
- Grease a standard size bread pan and line with parchment paper, overlapping on the sides.
- In a stand mixer with a whisk attachment, beat egg whites just until soft peaks form.
- Meanwhile, stir egg yolks, 1 tablespoon water, baking soda, herbs, and salt into the cashew mixture.
- Gengly fold egg whites, 1/3 at a time, into the cashew misture. Do not over-mix.
- Pour your batter into the pan - it should be 3/4 full to achieve the proper height; we doubled our recipe.
- If desired, mix an additional yolk with 1 teaspoon water, and brush gently onto top of batter, to create a shiny crust.
- Bake at 300 degrees for 40 minutes, and use a cake tester or toothpick to test center for doneness. (We doubled the recipe so it took 48 minutes.)
- When bread is baked through, increase temperature to 375 degrees for an additional five minutes to brown the top of the bread.
- *Very important: COMPLETELY cool your bread before removing from pan and slicing. We did ours early the first time, and while it was RIDICULOUS AWESOME, it also crumbled to bits.
one. happy. consumer.
do you have a foodie “weakness?” a favorite healthful version of it? please share – i’d love to give yours a try!