No, this is not a gluten-free bread, it is a regular sourdough with a small amount of almond flour (natural kind, with skin on during processing). You won’t be able to tell exactly what is in it, but the almond gives it a nice flavor component.
ALMOND FLOUR SOURDOUGH
(from The Bewitching Kitchen)
470g bread flour
30g almond flour
20g spelt flour
10g salt
365g water
80g sourdough starter at 100% hydration
tapioca flour for dusting dough
Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.
When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the three types of flour, and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup bread flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.
Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.
Next morning, heat the oven to 450F. Invert the dough over parchment paper, dust with tapioca flour and slash with a new razor blade, in any pattern you like.
Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.
ENJOY!
to print the recipe, click here
Comments: I went a little blade-crazy with the scoring, using my new blade, this beauty with the logo of my dear friend Elaine, Foodbod Sourdough. Click here to get yours. The square cuts I made with small scissors, the same I use for cutting piping tips, very small blade.
A delicious bread, with a slightly softer crumb, as the almond flour contributes some fat and helps retain moisture.
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Bewitching Kitchen 
Hey Sally, do you think this would work if one substituted almond extract for the ($$) almond flour? Asking for a *cough* cash strapped friend. 🙂
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the almond contributed very little flavor, it was more a texture thing – so either I would not bother adding it – just substitute spelt or whole wheat for that amount – or grab some almonds and process until reasonably fine – I think that would work great and definitely less expensive!
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Dammit, I *knew* I should have asked you first! I ended up substituting the almond flour with a mixture of sawdust and shredded Almond Joy wrappers. It certainly added texture, but…blech.
Thanks for the advice! If I try it again, I’m going with your version 🙂
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those wrappers kill all the joy in the almond. Odd but true….
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To be fair though, they are at least low carb.
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Hi. What are the nutrition values for this bread? Thanks.
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Hi, Bob – sorry but I have no idea. I don’t include that type of info in any of my recipes because I don’t pay attention to it. I know many food bloggers do. I suppose you can enter the ingredients and figure it out in some type of database online – I tell you one thing, it is pretty carb-loaded 😉
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Great recipe. I found it as I was looking up a way to use leftover almond flour and it has become my new “go to”. I was newer to sourdough and this was so simple and easy to follow.
I use whole wheat flour in place of spelt just because it’s what I keep on hand. My kitchen is a little cooler, so I let the bulk fermentation go for about 6-8 hours. There’s been a few times that I add in some honey (subtracting the weight from the water) and it still bakes well. I accidentally added about 200g of whole wheat once and just subtracted the difference from the bread flour – still a great loaf. Thank you so much for sharing this recipe!
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Hello. I used a 50/50 mix of plain flour and home made almond meal. My starter is with plain flour. I added 2 tbsp of psyllium to the mix and I got the best bread I have baked to date. The rise was awesome and the loaf is soft delicious and looks like a regular loaf of bread
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wow, that is awesome! thanks for letting me know!
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