On a bitterly cold and arid winter day, a stout middle-aged young man peers up from his hearth and beckons to his other half (in a cockney accent), “would yer like a wee spot of but-uh for yor bred?”
Whereas the Mrs. replies, “only if yer have the sour kind and wiv the ghee please.”
I don’t know about you but, sourdough bread always conjures up images of Pier 39 at Fisherman’s Wharf in one of my all time beloved cities: San Francisco. Simply typing the word sourdough brings back the smells emanating from local bakeries. The unfortunate part however, is the fact that I haven’t touched an actual piece of the sacred bread in years since going gluten free and now, keto.
I attempted creating my own recipe from homemade gluten free sourdough starter using sprouted brown rice flour and failed miserably (my jaw still hurts from chewing the rock hard bread). After a week of culturing, I threw in the towel and then used the only resource available to me 24/7. The internet.
This recipe for Keto Sourdough Bread is hands down the best (note, I substituted keto creamer in place of buttermilk). The recipe is officially approved by my 8 year old and is now her go to daily staple (toasted and smeared with a heaping slab of ghee, no less). These babies can be used to make croutons, stuffing, pizza crust, as a toasty base for caprese or brushcetta, carved into a bread bowl for clam chowder – really, the possibilities are endless!
Gluten free, keto, high in dietary fiber (44 grams which comes out to 22 net carbs for the WHOLE loaf – it’s okay to scream), and simply delicious. I hope you will make yourself a loaf (or two) and enjoy a toasted slice with your next meal.
Danika
awesome cookbook: 
{Danika's Kitchen} 