Gluten-Free Sourdough Discard Apple Bread

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This moist and tender gluten-free sourdough discard apple bread is packed with juicy apples, cinnamon, fall spices, almond flour, and cozy autumn flavor. A dairy-free, gluten-free apple bread perfect for fall baking.

Prep Time10

Cook Time1

Total Time1 10

Course: Baking, Dessert

Cuisine: Amercian, European

Keyword: Gluten-Free Sourdough Discard Apple Bread

Servings:

Calories: 286kcal

Equipment

Ingredients

2 Apples medium dice
2 tbsp Apple spice
1 tbsp Cinnamon ground
1/4 cop Coconut sugar or brown sugar
2 cups Almond flour
1/2 cup Arrowroot flour
1 cup Oat flour
1 tsp Baking powder
1/4 cup Allulose
1/4 tsp Salt
3/4 cup Apple sauce
1 cup Gluten-free sourdough starter
2 tbsp Apple cider vinegar
4 Eggs large
1/4 cup Avocado oil
1/2 cup Walnuts chopped

Instructions

Chop the apples into small pieces. I like roughly ½-inch chunks because they become soft without completely disappearing into the bread. Place the apples in a bowl with coconut sugar, and cinnamon. Toss everything together and let them sit for about 15–20 minutes.
2. While the apples are resting, preheat your oven to 350°F and line a loaf pan with parchment paper.
3. In a large bowl, whisk together the almond flour, oat flour, arrowroot flour, baking powder, salt, baking soda, allulose, and apple pie spice.
4. In another bowl, whisk the eggs, applesauce, avocado oil, apple cider vinegar, and gluten-free sourdough discard until smooth.
5. Add the wet ingredients to the dry ingredients and gently stir until combined. Don't overmix. Gluten-free batter doesn't need the same aggressive mixing that wheat dough sometimes tolerates.
6. Spoon about half of the batter into the prepared loaf pan. Add half of the macerated apples, including some of their cinnamon-scented juices.Add the remaining batter and then top with the remaining apples and juices.I like to gently press a few apple pieces into the top.Top it off with chopped walnuts.
7. Bake at 350 F for 45-55 minutes until the loaf is golden and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
8. Let it cool in the pan for about 15 minutes, then transfer it to a cooling rack.

Nutrition