I still remember the first time I pulled a loaf of gluten free sourdough bread from the oven. It was golden, crusty, and filled the kitchen with the warm, earthy aroma only sourdough can bring. The best part? No one could tell it was gluten free. This gluten free sourdough bread recipe has since become a staple in my kitchen—and I can’t wait to share it with you.
Whether you’re celiac, sensitive to gluten, or simply exploring gluten free living, this recipe is a game-changer. It’s perfect as a hearty breakfast slice, toasted with avocado, or served alongside your favorite soups and stews. Unlike most gluten free bread, it doesn’t crumble or taste dry. Instead, it’s soft inside, crusty outside, and full of that signature sourdough tang.
There’s a bit of a learning curve, especially if you’re new to gluten free baking, but don’t worry, I’ve got you covered with tips, tricks, and helpful insights I’ve learned from baking dozens of loaves. Let’s dive into what makes this recipe stand out.
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Why This Gluten Free Sourdough Bread Recipe is Worth Your Time
There are dozens of gluten free bread recipes out there, but few deliver the satisfying chew and depth of flavor that traditional sourdough is known for. What sets this gluten free sourdough bread recipe apart is its balance of structure and softness. Thanks to a carefully selected blend of gluten free flours and a lively wild yeast starter, it mimics the texture of wheat-based bread without compromise.
The key lies in fermentation. The wild sourdough starter not only helps the bread rise naturally without commercial yeast, but also develops gut-friendly probiotics and complex flavor. For those avoiding yeast or additives, this is a huge bonus.
This recipe uses whole grain gluten free flours like sorghum and brown rice flour to give body and nutrition, while tapioca and psyllium husk powder bind everything together. If you’re new to sourdough, building a gluten free starter takes a few days, but once you have it going, you can maintain it easily.
Another benefit? You can tailor this recipe to your taste and pantry. Add seeds for crunch, herbs for aroma, or swap out flours if you prefer a lighter crumb. It’s surprisingly flexible once you understand the foundation.
Recipe Card
Gluten Free Sourdough Bread Recipe
Cuisine: FusionDifficulty: Medium8
servings20
minutes45
minutes300
kcalThis gluten-free sourdough bread recipe delivers a rich, savory experience perfect for breakfast sandwiches or a hearty snack. Soft on the inside, with a golden crust, it’s a delightful gluten-free twist on traditional sourdough.
Ingredients
- For the Sourdough Starter
1 cup gluten-free flour blend
1/2 cup water
2 tablespoons gluten-free sourdough starter culture (store-bought or homemade)
- For the Bread
3 cups gluten-free flour blend (preferably with a mix of rice, tapioca, and potato starch)
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup warm water (around 110°F)
2 tablespoons olive oil
1 tablespoon herbs (rosemary or thyme)
1 tablespoon apple cider vinegar
1 teaspoon baking soda
Directions
- Prepare the Sourdough Starter: Mix the gluten-free flour blend, water, and sourdough starter culture in a jar. Cover loosely and let it sit at room temperature for 4-6 hours or until bubbly.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, salt, and sugar.
- Form the Dough: Add the prepared sourdough starter, warm water, olive oil, apple cider vinegar, and baking soda to the dry ingredients. Mix until a dough forms.
- Let It Rise: Cover the bowl with a damp cloth and let it rise in a warm place for 6-8 hours or overnight.
- Bake: Preheat the oven to 375°F (190°C). Line a baking pan with parchment paper. Transfer the dough to the pan and smooth the top. Bake for 45-50 minutes until golden brown.
- Cool & Serve: Let the bread cool completely before slicing. Enjoy your gluten-free sourdough bread with butter or your favorite spread!
Notes
- The rising time for gluten-free sourdough is longer due to the absence of gluten.
- For best results, use a high-quality gluten-free flour blend that includes xanthan gum.
- The dough will be stickier than traditional sourdough, but resist adding extra flour.
Tips for Homemade Gluten free Sourdough Bread
- Starter Maintenance: Feed your sourdough starter with equal parts gluten-free flour and water weekly to keep it active.
- Gluten free flours behave differently from wheat, and measuring by cups can throw things off. Use a digital scale to ensure precision and consistency in hydration and rise.
- Texture: For a lighter crumb, add an extra tablespoon of olive oil to the dough.
- Unlike conventional bread, gluten free dough needs a long bulk fermentation to build flavor and texture. Let it rise overnight at room temperature, ideally 8 to 12 hours, until puffy and airy.
- Flavor Boost: Add grated cheese or sun-dried tomatoes for an extra layer of flavor.
Delicious Ways to Make This Gluten Free Sourdough Bread Recipe Your Own
Seeded Gluten Free Sourdough
Add crunch and depth by folding a mix of seeds into your dough. I like sunflower seeds, pumpkin seeds, and flax for a nutty, earthy texture. You can also sprinkle some on top before baking. Toasting the seeds beforehand adds even more flavor.
Whole Grain Gluten Free Sourdough
Want something more rustic? Swap out some of the white gluten free flour for whole grain options like teff, millet, or sorghum flour. These grains bring a darker color, rich flavor, and added nutrients. Just adjust the hydration slightly, as whole grains tend to absorb more water.
Herb and Garlic Gluten Free Loaf
Infuse the dough with chopped fresh herbs like rosemary, thyme, or chives, along with a clove or two of roasted garlic. This version is especially good for sandwiches or as a savory side to soups.
Sweet Breakfast Sourdough
If you prefer a slightly sweet loaf, add a tablespoon of honey or maple syrup to the mix. I love throwing in some raisins or dried cranberries along with a pinch of cinnamon. Toasted with almond butter, it’s a dream.
FAQs
Store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread.
Yes, just ensure it’s a gluten-free blend with xanthan gum for structure.
Gluten-free sourdough tends to have a slower rise time due to the lack of gluten. Be patient—it’s worth it!
Yes! Use 1 packet of active dry yeast instead of the starter, but adjust the rising time to just 1-2 hours.
Gluten Free Bread That Actually Tastes Like Bread
There’s something incredibly satisfying about baking your own gluten free sourdough bread from scratch, especially when it comes out with a golden crust, airy crumb, and full flavor. This recipe has changed the way I think about gluten free baking, and I hope it becomes a staple in your kitchen too. It’s friendly to different diets, endlessly customizable, and easy to integrate into weekly meal planning.
If you enjoyed this gluten-free sourdough recipe, try our Cottage Cheese Flatbread, a soft and savory flatbread that’s perfect for wraps and sandwiches.
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