sourdough gluten free bread recipe

Written BySheba G Updated On
sourdough gluten free bread recipe
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The Best sourdough gluten free bread recipe

I have been on a mission to make a good gluten free sourdough bread for years, and this recipe is the one. It is not dry or crumbly like some other gluten free breads. My kids actually ask for it for their school lunches, which is a huge win in our house. The tangy flavor from the sourdough starter is perfect, and it makes the whole house smell amazing while it bakes. This bread is great for sandwiches, toast, or just eating with a little butter. I love that it uses simple ingredients and is much healthier than store bought gluten free bread, which is often full of gums and preservatives. This recipe is a staple for us now, and I think it will be for you too.

Gluten Free Sourdough Bread

Gluten Free Sourdough Bread

4.7 from 1245 votes

A tangy and soft gluten free sourdough bread that is perfect for sandwiches and toast. This recipe uses a gluten free sourdough starter and a blend of flours for the best texture.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time10 hours (includes starter feeding and bulk fermentation)
Servings: 1 loaf (12 slices)Cuisine: InternationalCalories: 180 kcal per slice

🥘Ingredients

For the Sourdough Starter (Gluten Free)

1/2 cup brown rice flour
1/2 cup water
1 tablespoon active gluten free sourdough starter (or start from scratch)

For the Bread Dough

1 cup active gluten free sourdough starter
1 1/2 cups warm water (about 100°F)
2 cups gluten free all purpose flour blend (with xanthan gum)
1/2 cup oat flour (certified gluten free)
1/4 cup almond flour
2 tablespoons psyllium husk powder
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon maple syrup or honey

👨‍🍳Directions

1Feed your gluten free sourdough starter 4-6 hours before starting the recipe. You need 1 cup of active, bubbly starter.
2In a large mixing bowl, whisk together the gluten free all purpose flour, oat flour, almond flour, psyllium husk powder, and salt.
3Add the active sourdough starter, warm water, olive oil, and maple syrup to the dry ingredients. Mix with a spatula until a thick, sticky dough forms. It will be more like a batter than a traditional dough.
4Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 4-6 hours. The dough should become bubbly and increase slightly in volume. This is the bulk fermentation.
5Line a 9×5 inch loaf pan with parchment paper. Use a spatula to scrape the dough into the pan. Smooth the top with a wet spatula or your wet hands.
6Cover the pan with a damp towel and let it proof for another 2-4 hours, or until the dough has risen to the top of the pan. It should look puffy and have a few bubbles on the surface.
7Preheat your oven to 425°F (220°C). Place a small oven safe dish with water on the bottom rack to create steam.
8Bake the bread for 50-60 minutes, or until the internal temperature reaches 205°F (96°C) and the crust is golden brown.
9Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. This is crucial for the texture.

🔧Equipment

Large mixing bowl
Whisk
Spatula
9×5 inch loaf pan
Parchment paper
Plastic wrap or damp towel
Kitchen scale (recommended)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: For a dairy free version, use maple syrup instead of honey. Psyllium husk powder is essential for structure in gluten free bread. Do not skip the cooling step, as the bread needs to set. Store in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.

Watch Video Of How Gluten Free Sourdough Bread Works

This gluten free sourdough bread has become a must have in our kitchen. It is perfect for everything from breakfast toast to lunch sandwiches, and it always gets compliments at family gatherings. I hope you give it a try and see how good gluten free bread can be.

❓ Frequently Asked Questions About Gluten Free Sourdough Bread

1. Can I use a different gluten free flour blend?

Yes, you can, but the results may vary. A blend that contains xanthan gum is best. If your blend does not have it, add 1 teaspoon of xanthan gum. I recommend using a mix of brown rice flour, tapioca starch, and potato starch for the best texture.

2. Why is my bread dense and not rising?

This is usually because your sourdough starter is not active enough. Make sure you feed it 4-6 hours before using, and it should be bubbly and doubled in size. Also, the dough needs a warm spot to ferment. If your kitchen is cold, it may take longer to rise.

3. Can I make this bread without a sourdough starter?

No, this recipe is specifically designed for a gluten free sourdough starter. The starter provides the tangy flavor and helps with the rise. You can make your own gluten free starter from scratch using brown rice flour and water, which takes about 5-7 days.

4. How do I store this bread to keep it fresh?

Store the cooled bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer safe bag. Toast the slices directly from the freezer for best results.

5. Can I add seeds or nuts to the dough?

Absolutely. You can add up to 1/2 cup of sunflower seeds, pumpkin seeds, or chopped walnuts to the dough during the mixing step. Fold them in gently with your spatula. This adds great flavor and texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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