This easy recipe for gluten free sour dough bread includes the instructions for how to make your own gluten free sourdough starter. This no knead, homemade gluten free bread is great for sandwiches or making french toast.
Finding a gluten free bread that actually holds together for a sandwich was one of the things I struggled with most when I first went gluten free. I tried every store bought brand I could find and was so disappointed! They were gritty, fell apart, and were expensive on top of it all.
After testing recipe after recipe I finally landed on this gluten free sourdough bread and it completely changed things for me. It holds together for sandwiches, makes incredible French toast, and is perfect toasted.
It is the loaf I make every single week and the one my readers come back to again and again.
With the sourdough starter I also like to make gluten free sourdough croutons and gluten free sourdough pizza crust.
Instructions
In the bowl of your stand mixer place the gluten free sourdough starter, eggs, butter, milk and honey. Beat until it is blended together in a wet mixture.
Add the sweet sorghum flour, tapioca flour, brown rice flour, potato starch, xanthan gum, baking powder and sea salt. Mix until well blended 3-4 minutes. The dough will be wet and sticky, but blended together well.
Grease a bread pan with coconut oil.
Pour the dough into the bread pan and spread evenly. Place a bowl or another bread pan over this pan and place in a warm place for 6-8 hours. I like to mix my dough up the night before and let it proof overnight.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes. The top will be brown and have a nice crust when the bread is done.
Let the bread stand in the pan for 10 minutes and then turn out onto a cooling rack. Let the bread cool completely before slicing.
When the bread is completely cooled store in a sealed container for up to five days.
Supplies
Recipe Review
"The bread is my 5th or 6th attempt with GF sourdough and the best! I love it! I've bought loaves as well, but they are nowhere near as good as your bread."
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Gluten Free Sourdough Bread
- Total Time: 9 hours 10 minutes
- Yield: 16 slices or 1 loaf 1x
- Diet: Gluten Free
Description
This gluten free sourdough bread is made with a homemade gluten free sourdough starter and a custom blend of gluten free flours for a tangy, hearty loaf that holds together beautifully for sandwiches, toast, and French toast. It is a no knead recipe that proofs overnight and bakes up with a thick crust and a satisfying texture that is nothing like the gritty store-bought gluten free breads. If you have been missing real sourdough bread this recipe is going to change everything for you!
Ingredients
- 1 ½ cups Gluten Free Sourdough Starter
- 3 large Eggs
- 4 Tbsp Unsalted Butter, melted
- 1 ¼ cups Milk
- 2 Tbsp. Honey
- ¾ cup Sweet Sorghum Flour
- ¾ cup Tapioca Flour
- ½ cup Brown Rice Flour
- ½ cup Potato Starch
- 1 Tbsp. Xanthan Gum
- 1 Tbsp. Baking Powder
- 2 tsp. Sea Salt
Instructions
In the bowl of your stand mixer place the gluten free sourdough starter, eggs, butter, milk and honey. Beat until it is blended together in a wet mixture.
Add the sweet sorghum flour, tapioca flour, brown rice flour, potato starch, xanthan gum, baking powder and sea salt. Mix until well blended 3-4 minutes. The dough will be wet and sticky, but blended together well.
Grease a bread pan with coconut oil.
Pour the dough into the bread pan and spread evenly. Place a bowl or another bread pan over this pan and place in a warm place for 6-8 hours. I like to mix my dough up the night before and let it proof overnight.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes. The top will be brown and have a nice crust when the bread is done.
Let the bread stand in the pan for 10 minutes and then turn out onto a cooling rack. Let the bread cool completely before slicing.
When the bread is completely cooled store in a sealed container for up to five days.
Notes
The width and size of your bread pan will effect how tall your loaf is. A smaller or more narrow bread pan will give you a taller slice of bread. I use a regular bread pan and am fine with the rectangular shape of my loafs of bread.
- Prep Time: 8 hours
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Storage
Store the cooled loaf in an air tight container for up to 7 days. You can also freeze the bread in an air tight freezer safe container for up to a month.
Top Tip
Using a more narrow bread pan will yield a taller loaf of bread. If you aren't concerned about having a rectangular slice of bread using a regular 9" x 5" bread pan works fine.
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Frequently Asked Questions
Some people who have an intolerance to gluten can eat sourdough that is made from regular flour. That isn't the case for me and may to be the case for you. If you can't tolerate any gluten I wouldn't suggest eating regular sourdough bread.
This recipe shows you how to make your own gluten free sourdough starter. I love that you are in control of everything that goes into the starter and the environment it is processed in. You will know for sure that it's gluten free and safe for you.
What makes this recipe truly gluten free is that the sourdough starter is made strictly with gluten free flour. There isn't any gluten in the process of making the starter or in the bread recipe.
This sourdough bread is made from a fermented sourdough starter and doesn't need gluten to work. The bread rises because of the fermentation. The process of making the bread is different from a gluten sourdough starter, but you still get delicious bread with this recipe.
I typically use either a 9x4 metal bread pan. A narrower pan will give you a taller, more traditional looking slice of bread. A wider pan will give you a flatter loaf but it will still taste just as delicious. I recommend a metal bread pan over glass for this recipe as it conducts heat more evenly.
Yes! I regularly make this bread with almond milk in place of regular milk and it works beautifully. For the butter I recommend melted coconut oil as a substitute. It will give the bread a very slightly different flavor but the texture and rise will be similar. Vegan butter options should also work well.
The xanthan gum acts like gluten in this recipe, helping the dough stick together and giving the bread structure. Some sources suggest you can replace xanthan gum with twice the amount of psyllium husk, however I have not personally tested this substitution in this recipe so I cannot guarantee the results. If you try it I would love to hear how it turns out in the comments!
If you made this gluten free sourdough bread I would love to hear what you thought! Please leave a star rating and a comment below. Reading your results and questions truly means so much.
