This Gluten Free Chocolate Sourdough Bread is an easy, same day loaf that brings together the richness of chocolate with the depth of sourdough flavor. Made as a no knead, from scratch recipe using a sourdough starter, this chocolate sourdough bread bakes up tender and deeply flavored with a soft crumb and bakery style feel.
It's a fun and indulgent sourdough variation that still fits naturally into everyday bread baking.
Designed for gluten free baking, this double chocolate sourdough loaf is perfect if you love specialty sourdough bread with inclusions like chocolate chips. The process is straightforward and approachable, making it a great option whether you're new to gluten free sourdough or looking to expand beyond classic loaves.
If you're craving a unique artisan style bread that feels special but doesn't require days of prep, this gluten free chocolate sourdough is a standout recipe.
If you like this recipe you might also enjoy my Gluten Free Cinnamon Raisin Sourdough Bread, my Gluten Free Cranberry Pecan Sourdough Bread, my Gluten Free Sourdough Sandwich Bread or my Gluten Free Sourdough Croutons.
You can find all of my bread recipes here: Gluten Free Bread Recipes
Ingredients
- Gluten Free Sourdough Starter
- Butter
- Cocoa Powder
- Honey
- Milk
- Gluten Free Flour
- Potato Starch or Tapioca Flour
- Baking Powder
- Salt
- Mini Semi-Sweet Chocolate Chips
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter with the cocoa powder mixed in, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, mini semi-sweet chocolate chips, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
Supplies
More Recipes You Might Enjoy
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Gluten Free Chocolate Sourdough Bread
- Total Time: 0 hours
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Chocolate Sourdough Bread is an easy, same day loaf that brings together the richness of chocolate with the depth of sourdough flavor.
Ingredients
- 1 ½ cups Gluten Free Sourdough Starter
- 4 Tbsp Butter, melted
- ¼ cup Cocoa Powder, mix into the melted butter
- 2 Tbsp Honey
- 1 ¾ cups Milk, warm
- 2 ½ cups Gluten Free Flour
- ½ cup Potato Starch or Tapioca Flour
- 1 Tbsp Baking Powder
- 2 tsp Salt
- ¾ cup Mini Semi-Sweet Chocolate Chips
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter with the cocoa powder mixed in, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, mini semi-sweet chocolate chips, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
- Prep Time: 6-8 hours
- Cook Time: 1 hour, 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tip
This gluten free sourdough recipes texture is much different than baking with wheat flour. You want a very sticky dough and you won't be kneading it. You want to spoon the dough into your greased pan and not press it down.
Frequently Asked Questions
Add the mini chocolate chips as you add the dry ingredients. Be sure not to over mix the dough. If the chocolate chips need to be mixed in more do that by hand with a spatula.
No, you could us regular chocolate chips, but you're going to get fewer chips in each piece of bread and the bread is harder to slice with the larger chocolate chips. I suggest sticking with the mini chocolate chips if you can.
Nope. This recipe uses your gluten free sourdough starter. The recipe adds cocoa powder and chocolate chips to give the chocolate flavor.
