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.
Gluten-Free Sourdough Bread is a game-changer for those who love homemade, artisan-style bread but need to follow a gluten-free diet. This bread is made with a gluten-free sourdough starter, offering that signature tangy flavor and chewy texture that sourdough fans adore.
It's an easy, step-by-step gluten-free bread recipe that doesn't require complicated techniques or special tools. Perfect for those looking for a yeast-free bread or a healthier alternative. This sourdough recipe uses simple ingredients and is made from scratch, ensuring that each loaf is fresh and delicious.
Whether you're new to sourdough baking or looking for a reliable Gf sourdough recipe, this bread is both easy and rewarding to make.
With the sourdough starter I also like to make gluten free sourdough croutons and gluten free sourdough pizza crust.
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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."
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.
Frequently Asked Questions
Can you eat sourdough bread on a gluten free diet?
I know that 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 sour dough 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.
How does gluten free sourdough work?
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.
More Recipes You Might Enjoy
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PrintGluten Free Sourdough Bread
- Total Time: 1 hour 30 minutes
- Yield: 16 slices or 1 loaf 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free sourdough bread includes the instructions for how to make your own starter. This no knead, homemade gluten free bread is great for sandwiches or making french toast.
Ingredients
1 ½ cups Gluten Free Sourdough Starter
3 large Eggs
4 tablespoon 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. Xanthum 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: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
Top Tip
When I first started eating gluten free I really missed bread. I tried several of the brands I could buy in the store and thought they were gritty and fell apart too easily. Plus they were expensive!
I started making all the gluten free bread recipes I could find, but I just couldn't get the texture I was looking for. I finally ordered a gluten free starter from Cultures for Health. This recipe is based off of their recipe. I've tweaked it so that the bread is more like a classic sourdough bread. The crust is thicker and and the bread is coarser.
I love that this bread will hold together when I make a sandwich or french toast using it. It is perfect for toast and is great to let go stale for croutons.
Joan Quinonez says
I made this and it was the best bread I’ve had since being diagnosed celiac 10 years ago! I’ve got my second load proofing now, hoping for as good of results this time around!
smallfarmbiglife says
Thank you for this amazing comment! I'm so glad you like the recipe. xo Elaine
Jane says
Absolutely love this bread! It tastes amazing, it is a solid loaf, and it's adorable to make!
First time making a sandwich style bread, I was so worried about it not working. It turned out perfect! I weighed everything out in grams. I used 350g of my gluten free brown rice sourdough starter. I used expandex modified tapioca starch from Judee's brand since that's what I have. I did that and arrowroot powder (2 parts tapioca 1 part arrowroot). I used skim milk and honey. Also I didn't melt enough butter so I used 10g avocado oil to make up for it. I let it proof overnight. I used a loaf pan from king arthur. It's narrow and tall. It doubled for sure. It came up to the top of my pan! I did put a second loaf pan on top for proofing like the directions recommended. Then covered it with a shower cap haha to keep it covered well. I baked it for the 1hr 10 mins and checked it and it was 210f so I pulled it. Came out of the pan easily. Amazing taste. Cut very well. Not gummy at all! Good not toasted day 1. But we made toasted sandwiches after that. Froze it sliced with parchment paper between slices and it toasted up great for sandwiches again!
Making it again today. Will be trying with buckwheat or adding seeds on top after I feel more comfortable with the recipe! I'm very new to bread making. Only have done other baking and used discard recipes a lot, and done a lot of cooking. This recipe has given me a lot of confidence in my baking! Thank you for an amazing recipe!
smallfarmbiglife says
Wow Jane! Thank you for this comment. I'm so glad you liked this bread recipe. Seeds on top sounds delicious! ~Elaine
Bel says
I have tried many gf bread recipes and all have been OK or not good... this one, however, has been by far the BEST!! I was a bit nervous of the 1 Tbsp of xanthan gum since it has cause me tummy issues in the past, but I've had a few slices and so far so good. Thank you!!
smallfarmbiglife says
I'm so glad you are enjoying this recipe Bel! Thank you for leaving a comment. ~Elaine
Kellie Barton says
Do you have to go through the whole 6-7 day process each time you make this bread?
smallfarmbiglife says
Hi Kellie. No, you will only go through the 6-7 day process once to ferment your sour dough starter. After that you will feed the starter daily and will take from it to bake with. If you decide to put the starter the refrigerator to slow down the fermentation process it may take a 2-3 days to get it started rising again. I hope that helps! ~Elaine
Kellie Barton says
Ok thank you!! Mine is huge today!!! Almost triple in size!
smallfarmbiglife says
That's awesome! If it starts growing really fast you may need to feed it twice a day or move it to a spot that's a bit cooler.
Dyann says
hi... do you know how much starter you need in grams?
smallfarmbiglife says
Hi Dyann. I don't normally work in grams. 1.5 liquids cups is about 354.882 grams. I hope that helps. ~Elaine
Teri says
Hi: What size pan do you use, 9x5"? Thank you
smallfarmbiglife says
Hi Teri! Yes. I usually use either a 9x5 or 11x5 metal bread pan to make this sour dough bread.
Teri says
Thank you. Much appreciated. Can't wait to try it. 🙂 Happy New Year!
Jenni says
The gums seem to upset our tummies, could I substitute psyllium husk for the xantham gum? If so, would it be a 1:1 ratio?
smallfarmbiglife says
Hi Jenni! The xanthan gum is there to act like gluten and help the dough to stick together and rise. HEalthline has an article that states you can replace xanthan gum with two parts psyllium husk. I don't have experience with this and have never tried replacing xanthan gum with it. I'm sorry I can't be more help. ~Elaine
Aurora says
How long would you bake this if you were trying to do rolls instead of a loaf?
smallfarmbiglife says
Hi Aurora! I would try 30 minutes, but check it at 25 minutes to see if it's browned yet. ~Elaine
Lynda McGregor-Jacobs says
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. However, I put it in a 9.5 pan and it overflowed quite a bit during proofing and it fell a bit in the middle while baking. I'm wondering if it's too wet (maybe with my starter)? I blame the falling on my oven, nothing bakes right it in. Do you have any suggestions? I'm making another loaf tomorrow. Thanks so much!
smallfarmbiglife says
I'm so glad you enjoyed this recipe Lynda! I also used a 9x5 loaf pan and it didn't overflow. I'm wondering if you just have a really healthy starter and could reduce the proofing time. It could also be that the area you proofed in is a bit too warm. Although I proof mine on the hearth right next our wood stove. I would try reducing proof time to when the bread has risen above the pan, but isn't in danger of spilling over. I think having the bread proof for a shorter time might also help it not to fall after baking. I hope that helps. ~Elaine
Lynda McGregor Jacobs says
Hi! Thank you so much! I reduced the proofing time as you suggested. I had to leave suddenly so I went a little over what I planned and it overflowed a little, but much better! I cooked it at 400 for 30 minutes and 350 for 30 minutes. My oven is off and I thought it might dip again. It was wonderful! I'm ready to experiment with other variations and to try some of your other recipes. I sincerely appreciate your response and this recipe! Delicious!
smallfarmbiglife says
I'm so glad that worked for you Lynda! ~Elaine
Heather says
I completely forgot to add the butter and remembered just as I finished putting the dough into the pan. Just wanted to see if anyone has insight on this lol. I imagine it would still bake fine since most plain sourdough, even GF, has no butter or oil. I guess I'll see in the morning ??
smallfarmbiglife says
Hi Heather. I think it should rise and bake fine. The finished texture just might be a little dry. I hope it turns out well for you. ~Elaine
Dani says
Hi!
I'm planning on trying this recipe this week, and wondered if it could be baked in a Dutch oven?
Thank you.
smallfarmbiglife says
Hi Dani. I've never tried baking this recipe in a dutch oven. I would leave the lid off the dutch oven if you try this. My concern is that gluten free sourdough doesn't rise as much as a wheat based recipe. So you might get a very flat loaf in a wide dutch oven. The loaf pan keeps the dough more compact and you get a better rise. I'm afraid you are going to be disappointed with your dutch oven loaf. It is likely not going to look like others who use wheat based flour. ~Elaine
Mj says
Made the recipe and it turned out perfect. I never made anything that asked me to use 1 Tablespoon of baking powder … is that the correct amount? Just wanted to double check.
smallfarmbiglife says
Hi MJ. I'm glad you liked the recipe. Yes, I know that seems like a lot of baking powder, but it takes more to make this bread rise. I've used less, but the bread wasn't quite as light and fluffy. ~Elaine
Mj says
Thank you Elaine
I made four types of g f bread this is the recipe my husband likes the best and it smells amazing when toasting!
Rebecca says
Where do I get a starter, what do I feed the starter, and can I use almond milk instead of dairy milk?
smallfarmbiglife says
Hi Rebecca. In the first paragraph of this recipe page there is the link to my gluten free sourdough starter recipe. This link takes you to all the instructions on how I make a gluten free sourdough starter. Yes, you can use almond milk instead of dairy milk. I use almond milk the most often in this recipe.
Rebecca says
I realized that after and then forgot I asked so asked again (Lyme brain fog) I’m sorry thank you!
Rebecca says
Instead of butter and milk could I use ghee and almond milk?
Rebecca says
I’m confused by the wording on your starter. Do I use day eight to make the bread do I use it while hungry or after it’s fed?
Sirisha says
Thank you so much for sharing this recipe. Is there any substitute for eggs. I can't have eggs.
smallfarmbiglife says
Hi Sirisha. I haven't used a substitution for eggs in this recipe. I know some people use a flax mixture rather than eggs, but I've never tested that in my recipes. Sorry I can't help you more. ~Elaine
Lois M. says
I used to make sourdough bread before I learned I had celiacs and really missed making it. When I received a gf brown rice sourdough starter for Christmas I was all in! This bread is wonderful and so easy to make. It is soft and great for all kinds of sandwiches, toast and keeps well in the bread box for a week. Thank you so much for sharing it. I make a loaf every wee. It has changed the way I look at gluten free bread!
smallfarmbiglife says
Thank you so much for sharing Lois! I'm glad you like this recipe. ~Elaine
C says
Hi Elaine, thank you for all the work you put into this site! Could you suggest a substitute for the butter (dairy allergy here).
Thank you in advance,
C
smallfarmbiglife says
Thank you! I regularly use almond milk in everything (just my preferred milk) so I know you can make that substitution. I would try melted coconut oil to substitute for the butter. It will have a slightly different flavor, but should give you a similar results. I don't have any experience with vegan butter options, but one of those might work well too. ~Elaine
L. B. says
Can I use a premixed bag of all-purpose flour that has all these different types of flour in it?
smallfarmbiglife says
Hi Leah. I've never done that. I made my own mix and tweaked it until it worked with this recipe. I plan to get my sourdough started soon and will add that to the list of things to test though. Sorry I can't be more help. ~Elaine
Lori faria says
I can’t have fermented foods due to histamine intolerance. Can I replace with yeast? Also, if I replace the xanthum gum with psyllium husk, do I have to increase water as I know that psyllium absorbs a lot of water.
smallfarmbiglife says
Hi Lori. I'm sorry this recipe really doesn't work for histamine intolerance. I've never tried replacing with yeast, but I don't think you will have a good outcome. Also, xanthan gum and psyllium husk won't work as an exchange either. I don't have a gluten free yeast bread recipe, but someone out there must. This recipe really only works with the sourdough starter. Sorry I can't be more help. ~Elaine