This gluten free sourdough bread is a soft, sliceable loaf that holds together for sandwiches, toast, and French toast. It is a no knead recipe that you mix in a stand mixer, proof overnight in a regular loaf pan, and bake in the morning. All you need is discard from an active starter, and you can make your own with my gluten free sourdough starter recipe.
Finding a gluten free bread that didn't fall apart was one of my biggest struggles when I first went gluten free. Store bought loaves were gritty, expensive, and crumbled the second I made a sandwich.
After a lot of testing, this is the loaf I landed on, and I still make it every week. I mix the dough after dinner, set the pan on the hearth next to our wood stove, and wake up to dough ready for the oven.
With the sourdough starter I also like to make gluten free sourdough croutons and gluten free sourdough pizza crust. I also love to make my Gluten Free Cranberry Pecan Sourdough Bread, my Gluten Free Apple Cinnamon French Toast Casserole and my Easy Gluten Free Bread Recipes.
Jump to:
- Why You'll Love This Recipe
- How This Gluten Free Sourdough Bread Is Different
- Which of my sourdough recipes should you make?
- How to Use Sourdough Discard in This Gluten Free Sourdough Bread
- How to Know Your Gluten Free Sourdough Bread Is Done
- Troubleshooting
- Sourdough Bread Storage
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Sourdough Bread Supplies
- Recipe Review
- More Recipes You Might Enjoy
- Gluten Free Sourdough Bread
Why You'll Love This Recipe
- No Dutch oven, no scale, no shaping. Mix it in a stand mixer, pour it into a regular loaf pan, and bake.
- It's a real sandwich loaf. Square slices that hold together for sandwiches, toast, and French toast without crumbling.
- Overnight proof, morning bake. Mix after dinner and the dough is ready for the oven when you wake up.
- Soft, not gummy or gritty. Eggs, butter, and milk give it a tender crumb that's nothing like store bought gluten free bread.
- Reader tested for six years. Dozens of readers call it the best gluten free bread they've made since going gluten free.
How This Gluten Free Sourdough Bread Is Different
Most gluten free sourdough recipes make a crusty round loaf in a Dutch oven and ask you to weigh everything on a kitchen scale. This one is different. It is an enriched sandwich loaf made with eggs, butter, milk, and honey, so it bakes up soft and sliceable.
You mix it in a stand mixer, pour it into a regular loaf pan, and let it proof overnight. There is no kneading, no shaping, and no scoring. If you want a square slice of bread for sandwiches and toast, this is the recipe to make.
Which of my sourdough recipes should you make?
- This Gluten Free Sourdough Bread: made with my own flour blend for the best rise and softest texture.
- Gluten Free Sourdough Sandwich Bread: made with 1 to 1 gluten free flour, if you'd rather not buy individual flours.
- Flavored loaves: try my Cheesy, Cinnamon Raisin, or Cranberry Pecan sourdough breads.
How to Use Sourdough Discard in This Gluten Free Sourdough Bread
This recipe uses sourdough discard, not freshly fed starter. Discard is the portion you remove from an active starter before you feed it. There is no need to wait for your starter to peak or time your feedings around baking day.
Your discard should come from an active, healthy starter that is being fed regularly. Store the discard in an airtight jar in the refrigerator until you are ready to bake. If you don't have a starter yet, start with my gluten free sourdough starter recipe, and learn how to keep it going with my guide on how to feed and maintain a gluten free sourdough starter.
Cold discard is fine. I like to set my discard on the counter to come to room temperature before I mix the dough. If you forget, you can use it straight from the refrigerator. The long overnight proof gives the dough plenty of time to warm up and rise just fine.
How to Know Your Gluten Free Sourdough Bread Is Done
Gluten free bread holds onto moisture, so it can look done before the center is set. The most reliable test is an instant read thermometer. The center of the loaf should read about 205 to 210°F.
Honestly, I rarely check the temperature on my loaf. I know after baking several loaves in my oven that this time and temperature is perfect for the loaf to be done. You may need to check the temperature your first couple of loaves to be sure your oven temperature is correct and that this bake time will work for you.
Let the loaf cool completely before you slice it. Cutting it warm is the most common reason gluten free bread turns gummy.
Troubleshooting
- Dough overflowed the pan: Your starter is very active or your proofing spot is too warm. Shorten the proof and bake as soon as the dough rises above the rim.
- Loaf sank in the middle: It likely overproofed. Shorten the proof next time.
- Gummy center: It was underbaked or sliced too soon. Check the internal temperature and cool completely.
- Dense, short loaf: Your starter wasn't active enough, or your pan was too wide. A narrower pan gives you a taller loaf.
Sourdough Bread Storage
Store the cooled loaf in an airtight container at room temperature for up to 5 days. To freeze, slice it first and place parchment between slices, then store in a freezer safe container for up to 1 month. Toast slices straight from the freezer.
Top Tip
Cover the loaf pan with a second upside down loaf pan or a bowl while it proofs. It keeps the top of the dough from drying out overnight, so it rises evenly and bakes with a smooth, golden crust.
Frequently Asked Questions
Regular sourdough bread is made with wheat flour, so it is not gluten free and is not safe for anyone with celiac disease. The fermentation process does not remove the gluten. To enjoy sourdough on a gluten free diet, you need a starter and bread made only with gluten free flours. That is why I make my own gluten free sourdough starter, so I know exactly what goes into it.
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. Dairy free butter options should also work well.
I don't recommend it. The xanthan gum acts like gluten here, holding the dough together and giving it structure. Psyllium husk absorbs liquid very differently, so it doesn't work as a simple swap in this recipe.
This recipe is built around my own flour blend, and I didn't like the rise when I tested it with 1 to 1 flour alone. If you'd rather use 1 to 1 flour, try my Gluten Free Sourdough Sandwich Bread. It adds a starch for a better rise.
I don't recommend it. This dough is soft and pourable, so in a wide Dutch oven it spreads and bakes into a very flat loaf. The loaf pan keeps it compact so it rises tall.
Gluten free sourdough doesn't rise as much as wheat sourdough, and the baking powder gives it extra lift. I've tested it with less, and the bread wasn't as light and fluffy.
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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 25 minutes
- Yield: 16 slices or 1 loaf 1x
- Diet: Gluten Free
Description
This no knead gluten free sourdough bread proofs overnight in a loaf pan and bakes into a soft, tangy loaf with a golden crust. It slices clean for sandwiches, toast, and French toast without crumbling. It is the gluten free sandwich bread my readers come back to again and again.
Ingredients
- 1 ½ cups Gluten Free Sourdough Starter Discard
- 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 discard, 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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
The width and size of your bread pan will affect 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 loaves of bread.
- Prep Time: 8 hours, 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
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.
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
Chantel Holt says
I am dairy free. Can I make this bread with avocado oil and cashew df milk? Thank you.
smallfarmbiglife says
Hi Chantel. I've never tried avocado oil, but I don't see why that wouldn't work. I do regularly make this bread with almond milk, so I know df milk will definitely work fine. I hope that helps. Enjoy! ~Elaine
Melanie Morris says
Good afternoon can you use a gluten free blend flour 1:1 in this recipe?
smallfarmbiglife says
Hi Melanie. I don't have that recipe set up for a gluten free flour blend. I do have a sourdough sandwich bread recipe that uses regular 1:1 gluten free flour. However, it also uses tapioca flour or potato starch. I've found the gluten free sourdough bread doesn't get as much rise and fluffiness to it without an added starch. I tried several times with just 1:1 gf flour and didn't like the results. 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