This easy recipe for gluten free sour dough 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.
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.
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.
If you like this recipe you might also enjoy:
Gluten Free Air Fryer Chex Mix
Gluten Free Banana Muffins
Easy Gluten Free White Cake
Gluten Free Blueberry Oat Muffins
Gluten Free Instant Pot Chicken and Dumplings
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten 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 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, xanthum 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
Keywords: gluten free, sourdough, bread, starter, recipe, easy, how to make, homemade, sandwich, no knead, DIY
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
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