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.
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