Can you eat sourdough bread on a gluten free diet?

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.

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.

What size bread pan should I use for this gluten free sourdough bread?

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.

Can I make this gluten free sourdough bread dairy free?

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.

Can I substitute psyllium husk for the xanthan gum?

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.

Can I use 1 to 1 gluten free flour 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.

Can I bake this in a Dutch oven?

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.

Why does this recipe use so much baking powder?

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.

Gluten Free Sourdough Bread (No Knead, Overnight Loaf)

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

Scale

1 1/2 cups Gluten Free Sourdough Starter Discard
3 large Eggs
4 Tbsp Unsalted Butter, melted
1 1/4 cups Milk
2 Tbsp. Honey
3/4 cup Sweet Sorghum Flour
3/4 cup Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1 Tbsp. Xanthan Gum
1 Tbsp. Baking Powder
2 tsp. Sea Salt

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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