This gluten free sourdough sandwich bread is soft, flavorful, and perfect for everyday use, making it one of the best gluten free bread recipes you can bake at home. Using a gluten free sourdough starter, this homemade gluten free sourdough bread recipe creates a loaf that's ideal for sandwiches, toast, or enjoying fresh from the oven.
It's a beginner friendly sourdough recipe that captures the classic tang of artisan sourdough bread while staying completely wheat free.
If you've been looking for an easy gluten free sourdough bread recipe, this one is a game changer. This gf sourdough bread recipe shows how simple homemade sourdough bread can be.
Whether you're making gluten free sourdough bread from a starter for the first time or searching for the best gf bread recipe to add to your collection, this loaf is a delicious, reliable option for gluten free sandwich bread.
If you're looking for more gluten free sourdough recipes try my Gluten Free Sourdough Starter, my Gluten Free Sourdough Pizza Crust, my Gluten Free Sourdough Croutons or my Gluten Free Sourdough Bread.
You can find all of my meal recipes here: Gluten Free Meal Recipes
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Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
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Gluten Free Sourdough Sandwich Bread
- Total Time: 9 hours 10 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This gluten free sourdough sandwich bread is soft, flavorful, and perfect for everyday use, making it one of the best gluten free bread recipes you can bake at home. Using a gluten free sourdough starter, this homemade gluten free sourdough bread recipe creates a loaf that's ideal for sandwiches, toast, or enjoying fresh from the oven.
Ingredients
- 1 ½ cups Gluten Free Sourdough Starter
- 4 Tbsp Unsalted Butter, melted
- 2 Tbsp Honey
- 1 ¾ cups Milk, warm
- ½ cup Potato Starch or Tapioca Flour
- 2 ½ cups Gluten Free Flour
- 1 Tbsp Baking Powder
- 2 tsp Salt
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
- Prep Time: 8 hours
- Cook Time: 1 hour, 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tips
It is very important for the structure of this bread that you use either potato starch or tapioca flour. I tried this recipe without it and it turns out hard and more like a biscuit.
For milk I lined regular dairy milk, but I usually use unsweetened almond milk in my recipe because that's what I keep in my fridge.
Frequently Asked Questions
I know that some people who have an intolerance to gluten can eat sourdough that is made from regular wheat flour. That isn't the case for me and may not 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.
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.
Irene says
When u put the cake pan for 6-8 hours for the sour dough bread to rise. Do u leave the cake pan on top when u bake it?
smallfarmbiglife says
Hi Irene. No, I remove the cake pan before baking the bread. ~Elaine