If you have already made my gluten free sourdough bread and love it, this gluten free sourdough sandwich bread is the softer, lighter version you are going to want for everyday use. My original sourdough bread has a thicker crust and a coarser crumb that is wonderful for toast and French toast.
This sandwich bread is specifically designed to be soft and flexible enough to hold up to sandwich fillings without falling apart.
I developed this recipe because I wanted a gluten free bread I could pack for lunch and actually eat without it crumbling all over the place and this is it. It is one of the most requested recipes I have shared in a long time and after making it myself I completely understand why.
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.
Supplies
More Recipes You Might Enjoy
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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 softer and lighter than a traditional artisan sourdough loaf, making it the perfect everyday bread for sandwiches, toast, and grilled cheese. Made with a gluten free sourdough starter and a simple blend of gluten free flour and potato starch or tapioca flour, this no knead loaf proofs overnight and bakes up with a beautiful tender crumb that holds together perfectly for sandwiches. It is one of the closest things to real bread you will find in a gluten free recipe!
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: American
Storage
Store your completely cooled gluten free sourdough sandwich bread in a sealed airtight container at room temperature for 3 to 4 days. If your house runs warm store it in the refrigerator where it will last 5 to 7 days. You can also freeze this bread! Slice it first and freeze in an airtight freezer safe container for up to one month. Frozen slices can go straight from the freezer to the toaster which makes this a great option for meal prep.
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 liked 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.
Yes! The plate or pan you use to cover the bread pan during proofing is only there to trap warmth and help the dough rise. Remove it completely before placing the bread in the oven. Bake uncovered for the full 1 hour 10 minutes to 1 hour 15 minutes.
The top will be very lightly browned and the sides will be a slightly darker brown when the bread is done. This is a lighter bread than traditional sourdough and will not get deeply brown on top so do not wait for that. Bake for the full time at 350 degrees and let it cool completely in the pan for at least 10 minutes before turning out. Unlike wheat sourdough you will not get a hollow sound when you tap the bottom. Gluten free bread is much denser and that test does not apply here.
My original gluten free sourdough bread has a thicker crust and a coarser, chewier crumb that is wonderful for toast, French toast, and croutons. This sandwich bread is specifically formulated to be softer and more flexible, making it better suited for everyday sandwiches and packed lunches. If you want a hearty artisan style loaf go with the original. If you want an everyday sandwich bread that holds together without crumbling this is the one.
If you made this gluten free sourdough sandwich bread I would love to hear what you thought! Please leave a star rating and a comment below. It truly means so much to hear how this recipe is working for you.
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
Barbara jean says
I never leave reviews but……. This is the answer……. This bread is the closest to “real” bread that I have made. I have been gf for 14 years!!! All I can say is thank you!!
smallfarmbiglife says
This makes me so happy Barbara Jean!! Thank you for leaving a review. ~Elaine
Bethany says
Do you bake the bread until it reaches 210 degrees?
smallfarmbiglife says
Hi Bethany. I've never measured the temperature. Since there isn't gluten in the recipe the starch is different than baking wheat sourdough. At this temperature and for this long the bread has always been completely done in the middle. You also won't get a hollow sound on the bottom of this gluten free bread. It's much denser than a traditional sourdough bread. I hope that helps. ~Elaine
Irene says
This is a fantastic recipe
I would like to get a bigger slice of bread. Do I let it rise longer?
Or make
1 -1/2 times the recipe?