Baking delicious sourdough bread sans gluten could appear inconceivable, however with a number of easy methods, anybody can craft loaves which might be mild, ethereal, and scrumptious. 

With step-by-step instructions from begin to end, you’ll learn to make gluten free sourdough bread with only a few fundamental elements and a bit of effort. Get able to impress your loved ones and associates with gluten-free bread that appears and tastes like bread with gluten!

101 guide: how to make gluten free sourdough bread

Desk of Contents

Elements Wanted

Gluten-free sourdough bread requires some specialty elements in particular proportions to realize the appropriate texture and rise. Listed here are the important thing gadgets you’ll want:

  • Gluten-free flour mix:
    • 1 cup rice flour: Supplies construction
    • 1/2 cup tapioca flour: Lightens texture
    • 1/2 cup sorghum or millet flour: Provides fiber and vitamins
  • Xanthan gum: 1⁄2 to 1 teaspoon per cup of flour mix. This acts as a binder to imitate gluten.
  • Yeast: 1 tablespoon energetic dry yeast helps dough rise. Go for a gluten-free selection.
  • Sourdough starter: 1/2 cup mature, energetic starter provides sourdough its tangy taste and helps with rising. Use gluten-free flour in your starter.
  • Salt: 1-2 teaspoons sea salt or kosher salt
  • Fats: 1 tablespoon olive oil or 2 tablespoons melted butter to complement the bread.
  • Sweetener (optionally available): 1-2 tablespoons honey or maple syrup. Provides taste complexity.
  • Eggs and dairy (optionally available): 1 egg and a pair of tablespoons milk or non-dairy milk. May also help obtain a softer texture.
  • Combine-ins and flavorings: 2-3 tablespoons of herbs, olives, nuts, seeds, raisins, chocolate chips and many others. Let your creativity run wild!

The bottom line is having quite a lot of specialty flours available in the appropriate proportions, in addition to binders like xanthan gum. Don’t neglect an energetic, mature starter as your secret leavening weapon! 

Making ready the Starter

Whereas cultivating a starter with out gluten takes endurance and care, it opens up a world of tangy, healthful baked items.

Deciding on Elements for the Starter

When making a gluten-free sourdough starter, select elements fastidiously:

  • Gluten-free flour: Use a mix like sorghum, rice, millet, or teff flour. Keep away from all-purpose flour with gluten.
  • Water: Filtered or bottled water works finest. Keep away from utilizing faucet water which may inhibit fermentation.
  • Gluten-free yeast: Select a yeast particularly formulated to be gluten-free, not common energetic dry yeast.

Making a starter is all about discovering the appropriate steadiness of flour, water, and yeast to realize an energetic tradition brimming with wild yeast and good micro organism.

Starting the Fermentation Course of

Cultivating a vigorous gluten-free starter takes endurance by means of a 3-5 day course of:

  • Day 1: Combine equal components gluten-free flour and water with a pinch of gluten-free yeast. Permit combination to sit down at room temperature, stirring often.
  • Day 2: Discard half the combination and add equal components recent flour and water. Let ferment for twenty-four hours.
  • Day 3: Repeat the method of discarding and feeding with recent elements. Bubbles might start forming.
  • Day 4-5: Proceed the every day stir, discard, and feed routine till the starter bubbles actively and doubles in measurement. This implies your gluten-free wild yeast is awake!

The fermentation timers can differ primarily based on components like temperature and humidity. Don’t develop into discouraged if it takes per week or so to see energetic indicators of life.

Sustaining and Feeding the Starter

As soon as your gluten-free starter is bubbly and doubling in measurement after feedings, preserve vitality by:

  • Feeding equal components flour and water every day or twice a day
  • Permitting the starter to rise for 4-8 hours between feedings
  • Storing starter within the fridge between makes use of, feeding it weekly
  • Monitoring its bitter aroma, bubbles, and rise.
101 guide: how to make gluten free sourdough bread

Mixing and Fermenting the Dough

When you’ve cultivated your gluten-free sourdough starter, it’s time to combine up a batch of dough and let the fermentation magic occur. With some easy methods, you possibly can obtain a correctly fermented loaf with a pleasant rise and sophisticated taste.

Reaching the Proper Dough Consistency

Getting the appropriate moisture degree is vital for gluten-free bread. Too dry and the dough gained’t rise effectively; too moist and it is going to be sticky and structurally unsound when baked. Usually, 60-65% hydration is an efficient goal. Meaning in case you have 300g flour, use 180-195g water.

Past moisture, there are some methods to make sure your dough comes collectively right into a workable blob that may nonetheless increase properly:

  • Combine the dry elements first – your gluten-free flour mix, xanthan gum, and salt. Whisk so they’re effectively mixed.
  • Mash the moist elements collectively – water, starter, eggs, oil, and many others.
  • Regularly add the moist combine to the dry elements. Use a stand mixer fitted with the paddle attachment or sturdy spoon to include.
  • The dough ought to find yourself barely cheesy to the contact however not loopy sticky. Add a teaspoon extra flour or water as wanted.
  • Knead gently till the dough feels cohesive, about 3 minutes max. Overmixing makes the gluten-free dough powerful.

Proofing and Fermenting

That is when the yeast and micro organism in your starter work to increase and taste the dough earlier than baking:

  • First rise: After kneading, place dough in a flippantly oiled bowl, cowl with plastic wrap, and let relaxation at room temperature for at the least 4 hours and as much as 8 hours.
  • The dough ought to practically double in measurement as gasoline bubbles inflate it. Gently poke and watch it slowly deflate and return to form.
  • Form dough: Pour onto a clear floor and gently form right into a spherical boule. Keep away from overhandling.
  • Last proof: Place formed sourdough dough in a floured sourdough proofing basket or towel-lined bowl, seam aspect up. Cowl and proof for 1-2 extra hours.
101 guide: how to make gluten free sourdough bread


You’ve kneaded your gluten-free sourdough dough and allowed it to proof. Now it’s time to remodel that bubbly blob into a wonderful, crusty loaf.

Baking sourdough requires precision, however haven’t any worry – you’ll be pulling picture-perfect loaves from the oven very quickly.

Preheating the Oven

Gluten-free sourdough wants a pleasant sizzling oven to rise and kind a crisp crust. Crank that child as much as 450°F about half-hour earlier than you propose to bake. When you have a baking stone, place it on the underside rack to warmth up as effectively – this helps mimic the situations of an expert bread oven.

Whereas the oven heats, place a steel or forged iron Dutch oven with a lid inside. This vessel helps create the preliminary steam needed for optimum enlargement and oven spring. The heavy materials additionally retains constant warmth. Don’t have a specialty pot? A steel cake or pie pan full of lava rocks can work too.

Scoring For An Inventive Rise

After your dough has correctly proofed, switch it seam-side up into your preheated Dutch oven or pan. Mud flippantly with rice flour if it feels sticky.

Now comes the enjoyable half – scoring your loaf!

Utilizing a pointy blade or lame, make 4-5 fast cuts throughout the highest of your dough at 45° angles. Your scores ought to be 1⁄4 to 1⁄2 inch deep. This helps information the course of the oven spring so your loaf can rise right into a factor of magnificence. Get inventive with rating designs! Leaf patterns, wheat stalks, and spirals all give your gluten-free loaf a stunning character.

Baking in Levels

Right here comes the baking magic. Observe this course of exactly:

  • Place lid on pot and thoroughly put within the oven. Bake half-hour coated.
  • Take away lid and bake 15-25 minutes extra till deep golden brown.
  • The preliminary steam ensures most rise earlier than forming the crust. Leaving the lid off on the finish permits the crust to crisp up.
  • To check for doneness, faucet the underside of the loaf – it ought to sound hole. An instant-read thermometer inserted within the heart ought to learn 205°F when achieved.

Cooling and Storage

As tempting as it’s to tear into that fantastically baked sourdough, wait at the least 30-60 minutes earlier than slicing. This enables the crumb and moisture to settle and agency.

As soon as fully cool, retailer your gluten-free sourdough bread tightly wrapped at room temperature for 2-3 days. Freezing is one other nice choice to take pleasure in slices for weeks – simply thaw beforehand.

Troubleshooting Frequent Points

Baking the right gluten-free sourdough loaf takes some finesse. With apply, you’ll be pulling stunning loaves from the oven each time. However when points pop up, take a deep breath and check out these helpful suggestions earlier than tossing a dense brick out the window. We’ve all been there!

Fixing a Dense Texture

A heavy sourdough with the feel of a brick means your dough didn’t rise sufficiently. The yeast wants time to provide these beautiful air bubbles for an airier crumb. Test for these widespread culprits:

  • Outdated flour or yeast: Inactive elements gained’t rise effectively. Use recent flour and yeast. Test expiration dates!
  • Over-kneading: Extra dealing with makes the gluten-free dough powerful. Knead simply till mixed.
  • Inadequate fermentation: Let your dough proof longer, at the least 4 hours for the primary rise. Be affected person!
  • An excessive amount of flour: Additional flour absorbs moisture wanted for rising. Add water a teaspoon at a time if the dough is simply too dry.

With a greater understanding of the place issues went awry, tweak your method subsequent time. Your endurance will repay with a superbly ethereal loaf!

Dealing With Sticky Dough

Is your fantastically blended gluten-free dough glopping throughout your arms and refusing to carry its form? A sticky mess could be irritating, however don’t despair. Attempt these fixes:

  • Extra flour: Add further rice or millet flour 1 tablespoon at a time till the dough companies up.
  • Oil your arms: Grease arms with olive oil when shaping to stop sticking.
  • Use moist arms: Dunk arms in water earlier than dealing with, flouring between touches.
  • Loosen the dough: Add 1/2 teaspoon extra water to hydrate flour earlier than kneading once more flippantly.

Getting the moisture degree proper could be tough with gluten-free doughs. However quickly you’ll have a really feel for the right cheesy but workable texture. Maintain baking!

Hassle With Rise

Your formed dough rises properly however then sinks or deflates upon baking. Assist your oven spring soar with the following pointers:

  • Sharper blade: Use a recent, sharp lame for deeper rating marks to information oven rise.
  • Steam the oven: Place lava rocks or ice cubes on the oven flooring to create steam for raise.
  • Hotter oven: Crank warmth to 500°F for preliminary enlargement enhance.
  • Preheat vessel: Warmth pot in oven half-hour earlier than baking for a leap begin.
  • Rotate loaf: Flip bread halfway for even all-around browning and rise.
101 guide: how to make gluten free sourdough bread

Artistic Variations to Customise Your Gluten Free Sourdough Loaf

Now it’s time to unleash your interior artisan baker!

Check out a few of these tempting concepts to whip up signature loaves that’ll have your family and friends begging for seconds.

Savory Herb and Cheese

Remodel your fundamental dough with savory add-ins like recent herbs, olives, sun-dried tomatoes, and spices. You possibly can add one of many following elements: 

  • 1⁄4 cup of chopped rosemary, basil, or thyme leaves
  • 1⁄2 cup grated parmesan, cheddar or gouda
  • 1⁄3 cup kalamata olives or oil-packed sun-dried tomatoes
  • a sprinkling of garlic powder, onion powder, or cayenne.

Hearty Seed and Nut

Crunch up your gluten-free loaf with mixes of wholesome seeds and nuts. 

  • Toss in 2 tablespoons every of uncooked pepitas, sunflower, and sesame seeds for a superfood crunch. 
  • For nutty decadence, attempt 1⁄3 cup roughly chopped walnuts, pecans, or slivered almonds. 
  • Raisins, dried cherries, or cranberries additionally mix properly for a fruited twist (the candy nuttiness performs completely in opposition to sourdough’s attribute tang). 

Candy and Savory Swirl

If you happen to can’t resolve between making a candy or savory loaf, why not each? Make two separate dough batches:

  • one with cinnamon-sugar
  • one with herbs. 

Layer dollops of every dough collectively in a banneton and let proof.

Savor the Taste: Gluten-Free Sourdough Breadmaking Simplified

Crafting the right gluten-free sourdough requires some effort, nevertheless it isn’t as onerous as you would possibly suppose. Some key issues to recollect are: thoughtfully choosing specialty elements, patiently cultivating an energetic starter, meticulously kneading the dough, and artfully scoring earlier than baking. With apply, anybody can create nutritious loaves that rival artisan bakeries.

Discover inventive methods to make this versatile dough your personal by mixing in herbs, nuts, seeds, or candy swirls. Gluten-free sourdough provides an inclusive method for all to benefit from the nourishing custom of selfmade bread.

How To Make Gluten Free Sourdough Bread: FAQs

Can sourdough bread be gluten-free?

Sure, you may make gluten-free sourdough bread utilizing gluten-free flours like rice, tapioca, buckwheat, or brown rice flour and a gluten-free sourdough starter. It gained’t have as a lot rise as common wheat sourdough although.

What flour is finest for gluten-free sourdough starter?

A 50/50 mix of brown rice flour and tapioca flour makes the very best gluten-free sourdough starter, because the starch in these flours feeds wild yeast successfully for a pleasant rise with none gluten improvement.

Why didn’t my gluten-free sourdough bread rise?

Gluten-free breads don’t rise as effectively as a result of the dearth of gluten means the dough can’t lure as many air bubbles. Guarantee your starter is energetic, knead completely, proof sufficiently lengthy, and use binders like xanthan gum to enhance rise.

What’s the trick to creating good gluten-free bread?

The keys to good gluten-free bread are utilizing flours that mix effectively like rice and tapioca, kneading very completely to develop construction, permitting for a protracted proof time, and including binders like xanthan gum or psyllium husk to imitate gluten.


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101 guide: how to make gluten free sourdough bread

Gluten-Free Flour Mix

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup sorghum or millet flour
  • 1/2 to 1 teaspoon xanthan gum per cup of flour mix

Different Elements

  • 1 tablespoon energetic dry yeast (gluten-free)
  • 1/2 cup mature, energetic gluten-free sourdough starter
  • 12 teaspoons sea salt or kosher salt
  • 1 tablespoon olive oil or 2 tablespoons melted butter
  • 12 tablespoons honey or maple syrup (optionally available)
  • 1 egg (optionally available)
  • 2 tablespoons milk or non-dairy milk (optionally available)
  • 23 tablespoons mix-ins like herbs, nuts, seeds (optionally available)

Making ready the Sourdough Starter

  1. Day 1 – Combine equal components gluten-free flour (comparable to sorghum, rice, millet, or teff) and water with a pinch of gluten-free yeast. Let it sit at room temperature, stirring often.
  2. Days 2-5 – Day by day, discard half the combination and add recent equal components of flour and water. By Day 4 or 5, the starter ought to be energetic, effervescent, and doubling in measurement.

Making the Dough

  1. Whisk collectively the gluten-free flour mix, xanthan gum, and salt.
  2. In a separate bowl, combine water, starter, eggs, oil, and sweetener (if utilizing).
  3. Regularly add the moist combination to the dry elements, utilizing a stand mixer with a paddle attachment or a sturdy spoon.
  4. Knead the dough for about 3 minutes. It ought to be barely cheesy however not overly sticky.


  1. Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let it relaxation at room temperature for 4-8 hours.
  2. Form the dough right into a spherical boule on a clear floor, avoiding overhandling.
  3. Place the dough in a floured sourdough proofing basket or towel-lined bowl, seam aspect up, for 1-2 extra hours.


  1. Preheat the oven to 450°F with a baking stone or Dutch oven inside.
  2. Switch the dough seam-side up into the preheated vessel. Rating the highest of the dough with a pointy blade or lame.
  3. Bake coated for half-hour, then uncovered for an extra 15-25 minutes till deep golden brown.
  4. Permit the bread to chill for 30-60 minutes earlier than slicing.


  • Retailer the bread tightly wrapped at room temperature for 2-3 days, or freeze for longer storage.
  • Creator: Natasha Krajnc
  • Prep Time: 10.5 hrs
  • Prepare dinner Time: 1 hr 30 minutes
  • Class: bread


  • Serving Dimension: 1 slice
  • Energy: 120 kcal
  • Sodium: 400 mg
  • Fats: 2 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g

Key phrases: gluten free sourdough bread

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