Gluten-Free Sourdough Bread
Homemade gluten-free sourdough bread is easier than you think, no specialty flours, no complicated blend, and no long list of ingredients. Just a simple, everyday gluten-free loaf with great flavor, a crisp crust, and a soft, moist crumb. If you've been wanting a reliable gluten-free sourdough recipe that actually turns out well every time, this is the one to start with.
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A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Sourdough Bread
🕒 Ready In: ~18-24 hours (includes rise + overnight cold proof)
👪 Serves: 1 artisan loaf (8-10 slices)
🍽 Calories: ~161 calories per slice (from your WPRM card)
🥣 Main Ingredients: 1:1 gluten-free flour blend, active gluten-free sourdough starter, warm water, fine sea salt
📖 Dietary Info: Gluten-free, dairy-free, vegetarian, no refined sugar
👌 Difficulty: Easy-Moderate (beginner-friendly for sourdough; simple method, minimal ingredients)
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This loaf is made with a gluten-free sourdough starter, a 1:1 gluten-free flour blend, and a Dutch oven for that classic artisan-style bake. The process is simple, beginner-friendly, and perfect for anyone who wants an affordable, homemade gluten-free bread that works for sandwiches, toast, and everything in between.
If you're diving into gluten-free sourdough, don't miss my Sourdough Discard Flatbread for using up any extra starter. I also love serving Tzatziki Chicken Salad piled right on top of a fresh slice of this bread, and pairing it with a bowl of Butternut Squash Soup for the coziest, most satisfying meal.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Sourdough Bread:
- Key Ingredients:
- Easy Substitutions & Variations
- How to Make Gluten-Free Sourdough Bread:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Sourdough Bread FAQs:
- More Gluten-Free Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Sourdough Bread
Why You'll Love this Gluten-Free Sourdough Bread:
Perfect Texture: Enjoy a crisp crust paired with a soft, moist interior that makes each bite satisfying.
Gluten-Free Artisan Loaf: Designed for a gluten-free lifestyle, this recipe produces a beautifully crafted, artisanal loaf without sacrificing quality.
Easy Process: With clear, step-by-step instructions, even beginners can confidently bake a loaf that looks and tastes homemade.
Versatile Enjoyment: Whether toasted, served as a side, or used for sandwiches, this bread adds a wholesome, delicious touch to any meal.
Customizable: Feel free to experiment with additional herbs or spices to tailor the loaf to your personal taste.
Key Ingredients:
- gluten-free flour. Use a 1:1 gluten-free flour blend to achieve a balanced texture. This blend is designed to mimic the properties of wheat flour.
- warm water. Water should be around 110°F to activate the sourdough starter effectively.
- active gluten-free sourdough starter. Ensure your starter is active and bubbly. It's crucial for fermentation and helps develop the bread's structure and flavor.
- finely ground sea salt. Finely ground sea salt not only seasons the dough but also strengthens the dough's structure. It is best added after the autolyse period for even distribution.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Flour Blends: Any 1:1 gluten-free flour blend will work. If yours absorbs more or less water, adjust by 10-20 grams until the dough looks soft and sticky but not soupy.
- No Gums in Your Blend? Add 1 teaspoon whole psyllium husk to help the dough hold structure.
- Starter Options: A GF starter fed with brown rice flour, sorghum flour, or a 1:1 blend all work the same, as long as it's bubbly and active at peak rise.
- Simple Flavor Add-Ins: Fold in up to ½ cup of seeds, herbs, or shredded cheese before shaping for an easy variation.
- No Dutch Oven: Bake on a sheet pan with a tray of hot water on the oven floor to mimic steam. The crust will be slightly softer but still delicious.
How to Make Gluten-Free Sourdough Bread:
- Step 1: Whisk 55g active gluten-free starter with 350g warm water. Add 500g gluten-free 1:1 flour and mix until a shaggy dough forms. Cover and rest 30 minutes, then sprinkle 12g salt over the dough and press it in.
- Step 2: Do a quick set of 4-5 gentle stretch-and-folds to evenly distribute the salt. Cover, rest 30 minutes, and repeat once more if the dough still looks rough.
- Step 3: Cover tightly and let the dough rise in a warm place until roughly doubled.
- Step 4: Give the dough 5-6 gentle folds to form a ball. Place seam-side up in a floured bread basket. Cover and refrigerate 3 hours.
- Step 5: Heat the oven to 450°F with a Dutch oven inside for 30 minutes. Turn the chilled dough onto floured parchment seam-side down, then score the top.
- Step 6: Transfer to the hot Dutch oven, cover, and bake 40 minutes. Uncover and bake 10-15 minutes more until deep golden. Cool on a rack for at least 1 hour before slicing.
Recipe Notes & Tips:
- Autolyse Period: Allowing the dough to rest for 30 minutes helps the flour fully absorb the water, leading to better texture.
- Filtered Water: Use filtered water if possible. This removes impurities that can affect the rise and fermentation of the dough.
- Salt Integration: Sprinkle the salt over the dough after the autolyse and gently work it in to ensure even distribution without overworking the dough.
- Long Rest Cover: A damp towel works, but plastic wrap or beeswax wrap is preferred to better retain moisture during the long rest.
- Dutch Oven Alternatives: If you don't have a Dutch oven, a covered bread pan can be used as a substitute.
- Scoring: Score the dough carefully before baking to allow for controlled expansion and a visually appealing crust.
How to Store:
Airtight Container: Transfer the cooled bread into an airtight container or wrap it tightly in plastic wrap to keep it fresh.
Room Temperature: Store at room temperature for up to 2 days if you plan to consume it quickly.
Refrigeration:For longer storage, keep the bread in the fridge for up to a week; just be aware that refrigeration might slightly affect the texture.
Freezing: For extended storage, wrap the cooled bread in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm it in the oven before serving.
Gluten-Free Sourdough Bread FAQs:
Gluten-free sourdough bread is made with a gluten-free flour blend and a gluten-free sourdough starter instead of wheat flour. Because there's no gluten network to stretch or strengthen, the dough relies on hydration, fermentation time, and starches in the flour blend to create structure. The result is a naturally tangy, homemade gluten-free bread with a soft, tender crumb and a crisp crust.
Most 1:1 gluten-free flour blends work for gluten-free sourdough bread, but each absorbs water differently. If your dough is too stiff, add 10-20 grams of extra water. If it's overly sticky or loose, add 1-2 tablespoons of flour. Blends that contain xanthan gum or similar binders generally produce the best texture.
Dense or gummy gluten-free sourdough bread usually happens when the loaf is under-fermented, under-baked, or has too much moisture for your specific flour blend. Make sure your gluten-free starter is fully active and bubbly, allow the dough to rise until doubled, and bake until the internal temperature reaches 203-205°F. Letting the loaf cool completely before slicing also prevents gumminess.
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Gluten-Free Sourdough Bread
Ingredients
- 500 grams gluten-free flour, 1:1 ratio
- 350 grams warm water, about 110°
- 75 grams active gluten-free sourdough starter
- 12 grams finely ground sea salt
Instructions
- Whisk 75g active gluten-free starter with 350g warm water. Add 500g gluten-free 1:1 flour and mix until a shaggy dough forms. Cover and rest 30 minutes, then sprinkle 12g salt over the dough and press it in.
- Do a quick set of 4-5 gentle stretch-and-folds to evenly distribute the salt. Cover, rest 30 minutes, and repeat once more if the dough still looks rough.
- Cover tightly and let the dough rise in a warm place until roughly doubled.
- Give the dough 5-6 gentle folds to form a ball. Place seam-side up in a floured bread basket. Cover and refrigerate 3 hours.
- Heat the oven to 450°F with a Dutch oven inside for 30 minutes. Turn the chilled dough onto floured parchment seam-side down, then score the top.
- Transfer to the hot Dutch oven, cover, and bake 40 minutes. Uncover and bake 10-15 minutes more until deep golden. Cool on a rack for at least 1 hour before slicing.
Nutrition
Notes
-
- Autolyse Period: Allowing the dough to rest for 30 minutes helps the flour fully absorb the water, leading to better texture.
- Filtered Water: Use filtered water if possible. This removes impurities that can affect the rise and fermentation of the dough.
- Salt Integration: Sprinkle the salt over the dough after the autolyse and gently work it in to ensure even distribution without overworking the dough.
- Long Rest Cover: A damp towel works, but plastic wrap or beeswax wrap is preferred to better retain moisture during the long rest.
- Dutch Oven Alternatives: If you don't have a Dutch oven, a covered bread pan can be used as a substitute.
- Scoring: Score the dough carefully before baking to allow for controlled expansion and a visually appealing crust.
This bread turns out perfect every time for me
What does the cold proofing do? Is it necessary, or can I shape and score it and put it in the hot Dutch oven? Thank you!
It's just helpful if you want to bake the next day, it's not necessary!
In the "Quick Look at the Recipe" section, it mentions an overnight cold proof, but I don't see a description of this anywhere else in the recipe. Are you able to leave this loaf to prove in the fridge overnight?
It's not required but you can!
I make once a week, it's perfect every time!
How do we go from covering and allowing it to double in size to grabbing a bread basket and placing the dough ball seam side up? Is there a step missing? Do we fold the dough before placing it in the basket?
You didn’t miss anything, after the bulk rise you just gently shape the dough into a ball, then place it seam-side up in the basket. A light fold or tuck while shaping is enough.
Hi! How would I add inclusions such as jalapeño & cheddar to this recipe if it skips the stretch and fold process? Thanks so much!
Add them either right after mixing the dough or gently fold them in before shaping!
This bread is rustic and cozy with a satisfying flavor. If the recipe is followed carefully it turns out fabulous!
Hi do you use the red or blue bag of bob red mill flour ?
Either work as long as it is gluten free!
Can I add baking powder to get it to rise?
Can you use a different flour then then what you used for your starter?
Absolutely!
I used the KA M4M flour and the dough was very thick. It never really raised a whole lot and ended up being like a big biscuit, should I have added more water? You use the BRM 1:1 gluten free flour? Maybe I will try that,,,
I had the same issue. I used King Arthur’s 1:1 and it never rose. When I added the flour to the water mixture it dried up really quickly. I never achieved that sloggy dough mentioned above. I added a little bit more water and followed the rest of the steps. It never rose. :(.
Why do you add the salt after everything else?
Salt is added after the initial mixing because it can slow down fermentation and interfere with enzyme activity if added too early.