This gluten-free sourdough bread is an overnight, artisan-style loaf made with a simple gluten-free 1:1 flour blend and a naturally fermented gluten-free sourdough starter. The method is designed specifically for gluten-free dough, using a slow, controlled rise and a long cold proof to build structure and flavor without complicated flour blends or extra additives.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Sourdough Bread
🕒 Ready In: ~21-28 hours (includes rise, overnight cold proof, baking, and cooling)
👪 Serves: 1 artisan loaf (8-10 slices)
🍽 Calories: ~161 calories per slice
🥣 Main Ingredients: Gluten-free 1:1 flour blend, unfed gluten-free sourdough starter, room-temperature water, fine sea salt
📖 Dietary Info: Gluten-free, dairy-free, vegetarian, no refined sugar
👌 Difficulty: Easy-Moderate (beginner-friendly gluten-free sourdough with clear visual cues and a simple, reliable method)
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Baked in a Dutch oven, this gluten-free bread develops a crisp, golden crust and a tender interior that slices cleanly and toasts well. Clear visual cues guide each step, making this sourdough bread reliable for both first-time and experienced gluten-free bakers.
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 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
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This bread is rustic and cozy with a satisfying flavor. If the recipe is followed carefully it turns out fabulous!
- Leah
Why You'll Love Gluten-Free Sourdough Bread:
Reliable Results: This recipe is built around a slow, controlled fermentation and clear visual cues, making it more consistent than many gluten-free sourdough methods.
Artisan-Style Loaf: Baked in a Dutch oven, the bread develops a crisp, golden crust with a tender interior that slices cleanly and toasts beautifully.
Simple, Purposeful Method: No complicated flour blends, stretch-and-folds, or extra additives, just a streamlined process designed specifically for gluten-free dough.
Beginner-Friendly Sourdough: The overnight cold proof and step-by-step guidance help remove guesswork, even if this is your first time baking gluten-free sourdough bread.
Key Ingredients:
- gluten-free flour. Use a gluten-free 1:1 flour blend that already contains xanthan gum. These blends are formulated to provide structure similar to wheat flour, making them ideal for gluten-free sourdough bread without requiring a custom flour mix.
- room temperature water. Water should be at room temperature, ideally between 68-72°F. Cooler water helps slow fermentation, giving gluten-free dough more stability and reducing the risk of over-proofing.
- unfed gluten-free sourdough starter. This recipe uses unfed starter that is bubbly, has reached its peak, and is just beginning to fall. Using unfed starter promotes a slower, more controlled fermentation, which leads to better structure and more consistent results in gluten-free sourdough bread.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Flour Blends: This recipe works best with gluten-free 1:1 flour blends that already contain xanthan gum. Different blends absorb water differently, so you may need to adjust the water by 10-20 grams. The dough should be thick, sticky, and hold its shape, not runny or pourable.
- No Xanthan Gum in Your Blend: If your flour blend does not contain xanthan gum, whisk 15 grams whole psyllium husk into the water and let it gel for about 5 minutes before mixing. This provides the structure needed for gluten-free sourdough bread.
- Starter Flour Types: Gluten-free sourdough starters fed with brown rice flour, sorghum flour, or a gluten-free 1:1 blend all work well. The key is using a 100% hydration starter that is bubbly, unfed, and just past its peak.
- Flavor Add-Ins: For variation, gently fold in up to ½ cup of seeds, fresh herbs, or shredded cheese just before shaping. Avoid add-ins with excess moisture, which can affect structure.
- No Dutch Oven: If you don't have a Dutch oven, bake the bread on a parchment-lined sheet pan and place a metal pan of hot water on the bottom rack of the oven to create steam. The crust will be slightly softer, but the loaf will still bake through properly.
How to Make Gluten-Free Sourdough Bread:
- Step 1: Mix the gluten-free flour, salt, unfed sourdough starter, and room-temperature water until fully combined and no dry flour remains. The dough will be thick, sticky, and uneven. Cover and let rest.
- Step 2: Let the dough rise at room temperature until puffy and airy, about 6-9 hours. The dough should increase by roughly 50-75% and show small bubbles beneath the surface.
- Step 3:The dough is ready when it looks noticeably lighter and aerated but has not doubled. If it begins to sink in the center, move on to shaping.
- Step 4: Gently shape the dough into a round and place seam-side up in a well-floured banneton or towel-lined bowl. Cover tightly and refrigerate for 12-16 hours.
- Step 5: Turn the chilled dough onto floured parchment, seam-side down. Lightly dust with flour and score the top about ¾-1 inch deep.
- Step 6: Transfer the dough to a preheated Dutch oven, cover, and bake. Remove the lid partway through baking to allow the crust to fully brown.
This is a quick visual guide to the process. For complete ingredients, measurements, and step-by-step instructions, scroll to the recipe card below.
Recipe Notes & Tips:
- Flour Blend: Use a gluten-free 1:1 flour blend that already contains xanthan gum. This recipe was tested with blends like Bob's Red Mill 1:1 and King Arthur Measure for Measure. If your blend does not include xanthan gum, add psyllium husk as directed to ensure proper structure.
- Starter State: This recipe uses unfed gluten-free sourdough starter to slow fermentation and improve consistency. The starter should be bubbly, have reached its peak, and just begun to fall before using. Freshly fed starter can cause the dough to rise too quickly and collapse.
- Water Temperature: Always use room-temperature water. Warm water accelerates fermentation and increases the risk of over-proofing, especially in gluten-free dough.
- Bulk Fermentation Target: Gluten-free sourdough should rise by about 50 to 75 percent during the first rise. Allowing the dough to double can lead to collapse and a dense or gummy texture.
- No Stretch and Folds: Stretching and folding are not necessary for gluten-free sourdough. Thorough mixing at the beginning provides better and more consistent results.
- Cold Proof: Refrigerating the dough for 12 to 16 hours is essential. This step slows fermentation, improves structure, and enhances flavor while preventing over-proofing.
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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 most often gummy when it is underbaked, over-proofed, or sliced too soon. Because gluten-free dough retains more moisture than wheat dough, it needs a longer bake and a full cooling period to set properly. For best results, bake until the internal temperature reaches at least 210°F and allow the loaf to cool completely for at least 2 hours before slicing. Cutting the bread while it is still warm traps steam inside and can create a gummy texture.
If gluten-free sourdough bread does not rise, the most common causes are inactive starter, cold fermentation temperatures, or moving on before fermentation is complete. This recipe uses unfed starter, which ferments more slowly, so the dough should look puffy and airy and increase by about 50-75% before shaping. If the dough looks dense or flat, allow it more time at room temperature before refrigerating.
Yes, gluten-free sourdough bread can be made with different gluten-free 1:1 flour blends, but results may vary. For best structure, the blend should already contain xanthan gum. If your flour blend does not include xanthan gum, adding psyllium husk is necessary to help the dough hold its shape. Because different blends absorb water differently, you may need to adjust the water by 10-20 grams to achieve a thick, sticky dough.
Gluten-free sourdough bread should cold proof in the refrigerator for 12-16 hours. This slow fermentation helps prevent over-proofing, improves structure, and develops better flavor. Shorter cold proofs can lead to a dense loaf, while much longer cold proofs may cause the dough to weaken and collapse.
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Gluten-Free Sourdough Bread
Ingredients
- 500 grams gluten-free flour, 1:1 blend with xanthan gum
- 380 grams room temperature water
- 200 grams unfed gluten-free sourdough starter
- 12 grams finely ground sea salt
Instructions
- In a large bowl or the bowl of a stand mixer, add the gluten-free flour, salt, unfed sourdough starter, and room-temperature water. Mix until fully combined and no dry flour remains. The dough will be thick, sticky, and closer to a batter than traditional bread dough. Scrape down the sides of the bowl, lightly smooth the surface of the dough, and cover.
- Let the dough rise at room temperature in a draft-free spot for 6 to 9 hours, depending on the temperature of your kitchen. The dough is ready when it looks puffy and slightly domed, has small bubbles visible beneath the surface, and has increased in size by about 50 to 75 percent. Do not allow the dough to double, as gluten-free dough can collapse if over-proofed. If the dough begins to sink in the center, move on to the next step immediately.
- Lightly flour your hands and gently turn the dough out onto a floured surface. Shape the dough into a round by carefully tucking the edges underneath. The dough should feel light and airy while still holding its shape. Transfer the dough seam-side up into a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover tightly.
- Place the covered dough in the refrigerator and let it cold proof for 12 to 16 hours. This slow, cold rise helps control fermentation, improve structure, and develop flavor. Do not skip this step, as it is essential for consistent gluten-free sourdough results.
- Place a Dutch oven with the lid on into the oven and preheat to 500°F for at least 30 minutes so it is fully heated before baking. Remove the dough from the refrigerator and turn it out onto a piece of lightly floured parchment paper so it is seam-side down. Generously dust the surface with flour, then use a sharp knife or bread lame to score the dough about three-quarters to one inch deep.
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid, return it to the oven, and immediately reduce the oven temperature to 450°F. Bake covered for 40 minutes.Remove the lid, reduce the oven temperature to 425°F, and continue baking for 30 to 35 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom. Remove the bread from the Dutch oven and transfer it to a wire rack. Let the bread cool completely for at least 2 hours before slicing. Cutting too early can result in a gummy texture.
Nutrition
Notes
- Flour Blend: Use a gluten-free 1:1 flour blend that already contains xanthan gum. This recipe was tested with blends like Bob's Red Mill 1:1 and King Arthur Measure for Measure. If your blend does not include xanthan gum, add psyllium husk as directed to ensure proper structure.
- Starter State: This recipe uses unfed gluten-free sourdough starter to slow fermentation and improve consistency. The starter should be bubbly, have reached its peak, and just begun to fall before using. Freshly fed starter can cause the dough to rise too quickly and collapse.
- Water Temperature: Always use room-temperature water. Warm water accelerates fermentation and increases the risk of over-proofing, especially in gluten-free dough.
- Bulk Fermentation Target: Gluten-free sourdough should rise by about 50 to 75 percent during the first rise. Allowing the dough to double can lead to collapse and a dense or gummy texture.
- No Stretch and Folds: Stretching and folding are not necessary for gluten-free sourdough. Thorough mixing at the beginning provides better and more consistent results.
- Cold Proof: Refrigerating the dough for 12 to 16 hours is essential. This step slows fermentation, improves structure, and enhances flavor while preventing over-proofing.
Breanna says
I’m new to the gf sourdough making and just was curious because I didn’t see anything about stretch and folds at all in this recipe and I’ve seen everyone doing these when making sourdough should I be doing that?
Kaeleigh Pugliese says
Hi Breanna, when you stretch and fold sourdough it helps to develop the gluten. Since this is gluten free it's not necessary!
Breanna Keelan says
Hi Kaeleigh,
Good to know!! Thanks so much!!
Breanna says
Hi Kaeleigh,
One more question is it ok for this recipe if I use brown rice flour instead of normal gluten free flour since I used the brown rice flour for my starter?
Kaeleigh Pugliese says
I have never tried, but it should work fine with maybe a slightly different texture!
Breanna says
Hi, ok thank you! I just wasn’t sure if it matter to use the same flour as what you used for the starter? Cause I also have bobs red mill regular gluten free flour too but used bobs red mill brown rice for the starter!
Sarah says
About how long does it take for the dough to double?
Devyn says
Mine took about 6 hours. My house is pretty chilly but I had it in the oven turned off with the oven light on so it was getting warm. I saw it getting larger around 2 hours but it definitely hadn't doubled in size but overall it took around 6 hours. Now it's just waiting in the fridge!
Jenise B says
So it takes that long to rise? I have mine in my oven that's turned off. It hasn't really risen any yet. I can smell the dough, but not rushing very quickly.
Katie M says
I am new to the GF Sourdough world and will be baking my first loaf this weekend, finger crossed! Have you done inclusions with this recipe? My husband is itching for a jalapeño and cheddar loaf.
Aimee says
Do you have a good gluten free starter recipe?
Kaeleigh Pugliese says
I just use a regular sourdough starter recipe and substitute the flour 1:1 with gluten-free flour!
Heather says
I used the KA gluten free flour recipe online. It worked great!
Tamera says
Hi there! Very excited to make this bread 🙂 just wondering- do you recommend putting anything in the bottom of the dutch over before the parchment paper?
Thank you!
Kaeleigh Pugliese says
You can use these silicone mats if you prefer but parchment paper also works fine!
Alissa says
Is this with fed or unfed starter?
Kaeleigh Pugliese says
A fed starter! Usually about 4-6 hours after feeding is best
Melanie says
How long should it take to double in size? My starter was bubbly throughout but nothing happened after adding salt.
Kaeleigh Pugliese says
It can take anywhere from 4-8 hours to double.
Megan says
What is the desired texture of the starter?
Kaeleigh Pugliese says
It might feel more pasty and sticky than a traditional wheat-based starter, it won’t have the elasticity that comes from gluten, but it should still stretch a bit when you stir it.
Lilypondfarm says
After letting it proof until doubled ( about 8 hrs) I put in fridge over night- about 8 hrs with a tea cloth over it. It was dry and deflated. I baked as directed anyway because I didn’t know how to rescue it. It is a brick😞
Makenzie says
After the dough rises, how do you shape your dough ball? Are you kneading it? Laminating? I think I’m missing a step between it doubling in size and getting it into the banneton in a ball with the seams up…
Kaeleigh Pugliese says
Because there is no gluten you don't have to knead the bread, simply shape it and place in the dutch oven.
Nic says
I made this recipe very excited. It turned out like a brick, very small, very dense. I left it out to prove on the counter for 4 hours before putting it in the fridge overnight.
Ashley says
Just mixed mine together and it’s very dense too.
Missy says
Mine is also very dense. Hopefully it will rise enough so it’s a lighter bread texture after baking
Lori says
I'm confused on step 4- it says to repeat step 4, do you mean step 3?
Kaeleigh Pugliese says
It's supposed to just rise until doubled in size after pressing the salt in, sorry about that!
Cristina Ott says
Which flour do you recommend for gluten free? Does it have to be gluten free bread flour? Can we used gluten free rice flour? Gluten free all purpose flour? Looking to see what’s best. Can’t wait to try this!!
Kaeleigh Pugliese says
We used a 1:1 gluten free bread flour but you can also use rice flour or all purpose flour, it just depends on your personal preference!
Heidi says
Made this. Just took it out of the oven. It looks amazing!! Wondering if it needs to fully cool before cutting into?
Kaeleigh Pugliese says
Just cool enough to be able to touch!
Jen says
I’m confused by the stretch and folds. In traditional sourdough, they’re used to strengthen the gluten, but there isn’t any gluten to develop in this, and it doesn’t seem to do anything to help the dough. Am I missing something? I’m new to gf baking and this is my first attempt at gf sourdough. Thanks!
Kaeleigh Pugliese says
You're absolutely right, I just did it out of habit! I'm fixing the recipe now, it's totally not necessary!
Jen says
Oh thank you!!!!