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.
Sandra says
This was a very easy to follow recipe that turned out delicious. It will be a welcome addition to my New Years resolution to eat healthier.
Sofia says
This recipe is very easy for me and has always turns out
Terry says
Can I make this in a loaf pan with another pan (same size) as the top?
Kaeleigh Pugliese says
I haven't tried but I'm sure it would be fine!
Jane says
This bread turns out perfect every time for me
Aileen says
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!
Kaeleigh Pugliese says
It's just helpful if you want to bake the next day, it's not necessary!
Kaeleigh Pugliese says
It's not required but you can!
Kae says
I make once a week, it's perfect every time!
Mo says
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?
Kaeleigh Pugliese says
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.
Jordan says
Hi! How would I add inclusions such as jalapeño & cheddar to this recipe if it skips the stretch and fold process? Thanks so much!
Kaeleigh Pugliese says
Add them either right after mixing the dough or gently fold them in before shaping!
leah says
This bread is rustic and cozy with a satisfying flavor. If the recipe is followed carefully it turns out fabulous!
Riley says
Hi do you use the red or blue bag of bob red mill flour ?
Kaeleigh Pugliese says
Either work as long as it is gluten free!
Shenoa says
Can I add baking powder to get it to rise?
Diana Rayer says
Can you use a different flour then then what you used for your starter?
Kaeleigh Pugliese says
Absolutely!
Michelle Olson says
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,,,
Elizabeth says
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. :(.
Heather Zapata says
I had the same issue but just kept adding water until I got the consistency I needed, it rose great! I also live in South Florida so wondering if its due to the high humidity?
Jessica says
Why do you add the salt after everything else?
Kaeleigh Pugliese says
Salt is added after the initial mixing because it can slow down fermentation and interfere with enzyme activity if added too early.