If you’ve tried baking Gluten Free Sourdough Bread Recipe before, you probably know the struggle. It often turns out dense, gummy, or lacking that real sourdough flavor. This recipe changes all of that. With a crackly crust, soft chewy interior, and a rich tang from a naturally fermented starter, this loaf finally delivers the taste and texture you’ve been missing.
This is more than just a recipe. It’s a complete guide built for all levels of bakers. Whether you’re just starting out or you’re already experienced, you’ll find everything you need here: a proven recipe in grams, step-by-step instructions, a full troubleshooting section, a video walkthrough, and multiple baking schedules that actually work with real life.
Is Sourdough Bread Gluten Free?
Sourdough bread is made using a natural leavening method that relies on a fermented mixture of flour and water called a sourdough starter. This starter captures wild yeast and beneficial bacteria from the environment, which helps the dough rise and gives it that signature tangy flavor.
Traditional sourdough bread is not gluten free because it uses wheat flour. However, this recipe is made entirely with gluten free flours and a gluten free starter, making it completely safe for people with Celiac Disease or gluten intolerance. You can enjoy real sourdough flavor and texture without any risk.
Essential Equipment for Perfect Gluten Free Sourdough Bread
Digital Kitchen Scale
Accuracy matters in gluten free baking. Measuring by grams instead of cups ensures the right balance of ingredients every time. This is the single most important tool for consistent results.
Dutch Oven
A Dutch oven traps steam during baking. This helps the dough rise properly in the oven and gives the crust a golden, crispy finish.
Stand Mixer or Danish Dough Whisk
A stand mixer with a dough hook or paddle attachment makes mixing easier, especially since gluten free dough can be sticky. A Danish dough whisk is a solid manual option if you don’t have a mixer.
Banneton Basket
While optional, a banneton basket helps the dough hold its shape during the final proof. It also creates attractive ridges on the crust. A bowl lined with a floured tea towel works as a simple substitute.
Bread Lame or Sharp Knife
Scoring the dough helps control the direction it expands during baking. This keeps your loaf from splitting in random spots and improves its appearance.
Ingredients Needed for Gluten Free Sourdough Bread Recipe
Active Gluten Free Sourdough Starter
This is the natural leavening agent that gives the bread its rise and flavor. It should be recently fed, bubbly, and expanded. If you need one, check out our gluten free starter recipe.
Gluten Free Flour Blend
Use a high-quality 1-to-1 baking flour that already includes xanthan gum. Bob’s Red Mill or King Arthur are both excellent choices for consistent texture and flavor.
Psyllium Husk
This fiber acts as a binder and replaces the structure normally provided by gluten. It holds the dough together and keeps the crumb soft and moist.
Water
Filtered or bottled water is best. Chlorine in tap water can interfere with fermentation and weaken your sourdough starter.
Salt
Adds flavor and balances fermentation.
Exact Measurements
3 cups gluten free 1-to-1 flour
1 to 1 and a half cups water
Half a cup active gluten free sourdough starter
1 and a half teaspoons salt
How to Make Gluten Free Sourdough Bread Recipe
Follow these step-by-step instructions to make a loaf that’s soft inside, crisp outside, and full of flavor.
Feed Your Starter
Begin by feeding your gluten-free sourdough starter about 4 to 12 hours before mixing the dough. Make sure it’s bubbly and expanded. It doesn’t have to be wildly active in appearance, but it should smell pleasantly sour and show signs of growth.
Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of gluten-free 1-to-1 flour, half a cup of active sourdough starter, 1.5 teaspoons of salt, and 1 cup of water.
Start mixing on low speed and slowly increase to medium. Watch for the dough to form large crumbles. If it looks too dry or there’s flour left at the bottom, add water one teaspoon at a time until all flour is absorbed and no dry patches remain. The dough should lean dry, not sticky.
Knead Lightly
Use your hands to gently press the dough together into a ball. It doesn’t need intense kneading, just enough to form a smooth shape.
Shape the Loaf
Shape the dough into a round 6-inch disk. This will determine the final loaf shape. Place it onto a sheet of parchment paper.
First Rise (Bulk Fermentation)
Transfer the parchment-lined dough into a large bowl. Cover it tightly with a lid or plastic wrap. Let it rest at room temperature in a warm spot for 6 to 12 hours.
Don’t expect a dramatic rise. Gluten-free doughs typically expand just slightly.
Cold Fermentation (Optional but Recommended)
After the initial fermentation, move the covered dough into the fridge for a cold proof of 3 to 12 hours. You can keep it in the same bowl or transfer it to a banneton basket dusted with rice flour and then cover it with a plastic bag.
Preheat Your Oven and Dutch Oven
When ready to bake, place your Dutch oven inside your oven and preheat both to 425°F. Allow it to heat for at least 45 minutes so the Dutch oven gets thoroughly hot.
Final Warm-Up
While your oven preheats, remove the dough from the fridge and leave it at room temperature for about 1 hour. Let it warm up slowly before baking.
Score the Dough
Just before baking, use a bread lame or sharp knife to score the top of the dough. A simple slash down the center helps control how the loaf opens up during baking.
Bake with Steam
Lift the dough with the parchment and place it directly into the hot Dutch oven. Cover with the lid and bake for 35 minutes.
Finish Baking Uncovered
After 35 minutes, remove the lid, reduce the oven temperature to 400°F, and bake for another 25 to 30 minutes. The crust should turn deep golden and feel crisp.
Cool Completely Before Slicing
Once baked, transfer the bread to a wire rack and let it cool for at least 1 hour. Cutting too early can result in a gummy texture inside. The cooling time helps the crumb set properly.
Sample Baking Schedules
Choose the timing that fits your lifestyle. Both methods produce great results.
The Weekend Schedule (Room Temperature Proof)
Feed your starter on Friday night or early Saturday morning.
Mix the dough Saturday morning.
Let it ferment at room temperature during the day.
Bake Saturday evening or Sunday morning after an optional cold proof in the fridge.
The Weekday Schedule (Overnight Cold Proof)
Feed your starter in the morning or early evening.
Mix the dough after dinner.
Let it rise at room temperature for a few hours.
Transfer to the fridge overnight.
Bake the next morning before work or in the evening after returning home.
The Ultimate Troubleshooting Guide: Common Problems and Fixes
Baking gluten-free sourdough comes with its challenges. Here’s how to fix the most common ones.
Problem: My bread is dense and gummy
Cause 1: You sliced the loaf before it fully cooled. Always wait at least one hour to let the crumb set.
Cause 2: The bread was underbaked. Use a food thermometer to check that the internal temperature reaches 210 degrees Fahrenheit.
Cause 3: Your starter was not strong enough. Make sure it’s well-fed, bubbly, and active before baking.
Problem: My bread has a giant hole under the crust
Cause: This usually means the dough was overproofed. It rose too long and collapsed during baking. Next time, reduce the proofing time slightly and check for signs of readiness earlier.
Problem: The bottom of my loaf is burnt
Solution: Place a sheet of foil or an empty baking tray on the rack below your Dutch oven to deflect direct heat. Some bakers also place foil rings inside the Dutch oven under the parchment paper to help reduce scorching.
Problem: My bread didn’t rise much and has no oven spring
Cause 1: The Dutch oven didn’t trap enough steam. Make sure the lid fits tightly and stays on during the first half of baking.
Cause 2: The starter wasn’t ripe enough. Always check for visible bubbling and that it floats in water before using it.
Serving and Storage Tips
Room Temperature Storage
Keep the loaf wrapped in a clean kitchen towel or stored in a bread box. It will stay fresh for up to three days. Avoid plastic bags as they can soften the crust and create moisture buildup.
Freezing for Longer Storage
Once the loaf is fully cooled, slice it for easy access later. Place a piece of parchment paper between each slice to prevent sticking. Store the slices in a freezer-safe bag and remove as much air as possible. You can toast slices straight from the freezer without thawing.
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Gluten Free Sourdough Bread Recipe
Ingredients
Dough
- 3 cups gluten free 1-to-1 flour with xanthan gum included
- 0.5 cup active gluten free sourdough starter recently fed and bubbly
- 1.5 teaspoons salt
- 1 to 1.5 cups filtered water adjust as needed for dough consistency
Instructions
- Feed Your Starter: Feed your gluten-free sourdough starter 4 to 12 hours before mixing. Ensure it’s bubbly and expanded with a pleasant sour smell.
- Mix the Dough: In a stand mixer bowl, combine flour, starter, salt, and 1 cup of water. Mix on low then medium until large crumbles form. Add more water 1 tsp at a time if needed until no dry patches remain. Dough should be dry, not sticky.
- Knead Lightly: Use hands to gently press dough into a smooth ball. No intensive kneading required.
- Shape the Loaf: Form the dough into a 6-inch round disk on parchment paper.
- First Rise (Bulk Fermentation): Transfer dough (on parchment) to a bowl, cover, and let rest at room temperature for 6 to 12 hours. Expect minimal rise.
- Cold Fermentation (Optional): Move covered dough to fridge for 3 to 12 hours for deeper flavor and structure.
- Preheat Oven and Dutch Oven: Place Dutch oven in your oven and preheat both to 425°F (220°C) for at least 45 minutes.
- Final Warm-Up: Remove dough from fridge and let sit at room temperature for 1 hour.
- Score the Dough: Use a lame or sharp knife to slash the top. A single center slash works well.
- Bake with Steam: Place dough with parchment into Dutch oven. Cover and bake for 35 minutes.
- Finish Baking Uncovered: Remove lid, reduce oven to 400°F (205°C), and bake for 25–30 more minutes until deep golden and crisp.
- Cool Completely: Let loaf cool on a wire rack for at least 1 hour before slicing.
Notes
Nutrition Facts (Per Serving)
- Calories: 111 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 1 g
- Saturated Fat: 0.004 g
- Polyunsaturated Fat: 0.2 g
- Monounsaturated Fat: 0.2 g
- Cholesterol: 1 mg
- Sodium: 400 mg
- Potassium: 5 mg
- Fiber: 3 g
- Sugar: 1 g
- Vitamin A: 1 IU
- Calcium: 21 mg
- Iron: 1 mg
Conclusion
This gluten free sourdough bread recipe delivers everything you’re looking for. A golden crust. A soft chewy center. That classic tangy flavor. And best of all, it works without complicated techniques or specialty tools.
Whether you’re new to baking or a seasoned pro, this guide gives you the confidence to bake real sourdough bread with zero gluten. With detailed instructions, flexible schedules, and a full troubleshooting guide, success is just a loaf away.
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Frequently Asked Questions (FAQ)
Can sourdough be made gluten-free?
Yes, it absolutely can. While traditional sourdough is made with wheat flour and contains gluten, this recipe uses a gluten-free starter and gluten-free flours. It is completely safe for people with Celiac Disease or gluten intolerance.
What do you need for gluten free sourdough bread?
You need a few essential ingredients and tools. Ingredients include a gluten-free flour blend, an active gluten-free sourdough starter, psyllium husk, water, and salt. Tools include a digital kitchen scale, a Dutch oven, and optionally a banneton basket and a bread lame for scoring.
What gluten free flour is best for sourdough?
A high-quality 1-to-1 gluten-free flour blend works best. Look for brands that include xanthan gum, such as Bob’s Red Mill or King Arthur. These blends offer better structure and rise, making your bread less likely to collapse or turn gummy.
What are common problems with gluten-free sourdough?
The most common issues are gummy texture, dense crumb, lack of oven spring, and burnt bottoms. These problems often come from using an inactive starter, underbaking, overproofing, or baking without proper steam. The troubleshooting section above explains each issue and how to fix it.
Do you need to stretch and fold gluten free sourdough?
No, you don’t. Gluten-free dough lacks the gluten structure that benefits from stretching and folding. Instead, focus on hydration, fermentation time, and using binders like psyllium husk to give the dough proper texture.
Does GF sourdough rise as much?
Not quite. Gluten-free sourdough dough will get puffy during fermentation, but it usually won’t double in size like wheat-based dough. This is normal and doesn’t mean the dough is inactive or failing.
