After years of experimenting with gluten-free sourdough bread, I'm thrilled to share my ultimate recipe: a large loaf with a fluffy crumb and a soft crust! It is a same-day recipe with only one round of fermentation. For burgers with the same texture, see my recent gluten-free slider bun recipe!
This is my 8th sourdough bread recipe on this blog and is the best one yet! For the longest time, I created vegan recipes with pretty much only flour, water, and salt like these sourdough baguettes, sourdough bagels, and fermented soft pretzels but recently I've discovered the power of eggs and dairy in gluten-free bread.
I love how they create a soft and fluffy texture in sourdough dinner rolls, squishy fermented hamburger buns, and, of course, this large loaf of fluffy sourdough bread. These ingredients enrich the dough and assist in creating the perfect structure and texture!
However, if you have to have vegan bread, I've got you! Here is my vegan sourdough recipe that is easy to make and has an airy crumb.
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Reader review
Finally, a sourdough bread which is super easy, very tasty with healthy ingredients! I'm still in awe of how beautiful my loaf looks. Thank you for sharing your recipe and accompanying instructions/tips.
- Paulla
⭐⭐⭐⭐⭐
What is gluten-free sourdough?
Gluten-free sourdough is made without store-bought yeast, using a homemade gluten-free starter to naturally leaven the dough and impart a sour flavor.
A starter is essentially made with flour and water over a couple of weeks. I like using my brown rice starter in most recipes but a sorghum starter, millet flour starter, buckwheat, and teff starters are also great for gluten-free sourdough baking.
Regular wheat sourdough is not gluten-free and should not be eaten by celiacs. The fermentation process doesn't get rid of all gluten, thus celiacs need to use gluten-free flour and starter to make bread.
Gluten-free sourdough is traditionally baked in a Dutch oven, though it can also be made in a bread pan, which may alter the texture and make the bread denser.
Helpful tools
A digital kitchen scale is highly recommended for all of my gluten-free recipes for the best results! Volume measurements are not always consistent.
A Dutch oven is necessary to make this recipe perfectly. However, you can use a cast iron skillet or pizza stone with a dish of water in the bottom of the oven to create steam. If you don't have cast iron, bake the loaf on a baking sheet with parchment and add a dish with water to the bottom of the oven.
Banneton baskets are not necessary but they allow the dough to breathe and create a nice shape and pattern. You can use a mixing bowl lined with a kitchen towel instead.
An electric mixer is highly recommended for mixing the dough to create a smooth texture. You can, however, mix the dough by hand or with a wooden spoon.
A bread lame or a sharp razor are helpful to score the dough without pressing it down too much.
A cooling rack is extremely helpful for cooling down the bread. You need to make sure there is airflow on all sides of the loaf!
The best flour for sourdough
Buckwheat, millet, brown rice, sorghum, and teff are hands down the best flour types for gluten-free sourdough. However, you need to add starches (tapioca, arrowroot, potato, or cornstarch) to avoid a heavy and dense loaf.
I do, however, have sourdough recipes without starches:
Here you can find a vegan sourdough recipe and a sourdough with buckwheat:
Almond and coconut flours are very low in carbs, so they are not the best choice for a sourdough loaf.
Ingredients & substitutes
See the recipe card for quantities.
- Gluten-free sourdough starter - you need an active starter at least 2 weeks old and fed in the last 24 hours. You can use any type of starter (sorghum starter, millet, buckwheat, brown rice, teff, etc.) If you don't have one, learn how to make a starter at home!
An active starter is a starter that has been fed in the last 24 hours and bubbles up consistently after feedings. Almond, coconut, and potato flakes starters are not strong enough for bread!
- Sorghum flour - adds protein, nutrition, and substance to the bread. You can use brown rice flour instead.
- Tapioca starch - adds chewiness, flexibility, and softness to the crumb. You can use arrowroot starch instead
- Potato starch - balances out the chewiness of tapioca and adds lightness to the loaf. Cornstarch can be used instead.
- Xanthan gum - adds softness and fluffiness to the crumb, you can use guar gum instead. Don't leave this ingredient out!
- Psyllium husk - retains moisture, contributes to the bread-like texture, and helps hold the structure of the bread together. Unfortunately, none of the psyllium alternatives will work in this recipe!
Psyllium husk and xanthan gum are often used in combination to create a soft and fluffy crumb and keep the structure of baked goods strong.
- Eggs - contribute to the soft crust, add protein, and aid in holding the structure of the bread. I haven't tested this recipe with vegan egg substitutes.
- Oil - contributes to the soft crust, the texture of the crumb, and the overall flavor. Sunflower, coconut, or any other neutral oil can be used.
- Milk - softens the crumb and adds flavor. Use plant-based milk for a dairy-free version.
- Baking powder - assist the oven spring during baking. Don't substitute with baking soda.
- Sugar - feeds the starter bacteria. You can use honey/maple syrup instead or leave this ingredient out.
Variations
- Cheddar jalapeno sourdough - add about 60g cheddar and 40g jalapenos to the dough.
- Cinnamon raisin loaf - add ¼ cup of brown sugar, ½ cup of raisins, and 1-2 tablespoon of cinnamon.
- Chocolate sourdough - add ¼ cup brown sugar, ¼ cup cocoa powder, and chocolate chips to taste.
Step-by-step instructions
Step 1
Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.
Set the bowl aside to let the psyllium gel form (2 min).
Step 2
In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
Step 3
Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.
I recommend mixing for at least 5 minutes to ensure a smoother dough.
Alternatively, you can mix with hands or a wooden spoon but the loaf might turn out less smooth on the top.
The dough will be very sticky but don't add any extra flour to it!
Step 4
Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.
I like my bread in a batard shape better but you can bake it as a boule, too.
You don't need to stretch and fold gluten-free bread because there is no gluten to be developed!
Step 3
Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel.
Turn the dough inside down into the basket/bowl and press it in to create a flat surface.
Cover the dough and leave to proof for 5-7 hours or overnight (12-18h) in the refrigerator.
I recommend proofing at about 75F/24C for the best results. Alternatively, you can place the dough in the oven with the light on. The poke test, unfortunately, doesn't work with gluten-free sourdough.
Step 4
The dough will puff up some but it won't double in size, that is okay!
Carefully turn the dough over onto a piece of parchment paper and score. Scoring means cutting the top of the dough with a sharp razor to create a pattern and aid the oven spring.
Oven spring is the rising process during the first part of baking.
Then, gently lower the parchment with the loaf into a cold Dutch oven, close the lid, and transfer to a cold oven.
Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes.
After the first 40 minutes, take the lid off the Dutch oven, lower the temperature to 350F/175C, and bake for an additional 30 minutes.
Starting with a cold oven is not common but it works just as great!
Once the bread is done, transfer it to a cooling rack and let it sit until no longer warm to the touch. Slice with a serrated knife and enjoy!
Storage
- The bread will keep for 3-4 days at room temperature in a bread box or a textile bag. But I prefer to freeze my bread because sometimes it will get moldy in a bread box.
- To freeze, slice the bread and line the slices with parchment paper to prevent sticking, then transfer them to a freezer bag. Keep for 3-4 months.
- To defrost, simply pop the slices into a microwave for a couple of minutes!
Expert tips
- Score the dough deep (0.5-1in/1-2cm) if making one cut and do shallow cuts if creating a more elaborate pattern.
- Place a couple of foil rings in the bottom of your Dutch oven to prevent bread from burning.
- Proof the bread overnight for a more sour flavor.
Troubleshooting
- Large hole between the top crust and the crumb - this is a sure sign of overproofing. Next time bake the bread a bit sooner!
- Dense crumb could be due to underproofing, using a different type of flour, or substituting ingredients.
- Gumminess happens when you underbake or underproof your bread. It also might happen if you play around with ingredients and don't follow the recipe exactly.
- The bottom of the bread burns - refer to the section above to see how I solve that issue in my Dutch oven.
Baking timeline
Room temperature proofing:
- Feed your starter the night before (the later the better).
- 8 am - mix & proof the dough.
- 1-2 pm - bake according to instructions.
Overnight proofing:
- Feed your starter in the morning when you wake up.
- Mix the dough before going to sleep or in the late afternoon.
- Ferment the dough overnight in the refrigerator for 12-18 hours and bake in the morning according to instructions.
FAQ
I don't recommend the sandwich loaf pan because it generally makes the crumb denser. If you don't have a Dutch oven, simply bake the bread on a sheet pan. For bread machine check out these gluten-free bread machine recipes!
If your starter is at least 2 weeks old and consistently bubbles after feedings, you can start baking with it. The starter doesn't need to double in volume to be ready for baking!
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Soft & Fluffy Gluten-Free Sourdough Bread
Equipment
- A Dutch oven, a cast iron skillet, pizza stone, or baking sheet could be used instead but not recommended.
- A kitchen scale, highly recommended
- A banneton basket, optional
- A razor or bread lame
Ingredients
Psyllium gel
- 20 grams whole psyllium husks or use 18g if using powder
- 260 grams water, room temperature
Dry ingredients
- 130 grams tapioca starch, or arrowroot starch
- 100 grams potato starch, or cornstarch
- 170 grams sorghum flour, brown rice, millet, or oat flour can be used istead.
- 15 grams sugar or honey/maple syrup
- 7 grams xanthan gum, or guar gum. Don't leave it out, this ingredient is crucial!
- 8 grams baking powder, NOT baking soda
- 12 grams sea salt
Wet ingredients
- 120 grams milk, use plant-based for dairy-free
- 2 large-medium eggs, room temperature
- 50 grams sunflower oil, or any other neutral vegetable or seed oil
- 60 grams gluten-free sourdough starter, active, not from the fridge
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Instructions
- Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.Set the bowl aside to let the psyllium gel form (2 min).20 grams whole psyllium husks, 260 grams water,
- In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.130 grams tapioca starch, , 100 grams potato starch,, 170 grams sorghum flour,, 15 grams sugar, 7 grams xanthan gum, , 8 grams baking powder,, 12 grams sea salt
- Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.120 grams milk, , 2 large-medium eggs,, 50 grams sunflower oil,, 60 grams gluten-free sourdough starter,
- I recommend mixing for at least 5 minutes to ensure a smoother dough. Alternatively, you can mix with hands or a wooden spoon but the loaf might turn out less smooth on the top.The dough will be very sticky but don't add any extra flour to it!
- Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.I like my bread in a batard shape better but you can bake it as a boule, too.
- Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel.Turn the dough inside down into the basket/bowl and press it in to create a flat surface. Cover the dough and leave to proof for 5-7 hours or overnight (12-18h) in the refrigerator.I recommend proofing at about 75F/24C for the best results. Alternatively, you can place the dough in the oven with the light on. The poke test, unfortunately, doesn't work with gluten-free sourdough.
- The dough will puff up some but it won't double in size, that is okay!Carefully turn the dough over onto a piece of parchment paper and score. Scoring means cutting the top of the dough with a sharp razor to create a pattern and aid the oven spring.
- Then, gently lower the parchment with the loaf into a cold Dutch oven, close the lid, and transfer to a cold oven.Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes. After the first 40 minutes, take the lid off the Dutch oven, lower the temperature to 350F/175C, and bake for an additional 30 minutes.
- Once the bread is done, transfer it to a cooling rack and let it sit until no longer warm to the touch. Slice with a serrated knife and enjoy!
Notes
-
- The bread will keep for 3-4 days at room temperature in a bread box or a textile bag. But I prefer to freeze my bread because sometimes it will get moldy in a bread box.
-
- To freeze, slice the bread and line the slices with parchment paper to prevent sticking, then transfer them to a freezer bag. Keep for 3-4 months.
-
- To defrost, simply pop the slices into a microwave for a couple of minutes!
-
- Score the dough deep (0.5-1in/1-2cm) if making one cut and do shallow cuts if creating a more elaborate pattern.
-
- Place a couple of foil rings in the bottom of your Dutch oven to prevent bread from burning.
-
- Large hole between the top crust and the crumb - this is a sure sign of overproofing. Next time bake the bread a bit sooner!
-
- Dense crumb could be due to underproofing, using a different type of flour, or substituting ingredients.
-
- Gumminess happens when you underbake or underproof your bread. It also might happen if you play around with ingredients and don't follow the recipe exactly.
-
- The bottom of the bread burns - refer to the section above to see how I solve that issue in my Dutch oven.
-
- Feed your starter the night before (the later the better).
-
- 8 am - mix & proof the dough.
-
- 1-2 pm - bake according to instructions.
-
- Feed your starter in the morning when you wake up.
-
- Mix the dough before going to sleep or in the late afternoon.
-
- Ferment the dough overnight in the refrigerator for 12-18 hours and bake in the morning according to instructions.
Annette says
Can this be baked in a loaf pan? If so, are there any adjustments that are needed?
Diana Melin says
Have to thank you, Natasha. It’s not easy finding gluten-free sourdough recipes that actually look, smell and taste like regular sourdough. It’s even harder to find good grain-free sourdough recipes. My husband and I avoid eating grain and your recipe worked beautifully, with one tweak - I used buckwheat (a pseudo grain) flour instead of sorghum flour. My first attempt had large air holes and was gummy in the middle. Before attempting it again I read the comments and am I glad I did! Followed your advice to proof the dough twice for shorter times, kneading the air holes out as much as I could in between the two proofs. It worked! It worked! I tried to share a photo I took here but couldn’t figure out how to do it. Trust me, it turned out perfect! Thank you so much!
Laura P says
I cannot recall why I ran across this recipe, but I did ~ my husband has celiac, as a result, I've been making our own bread for years. For years prior, think 30, I've made wheat based sourdough, and yeasted breads.
A couple of tweaks I made - honey for sugar, butter for oil, and instead of sorghum, 1:1 brown rice and oat flour.
This is handsdown the best recipe I've worked with! Nice and soft, and even your hints as to 'what went wrong' helped me too!
Thanks!
Colleene Sheridan says
When you say foil rings what do you mean? From Australia and not sure what you mean, I have made this and the raisin loaf several times and love them both, just like to get the bottom right.
Natasha Levai says
Hi Colleene! I used to make rings out of foil to prevent the dough from touching the bottom of the Dutch oven but I noticed that those rings tend to make dents in the bottom crust, so now I probably would recommend spreading some rice on the bottom of the Dutch oven to prevent burning the bottom of your loaves.
Diana Melin says
Just made this loaf again. I put ceramic pie beads (used for blind baking) at the bottom of the Dutch oven before putting the loaf on top to bake. That worked beautifully. No more burning the bottom of the loaf! Plus they’re reusable.
Rosemarie says
This bread was incredible. My first loaf GF sourdough loaf worth eating. If I wanted a crunchier crust, should I reduce to one egg? Again, excellent recipe. Thank you for sharing this.
Jodi S Collis says
I am looking for some advice. I have baked this loaf 3 times. I've followed the instructions exactly. I have also tried the overnight fridge fermentation. The middle of the loaf collapses and the crumb is dense and gummy. the rest of the loaf is well fermented and tastes great. also when it makes it looks a bit mushroomy with the top bulging over the bottom. and the crust is very dark. id like this loaf to work so I would appreciate any suggestions for loaf #4
Natasha Levai says
Hi Jodi! Try doign a double proof. After your loaf has proofed, knead it really well to get rid of the bubbles, then leave it to proof for another 2-3 hours and bake. See if that helps! If the top seems to burn, lower the oven temperature. I highly recommend using an oven thermometer to see if your oven runs hot. I use one and it has been really helpful!
Ceci says
Can you do a double proof after both room temp and refrigerator proofs? Or only if you’re doing a room temp proof? And can you do the 2nd proof in the fridge or should it be room temp?
Natasha Levai says
Hi Ceci! You can absolutely do a double proof from the fridge, too. Proof for about 8h in the fridge, then knead the dough to get rid of the bubbles, reshape the dough and do another proof for a couple hours in the fridge or at room temperature.
Terri Mashack says
I need help with this recipe! I love it and had much success, however, I am getting large holes in every loaf. I've tried cutting back on the proof time, under 3 hours, Ive also tried doing a bulk ferment for 2 hours at room temp and then a 1/2 loaf proof, Ive also tried doing a cold proof. I've cut back on the baking powder. I am not sure what else I can try. Please help!
Natasha Levai says
Hi Terri! Try doing a double proof and see if it helps. After your loaf has proofed, knead it really well to get rid of the bubbles, then leave it to proof for another 2-3 hours and bake.
Astra says
Natasha, I love the flavor, crust and texture of this recipe but am having the same problem with big holes in the loaf regardless of my proof times. My starter seems to be pretty robust, should I decrease the amount of baking powder along with trying a double proof? I appreciate any advice you can give! I have made this recipe at least 15 times and would love to get better loaves. We still eat it, even with the holes because it is fantastic! Thank you for your time and help!
Natasha Levai says
Hi Astra! You don't need to decrease the amount of baking powder, you can just try the double proof with thourough kneading in between the proofs and see if it helps!
Cynthea says
I am excited to try this recipe!
Have you tried doing this in a loaf pan to get more of a sandwich style bread by chance?
Natasha Levai says
Hi Cynthea, yes, you can make it in a loaf pan but the rise won't be as significant as in a Dutch oven. Follow the instructions as you would for the Dutch oven, ony bake in a loaf pan! You can add a dish with water for the first part of baking to create steam and encourage the oven spring. Remove the water for the second part and cover the loaf with foil to prevent burning. Let me know how it turned out!
Rosemarie says
Yes. I did it in stoneware loaf pan with a stoneware loaf pan as a cover & it was divine. Perfect sandwich bread.
Judith says
Really nice tasting loaf of bread, but I have yet to perfect. Can anyone tell me why I have big tunnel like holes in every loaf I have made. I have tried the 5 hour and proof and overnight proof, same result. Thankyou
Calli Lester says
How are you shaping the dough? I tried flattening and folding it into a ball and would end up with the same problem. Now, I form it into a rough ball in the mixing bowl, turn it over onto the counter, smooth out the surface of the doughball, and then place it in the basket to proof. I never flatten the doigh, which has helped.
Natasha Levai says
Hi Calli! Most of the time I just shape the dough into a ball and then stretch it out into a batard, then place it into the proofing basket!
Jessica says
can I use an egg replacer for allergy purposes?
Natasha Levai says
Hi Jessica! You can give it a go. I have tested it with flax eggs and it worked out well!
Terri says
I am having the exact same issue! I have made it in the past and it has turned out beautiful. I have posted the question to several forums. The main most consistant answer is overproofing. I have tried very short proof time, cold proofs so now I am trying again tonight with a bulk cold proof and then I am going to shape it and do a short cold proof and direct to the oven. It is so frustrating because this is the recipe I use in my cottage food bakery and is loved by many customers!
Sherry Hurd says
My son is allergic to eggs, can I substitute with flax seed mix?
Natasha Levai says
Hi Sherry! Yes, you should be able to use flax eggs instead. If the loaf comes out too gummy, it means there is too much liquid in the dough, so reduce the amount of liquid next time.
Susan Alima Friar says
I have made this recipe twice though not recently. It was perfect. This time, the dough was really wet and not able to form a ball. So I did add some more sorghum and tapioca starch till the dough was very sticky, but had a bit more structure. I left it overnight in the refrigerator and this morning it had not changed at all. All I can guess is that I made and error and will start over.
Randy says
I was surprised to have such a nice texture since most of my sourdough loaves have been much more firm. It really is a great softer loaf and had lots of flavor. Now I have 2 recipes I like. Thanks for sharing!
Liesl Groesbeck says
Thank you, this loaf was absolutely perfect. I followed your recipe precisely except oat milk subbed for milk and it made the best loaf of gluten free sourdough I have made to date, fluffy, tasty and huge. I cannot thank you enough!