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.
Christine says
So good! I got some air bubbles but for the first try I’m so happy!! Yay, I can eat tasty bread again!
Stephanie says
Hi! Love this recipe and have had success with a full size loaf. If I’d like to cut the dough in half and quarters, how long would you recommend baking the smaller loaves (half size and quarter size)? Thank you!
Natasha Levai says
Hi Stephanie! You can still bake half-size loaves in a Dutch oven; it will take less time than baking a whole loaf. Maybe try 30 minutes for the first stage, and about 20 minutes for the second one. See if it works and adjust the timing from there! For quarter-size loaves, I'd recommend baking them together on a baking sheet like you would with buns. Add a dish with water to the bottom of the oven for the first stage of baking, and remove it for the second one. You might need to cover the loaves with foil for the second stage if they start browning too much. For quarter-size loaves, reduce the time to 45 minutes total, so about 20 minutes on the first stage and 20-25 minutes on the second one. See if it works and adjust the timing accordingly!
Amara says
Hi! When do I add the psyllium gel? Assuming with the other wet ingredients? It doesn’t appear in the recipe instructions. And do I add all of it?
Natasha Levai says
Hi Amara! Yes, psyllium gel is considered a wet ingredient in this recipe. 🙂
Jenna says
I’m having a hard time with holes. But I don’t want to give up on this recipe because I think the bread tastes good. I’ve tried kneading and folding in between proofing. I’ve tried proofing in the fridge vs on the counter and I made sure I’m not overproofing. I think I’m struggling with the texture of the gluten free dough successfully kneading and folding it? Is it possible that could create more air if not done properly? I really want to get this recipe down if I can. I’ve tried 5 times now.
Natasha Levai says
Hi Jenna! Try kneading your dough in the middle of the proofing time. Proof for a couple of hours, knead the dough to get rid of the bubbles, shape the loaf again, and place it back into the proofing basket for another couple of hours. This should solve the hole problem!
Randy says
I was hesitant because I couldn't imagine using baking powder in a loaf of bread that wasn't quick bread. It really doesn't leave an aftertaste, and I imagine it has something to do with the texture, so I know you know what you're doing. Once I got holes and once I didn't. I'm thinking I used rice flour the first time and maybe that's why it didn't get holes...but am not sure. The second time I slept late and perhaps overproofed for an hour, so it was likely my fault! I'll try again, because it is overall a very pleasant loaf and great for the hot summer months This recipe is nice because it takes less time than the other I've chosen to use and I can get the bread done quickly! Delicious and very much softer than the other loaf I make!
Natasha Levai says
Hi Randy! To get rid of large holes inside the loaf, try doing two shorter proofs and knead and reshape the dough in between. Proof for 3 hours, then knead the dough to get rid of bubbles, reshape, and proof for another 2-3 hours (room temp). This should help with holes! If you are doing a refrigerator proof, then you'd split the proofing time in a similar way, with kneading and reshaping the loaf in between. Let me know if this helps!
Paige says
This is the best recipe forGF sourdough!! I have been making it for over a year, now I am trying at 3,000 ft elevation and having trouble- any ideas of alterations I should make?
Thanks so much!!
Heather says
I have tested out many gluten free sourdough loaves and always come back to this one. It's easy, fantastic tasting, and I get a reliable rise. I also love how versatile it is! I recently made a blueberry bagel loaf using this base recipe and it was so good.
Annette says
Can this be baked in a loaf pan? If so, are there any adjustments that are needed?
Sue says
Pleasantly surprised by this recipe. Been baking gluten free bread for 25+ years. Made wheat based sourdough with success, but every gluten free sourdough loaf came out denser than I liked. This recipe produced a pleasant tasting loaf that was not at all dense. Think I found a new favorite gluten free sourdough bread recipe. This recipe is a keeper.
Heather says
This is perfect. I’ve tried a lot of different gluten free sourdough recipes and this one takes the cake! The crust comes out perfectly, the interior is soft, it’s delicious…. Doesn’t get any better! Thanks for the recipe
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.
Stacie says
When you put the rice on the bottom do you then put a piece of parchment paper on top of that and then the dough?
Natasha Levai says
Yes!
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.