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.
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.
Jump to:
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.
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!
Get my new gluten-free sourdough recipes eBook
The top 22 recipes of 2024!
📖 Recipe
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
Dry ingredients
- 20 grams (3 tbsp) whole psyllium husks, use 18g if using powder
- 260 grams (1⅛ cups) water, room temperature
- 130 grams (1 cup + 1 tbsp) tapioca starch, or arrowroot starch
- 100 grams (½ cup + 1 tbsp) potato starch, or cornstarch
- 170 grams (1¼ cups) sorghum flour, brown rice, millet, or oat flour can be used istead.
- 15 grams (1 tablespoon + 1 tsp) sugar, or honey/maple syrup
- 7 grams (2 tsp) xanthan gum, or guar gum. Don't leave it out, this ingredient is crucial!
- 8 grams (2 tsp) baking powder, NOT baking soda
- 12 grams (3 tsp) sea salt
Wet ingredients
- 120 grams (½ cup) milk, use plant-based for dairy-free
- 2 large-medium eggs, room temperature
- 50 grams (3 tablespoon + 2 tsp) sunflower oil, or any other neutral vegetable or seed oil
- 60 grams (¼ cup) gluten-free sourdough starter, active, not from the fridge
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).
- In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
- 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!
- 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
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.
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.
- 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.
Lynne says
Thank you for your detailed recipe and explanation!
Natashashome says
You are so welcome!
Sharon says
Hi, Thank you for sharing your hard work experimenting with new recipes. I have a question about this recipe. What do you tell someone when they ask if its safe for the bread to sit at room temperature for that long (6 hours) when it has egg in it. I’m sure baking it kills any germs but is there something else about the process that also makes it safe? I know I’ll be asked. Thanks
Natasha Levai says
Hi Sharon! Thank you for your questions. The sourdough starter ferments the dough and creates an acidic environment which kills harmful bacteria. Then, you also bake the bread which kills bacteria as well. If there is any bacteria left after that, it shouldn't make you sick! However, I am not an expert on food safety, this is simply my opinion based on some research online.
NanaBecca says
I was THRILLED to find a gluten free sourdough starter, and great recipes for the discards!! (I hate t waste anything.)
Thanks a million!
Becca
Agnes Chan says
Thank you for your sharing! Since the temperature here is now 28-34 degree C in Summer, shall I wait until Autumn which is around 20 to 25 degree C to try to do it.
Natashashome says
You should be able to grow a starter even in hot weather! You might need to refresh your starter more often though, as the yeast will be more active in warmer environment.
Kelley Goodall says
Wow! I grew up as a granddaughter to bakers. However, I never learned how to bake sourdough bread which is my favorite to eat. And now I am having to switch to Non- gluten free products.
So this is a huge new endeavor! Grateful for all your information And the detail in which you have presented it. I look forward to experimenting with different flours and sweeteners as I am also T2D. Here we goooo! Kelley
Natashashome says
Thank you for sharing your story! It is hard to adjust to a new lifestyle but once you get a hang of it you will come to realize that gluten free stuff can be really good! I sometimes prefer gluten free bread to regular even though I can eat both. Keep going!
Sam says
Hi Natasha 🙂
My loaf has just cooled enough to take a bite. Wow. Congratulations on a wonderful recipe! I have been testing out my sourdough starter on a number of different styles of sourdough with relative success. However I really wanted something that was genuinely soft enough for a fresh sandwich. I have found it! I am excited beyond words. Thank you! I followed your recipe exactly except for using Wholegrain Sorghum flour (which gave the bread a lovely light wholemeally hue) and placed it in a Pullman’s loaf tin to proof and bake. It is cool here (15 degrees Celsius) so it took 17hrs to proof. A quick question- I want to make 30% more so I get a higher loaf next time. Is this an easy calculation? As far as the eggs go can I simply add another egg and increase all other measurements by 30%?
Natasha Levai says
Hi Sam! Yes, technically you can just add another egg or skip the extra egg but the bread might turn out denser if you increase the recipe. Let me know how it turns out!
Andi says
I love this bread. Can you instruct me how to make this cinnamon raisin bread?
Natasha Levai says
Hi Andi! To make cinnamon raisin bread, simply add 1/4 cup brown sugar, 1-2 tbsp cinnamon, and 1/2 cup raisins. Cinnamon slows down the fermentation process, so your dough might need some extra time proofing.
Lana says
This bread came out looking, smelling, and tasting absolutely amazing. This was my first time baking Natasha’s recipe and I can’t wait to try others.
Laurie Steeno says
If I proof the bread overnight in the refrigerator do I have to let it warm or get to room temp before I bake it?
Thank you for such a great recipe I hope I can make it as good as it looks on your site.
Natasha Levai says
Hi Laurie! You can bake straight from cold!
Laurie Steeno says
I made the bread and it turned so perfect! I am so excited! The best and easiest recipe by far.
Laurie Steeno says
My bread has been proofing since 9:15 am it is now 2:00 and it hasn’t done a bit of rizing? Should I be worried ?
Cate says
It took me a couple of go's to get this one working properly. Egg sizes are different in Australia, and our cup and teaspoon/tbspn measures are slightly different too - being metric. I also think I was using too much oil on my hands, so I frequently got large holes, even with fridge-proofing. But I worked it out and it's great. I'm hoping to show the process to a friend, but she doesn't use gums - what impact will that have on the loaf?
Natasha Levai says
Hi Cate! Yes, volume measurements can always be off plus if you are using Australian size cups it will differ even more. This is why I normally recommend using a scale! No, this bread won't be the same without the gums. You can use a vegan glutne-free sourdough recipe instead, that one is only made with psyllium husk https://www.natashashome.com/gluten-free-sourdough-bread/
Mandy D’Antonio says
Can I use a Flax egg?
Natasha Levai says
Hi Mandy! I haven't tried this recipe with a flax egg and not sure if it will work!