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.
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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.
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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📖 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
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
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.
Nutrition
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.
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.
Michael J Grannis says
This recipe is delicious! It's the best gluten free bread I've ever had, hands down. However, I have had the issue of large air bubbles ( one loaf was basically completely hollow. )
I am baking them in loaf pans with inserted loaf pans on top as lids for the high temp bake. Do you think I should put the loaf pans in a water bath to insulate and slow the rise?
Natasha Levai says
The large holes could be due to overproofing, maybe try proofing for less time! You can try the waterbath as well.
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 ?
Natasha Levai says
Hi Laurie! It is hard to tell, you need to bake it and see how it comes out. If it is dense and gummy then it is either the issue with the proofing temperature or the strength of your starter!
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!
Cindy says
Hi, I was wondering if think aquafaba would work for egg replacement?
Natasha Levai says
Hi Cindy! I have tried aquafaba and it did not work. You can try flax eggs instead.
Marcie says
I tried using Bob's Red Mill egg replacer and flax eggs and it did not turn out well. I had used eggs the first two times I made it and it was amazing, so decided to try to see if an egg replacer would work. the Bob's Red Mill one is made with baking soda and so it made the bread basically taste like baking soda biscuits. it wasn't fluffy either. with the flax egg it was denser and didn't rise as well. so I'll probably go back to using eggs. we try not to eat eggs at all but I'll have to leave put them in this bread for it to be delicious!
BeckySue says
This is seriously the BEST bread I have ever made! I am still in shock that it is gluten free. YOU are a rockstar Natasha, thank you!
BeckySue says
Do you think this could be made in a loaf pan? I would guess the amount of dough might be too much?
Natasha Levai says
Hi Becky! I think it can be made in a loaf pan but you will need to bake it at a lower spot in the oven to make sure the bottom bakes through. It will be less airy but soft! Make sure the crust hardens enough to hold the structure. If the outside of the loaf is not crusty enough, the loaf will sink after baking.
Jaquie says
reading through comments made this recipe 4 times ,first 2 left lid on full 40mins
last 2 let lid on for extra 15mins and noted breads has collapsed ,so I gather it's crust is far too soft ,I had read leaving lid on for lighter color ,not related to your recipe, must admit it's great recipe
thankyou
Michael J Grannis says
I have followed the recipe with the following differences:
- I used coconut oil (I buy it in 5-gallon buckets).
- I used white rice flour (I buy it in multiple 50-pound bags at a time).
- I bake them in loaf pans with upside-down loaf pans on top for the first 40 min. (I triple the recipe and make three loaves at once).
- I did a water bath this last time and it worked beautifully. it regulated the temperature so that there was no over darkening/burning of the crust at all (I had a little bit of that in all my previous attempts). I also did not have any big holes or giant caverns as with most of my previous loaves. For the water bath I used a baking sheet. All three loaves just fit side by side. I emptied a little less than a liter of water into the baking sheet after the loaf pans were already on the sheet and in the oven. All of the water was evaporated before the bread was finished.
- I also used my convection oven setting this time.
Natasha Levai says
Wow! Thank you so much for writing all these details and helping fellow bakers out!
Ashley U says
Finally! This is by far the best recipe I’ve found. We are on our third loaf using Natasha’s method. So so good. Texture is on point. Flavor is marvelous! Thank you!!
Tana says
What type of tips would you give if I live in a higher altitude? I seem to always have an issue and we just moved so I'm adjusting. Thanks!
Natasha Levai says
Hi Tana! Here is a good article that goes into detail on high altitude baking! Hope it helps! https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Bianca says
Hi Natasha! This recipe was so simple to put together and way less work than traditional sourdough, which I LOVE! I am going to bake today but had a question. If my home is 75 degrees Fahrenheit, do I just proof on the counter overnight for 8-10 hours versus putting it into the fridge? OR do I proof on the counter til it rises a bit and then do a cold ferment overnight? Thanks!! ☺️
Natasha Levai says
75F is good room temperature! I think 8-10 hours on the counter would be too long. I'd recommend 5-6 hours at 75F or do a couple hours on the counter and then overnight in the fridge!
Nouf says
Can i use active dry yeast!!
And how much ?
Natasha Levai says
Hi Nouf! You would need to have slightly different ratios if you were to use yeast instead of sourdough. Otherwise, of course, you can use active dry yeast, too.
Paulla says
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.
Natasha Levai says
Hi Paulla! I am honored you like the recipe!
Lynnae says
Hi Natasha!
A couple questions -
Do you know if avocado, coconut or extra virgin olive oil would work best?
Is there anything else that could possibly replace the egg? My son is allergic.
Thank you!
Natasha Levai says
Hi Lynnae! I think olive oil will give the best flavor! To replace eggs I recommend flax eggs, I have tried aquafaba other than flaxseed and it didn't work that well.
Sarah says
Do you have any suggestions for an egg substitute?
Natasha Levai says
Yes! Use flax eggs instead. I am working on other egg substitutes for the recipe and will update soon!
Dagmar Kugler says
I made a similar loaf with cheddar, garlic and a bit more salt and pepper, came out really good.
Lee Robins says
My second loaf just came out of the oven and it looks amazing! Thank you for such a great recipe! My first loaf was great, and tasted really good.
Karen Gimbert says
It sound delicious and looks it too
I will give it a go this week if it works for me then will definitely be added to my recipe book I love how you explain everything so it’s easy to understand and follow
Thank you
Sylvia Tenant says
I’m confused..#5 says to shape into a ball. #6 says dust your banneton basket . Turn dough inside down into basket/bowl & press to create flat surface. Cover & proof etc
#7 days turn dough on parchment & score.
Do you leave the dough flat to bake???
Natasha Levai says
Refer to the picture for reference! You create a flat top and then when you bake your loaf looks like a regular loaf. Not a flatbread. Do you have a banneton basket?
Tanya says
This is by FAR my favorite GF bread recipe now! I've made it twice in the past two weeks and somehow doubt that I will ever make a different recipe again. Baking sourdough, especially GF, is an art rather than an exact science. With that in mind, I did have to use my intuition for certain things. My proof, for example, took 8 hours at 75 degrees and I got absolutely no visible rise in that time (I even made a mark on the side of the proofing bowl for comparison). The loaves, however, rose beautifully while baking and had a perfect crumb with some nice bubble pockets; just as sourdough should be! I also tried to avoid any potential gumminess by allowing the bread to cool in the oven overnight. I simply took it out of the Dutch oven and placed it straight on the rack to sit while it, and the oven, cooled off. Cutting into this bread in the morning is the best part! It's easy to cut and keeps its beautiful texture even after several days (which can definitely NOT be said for any other GF bread recipe I've ever made!). I keep mine in a beeswax-covered fold-top bag and either use it within 4 days or freeze the sliced leftovers in a ziploc. I can't say enough about how awesome this bread is! Thank you, Natasha, for developing this perfect recipe for us!!
Cynthia says
This made the BEST and MOST perfect loaf of bread! Will it make good rolls?
Natasha Levai says
Hi Cynthia! Thank you for your feedback! Yes, I have a hamburger buns recipe using the same dough over here https://www.natashashome.com/gluten-free-savory-crepes-recipes/
Vanessa says
This recipe is great! Delicious gf sourdough bread. My brown rice starter is prettynew - 20 days old, so I didn’t get excellent rise. However, everything else turned out great. I’ve just started making gf breads and so far this Sorghum/potato starch combo has been my favorite. Thanks for your recipes! I’m excited to make more as my starter continues to mature. <3
Natasha Levai says
Hi Vanessa! Thank you for your comment! I am so happy you are enjoying the recipe!
BlueEyes says
When using those foil rings, do you end up with rings indented into the bottom of the loaf?
Natasha Levai says
The rings do impact the shape to some degree and the bottom doesn't brown as much as it does without the rings. It is an option for those who consistently burn the bottom of their bread, I don't always use them myself.