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.
Alisha says
So far so good. I was seriously not expecting a loaf to look so good, and it’s so wonderful.
Leah says
I am getting ready to try this today. Do you put it on the middle rack in the oven when baking?
Natasha Levai says
Hi Leah! Yes, I put it on the middle rack. Let me know how it turned out!
Leah says
I'm pretty excited I got a good rise in the proofing stage before I put in the frig for 12 hrs
Leah says
it turned out good! I did not get the foil rings even and ended with a lumpy bottom, and the bottom crust was fairly soft. I took it out of the oven and the DO and let it rest and cool off in the oven with the door open as they both cooled down. It could have cooked a bit long, not gummy inside but a bit tacky.
A weight would be helpful in deciding it it's done or not. mine was so to 212 degrees. I followed one recipe for a sandwich loaf that gave a range to aim for in cooking. I figured there are 1073 grams in the loaf. Mine when it finished was 888. So I figured it might be iffy. I did not weight it before baking which I will next time so I can aim for a 30%wt lose. I think that was the number to aim for. It has a good flavor and I can work with this recipe and have a perfect outcome next time.
Leah says
15% not 30%. Each time I've made it, its' turned out to be a nice edible loaf. This last one I made a bunch of changes and thought it would be a flop but it was good and maybe the best one.
Cherie says
I'm currently making this and it's doing it's first room temp ferment. I'm super excited to see how it turns out! I do have a question though. I see that you gave inclusion ideas and I'm a novice at Gluten Free baking, so I was curious as to when you suggest adding inclusions to this loaf?
Natasha Levai says
Hi Cherie! I suggest adding inclusions when you mix the dough! Since the recipe only calls for 1 proofing, you can only mix the add-ins as you are bringing the dough together.
Cherie says
ok thanks so much! I just pulled it out of the oven and I'm loving the spring! it's gorgeous! I do have another question....When I pulled it out of the oven, the bottom was still a bit soft and doesn't have the typical "knocking" sound when I knock on it. Does that mean it needs to cook longer? Or is it done? the internal temp was 205°F
Vanessa McLane says
Is it possible to substitute the oil with avocado or olive oil
Natasha Levai says
Absolutely!
Martine says
Hi! Can I use the flour with 50% oats and then 50% sorghum or do I need to adjust other things like water? Can’t wait to try it out. I haven’t been too successful yet due to lots of gummy dense breads. I am optimistic with this recipe♥️
Amy Schotthoefer says
Best recipe I found to date. Thank you!
Question: My loaves are still a bit gummy inside. I proofed on counter at 70 degrees for 7 hours, then in fridge for 14. I cooked at 450 for 45 minutes. then 350 for 50 minutes. It reads 212 degrees. Any other suggestions to help reduce gumminess?
Natasha Levai says
Hi Amy!
You can decrease water to get rid of extra gumminess. Try decreasing 20-30 grams at a time and see if it helps!
Susan says
Love this recipe! Today was my fourth try and it looks gorgeous! Hopefully when I cut it the inside will be perfect! Love the cold start, haven’t burned myself since! Thank you for the detailed directions! I am a very happy baker! I posted a picture of my latest boule on the Facebook site Glutton Free Sourdough Enthusiasts and got very positive responses. They want the recipe but I am not sure how to post it. I did give you credit but is there a way to post it?
Natasha Levai says
Hi Susan! You can link the recipe and this way people can go straight to it when they need to!
An says
I’ve made this recipe a few times (proofing at room temp and in the fridge) and each time, it deflates after it comes out of the oven. Do you know what might be causing this?
Natasha Levai says
Hi An! To make sure the bread doesn't deflate it needs to form good crust. Try baking at a higher temperature or for a longer time (or both).
Anne Marie says
I love sourdough but was wondering if I could easily make this a yeast bread? I’m looking for a good gluten free communion bread for our church and a yeasted bread would be helpful! Thoughts appreciated!
Natasha Levai says
Hi Anne! Yes, I have a version of this recipe with yeast here: https://www.natashashome.com/gluten-free-dutch-oven-bread/
Jenna says
Love this recipe! Have you ever open baked or do you have a tutorial on gluten free open bake?
I have tried to do this with a loaf pan and the loaf pan on top but I can’t get it cooked all the way, even after 45 minutes with the top lid off. Any thoughts? Thanks!
Natasha Levai says
Hi Jenna! You can do an open bake! You will need to add a dish with water to the bottom of the oven for the first 40 minutes of baking, then remove it and reduce the temperature as per instructions!
Ashlyn Ingram says
At what point do you add in the pysillium gel mixture? I added it in with the wet ingredients. My loaf turned out with a very funny taste - it does not taste like sourdough. My starter is mature that I used made from your recipe!
Natasha Levai says
Hi Ashlyn! Yes, you added psyllium gel at the proper time. If the bread doesn't taste sour enough, try making a preferment by mixing the starter with 100g of sorghum flour and 100g of water and letting it sit for 18 hours, then use in the recipe in place of starter. You would also need to detract 100g of sorghum flour and 100g of water from the original ingredients (i.e. you would only add 70g of sorghum flour and 60g of water.)
Stephanie says
Thank you for this fantastic recipe! I am looking to purchase a banneton basket. What size do you use? Also, what size is your cast iron loaf pan? I see they come in 6 or 9 cup sizes.
Natasha Levai says
My cast iron loaf pan is a size of a standard loaf pan! It doesn't need to be precise!
For a banneton, I use a small ovan one, can't recall the exact size but again, it doesn't have to be super precise!
MH says
Thank you for simplifying the process and creating a wonderful recipe! Night and day difference from my first loaf using a much more time consuming process (not one of your recipes).My loaf with your recipe produced a better proof, and softer loaf with reduced density. So yummy-heaven! Thank you!
Natasha E says
Hi there! Wondering if I can use my discard for this recipe? In that case would I need to use yeast as well? Discard will be from days 8-12 if I am hoping to make one the wknd - my starter is 9 days old so not yet ready but I will have a good amount of discard by the wknd!
Natasha Levai says
Hi Natasha! You can use discard but then you would need to use 7g instant yeast and reduce the proofing time to about 1 hour. The rest stays the same!
Audrey Sutton says
Can we bake this in a glass loaf pan?
Natasha Levai says
Hi Audrey! I don't recommend a glass loaf pan because glass is not good at transferring heat which will leave your bread underbaked.
John says
I’ve tried multiple gluten free recipes and this by far is the best one! This is the first loaf I’ve baked that is super soft, not gummy and so delicious. I’m just curious if you have experimented with adding inclusions to the dough?
Natasha Levai says
Yes, it works with inclusions! I've tried cheddar jalapeno and I know others tried cinnamon raisin and other inclusions!
Julie Hogg says
Would adding 2 tsp of apple ider vinegar be beneficial in this recipe?
Natasha Levai says
You can add that to help the starter activate but I find that the recipe works great without it!
Alyssa says
Absolutely the best gluten free sourdough recipe I've tried! My first attempt I overproofed it but not too badly and the taste was lovely enough my picky non gf partner was happy to eat it! Question for Natasha or anyone else who uses a banneton with this recipe: I'm looking to purchase one and wondering what size you use? I know it's important to size the banneton to the amount of dough but I'm a newbie to judging that by looking at the recipe and I didn't think to weigh my dough once mixed. Thanks to anyone who can help. And thank you Natasha for such an easy delicious recipe with a trove of troubleshooting notes ❤️
Natasha Levai says
You are welcome! I am honored you are enjoying this recipe so much!
Alyssa says
What size banneton did you use in the photos for this recipe? I'd love to make a batard loaf and don't quite understand how to determine the right size of banneton for a given recipe as I'm still fairly new to the sourdough hobby. Thanks again 😊
Janet says
I use a 9.8 oval long banneton per the Amazon description. It measures 10 inches from the outside edges and was about $15. It is the perfect size for this recipe. The first one I bought was 14” and was too big. The recipe comes out to around 960grams.
Corey says
Making this recipe 5th time now. Double batch
Curious if i want to do the cold start first one. Then second one would go into the hot dutch oven at 350. Then turned back to 450. Would time still apply wait till reaches temp then start timer? Would i be adding time? The foil on bottom works amazing.
Natasha Levai says
Yes, wait until it reaches the temperatuer and start the timer!