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.
Paige says
Hey Natasha,
My 1st loaf is currently in the oven but I was wondering, there was a lot of a hard layer in the bottom of my mixing bowl when I took it out. Do you stop and blend it in while it's mixing?
Thanks so much-
Natasha Levai says
Hi Paige! If after mixing you see a layer of flour or dough that is not incorporated, you need to scrape it and incorporate into the dough!
Jen Giera says
hi, just ate my first piece of my first loaf of gluten free bread. Delicious. I am dancing in the kitchen, I am so happy. Question…can the dough be frozen, and then baked? And if so, how do i go about that? Thank you so much for sharing this recipe.
Thanks,
First time sourdough baker
Natasha Levai says
Hi Jen! You can freeze the loaf after mixing before proofing. Wrap it well or place in an air-tight container. Once ready to bake, let the dough come up to room temperature and leave it out for about 3 hours at room temperature once defrosted to let it ferment. Then bake as per instructions! If there are any issues with the baked loaf, you might need to adjust the fermentation time after defrosting. For example, a large hole inside the loaf indicates overproofing, which means you would need to bake the loaf sooner.
Sue Burkhardt says
My loaf is in the oven now and is looking good. I was wondering why sugar had to be added and can I skip adding it
Natasha Levai says
Hi Sue! Sugar is not necessary, it is mainly added to assis the bacteria!
Olivia Rippy says
My bread turned out well, but a little too done on the outside (top and bottom). I followed directions exactly. I’m afraid to lower temps in fear of not being done and it would be gummy inside. Should I lower temps by 25 degrees?
Natasha Levai says
Hi Olivia! Do you use an oven thermometer? It is not expensive but very helpful when it comes to knowing your temperatures.
Sarah says
I'm reading comments that people fermented on the counter and then in the fridge but I don't see that you are supposed to ferment twice. Is this recommended or just an option. Also my dough was sooo sticky and I couldn't shape it in a ball, so I just plopped it in a proof bowl. Did I already fail?
Natasha Levai says
Hi Sarah! No, the dough will be pretty wet, that is normal. You don't even need to shape it if you bake in a loaf pan. If the end result flows out of shape and feels wet on the inside, then reduce the water next time.
Sarah says
It came out gummy in the middle and a little dense. I backed it in a dutch oven and it didnt rise as much as i was hoping it would.
Natasha Levai says
How long did you leave it to proof?
Sarah says
12 hours
Natasha Levai says
Did you proof at room temperature? If so, then you definitely overproofed. If you proofed in the fridge, this should be a good amount of time.
If you proofed for 12 hours in the fridge, how old is your starter and what flour do you use to feed it?
Sarah says
I proofed a little on the counter and then put in the fridge overnight. The starter was an established starter and i feed it Brown rice flour. I'm trying again today, I lowered the water and it was sticky but easier to for a ball. I put it straight in the fridge and let it sit in there for 15 hours, its currently in the oven.
Dana says
I don’t see where it says to had the psyllium gel. I did it with the wet ingredients. Hopefully that was correct.
Natasha Levai says
Yes, adding it with the wet ingredients is the right thing to do!
Joy says
Hey there! This recipe is amazing and I am still shocked that I can make such good gluten free bread. I’m new to baking and have just one question. When I pull it out of oven the bread seems to deflate a lot. I do not have a Dutch oven but have been using my stainless steel pot with lid and it seems to cook fine and the texture and taste is great. It just started to deflate when I took the lid off to turn the temp down then even more after pulling it out of the oven. Is there something I need ti adjust with cook time!
Natasha Levai says
Hi Joy! As long as deflation doesn't cause gumminess, it's normal. There isn't much you can do other than bake longer during the first part to reduce deflation. The crumb is very soft which makes it hard for the loaf to hold shape after baking!
Danelle says
I followed the recipe exactly and my dough was so sticky there was NO shaping. It was plopping it into a loaf pan.
Do I need to reduce my water??
Natasha Levai says
Hi Danelle! Yes, you can reduce the water.
Liz says
Hi Natasha,
I’m sorry to bother you… I have a quick question… what does turn the dough inside down into the basket/bowl mean? Also, when you take it out of the basket/bowl and put it into the parchment paper, do you put the top side onto the paper or keep it the same way and put the bottom onto the paper? I’m sorry for the questions, my brain just can’t figure it out… Thank you! 😊
Natasha Levai says
Hi Liz! Really, it doesn't matter so much, but basically you shape the dough, then place it top side down into the basket for proofing, then once it's done proofing, you simply turn it over onto the kitchen counter and lift the basket. 🙂
Dani says
Hello! Thank you for the recipe! I wanted to leave a note for fellow vegans or anyone intolerant to eggs that this recipe works great by subbing 2 flax eggs (& using coconut or almond milk). I also more than doubled the amount of starter (150g). I don't know if it's bc my starter is on the newer side or because of my elevation but 60g never seems to be enough. Your vegan recipe did not work well for me but this one is our favorite loaf so far. Thanks again!
Helen says
Hello! This recipe is wonderful! I have a question: if I’m baking two loaves in succession and one is starting in a hot oven instead of cold…how would you adjust the cook times? It would be starting at 450F right away instead of a cold oven…
Natasha Levai says
You would bake exactly the same. The only difference between hot and cold start is how proofed the dough is. With the cold start you should bake a slightly underproofed loaf while with a hot start the loaf should be ready for baking. 🙂 Hope that helps!
Victoria LaBarge says
My dough is so sticky it would not form a ball. Followed direction and ingredients exactly. My starter is made with brown rice. I am hoping for the best after proofing but am doubtful. Also my dough is very brown due to sorghum flour. Doesn’t look anything like the pictures.
Natasha Levai says
You most likely have whole grain sorghum while mine is not that. If your bread turns out too wet, add more flour next time!
Leah says
Natasha I would like to add more starter to the recipe,I would like a stronger flavor. Can I decrease some of the flour and water and add an equal amount of starter to the recipe. I'd like to double it if possible. What are your thoughts?
Dani says
Hey there, I just posted a comment myself about this. I don't change any other amounts in the recipe but I use 150g of starter and it turns out great 🙂
Angela says
This recipe has worked great for me. I substitute brown rice and buckwheat flours for the sorghum and arrowroot for the tapioca.
if I wanted to halve the recipe to make a smaller loaf how would that affect the baking/oven time?
Natasha Levai says
Hi Angela! You would need to reduce the first part of baking to at least 30 minutes and the second one to 20. See if that works, then reduce further if necessary!
Leah says
Natasha I would like a stronger sourdough flavor and would like to add more than 60 grams. Have you experimented with more or what is to keep me from adding more and decrease the flour and water or milk to have an equal exchange of starter to flour+water?
Katie says
I'm assuming the gelled psyllium husks go in with the wet ingredients?
Natasha Levai says
Yes, Katie, they go in with the wet ingredients!
Erin says
hi, just wondering if I could use Bobs Red Mill 1 for 1 gf flour.
Natasha Levai says
Hi Erin! No, that flour has a totally different build up, so the other ingredients would need to be adjusted accordingly!
Laura says
This loaf came out absolute perfection. Simple to make and bake. It is holding up longer than I thought it would in the refrigerator. There is nothing else to be said, my search has ended.