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.
Carolyn Arce says
Even though I did have a big hole under the crust, it has the best taste then any other gf bread I've done and I've tried alot. I subbed the tapioca for cornstarch also. I will definitely try it again. funny thing it didn't even look like it had over proofed just slightly poofed. but it has nice texture!
Alyssa says
In your recipe you mention xantham gum is crucial. What happens if you omit?
Natasha Levai says
Hi Alyssa! If you omit the xanthan gum, the crust won't be as soft, the bread will dry and stifen faster, and it might have a wet crumb. If you need a recipe without xanthan gum I would recommend this one: https://www.natashashome.com/gluten-free-bread-with-psyllium-husk-powder/
Aasa says
It really looks amazing! Can I make this bread with yeast instead of sourdough? If so how much and how long should I proof it?
Natasha Levai says
Hi Aasa! Yes, I have a recipe for this bread with yeast here: https://www.natashashome.com/gluten-free-dutch-oven-bread/
Margaret Hunt says
The first time I baked this bread it turned out perfectly. My siccess continued tow kore times. Then I had three loaves that had holds. They got bigger and bigger. The first time I know it was due to over proofing. The next two times i followed the recipe exactly and took it straight from the fridge (no more than 15 hrs) into the cold oven in a cold 3 qt dutch oven. They rose like champs. Disappointedly huge holes again when it cooled enough to cut it. I kneaded it before putting it into a banneton bowl. What is causing the holes? The loaf was amazing in taste no trace of over proofing. HELP Please!!! We love this bread.
Natasha Levai says
Hi Margaret! I would recommend even less proofing time. 15 hours can be a lot.
Ami says
Can I swap the eggs for a vegan egg substitute? And the milk too?
Cheryl says
This is by far one of the best sourdough gluten free bread recipes I’ve tried. Soft and delicious. I added mixed seeds and used about 50g cold pressed flaxseed, 30g gf buckwheat flour and brown rice flour to make up the correct quantity of flour. It turned out wonderful and tastes amazing. I did a 7 hour proof in my kitchen.
Thank you for this sourdough recipe.
Natasha Levai says
Hi Cheryl! So happy this recipe worked with all the additions!
S. Whitney says
Just trying this today, but how long does your ovens take to get to temp. Mine takes at least 20 minutes to get to 450. Will that affect the bread?
Thanks
Natasha Levai says
Mine takes about the same time to get to 450!
Shane says
This is an awesome recipe. I’m so happy with how the bread turned out and like others I’d like to post a pic to show it off! I confess to using Namaste Brand Special Flour Mix ( Sorghum and Brown Rice Flour with Tapioca / Arrowroot Starch and Guar / Xanthan gum ). I didn’t change the recipe except I swapped the potato starch with corn starch, my Wife is night shade intolerant. Next time I’m swapping the Corn Starch for Arrowroot Starch to make the bread even healthier. I cooked it in an Emile Henry ceramic loaf oven.
Thank you for yet another great sourdough recipe.
Jenna says
I’ve reduced the volume of water a decent amount already and sometimes have spots of bread being underbaked. Any thoughts? Does that happen more often with psyllium husk powder vs whole? (I’m using your recommended amounts)?
David P. Kouri says
I just made this recipe in a batard style. I have been experimenting with adding protein powder to my recipes and this time I added 25gm of egg white protein powder. I also added an additional 50 gm of water to help with the protein powder. Initially, the dough overflowed the banneton basket within 2 hours, so I didn’t do an overnight proof in the refrigerator, as planned.
It was very fluffy and one of the best rises I’ve seen in all of my gluten-free sourdough baking. Wish I could attach some photos! Thank you for sharing your experience and recipes, Natasha!
Katrina Farley says
I love the way this turns out, I've made it with several different starters and it is always easy to cut and a hit in our house.
one other thing I LOVE about your recipes is that you list the ingredients and the amounts needed in the step by step instructions so we don't have to scroll back and forth to figure out how much we need of each. much appreciated!
Melissa Cemo says
The center of mine collapsed. What did I do wrong?
Shane says
Did you cut it with a bread lame?
Dayna Ann Montrose says
So happy that I have a successful loaf of gluten free sourdough bread! Thank you!
Paulette Lyons says
I love this recipe. It has turned out great every time. I'm wondering if it is possible to measure the flour out for several batches and save it in a airtight container then measure the combined grams to make a loaf. Does that make sense?
Natasha Levai says
Hi Paulette! Yes, you can measure the flour out for several batches and save it! I normally make a triple recipe for my bread and bake three loaves at the same time in bread pans next to each other.
Zoe says
This was my best GF bread yet! It did not taste super like sourdough, but it was light and airy! Any ideas on how to make it a bit more sourdough taste?