Gluten-Free Sourdough Bread (Vegan)

Published: January 7, 2023

This gluten-free sourdough bread recipe is simple, straightforward, and brings consistently good results! This bread is made with a gluten-free sourdough starter. Make sure to check out my best gluten-free sourdough recipes!

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What is Sourdough Bread?

Sourdough bread is bread made with wild yeast instead of instant yeast. Wild yeast is often referred to as sourdough starter which you can grow yourself at home! It is flour and water mixed together that allow for yeast and bacteria to develop and eventually raise your bread. Learn how to make a gluten-free sourdough starter if you don’t have one yet!

Is Sourdough Bread Gluten Free?

If you make it with gluten-free flour and a starter, then yes! But like with any other bread type, if you use wheat flour, your bread will contain gluten.

Sourdough Terminology Explained

Sourdough starter – this is the wild yeast that raises your bread. Some people use levain (preferment) in their bread – a mature starter that was fed once again at its peak activity. I don’t use preferment in this recipe but I do use it in my buckwheat sourdough loaf.

Proofing – wheat bread has to go through two stages: bulk rise and proofing, while gluten-free sourdough bread often has those two stages combined into one. In this recipe proofing and rising happens simultaneously!

Dutch oven – this is a cast iron pot with a lid that is most often used for baking sourdough. Dutch oven holds and transfers heat very well which allows for an even bake-through. Plus, a dutch oven traps the steam that escapes from the bread during baking which allows for a significant rise in the loaf.

Banneton basket – this is a basket for proofing sourdough bread. You don’t have to use one, you can proof your bread in a mixing bowl lined with a kitchen towel. A banneton basket will shape your loaf better and will allow for more “breathing” of the dough during proofing.

Oven Spring – this is the rising of your bread that happens in the first 20-30 minutes of baking. High temperature makes the bacteria work extra hard and as a result, you have a lot of CO2 being released. Another factor is the steam that is trapped within your dutch oven which also to the rising of the bread.

Scoring – this is the term for slightly cutting the surface of your loaf before putting it into the oven. This slight cut directs the steam to escape through a certain route which allows for a prettier loaf instead of a randomly torn one! To get an “ear lobe” on your loaf you need to score the dough at 45 degrees towards the surface of the loaf.

Tools You Might Need

– A Dutch oven. You can bake sourdough bread without a dutch oven, too. In that case, you will need to place a tray with water or ice on the bottom of the oven during the first 20-30 minutes of baking to allow for the steam to raise the loaf.

– A digital kitchen scale. When it comes to gluten-free baking, it is important to use exact measurements and a kitchen scale ensures you do exactly that. Gluten-free sourdough bread needs even more precision than regular GF recipes!

– A banneton basket. It is not necessary to use one, you can use a mixing bowl lined with a kitchen towel if you don’t have a banneton basket!

– A bench scraper. This tool is amazing when it comes to cleaning up the doughy mess off of the kitchen counter!

The Best Flour for GF Sourdough

There is no best flour when it comes to sourdough, it all depends on your preference! What you do need to keep in mind is that gluten-free flour needs to be comprised of various types of flour and starches. In this recipe, I use two types of starches and two types of flour. I recommend you experiment with different types of GF flour and see what flavors you like best!

Ingredients

Oat flour – make sure to use certified gluten-free oat flour!

Gluten-free sourdough starter – use a mature starter that is at its peak activity. Check out my gluten-free sourdough starter recipe if you don’t have one!

Psyllium husk – you can use whole husks or powder. Try avoiding very fine powder and rather use the coarse type. For more information refer to my article about psyllium husk in baking.

Water – use room temperature water for the best results.

Substitutes

Oat flour – you can use millet, sorghum, or lentil flour instead.

Brown rice flour – you can use millet flour instead. If you are considering using buckwheat flour, check out my sourdough buckwheat bread as the recipe would need different ratios!

Psyllium husk – you can use psyllium husk powder. Use 25g of psyllium husk powder instead of whole husks and try avoiding very fine type of powder as it acts differently and clumps in water. For more information read this detailed psyllium husk in baking guide.

Sugar – use the same amount of maple syrup or honey in place of sugar if you prefer.

Step-by-Step Instructions

STEP 1 – Make psyllium gel

Combine psyllium husk, sugar, and water in a medium-sized bowl and set aside.

STEP 2 – Bring the dough together

In a large mixing bowl combine all the dry ingredients and whisk to incorporate.

Once psyllium forms into a gel, add it to the sourdough starter and mix to combine.

Then, add the psyllium mixture to the dry ingredients and mix with your hands.

Transfer the dough onto the kitchen counter and shape it into a bowl.

Flour the proofing basket or bowl and place the dough in it. Press the dough into the basket a little bit to create a flat top,

STEP 3 – Proofing

Cover the dough with a wet towel and leave to rise for 3-6 hours depending on the temperature in your house. You can check the dough for doneness by poking it. If the dough springs back almost all the way, it is not proofed yet. If the dent in the dough springs back a little but stays visible, the bread is done proofing!

STEP 4 – Bake

Once the bread has been proofed, place the basket (or bowl) into the freezer while the oven is heating up. This will prevent the air from escaping the dough while you do the final shaping. Once the dough is in the freezer, start preheating the oven to 450F/230C with the dutch oven inside. Let the oven heat for about 20 minutes.

After 20 minutes take the loaf out of the freezer and carefully flip the basket onto your hand. Take the dough and put it on the kitchen table.

Then, tack the sides of the dough underneath itself and shape the dough into a tighter ball.

Using a razor or a sharp knife score the loaf in any pattern you like. Scoring will direct the steam through the cuts and make the bread look pretty! To get a nice ear lobe on the bread, aim at 45 degrees towards the loaf surface to encourage the ear to form.

Place the bread onto a piece of parchment paper and transfer it to the preheated Dutch oven (be careful, it is hot!). Drop a few ice cubes in between the parchment paper and the Dutch oven to create even more steam. Cover the Dutch oven with the lid and place it into the oven. Bake for 30 minutes, then take the bread out of the Dutch oven and place it on the oven rack to prevent the bottom of the bread from burning. Bake for additional 20-50 minutes (depending on how brown you want your crust to be). The inner temperature of the bread should be 210F/100C.

Once the bread is baked, transfer it to the cooling rack and let it cool completely before cutting into it!

Expert Tips

– Use room temperature water to help the sourdough starter do its job!

– Keep the dough in a warm spot during proofing. Start checking on the dough after 3 hours of proofing. If it passes the poke test, it is ready for baking!

– For a more sour loaf proof the dough overnight in the refrigerator. Overnight means about 12-18 hours.

– Freezing the dough before the final shaping ensures the bubbles don’t pop and the loaf doesn’t fall flat during baking. I learned this wonderful tip from Gina Kelley!

– Adding ice to the dutch oven helps with the rising of the bread by creating extra steam! I learned this tip from Shay. If your Dutch oven is seasoned well, you shouldn’t worry about it getting rusty from the ice.

Frequently Asked Questions

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