Easy Gluten Free Sourdough Bread Recipe: A Real Loaf Without the Gluten Fuss

There’s something special about pulling a homemade loaf of bread from the oven. The smell, the crackle of the crust, the satisfaction of slicing into something you made with your hands. But if you’re gluten-free, that experience has often felt out of reach. Enter: this easy gluten free sourdough bread recipe. It’s beginner-friendly, naturally vegan, and tastes just as hearty and satisfying as the wheat-based original.

By Emily QuickPublished 4 months ago • 3 min read

Why Gluten-Free Sourdough?

Sourdough has a timeless appeal. It’s fermented, flavorful, and has fewer ingredients than most commercial breads. But traditional sourdough contains wheat — and that’s a no-go for people with celiac disease or gluten sensitivity. This version offers the same tangy flavor and satisfying chew, without the gluten.

In recent years, gluten-free sourdough has exploded in popularity, especially across the U.S. and Europe. Bakers are now finding ways to recreate classic loaves using rice flour, psyllium husk, and a gluten-free starter. The result? Bread that even non-GF folks can love.

My Journey to Gluten-Free Bread

A few years ago, I started experimenting with sourdough for a close friend who has celiac disease. What began as a personal challenge turned into an obsession. After weeks of trial and error (and lots of dense, gummy loaves), I found a method that really works. This recipe has become a staple in my kitchen — and now it can be in yours too.

Ingredients (1 medium loaf)

3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum or add 1 tbsp psyllium husk)
1 1/4 cups (300ml) warm water (around 85°F / 29°C)
1/2 cup (100g) active gluten-free sourdough starter
1 1/2 tsp fine sea salt
1 tbsp olive oil (optional for moisture)

Ingredient Notes:

Flour Blend: Look for a mix of rice flour, potato starch, and tapioca.
Starter: Must be gluten-free — rice flour-based works well.
Optional: Add-ins like herbs, seeds, or spices for flavor.

Step-by-Step Instruction

Step 1: Activate Your Starter

Feed your gluten-free sourdough starter 4–8 hours before baking. It should be bubbly and doubled in size.

Step 2: Mix the Dough

Combine water and starter in a large bowl. Stir in the flour blend and salt until it forms a sticky dough. Add oil if using.

Step 3: Bulk Fermentation (4–6 hours)

Cover the bowl and let the dough rest at room temperature. Optionally, stretch and fold every hour for the first 2 hours.

Step 4: Shape and Proof

Transfer dough to a greased or lined loaf pan. Smooth the top with a spatula. Let it rise another 1–2 hours.

Step 5: Bake

Preheat oven to 425°F (220°C). Add a tray of water to the oven for steam. Bake covered for 20 minutes, then uncover and bake 20–25 minutes more until golden.

Step 6: Cool

Let bread cool on a wire rack for at least 1 hour before slicing.

Tips & Variations

Want a tangier loaf? Let the dough ferment longer.

No olive oil? Skip it for a leaner, crispier crust.

Flavor twist: Mix in herbs like rosemary or thyme.

Add-ins: Try seeds (chia, sunflower) or chopped nuts.

Nutritional Info (Per Slice)

Calories: ~170
Fat: 4g
Carbs: 30g
Protein: 3g
Fiber: 2–3g
Gluten: 0g (Certified GF if using proper ingredients)

Common Issues & Solutions

Too dense? Starter may be weak or proof time too short.
Soggy inside? Bread was sliced too early or underbaked.
Flat loaf? Dough may have over-proofed or lacked enough binder.

FAQs

Can I use almond flour? No — it won’t provide structure. Stick to GF blends.

Can I freeze the loaf? Yes. Slice first, then freeze in a sealed bag.

Do I need a Dutch oven? Not for this recipe. A regular loaf pan works.

Final Thoughts

This gluten-free sourdough bread is the real deal. It’s hearty, flavorful, and surprisingly easy to make. Once you get the hang of it, you might never go back to store-bought. Whether you're GF for health or by choice, this loaf will earn a spot in your weekly routine.

Try it, tweak it, and tag your version — I’d love to see your creations.