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    Home » Recipes » Savory Baked

    Gluten-Free Sourdough Bread

    Published: Sep 17, 2020 · Modified: Nov 17, 2022 by Kristen Wood - This post may contain affiliate links.

    Skip to Recipe Pin Recipe
    a pinterest pin for gluten free sourdough

    An easy Gluten-Free Sourdough Bread recipe with a perfect golden crust and soft & flavorful middle. This rustic-style boule is dairy-free, to boot!

    a close up shot of the scoring lines on a loaf of gluten free sourdough bread

    Where do I start with this one? This has got to be one of the most magical recipes I've ever shared. The bread is just so gosh darn good, it's really hard to tell that it isn't loaded with gluten. The flavor is truly sourdough. The crispy crust and soft interior make for such a lovely combo that's great on its own, alongside butter, fruit spread or for use in sandwiches, toast—you name it! If you are new to gluten-free baking or a bread ferment, do not be intimidated, this loaf of bread it worth it.

    Jump to:
    • 💛 Why You Will Love This Recipe
    • 🥣 How-to Make Gluten-Free Sourdough Bread
    • ❓ Frequently Asked Questions
    • 🍞 Gluten-Free Bread Recipes You May Also Like
    • 📖 Recipe
    • 💬 Comments
    a rustic gluten free boule on a grey backdrop

    💛 Why You Will Love This Recipe

    • Easy to make.
    • Super flavorful and fragrant with a rich sourdough taste.
    • Wholesome and hearty.
    • Great for beginner and experienced bakers alike.
    • Reminiscent of gluten-filled bread.
    • Gluten-free, dairy-free, nut-free, soy-free, corn-free, refined sugar-free.

    🥣 How-to Make Gluten-Free Sourdough Bread

    My gluten-free sourdough starter recipe.

    ❓ Frequently Asked Questions

    What can I use in place of brown rice flour?

    You can use oat flour, millet flour, or a gluten-free flour blend in this GF sourdough recipe.

    Will any sourdough starter work?

    This is my gluten-free sourdough starter recipe, however, any active sourdough starter should work just fine!

    Is the egg necessary?

    I find the egg adds some nice structure to this loaf that is more reminiscent of the gluten-filled variety of bread, but you can replace it with 1 flax egg for similar results.

    Can I omit the psyllium husk powder?

    Yes, you can. The psyllium adds some nice texture and helps retain moisture in the bread, but is not necessary.

    hands holding a rustic bread boule

    🍞 Gluten-Free Bread Recipes You May Also Like

    15 Gluten-Free Bread Recipes

    The Best Gluten-Free Vegan Bread

    Gluten-Free Bannock Bread

    Tahini Bread

    Gluten Free Barmbrack

    hands holding a loaf of gluten free sourdough bread

    📖 Recipe

    Gluten-Free Sourdough Bread

    An easy and flavorful Gluten-Free Sourdough Bread recipe.
    4.71 from 75 votes
    Print Pin Rate SaveSaved!
    Course: Appetizers, Gut Healing, Savory Baked, Sides
    Cuisine: Egyptian, Gluten-Free
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Rising Time: 10 hours
    Total Time: 10 hours 45 minutes
    Servings: 10
    Author: Kristen Wood

    Ingredients

    • 3/4 cup gluten-free sourdough starter (click for recipe)
    • 2 cups sparkling water or water
    • 1 egg
    • 2 tablespoons olive oil
    • 1 tablespoon maple syrup or honey
    • 2 teaspoons apple cider vinegar or vinegar
    • 1½ cups gluten-free all purpose flour (with xanthan gum) plus extra for coating
    • 1 cup tapioca flour
    • 1 cup brown rice flour
    • 1/2 cup millet flour
    • 1 tablespoon psyllium husk powder
    • 1 teaspoon sea salt or pink salt
    • 1/4 teaspoon baking soda
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    Instructions

    • In a large bowl add starter, water, egg, oil, maple syrup, and vinegar. Whisk well.
    • Add remaining dry ingredients. Mix until a dough begins to form.
    • Knead the dough, adding flour as needed, to form a smooth but still slightly tacky round of dough.
    • Place in a greased bowl or in a greased parchment paper-lined pan. Cover and let rise overnight or at least 6 hours.
    • Place the dough in the refrigerator for 4 hours.
    • Preheat oven to 425°F. Place a cast iron skillet or dutch oven into the oven while it preheats, for at least 30 minutes.
    • Remove the dough from the refrigerator and knead slightly to re-form a nice round of dough. Optionally, score the dough with any design of your choosing. Allow the dough to rest at room temperature while the oven and pan preheat.
    • After 30 minutes of resting time, place the dough into a greased parchment paper-lined dutch oven or cast iron skillet. If using a dutch oven, place a few ice cubes on the outside of the parchment, but on the inside of the pan before placing the lid and on and placing into the oven. If using a cast iron or other oven-safe skillet, place a pan of water on the bottom rack of the oven right after place the bread on the middle rack. Keep the oven door closed the entire time to ensure proper steaming.
    • Bake for 35-40 minutes or until the bread has formed a nice golden crust, is firm and sounds hollow when you tap on the bottom.
    • Let the bread cool completely before slicing for best results. Slicing too soon can result in a gummy or dense bread.
    • Slice and enjoy!

    Notes

    Here is my Gluten-Free Starter Recipe.
    Please refer to the post above for valuable information!
    You might also like: Gluten-Free Bannock Bread.
    Also see: A Pint Is How Many Cups? 

    Nutrition

    Serving: 1slice | Calories: 219kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 70mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24IU | Calcium: 21mg | Iron: 1mg

    Recommended Products

    Gluten-Free All Purpose Flour
    Tapioca Starch
    Brown Rice Flour
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

    More Vegetarian Gluten Free Savory Baked Goods

    • Gluten-Free Cracked Peppercorn Sourdough Rolls
    • Is Baking Powder Gluten-Free? + GF Baking Powder Recipe
    • The Best Baked Feta Recipe
    • The Best Gluten-Free Biscuits (Egg-Free, Vegan Option)
    • Share

    Reader Interactions

    Comments

    1. Laura says

      January 17, 2023 at 7:10 am

      5 stars
      This is an amazing recipe! I was so excited to get my gluten-free sourdough starter going, but couldn't find a recipe to use it in till now! This is the first recipe I found that also looks like a sourdough boule. And it tastes amazing, is moist, no crumbling, even after 3 days, slices beautifully. Thank you so much! My husband who has not liked any of the other gluten free bread I've made likes this too.

      Reply
      • Kristen Wood says

        January 17, 2023 at 9:08 am

        I'm so very happy to hear this! Thank you so much for taking the time to share here. 🙂

        Reply
    2. Tracy says

      December 06, 2022 at 3:46 pm

      Hi, this sounds great, I’m celiac. My son is allergic to eggs though. What can I use as a replacement?

      Reply
      • Kristen Wood says

        December 08, 2022 at 6:27 pm

        Hi, Tracy! You can omit the egg altogether with very similar results! I hope this helps. 🙂

        Reply
    3. Natalia says

      September 25, 2022 at 7:54 pm

      Looks so good! I want to try to make one! Do I have to use xanthan gum ??

      Reply
      • Kristen Wood says

        September 25, 2022 at 8:12 pm

        No, you do not at all! I hope you enjoy.

        Reply
    4. Michelle Mundhenk says

      September 08, 2022 at 6:17 am

      5 stars
      This is the best bread - thank you for an awesome recipe and detailed instructions. I will be making this regularly in the future.

      Reply
      • Kristen Wood says

        September 27, 2022 at 3:44 pm

        I'm so happy to hear that! Thank you for sharing!

        Reply
    5. CP says

      May 05, 2022 at 9:00 pm

      In my country, we don't have Namaste'sGF All Purpose Blend, What can I use in place of it? Thanks.

      Reply
      • Kristen Wood says

        May 06, 2022 at 9:27 am

        Hi! You can use any gluten-free all purpose blend or you can also replace with more brown rice flour and/or millet flour. I hope this helps!

        Reply
    6. Hannah says

      April 17, 2022 at 7:07 am

      5 stars
      I've been consistently making this recipe weekly for a couple months and i have to say this is the perfect gluten free sourdough recipe! I've tried others and the loaves turned out dense, hard as a rock on the outside and super gummy on the inside. This loaf is so soft and airy and easy to cut through and delicious to boot!! Thank you!

      Reply
      • Kristen Wood says

        April 17, 2022 at 10:29 am

        This makes me so happy to hear! Thank you for taking the time to share here. 🙂

        Reply
    7. Claudia Lamascolo says

      April 10, 2022 at 5:04 am

      5 stars
      Making this today been looking for a gluten free great recipe like this for months thanks!

      Reply
    8. Jacqueline Meldrum says

      April 10, 2022 at 1:26 am

      5 stars
      That looks do good. It looks like it has a great crust.

      Reply
    9. Dannii says

      April 10, 2022 at 1:02 am

      5 stars
      I love sourdough and this looks like a great option for people that are gluten free.

      Reply
    10. Mariana says

      April 09, 2022 at 7:06 pm

      5 stars
      Thank you for sharing this awesome gluten-free recipe it was great to try it and share it with my family they also loved it.

      Reply
    11. Kate says

      April 09, 2022 at 11:59 am

      5 stars
      Great to have a sourdough recipe I can make for gluten-free friends, thanks so much - will be trying at the weekend.

      Reply
    12. Margaret says

      March 24, 2022 at 7:33 pm

      hi,
      How do you prepare/feed the gluten free starter before baking bread?
      I cannot find this info anywhere.
      Is it used straight from the fridge or needs to fed 24hr before (like normal sourdough starter) ?

      Reply
      • Kristen Wood says

        March 24, 2022 at 8:22 pm

        Hi Margaret - you feed it/refresh it prior to using it in the bread. You can find a bit more info here: https://moonandspoonandyum.com/gluten-free-sourdough-starter. Having said that, if it hasn't been in the fridge that long or still appears quite active, it usually works fine as is. I hope this helps!

        Reply
    13. Noelle says

      March 17, 2022 at 5:05 pm

      I am so excited to try this... I'm halfway through it. Question... can I refrigerate it more than 4 hours? I'd like to do it overnight if possible. Thank you for your amazing blog!

      Reply
      • Kristen Wood says

        March 17, 2022 at 5:17 pm

        Hi, Noelle! Yes, overnight will be just fine. 🙂 Thank you for your kind words! I hope you enjoy.

        Reply
        • Noelle says

          March 18, 2022 at 9:28 am

          5 stars
          Thank you so much for your quick response! I wish I could give you 10 stars. You cracked the code on gluten-free sourdough bread! God bless you, Kristen!

          Reply
          • Kristen Wood says

            March 18, 2022 at 11:38 am

            I'm so happy to hear that. 🙂 Thank you so much!!

            Reply
    14. Erin says

      January 13, 2022 at 6:20 pm

      5 stars
      When I bake, I love to make it gluten-free. This sourdough bread came out perfect and so good with a bowl of hearty soup.

      Reply
    15. Alison says

      January 13, 2022 at 6:07 pm

      5 stars
      Not only does this taste amazing, it's gluten-free! I didn't think sourdough and gluten-free were possible! Amazing!

      Reply
    16. Nic says

      January 13, 2022 at 5:20 pm

      5 stars
      I'm not sure how you did it, but this gluten free sourdough is FABULOUS!

      Reply
    17. Irena says

      January 13, 2022 at 5:12 pm

      5 stars
      So hard to find a good gluten-free sourdough recipe, thanks for such detailed instructions and little videos. I think I have most of the ingredients on me (phew!) so can't wait to make it the starter.

      Reply
    18. Anjali says

      January 13, 2022 at 4:56 pm

      5 stars
      I couldn't believe how well this bread turned out!! I hadn't found a good gluten free sourdough at the store - but this recipe tasted just like regular sourdough bread - yum!

      Reply
    19. Gina says

      January 02, 2022 at 8:34 am

      5 stars
      What a great loaf! Perfect texture and the most impressive GF bread I've made to date!

      Reply
    20. Claudia Lamascolo says

      January 02, 2022 at 8:29 am

      5 stars
      Sounds perfect I must try this soon since we need gluten free in our family diets

      Reply
    21. veenaazmanov says

      January 02, 2022 at 8:29 am

      5 stars
      Loved your healthy version to making this amazing Bread. Home made sounds the best too.

      Reply
    22. Biana says

      January 02, 2022 at 7:48 am

      5 stars
      What a great idea to make gluten free bread! It looks delicious.

      Reply
    23. Sadia Malik says

      January 01, 2022 at 11:07 pm

      5 stars
      I love that this is a bread free from so many allergens and still is delicious

      Reply
    24. jae says

      June 02, 2021 at 3:21 pm

      Hello! your recommended GF all purpose mix? or a home made mix you like (we have a lot of different flours, but not an AP one right now). Thanks!

      Reply
      • Kristen Wood says

        June 03, 2021 at 10:07 am

        Apologies, I normally have some images displaying in the recipe cards of the products I use but am experiencing some issues at the moment! Any gluten-free all purpose mix with xanthan gum will work in this recipe. I most frequently use Bob's Red Mill 1:1 or Namaste's All Purpose Blend. I hope this helps! 🙂

        Reply
      • Kristen Wood says

        June 03, 2021 at 10:08 am

        As for a homemade mix....1 part sorghum and 1 part brown rice works beautifully, as well as 1 part buckwheat and 1 part tapioca starch. A pinch of xanthan gum will do.

        Reply
    25. Amber says

      May 15, 2021 at 10:24 am

      5 stars
      Everything about this was fantastic! The crumb, the crust, etc was all great. However, the flavor was very vinegary and sour. Basically it tastes like how the starter smells when it starts “eating” itself… any idea what happened?

      Reply
    26. stacy says

      February 18, 2021 at 9:33 am

      Looking forward to trying your recipe - have made 4 sourdough loaves and they have all been quite dense. If my flour does not have xanthan gum in it, how much should I add? Thank you!

      Reply
      • Kristen Wood says

        February 18, 2021 at 6:11 pm

        Hi Stacy — thank you! An overabundance of xanthan gum, using a starter that isn't active enough, an unsuccessful rise or under-baking can all contribute to a dense loaf. If you are using a flour without xanthan, then I advise using 1/4 teaspoon in this particular recipe. Please let me know if you have questions and good luck! 🙂

        Reply
    27. Sarah Warren says

      September 29, 2020 at 8:52 am

      5 stars
      It was the picture of your gluten-free sourdough bread that caught my eye - so sweet looking! And the ingredients were already in my pantry. Plus, your instructions and video steps are very helpful. So I made my first attempt at making the bread - it turned out pretty well. It did rise nicely and is so much better than any gluten-free bread available in stores. Having freshly baked gluten-free bread is the best! Next time I will use the Namaste brand of all-purpose flour. I used another brand which had the xanthum gum in the blend. I might have added too much extra flour during the initial kneading and maybe the blend of flour was a little different. Thank you so much for this recipe - keep up the good work! I will be trying more of your recipes!

      Reply
      • Kristen Wood says

        September 29, 2020 at 9:15 am

        This is such a fabulous comment to receive! I appreciate your kind words and I'm so happy you enjoyed it. Thank you for taking the time to share! 🙂

        Reply

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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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