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!
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 crispy crust and soft interior make for such a lovely combo that's great on its own, alongside butter or spread or for use in sandwiches, toast—you name it!
Jump to:
Recipe Features
- Easy to make.
- Super flavorful and fragrant.
- Wholesome and hearty.
- Reminiscent of gluten-filled breads.
- Gluten-free, dairy-free, nut-free, soy-free, corn-free, refined sugar-free.
How-to Make Gluten-Free Sourdough Bread
Step 1: Add sourdough starter to a large mixing bowl. 
Step 2: Add maple syrup and apple cider vinegar. 
Step 3: Whisk well.
Step 4: Add egg and oil. 
Step 5: Whisk well. 
Step 6: Add sparkling water. 
Step 7: Mix well. 
Step 8: Add flours. 
Step 9: Add salt and baking soda. 
Step 10: Mix until a dough begins to form. 
Step 11: Knead dough, using extra flour as needed. 
Step 12: Transfer to a greased parchment paper-lined skillet or Dutch oven. Cover, let rise, refrigerate. 
Step 13: Gently knead and shape the dough into a nice boule. 
Step 14: Dust with flour and score the dough. 
Step 15: Bake. 
Step 16: Let cool completely. 
Step 17: Enjoy!
FAQS - Tips, Tricks and Substitutions
Gluten-Free Bread Recipes You May Also Like
The Best Gluten-Free Vegan Bread
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
📖 Recipe
Gluten-Free Sourdough Bread
An easy and flavorful Gluten-Free Sourdough Bread recipe.
Print Pin Rate Servings: 10
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
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 Sourdough Starter Recipe. Please refer to the post above for valuable information! Gluten-Free Sourdough Web Story.
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
Equipment
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
jae says
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!
Kristen Wood says
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! 🙂
Kristen Wood says
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.
Amber says
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?
stacy says
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!
Kristen Wood says
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! 🙂
Sarah Warren says
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!
Kristen Wood says
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! 🙂