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 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.
💛 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
❓ Frequently Asked Questions
You can use oat flour, millet flour, or a gluten-free flour blend in this GF sourdough recipe.
This is my gluten-free sourdough starter recipe, however, any active sourdough starter should work just fine!
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.
Yes, you can. The psyllium adds some nice texture and helps retain moisture in the bread, but is not necessary.
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Gluten-Free Sourdough Bread
- 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
- 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!