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101 Guide: How To Make Gluten Free Sourdough Bread

Gluten-Free Sourdough Bread Recipe

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Enjoy this homemade gluten-free sourdough bread! Remember, don’t hesitate to experiment and adjust the recipe to suit your tastes and textures.

  • Total Time: 5 days
  • Yield: 1 loaf/12 slices 1x



Gluten-Free Flour Blend

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup sorghum or millet flour
  • 1/2 to 1 teaspoon xanthan gum per cup of flour blend

Other Ingredients

  • 1 tablespoon active dry yeast (gluten-free)
  • 1/2 cup mature, active gluten-free sourdough starter
  • 12 teaspoons sea salt or kosher salt
  • 1 tablespoon olive oil or 2 tablespoons melted butter
  • 12 tablespoons honey or maple syrup (optional)
  • 1 egg (optional)
  • 2 tablespoons milk or non-dairy milk (optional)
  • 23 tablespoons mix-ins like herbs, nuts, seeds (optional)


Preparing the Sourdough Starter

  1. Day 1 – Mix equal parts gluten-free flour (such as sorghum, rice, millet, or teff) and water with a pinch of gluten-free yeast. Let it sit at room temperature, stirring occasionally.
  2. Days 2-5 – Daily, discard half the mixture and add fresh equal parts of flour and water. By Day 4 or 5, the starter should be active, bubbling, and doubling in size.

Making the Dough

  1. Whisk together the gluten-free flour blend, xanthan gum, and salt.
  2. In a separate bowl, mix water, starter, eggs, oil, and sweetener (if using).
  3. Gradually add the wet mixture to the dry ingredients, using a stand mixer with a paddle attachment or a robust spoon.
  4. Knead the dough for about 3 minutes. It should be slightly tacky but not overly sticky.


  1. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 4-8 hours.
  2. Shape the dough into a round boule on a clean surface, avoiding overhandling.
  3. Place the dough in a floured sourdough proofing basket or towel-lined bowl, seam side up, for 1-2 more hours.


  1. Preheat the oven to 450°F with a baking stone or Dutch oven inside.
  2. Transfer the dough seam-side up into the preheated vessel. Score the top of the dough with a sharp blade or lame.
  3. Bake covered for 30 minutes, then uncovered for an additional 15-25 minutes until deep golden brown.
  4. Allow the bread to cool for 30-60 minutes before slicing.


  • Store the bread tightly wrapped at room temperature for 2-3 days, or freeze for longer storage.
  • Author: Natasha Krajnc
  • Prep Time: 10.5 hrs
  • Cook Time: 1 hr 30 mins
  • Category: bread


  • Serving Size: 1 slice
  • Calories: 120 kcal
  • Sodium: 400 mg
  • Fat: 2 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g