Tangy and Fluffy Gluten Free Sourdough Bread
This gluten free sourdough bread is soft, tangy, and bakes with a crackling crust, no yeast packet required. If you’ve been missing real sourdough since going gluten free, this loaf delivers a familiar chew and flavor from a wild starter.
The dough is simple to mix, then time does the work. A long overnight fermentation builds that characteristic sourdough taste without any gluten.
What Makes This Gluten Free Sourdough Work
Most gluten free breads rely on xanthan gum and quick rise yeast, which never taste like sourdough. This one uses a sourdough starter made from brown rice flour that ferments the dough slowly, developing real sour notes.
The addition of psyllium husk gives the crumb structure and a springy, open texture that holds up to slicing. And baking it in a hot Dutch oven traps steam just like a bakery oven, so the crust blisters and crackles the way it should.
Ingredients
- 1 cup (240g) active gluten free sourdough starter: fed and bubbly, made from brown rice flour
- 2 cups (280g) gluten free all-purpose flour blend with xanthan gum: I use Bob’s Red Mill 1-to-1
- 2 tablespoons psyllium husk powder: not whole husks, this gives the dough its structure
- 1 cup (240ml) warm water: around 100°F
- 1 tablespoon honey: feeds the starter and adds a hint of sweetness, maple syrup works too
- 2 tablespoons olive oil: keeps the crumb moist
- 1 teaspoon fine sea salt
Variations / Substitutions
- Flour swap: any gluten free all-purpose blend that contains xanthan gum will work. Measure by weight for best results.
- Sweetener: maple syrup, agave, or coconut sugar dissolved in the water all work in place of honey.
- Psyllium alternative: you can use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, but the crumb will be slightly denser and less springy.
- Add seeds: fold in ¼ cup sunflower or pumpkin seeds after mixing for a seedy loaf.
- Dairy free: this recipe is already dairy free.
Rich Gluten Free French Onion Soup makes a comforting soup to pair with this bread.
How to Make Gluten Free Sourdough Bread
Step 1: Mix the Dough
In a large bowl, whisk together 1 cup warm water, 1 tablespoon honey, 2 tablespoons olive oil, and 1 cup gluten free sourdough starter until the starter is mostly dissolved. Then add 2 cups gluten free flour blend, 2 tablespoons psyllium husk powder, and 1 teaspoon salt. Stir with a sturdy spoon until you have a thick, sticky batter with no dry pockets.
The dough will look more like a stiff batter than a ball of bread dough. Scrape down the sides, cover the bowl with a plate or plastic wrap, and let it sit at room temperature for 8 to 12 hours, until nearly doubled and bubbly across the top. A mild sour aroma is a good sign it’s ready.
Step 2: Shape the Loaf
Line a medium bowl (about 8 inches wide) with a piece of parchment paper and dust it generously with gluten free flour. Scrape the fermented dough into the center of the bowl, then use a damp spatula or wet hands to fold the edges over the top a few times to create a taut surface.
The dough will deflate a bit, but it should feel puffy and hold a gentle shape. Cover the bowl with a towel and let the dough rest for 30 minutes while your oven preheats. A short rest helps the gluten free structure set.
Step 3: Bake the Bread
Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) for at least 45 minutes. Once the oven is blazing hot, carefully lift the parchment with the dough and lower it into the hot pot. Score the top with a sharp knife or lame, cover with the lid, and bake for 30 minutes.
Remove the lid, then continue baking 15 to 20 minutes more, until the crust is deep golden brown and the bread sounds hollow when tapped. An instant-read thermometer poked into the center should read between 205°F and 210°F. The trapped steam gives you a crisp, blistered crust that crackles as it cools.
Step 4: Slice and Serve
Carefully lift the loaf out using the parchment and transfer it to a wire rack. Let it cool completely, at least 2 hours. Cutting into warm gluten free bread can make the crumb gummy, so patience pays off.
Once cool, slice with a serrated knife and serve with good butter, soup, or whatever you’re craving. The crust will be crisp and the inside soft and slightly tangy.
Tips for the Best Gluten Free Sourdough Bread
- Weigh your ingredients: Gluten free flours vary in volume weight, so a kitchen scale gives the most consistent loaf.
- Don’t skip the psyllium: It’s not optional. Psyllium husk powder binds the dough and gives you an airy crumb instead of a dense brick.
- Watch for the bubbly surface: The dough is ready when small bubbles dot the top and a whiff is clearly sour. If it still smells flat after 12 hours, let it sit another hour or two.
- Keep the crust crisp: Store the bread in a cloth bag or a paper towel overnight. Plastic will turn the crust soft.
Bake times by pan:
| Pan | Oven Temp | Bake with Lid | Bake Without Lid |
|---|---|---|---|
| Dutch oven (5-6 qt) | 450°F | 30 mins | 15-20 mins |
| Loaf pan (9×5″) | 425°F | N/A | 45-50 mins |
Storing and Reheating Leftovers
- Refrigerate: Keep the loaf in an airtight container for up to 5 days. The crumb stays soft if well wrapped.
- Reheating: Warm slices in a 350°F oven for 10 minutes to revive the crust. A toaster works for single slices.
- Serve cold: Slices at room temperature are great for sandwiches or toast, no reheating needed.
What to Serve with Gluten Free Sourdough Bread
A thick slice of this bread with butter is a simple joy, but it really shines alongside a bowl of roasted tomato soup. For a quick lunch, toast it and smash avocado on top with flaky salt, or layer sharp cheddar for a grilled cheese that gets crisp and melty.
Frequently Asked Questions
Can I make my own gluten free sourdough starter?
Yes, combine equal parts brown rice flour and water, feed it daily, and in about 5 to 7 days it will be bubbly and fermented. Keep it in a warm spot for faster activity.
Why didn’t my bread rise?
The most common reason is a starter that wasn’t active enough. Feed it a few times before baking day until it doubles predictably. If the dough still looks flat after the long rise, let it go a few more hours to see if it catches up.
Can I use a different flour blend?
You can, but a blend that contains xanthan gum works most reliably. If yours is gum-free, add an extra teaspoon of psyllium husk powder for more structure.
Can I freeze the bread?
Yes, slice it first and freeze in a sealed bag for up to 3 months. Toast slices straight from the freezer without defrosting.
Gluten Free Sourdough Bread Recipe
Ingredients
Method
- In a large bowl, whisk together water, honey, oil, and starter. Add flour blend, psyllium, and salt; stir into a thick batter. Cover and let rise at room temperature 8 to 12 hours until bubbly and nearly doubled.
- Line a bowl with parchment, dust with flour, and scrape dough in. Fold edges over to tighten, cover, and rest 30 minutes while oven preheats.
- Place a Dutch oven in the oven and preheat to 450°F (230°C) for at least 45 minutes. Transfer dough with parchment to hot pot, score top, cover, and bake 30 minutes. Uncover and bake 15-20 minutes more until deep golden and 205-210°F inside.
- Cool completely on a wire rack, at least 2 hours, then slice with a serrated knife.
Notes
