How to Make Gluten Free Sourdough Bread – Easy Recipe

Okay, let’s be honest — making gluten free sourdough bread sounds like one of those overly ambitious kitchen projects, right? But stay with me. Because once you get that first golden, slightly tangy slice out of the oven — you’ll wonder why you didn’t try this sooner.

Sourdough, at its heart, is about time and fermentation — an age-old method that originated in Europe and somehow made its way into the sourdough craze we see in bakeries from San Francisco to Berlin. Now, gluten free versions? They’re gaining serious ground. And not just because people are avoiding gluten — but because when it’s done right, the flavor and texture are unreal. Rustic crust. Soft center. No bloat.

I first gave this recipe a go during the early days of lockdown — remember the sourdough phase? Everyone was baking, and I wanted something my gluten-sensitive partner could eat without compromise. Not gonna lie, the first few tries were… edible. But the version you’re about to learn? This one hits.

In this article, I’ll walk you through how to make gluten free sourdough bread that’s real-deal bakery quality — step by step, no fluff. If you’ve got flour, time, and a little patience, I promise this recipe will earn its spot in your kitchen rotation.

Gluten Free Sourdough Bread Ingredients + Smart Substitutes

Let’s face it — gluten free baking can feel like chemistry homework. But with the right ingredients (and a bit of curiosity), this bread can go from dense and sad… to golden and bakery-worthy.

Here’s what I actually use in my kitchen — with a few notes for flexibility:

What Matters Most in Gluten Free Sourdough Bread (From Experience)

• Your flour choice changes everything. Brown rice gives structure. Tapioca gives chew. If you swap both, don’t expect the same rise — but hey, experimentation is part of the fun.
• The starter doesn’t have to be perfect. Mine was sluggish the first few times, and I still got a decent loaf. Don’t stress.
• Filtered water sounds extra, I know. But if your tap water smells like a swimming pool? Your dough won’t love it.

Quick Gluten Free Sourdough Shortcut for Busy Bakers

If you’re short on time or ingredients, you can use a pre-mixed gluten free flour — just know they often include gums that change how the dough behaves. Test small. Adjust slowly. No shame in trial-and-error baking.

What if I’m totally new to gluten free baking?

Totally fair question. Start simple: follow this recipe as written once. Don’t overthink flour combos yet. Once you get a feel for how this dough acts (it’s stickier than wheat-based ones), you’ll start tweaking it like a pro.

Step-by-Step: Making Gluten Free Sourdough Bread (Without Losing Your Mind)

I’ll be honest — the first time I tried making gluten free sourdough, I thought I’d ruined it about seven different times. The dough looked weird, it didn’t rise much, and I kept poking it like it owed me an explanation. But then I baked it. And wow… it actually worked. So here’s the no-fluff version — the steps, the logic, and the “don’t freak out” moments baked in.

Step 1: Wake Up Your Starter

Take it out of the fridge and feed it. Just 50g gluten-free flour and 50g water. Mix and let it sit somewhere cozy for 4–6 hours. Don’t expect fireworks — you’re looking for mild bubbliness and a sour yogurt-y smell.

Not bubbling like crazy? Totally fine. As long as it rises and smells clean, you’re okay.

Step 2: Mix the Dough (And Question Everything)

In a bowl, combine:

• 250g brown rice flour
• 100g tapioca starch
• 1.5 tsp sea salt

Then stir in:

• 100g starter
• 300ml warm water

It’ll feel more like cake batter than bread dough — thick, sticky, uncooperative. Add 2 tbsp olive oil and stir again. If your instincts are screaming “this is too wet,” ignore them (for now).

Step 3: Let It Sit (The Rise That Barely Rises)

Cover the bowl and let it rest at room temp for 1–2 hours. No, it won’t double in size. Yes, that’s normal. If it grows by a third, celebrate quietly.

Cold kitchen? Stick the bowl in your turned-off oven with just the light on. Makeshift proofing box = unlocked.

Step 4: Shape-ish

Dump the dough onto parchment. Wet your hands. Form a ball. It’ll stick. You’ll sigh. That’s part of the process. Use a sharp knife to score the top — one deep line is plenty.

Step 5: One More Rest (Because Gluten Free Dough Needs It)

Let the shaped dough chill out for another 45–60 minutes. Think of it like a nervous actor backstage — not doing much, but still getting ready.

Step 6: Bake It Like You Mean It

Preheat to 450°F (232°C). If you’ve got a Dutch oven, preheat it too — game changer for crust.

• Bake with the lid on for 25 minutes.
• Then take the lid off and bake another 20.
  Let it cool fully before slicing. I’m serious. The inside needs to set or it’ll gum up on you.

Is it supposed to look… like that?

Short answer: probably. Gluten free dough doesn’t behave like wheat dough. If it rose even a little, baked through, and tastes good? You nailed it.

Tips & Variations for Gluten Free Sourdough Bread (Make It Yours)

So you’ve made the loaf. Maybe it turned out great. Maybe it came out a little weird but still edible (we’ve all been there). Either way — now’s the fun part. Here’s how to tweak it, twist it, and make it match your mood, your pantry, or your dietary needs.

Gluten Free Sourdough Flavor Upgrades That Actually Work

• Herb Boost: Mix in 1–2 teaspoons of dried rosemary, thyme, or za’atar for a Mediterranean vibe. Bonus: makes your kitchen smell like a bakery in Tuscany.
• Seed Crunch: Add sunflower seeds, sesame, or flax on top before baking. Press gently so they don’t all fall off.
• Savory Loaf: Fold in caramelized onions or olives. You heard me. It’s like sandwich bread, but fancier.
• Sweet Swirl: A dash of cinnamon and a swirl of honey or date syrup turns this into a breakfast dream. Not traditional, but who cares?

Pro tip: If you’re adding mix-ins, reduce water slightly to balance the moisture.

Gluten Free Sourdough Bread Tweaks for Special Diets

• Vegan? You’re already there. This recipe has zero animal products.
• Low FODMAP or Sensitive to grains? Try blending in almond or buckwheat flour — just expect a denser loaf.
• Keto-ish? This isn’t a true keto bread, but swapping half the rice flour for almond flour can drop the carb load a bit.
• No oil? You can skip it, but I wouldn’t. The crumb gets dry fast without some fat.

Serving & Presentation Ideas for Gluten Free Sourdough Bread

• Slice and toast it, then top with mashed avocado, a sprinkle of chili flakes, and a squeeze of lemon.
• Serve warm with whipped cashew butter and jam — perfect brunch plate.
• Pair it with a bowl of lentil soup or roasted tomato bisque. Comfort on a rainy day.

Can I use this dough to make rolls or flatbreads?

Actually… yes. Shape into smaller rounds for rolls (reduce baking time to ~20–25 minutes) or flatten into a rustic oval and bake like a flatbread. Just don’t expect it to behave like pizza dough — gluten free dough has its own personality.

Gluten Free Sourdough Bread Nutrition Facts (Per Slice)

Let’s talk numbers — not to stress you out, but to help you understand what’s actually going into your body. This gluten free sourdough bread isn’t just tasty… it’s also pretty well-balanced.

Here’s the average breakdown per slice (assuming you cut the loaf into 10 even pieces):

Nutrition Context

• Low sugar, high satisfaction: It won’t spike your blood sugar, especially when paired with protein or fat.
• Filling without the bloat: A lot of people say this bread keeps them full longer — likely thanks to the fiber and slower-digesting starches.
• Easy on digestion: Because of the natural fermentation, this bread is often gentler on sensitive guts compared to store-bought gluten free bread.

Note: These values are estimates — your actual numbers might shift depending on exact ingredients and portion sizes.

Is gluten free sourdough healthier than regular bread?

It depends on your body. If you’re gluten intolerant, it’s a game changer. But even if you’re not, this version has less sugar, better fiber, and a more complex flavor — so yes, it can be a smart upgrade.

Common Problems & How to Fix Them

Let’s not sugarcoat it: gluten free sourdough can be weird the first few times. Sometimes it spreads instead of rising. Other times it turns out gummy or oddly sour. Don’t worry — most of these issues are fixable, and honestly? Super common.

Problem 1: “My Bread Is Dense and Flat”

What happened:

• Starter wasn’t active enough.
• You rushed the rise.
• Water-to-flour ratio was off.

How to fix it next time:

• Feed your starter and give it 4–6 hours to perk up. It should double and look bubbly before baking.
• Don’t cut short the final rise. Even if it looks the same, the yeast is still doing its thing.
• Make sure your dough isn’t too dry. It should be sticky, not stiff.

Note: Gluten free dough doesn’t rise like wheat dough — you’re aiming for 30–50% increase, not double.

Problem 2: “The Inside Is Gummy”

What happened:

• It wasn’t baked long enough.
• You sliced it too soon.
• Your loaf was too wet going in.

Fix it:

• Bake 5–10 minutes longer, or drop the oven temp for the last 10 minutes to dry out the center.
• Let it cool completely. It’s brutal to wait, but cutting early traps steam and ruins the crumb.
• Next time, try reducing water by 10–20ml.

Problem 3: “It Exploded on Top”

What happened:

• You didn’t score the dough (or didn’t go deep enough).
• Too much oven heat up front.

Fix it:

• Use a sharp knife or razor to score a deep slash before baking — this gives steam a way to escape.
• Try baking at 425°F instead of 450°F if your crust always goes wild.

Problem 4: “My Dough Was a Sticky Mess”

First: That’s normal. Gluten free dough isn’t kneadable like regular dough — it’s more like thick pancake batter. If it’s soupy, yes, that’s a problem. But sticky? That’s par for the course.

Fix it:

• Lightly oil your hands when shaping.
• Use parchment — don’t try to handle it bare.
• Resist adding tons of flour; it throws off the final texture.

Can I save a loaf that didn’t rise?

Honestly? Yes — toast it. Gummy or dense loaves still work as thick toast or croutons. Slice thin, bake again low and slow (300°F for 10 minutes each side), and you’ve got gluten free biscotti vibes.

Frequently Asked Questions (FAQ)

Can I make this without a sourdough starter?

Short answer: not really. The starter is what gives sourdough its tang, its rise, and its magic. That said, if you don’t have one yet, you can make a quick yeast-based gluten free bread — just know it won’t have the same depth or probiotic benefits.

Can I prep the dough the night before?

Absolutely. After the first rise, cover the shaped dough and let it rest overnight in the fridge. It’ll ferment slowly and develop even better flavor. Just bring it back to room temp before baking — about 1 hour on the counter usually does the trick.

Can I freeze this bread?

Yep — and you should, especially if you don’t plan to eat it within 2–3 days. Once fully cooled, slice the loaf, wrap it in parchment, then freeze in a zip-top bag. You can toast slices straight from frozen. No need to defrost.

What if my starter is brand new?

New starters can be tricky. If it’s less than 5 days old, it might not have enough strength to raise the dough well yet. Feed it daily for a week or two until it reliably doubles in size after feeding — then you’re ready.

Can I use a store-bought gluten free flour blend?

You can, but it’s hit or miss. Some blends contain xanthan gum or gums that mess with fermentation. If you try one, test a small batch first — and avoid blends with added sugar or starch-heavy fillers.

Final Thoughts: Your Loaf, Your Story

If you’ve made it this far — whether you’ve baked along or just bookmarked this for later — you’re officially part of the small but mighty world of gluten free sourdough bakers. Welcome. It’s a slower rhythm, a gentler process, and honestly? Kind of therapeutic once you get into it.

The first loaf might not be perfect. That’s okay. No two sourdoughs are ever exactly alike — and that’s what makes it personal. You’ll learn something each time, and eventually, it won’t feel like a recipe anymore. It’ll just feel like something you do.

So here’s what I’d love from you:

• Try it. Just once. Even if it flops.
• Come back and tell me how it went — in the comments or by email.
• Share your version: Did you add herbs? Sweeten it up? Make it into flatbread?

And if you liked this, you’ll probably love:

• Easy Gluten-Free Oat Bread
• Fluffy Vegan Sandwich Loaf
• Rustic Almond Flour Flatbread

Celiac.org – Gluten-Free Diet

King Arthur Baking – Gluten-Free Resources

Thanks for baking with me — seriously. Now go enjoy that first slice (and don’t forget the good olive oil).