Gluten-free baking can be challenging. It has taken me years of failed attempts to nail down this gluten-free sourdough bread recipe!
But first, you must have a good active starter. If you didn’t watch my previous post on how to make a gluten-free sourdough starter, you are going to want to check that out and get one started.
Your bread is only going to be as good as your starter is!
The different flours you need to get the best results.
The reason that this took me so long to get a good bread down was because I was trying all different kinds of flours. I tried buckwheat flour, oat flour, even an all purpose gluten free flour and I was not satisfied with any of them.
I am a firm believer that in order to get a good gluten-free sourdough bread, you need to have the right flours.
But it is more then just the flour. Unfortunately you can not make a good gluten-free bread without multiple ingredients. You will need things like apple cider vinegar, eggs, and xanthan gum to get the best bread in both texture and taste.
After lots of trial and error on this recipe, the two best flours I have found to make the best product is white rice flour and tapioca starch or flour.
If you have followed my gluten free starter recipe you would have used brown rice flour and sorghum flour to start and feed your starter. If you don’t want to buy white rice flour you can use brown rice flour, however I find that the white rice flour is just slightly better in taste and is more like a white bread.
As I mentioned in the starter video, using an all purpose gluten-free flour just won’t work. You will never get the right texture in your finished bread.
What kind of special equipment will I need to make the bread?
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Since gluten free sourdough bread is so different then regular, there is added equipment that I feel you need and can’t do without. The first is a stand mixer. Your bread dough is not going to look or feel the same as a regular sourdough bread dough, the mixer is what really makes this bread light and airy.
If you don’t have a stand mixer you can definitely use a hand mixer, but if you do have a stand mixer that is my preferred way. You just really can’t use a good ol’ wooden spoon and bowl for this. You will get a very dense product.
The second piece of equipment you will need is a digital kitchen scale. You should already have one from making your starter, but if you don’t it is highly important in making a good bread. Measuring out your gf flours, water, and active wild yeast without one is just not an option. You will get a dense product if you try to do so.
You will also need a dough scraper to get it off your counter and of course a Dutch oven, or cast iron pot, with a lid.
The texture of your bread will be really sticky before baking it, so there is no need for a banneton basket. You will let your bread rise in a nicely oiled glass bowl.
Once you have all your supplies you are ready to go!
What to do with all that discard?
When jumping on the wagon of making sourdough bread you will likely have loads of discard. If you make this bread recipe every single day you will use up almost all of your active starter in the bread and just enough left over to feed and let activate again.
But what happens when you don’t bake bread every day? You will still need to discard and feed every single day, as long as it is at room temperature on your counter, but you will be left with lots of discard.
You can use this gluten free sourdough discard in loads of recipes! Try adding about 1/4 – 1/2 a cup to some gluten free cake donuts, dinner rolls, or even pizza dough! The possibilities are endless and it will give your products a nice sourdough taste.
Ingredients:
- 250g Active Starter
- 340g Warm Water
- 340g White Rice Flour (or Brown Rice Flour)
- 230g Tapioca Starch/Flour
- 2 TBSP Honey
- 2 Eggs
- 2 tsp Apple Cider Vinegar
- 4 tsp Xanthan Gum
- 2 tsp Salt
- 1 tsp Baking Powder
- 1 TBSP Avocado Oil, Olive Oil, or cooking oil of choice
Directions:
- Measure out your active starter and water into the bowl of your stand mixer.
- Measure out the white rice flour and tapioca flour in the bowl of your stand mixer.
- Add in all other ingredients.
- Turn your mixer on low and mix for about 2 minutes. You want your dough to be sticky but coming together a little bit. As the mixer keeps working, you will see the dough start to form a dough ball slightly. Although it will be very sticky (see video).
- Lightly dust your counter with more rice flour or a little bit of gluten free all purpose flour. Turn your dough out onto the floured surface.
- Wetting your hands just a little bit, start to shape your bread. This will be the only time you will shape it so make sure you really smooth it out.
- Using a dough scraper, pick bread dough up and flip upside down into a well oiled bowl. Wet your hands and smooth out this side of your bread.
- Cover bread with a shower cap or plastic wrap and set on your counter for 5 to 10 hours. Your bread will double in size. Make sure to not let it sit for over 10 hours or you will get a very sour bread as the fermentation process is still happening as it sits in your warm kitchen.
Let’s bake our bread!
- When you are about ready to bake, place your cast iron or Dutch oven in the oven and preheat it to 425 degrees.
- Place a piece of parchment paper on your counter and gently dump your bread out onto the paper. Be very careful at this point not to move your bread or punch it down. You don’t want to lose your nice rise!
- Score your bread with a sharp knife or a scoring blade.
- Gently lift your parchment paper with your bread on it and place in your hot Dutch oven. In between the parchment paper and the Dutch oven place 2-4 ice cubes and quickly put the lid back on your Dutch oven.
- Close your oven door and bake for 25 minutes.
- Once the timer has gone off remove the lid and bake for another 25-30 minutes. You want your internal temperature of your bread to be 205 degrees or higher. Your bread is not done in the middle until it has reached that temperature!
- Remove your bread and place on a wire rack to cool completely before slicing although we have a hard time waiting!
Watch how I make my gluten-free sourdough bread here:
How do you store your gluten-free sourdough bread?
When I was growing up, I was told to always keep gluten free breads in the freezer when not using them and put the loaf I am working through in the fridge.
When I started making my own bread, I quickly realized that this was not good for homemade bread. Every time I would keep my bread in the fridge, it would get hard and stale.
Upon doing some research I found that the purpose of the refrigerator is to keep your moisture in your food at bay. That is great for preserving left over dishes and other foods but detrimental for homemade gluten free breads. You essentially are removing all the moisture from the bread when stored in the fridge and your bread will dry out in a hurry.
If you would like to make bread ahead of time, you may store it in the freezer and remove it to come to room temperature once ready to eat. But do not store bread in the fridge.
I always store all my bread that we are currently eating in a gallon Ziploc bag in a breadbox on my counter. You will find that gluten free sourdough bread lasts quite a few days without going moldy on the counter.
As always, homemade gluten free bread is always best on it’s first day. Each day after, it starts to get a little stiff and gummy. If we want it not toasted on a sandwich or as a side for soup, I will make sure to bake it the same day we are wanting to eat it. After that it makes great toast, grilled cheese, French toast, or even grilled cheese!
Things to remember when baking gluten free bread.
First always remember that gluten free bread will not LOOK the same as regular bread. It doesn’t matter what type of bread your making, sourdough or a commercial yeast bread, a good bread will look different. This is because without the gluten your bread will act differently. If you try and get a dough ball that you can knead, you will get a really heavy dense bread.
There is no need for kneading with gluten free!
Second, the flour you use matters for the finished product. Because every all purpose gluten free flour is made up of different flours in one, you can’t use an all purpose flour to make bread. I have found that the less flours you use the better. One gluten free grain flour (I prefer rice flours) and a starch (I prefer tapioca starch) will give you the best outcome.
You can experiment with different gluten free grain flours in place of the white rice flour and see what you and your family like the best. I have tried many and white rice flour is our favorite!
Third, without gluten you don’t have a binding agent for your bread. So remember that it takes many ingredients to make a good bread in both taste AND texture. I would not recommend skipping or substituting any ingredients. The xanthan gum, eggs, and apple cider vinegar are very helpful in the texture of your bread.
Why is sourdough so good for you, even if it’s gluten free?
Fermented foods are so good for you. Whether that be fermented carrots, sour kraut, or even fermented beets. When you get fermented foods into your diet you are making your digestive system very happy!
When you create a gluten-free sourdough starter and use that in place of commercial yeasts you are essentially using a wild yeast. The microflora of the sourdough increases your bodies ability to absorb vitamins and minerals in your foods. When your starter is fermenting, it is breaking down the phytic acid which enables your body to digest it better.
The better your body can digest it’s food and absorb vitamins and minerals, the healthier you are. Sourdough is a great way to get those healthy bacteria’s into your body!
This gluten-free sourdough bread recipe has been a process, but I have learned so much during it. My girls have been my guinea pigs all along the way, so now that we have a good recipe they would prefer this bread over any other! I hope you enjoy it as much as we do!
Gluten Free Sourdough Bread
Equipment
- 1 Stand mixer or hand mixer
- 1 Digital kitchen scale
- 1 Thermometer
- 1 Dough Scraper
- 1 Dutch Oven
Materials
- 250 grams active gluten free starter
- 340 grams warm water
- 340 grams white rice flour
- 230 grams tapioca starch/flour
- 2 TBSP honey
- 2 eggs
- 4 tsp Xanthan Gum
- 2 tsp salt
- 1 tsp baking powder
- 2 tsp apple cider vinegar
- 1 TBSP avocado oil
Instructions
- Using a digital scale, measure out your starter, warm water, white rice flour, and tapioca flour in the bowl of your stand mixer.
- Add in all other ingredients. Turn mixer onto low and mix for two minutes. Your dough will start to come together slightly but it will be a really thick cake batter and very sticky.
- Turn dough out onto a slightly floured counter. Wet hands and shape your dough so that it is smooth on the top. You do not need to knead your dough.
- Using a dough scraper, pick up dough and flip it upside down into a well oiled glass bowl.
- Cover with plastic wrap or I like to use a shower cap and set on counter from 5-10 hours.
- Once your dough has risen to double in size, preheat your oven to 425°. Stick your Dutch oven in the oven to preheat also.
- Dump your bread out onto a piece of parchment paper and score it with a pretty design.
- Carefully take your lid off your Dutch oven and pick your parchment paper with the bread on it up. Place in your Dutch oven. Put 3-4 ice cubes in between the parchment paper and Dutch oven and quickly put the lid back on. This will create a steam affect for your bread.
- Bake with the lid on for 25 minutes.
- Remove the lid and bake another 25-30 minutes or until your bread reaches an internal temperature of 205° or higher.
- Immediately remove the bread from the Dutch oven and place on a wire rack to cool completely before slicing.
- Store in a Ziplock bag on the counter for up to 5 days. It is best the first 2 days.
Hi! Thank you for sharing your recipe! I absolutely cannot wait to try it! I miss sourdough bread a whole lot! I have a couple questions being completely new to this.
I saw you mentioned using white rice flour- do you continue to feed the starter with brown rice/sorghum and just use white rice for the bread?
My other question is about the discard. When it’s added to other recipes like pancakes or whatnot, do you leave out anything in it’s place?
Thank you so much!
Hi there! That is correct, I feed my starter always with brown rice flour and sorghum flour. I bake my bread with white rice flour. You can for sure use brown rice flour in the bread as well, I just find the white rice is a little lighter. Now when using the discard for other recipes you will likely have to adjust your liquid. So for pancakes I usually don’t add any additional liquid, the starter has enough liquid on it’s own! But you will have to play around with it for each recipe. I always add all ingredients first and then add small amounts of the liquid at the end if needed. Hope this helps and happy baking!
Hi
I just baked my first loaf of the gluten free bread using the gf starter. Oh my goodness, it was wonderful!!!
I’m from the San Francisco CA area, so I have had some pretty fantastic sourdough growing up. I can eat wheat but my husband has celiac so we have been gluten free in our house for years.
This was my first try at a gluten free bread much less a sourdough one !
Thank you so much for sharing all your hard work in this wonderful creation.
I will be recommending your site to all my gf friends.
I am so glad you loved it! And thank you so so much for the kind words and recommendations. I am glad you are here!
My husband is allergic to eggs. Is there anything you would suggest as am alternative.
I have never tried it but I have read that you can replace 1 egg with 1 TBSP of flaxseed meal mixed in 3 TBSP water. Let the mixture sit for 5 minutes to thicken and then add it to the recipe. Like I said, I have not tried that in this recipe, but it is worth a try!
I’m super excited about this recipe and look forward to making it. Is it possible for you to create a bread machine version of this recipe? After spending a fortune on a bread machine, it would be nice not to have to invest in a stand mixer as well. However, if bread machines are not ideal for making gluten-free bread, please advise.
I don’t own a bread machine so I can’t say if they would work or not. I wouldn’t be able to convert it to a bread machine version since I don’t have one to play with. Since gluten free dough is so very different then regular, I am unsure how a bread machine would work with any gluten free breads. Although I have seen some recipes out there that use a bread machine. I have never tried any so I can’t say if they are good in terms of texture and taste. Sorry I wasn’t more help with this!
I understand. Thank you for letting me know. Maybe at some point I can experiment with this recipe in my bread machine and if it works, I can let you know of any adjustments I made. Keep up the good work, Stephanie! We appreciate you.
Thank you for the kind works! And yes, please let me know!
Would love to hear if you’ve had any success? I have the same question and just came into a bread machine.
Is there a way to store sourdough discard so you don’t have to feed it everyday? Like in the fridge or freezer? Thank you!
Yes! You can put it in the fridge when you don’t want to bake. I have left it in there for months before. When you are ready to bake again, just pull it out and let it come back to room temperature. Then feed it. I find it usually takes 2 feedings to really get woken up and active again after a long stay in the fridge.
Have you tried to add psyllium husk to your gf sourdough or any bread recipe yet? If so, how did you do it?
Yes! My whole grain bread recipe uses psyllium husk. I will link that one below. I have been working on adding psyllium husk to my sourdough but it has been a bit more challenging. I’ve almost got it down and then I will be sharing an new version of my sourdough! I will be sharing soon GF sourdough dinner rolls and they use psyllium husk. I add it to the water before the flour/dry ingredients and whisk it together. Let it sit for a minute to gel up. That has been the best success. Also the brand of psyllium husk matters. The NOW brand or the Anthony’s brand are my favorite. Here is the whole grain bread recipe. https://theranchershomestead.com/all-purpose-whole-grain-gluten-free-bread-dough/
Hi there! Do you think it would be possible to make this with psyllium husk instead of xanthan gum?
Hi! Yes I do think it is possible, although I have never tried it! Definitely worth a try and I’d love to know how it turns out!
I used psyllium husk powder and doubled the amount of xanthan gum as recommended. It turned out nicely. I want to make this recipe again with the xanthan gum and tapioca flour (I used sorghum instead because I didn’t have any tapioca flour). I’m so excited I tried this recipe!! Thank you, Stephanie! I really like your YouTube video and appreciate your willingness to share your knowledge!
You are welcome! And I am so glad you liked it as much as we do. Gluten free is one of our favorite breads!
I want to be clear that I used 8 tsp of psyllium husk powder and no xanthan gum as I didn’t have any. Since this is my first try, I don’t know if it was gummy or not. My husband and I really liked it so I feel like it was a success for my first try! 😉
*Update* currently working on a recipe using psyllium husk instead of xanthan gum for my sourdough bread. I will be sharing as soon as I get it down with the right ratios!
Did you ever figure out a recipe with psyllium husk?
Still working on it. I do have a whole grain bread recipe using active dry yeast and psyllium husk. Sourdough seems to be a bit trickier and I haven’t got the texture down yet. It seems to be too gummy still. In the mean time, check out my whole grain bread dough using psyllium husk! This dough can be transformed into so many different dishes. I will be sharing the different ways I use this dough soon!
Our rice flour in Australia is very dense( McKenzie), do you think it would work
It may make the loaf dense. You may try another gluten free grain flour of your choice that’s not so dense. Maybe an oat flour or sorghum flour.
Can this recipe be adapted for a loaf pan? We love the taste of the bread! We would just like to have it in a sandwich loaf.
I have personally never tried it. But I don’t see why it wouldn’t work. I would oil a bread pan, place your dough in it and smooth out the top. Let it is rise and then bake! The bake time is going to vary I would imagine so watch it after about 30 minutes and make sure to get the internal temperature to 205 degrees or higher. Also, you won’t be able to stick the ice cubes in the dutch oven for the steam. So I would place another dish under the loaf pan with a few ice cubes to create the steam. But with all those adjustments, I would imagine it should work!
I’m looking forward to trying this. I do have a question, our daughter is grown and it’s only the two of us. I was wondering if I could divide the dough in two and make two smaller loaves? Freeze one eat one or give one to a gf friend.
That would absolutely work! I would just make the recipe as is and then split it in half before shaping it. What a wonderful way to bless a friend!
Thank you!!! My gluten-free daughters will be so happy!
You are so welcome! I hope she loves it as much as we do!
Thank you for experimenting enough to get this recipe down! And thank you for making a video. It was so helpful to watch before venturing in to making my first loaf. I’ve since made two more in a short time and am in love. I’ve missed bread and this sourdough is so much like a regular loaf that I had to freeze most of it before I ate it all in one day.
It’ll definitely be a staple and I don’t foresee myself buying those hard, tasteless GF breads at the store anymore.
My mother in law also loves it, I’ve made a loaf for her to take home. And my non GF husband agrees it’s a great finished product.
Oh I just love this! My girls and I will just go without bread before buying from the store now lol I am so so glad you love it as much as we do. I can eat a whole loaf myself too🙈
Hi I would love it if you were able to figure out this bread without the use of Xantham gum, it seems near impossible to find a good bread recipe without this ingredient. If you are able to figure it out, please let me know! My family of 6 is gf and it would get so much use!
I have been working on one using psyllium husk. There are still a few more changes I need to make but I am getting close to sharing it soon!
What flours did you use to make your starter?
I use a brown rice flour and a sorghum flour.
I let my bread sit out on the counter covered by plastic wrap and put it in the oven at about hour 6.5. I did line my bread pan with parchment paper, and when I took the bread out of the oven and pan I noticed dark spots… the bread and parchment paper both has what looks to be mold. This is my first gluten free loaf I’ve tried.. never had this happen with regular sour dough… do you think it’s from the egg? Is it safe to sit out with eggs in it?
I have never had a problem with setting it out with the eggs in it. If you feel it has mold, please don’t eat it! I definitely don’t want anyone to get sick! You can also let it rise in the fridge, if this continues to happen, it just may take a little longer to rise as the fridge slows the fermentation process.
I’m currently making this gf sourdough bread. It doesn’t seem to be rising though! What could I have done or maybe it’s just slow to rise. It’s about 57 degree today. Iill leave it overnight
Could definitely be the cooler temp. Try putting it in the oven with the light on. They may help speed up the rise time!
Can I cold retard the dough if I’m not ready to bake it?
You can place the dough in the fridge for a long rise. When I do this it is usually overnight or the afternoon and then overnight. I wouldn’t go much longer then that.
A complete lesson. I am so overwhelmed with all the work and Thought you put into this project. Concise instructions. I don’t know if I will ever make this Recipe myself, but I am completely in awe of the care and precision you have taken🙀🌚🏜️🐈⬛☑️ [email protected] ♾️thank you♾️
Thank you so much for the kind feedback!
Hey!! Is there a way to make the loaf without a dutch oven? I don’t have one but I’d really like to try out the recipe
Absolutely! You can make it using any cast iron with a lid or just use foil to tent it!
I can’t find tapioca starch/flour. Have you substituted cassava flour?
I have never tried it, what about arrowroot powder?
Hello
LOVE your recipe. I was wondering what I might have done wrong. I put my starter in the fridge- had been in there about 3 weeks. When I took it out today it had mold on it. How can I prevent this? Or it this what happens and it is still good to use if I scape it off and use the good stuff below? Thank you very much!
Thank you so much! Is is black mold or is it like a greyish water? If it is a greyish (also can be pinkish) water or substance on top it is not mold and it is called the “hooch”. This is caused from the alcohol being formed in the fermentation process and is completely harmless. You can pour it off or even scrape it off and then feed as normal. When I put mine in fridge it does take a couple feedings to wake it back up before baking though!
I realized I never replied to you. I scraped it off used the discard and it was perfect. Not a problem when I removed it out of the fridge the next time. Weird. LOVE your recipes. Thank you so much.
Oh good! Very glad to hear that.
Hi! This looks so goo! I am bummed though because I don’t eat eggs. Do you think my bread would turnout if I used a flax egg?
I have never tried it but it has been something I have wanted to give a try for all my egg free friends! I think it should work. If you do try it please report back here how it worked out! I’m sure there will be others that would love to know the substitution.
I made my first loaf of gluten free sourdough yesterday (another recipe) and it was not so great (my starter is fairly new) and then I found your recipe and started it last night and have beautiful sourdough loaf just out of the oven. I let it sit overnight in the oven for 10 hrs. I was a little concerned about having the raw eggs out for that long but since they were fresh eggs Im hoping for a little more stability. I also didn’t have tapioca so I use potato starch. Im just amazed that it actually looks just like your loaf and seems the right amount crisp/soft. I did have to cook it about 10 min longer to reach the internal temp and the taste/density is perfection! PS Im the cook that has to make something at least 3x before I get it right and this is the first time for this recipe. I will make it again for sure!
That is amazing! I am so happy it turned out so great! I always try to make my recipes simple enough that anyone can do it successfully. Enjoy your nice loaf of bread!
I’ve tried GF sourdough bread recipes three times with 3 different authors and I finally found you. Yah! With your recipe, I had success with the crust—-a previous recipe broke a tooth—but the inside was still dense and not completely baked—although it showed 207 degrees. Since I’ve been using a GF flour that has a combination of flours, I’m switching to your combinations and ordering those flours today. If successful, I will look into buying in bulk.
But I have a question: can I make GF sourdough bread as a loaf? I saw your loaf recipe, but it didn’t include sourdough starter.
Thank you so much
I’m so glad you had success! It is a favorite bread here as well. I have never made it into a loaf but I would imagine you can. I would not let lit rise in a glass bowl but just let it rise right in the loaf pan you will bake it at. I would still cover it for the first bake and then uncover it for an additional bake time. Lastly, I would make sure to still create a steam system. Place a pan on the second rack, underneath your loaf pan, and drop a few ice cubes in it when you first put your loaf in the oven. Immediately shut the oven. This will allow that first part to steam. Good luck and report back because I would love to know how it turns out!
Thank you so much for creating this gluten-free sourdough recipe! It is absolutely delicious. My second loaf is proofing as I write this. Before I made your recipe, I made another gluten-free loaf and it was not as good. I do have a question and that is instead of making a boule, can I bake it in a loaf pan. You probably have already addressed this. Again, thank you so much!
I have done it but it seems the texture is just a little denser then when shaped into a boule. I am working on tweaking the recipe ever so slightly to get the texture right again. I’ll be sharing when I feel I got it right! I am kind of picky when it comes to texture, so if you want to give it a try and see how you like it it definitely works!
I just love the current boule recipe so much that I don’t want to tamper with success. I have three sisters with celiac disease who are excited to make it as well. I recently read that anyone with an auto immune deficiency, should not consume gluten and I fall into that category with hypothyroidism. So, I appreciate your hard work and sharing what you create. What a blessing.
Thank you so much! I am so glad you like the bread and that it can be a blessing to you and your sisters!
Stephanie,
Thank you so much for sharing your knowledge. I found you first on Youtube when looking for GF sourdough recipes. I have recently had to go GF. Store bought is just not my thing. Pasta is my favorite food and finding good pasta that does not turn to mush has been a problem for me.
I have tried a few GF sourdough recipes and so far this is the best in flavor and texture. I live at a high altitude in the Nevada high desert. Just at about 5400ft. Do you have any suggestions for high altitude baking? My dough is always more runny and not formable, will just adjusting my water be enough?
Thanks again,
Charlyn
I live at 5800 feet and it worked just fine! I think you could add a tiny bit of water at a time if it’s not wet enough. But definitely try as written first
Hi there! I am so glad you found my page! I would say to start with adjusting the water. I always start with less liquid when trying to form a GF dough because it is much easier to add more liquid than to add more flour and keep the right ratio. I hope this helps!
Hi there! Great recipe! This process is so much easier than a lot of recipes out there! I would like to add roasted garlic and rosemary. Have you ever done this? I’m thinking I would add at the mixer stage as there is no kneading but will that mess up the rising process?
Thank you
Keri
I keep saying I am going to try adding things to it but never have. I would add at the mixing stage and it shouldn’t disrupt the rise process. I’d love to know how it turns out!
I cannot wait to try this. I had made a gluten free sourdough starter with a one to one flour and it was very active but when I baked the bread exactly as the other blogger said it was dense and horrible. So after two week of growing a starter and feeling defeated I googled and found you. My question is how much of the flours would you buy to start out at first for the best cost savings? I don’t have the room for the buckets like you have but I also don’t want to be buying flour constantly. I live in a small Midwest town and I’m going to need to buy most online. Thanks in advance. I’m going to be trying a lot of your recipes.
I’m so glad you found my site! I am a huge fan of buying in bulk as much as you can. But I totally understand not having the space. You will use less then a cup of each flour daily to feed the starter. When it comes to baking bread, you will use roughly 2 cups (maybe more) of white rice flour and about a cup and a half of tapioca starch for the bread. I measure everything in grams so it’s hard for me to know exactly the cups but this may help you decide how much you need. If you can find 5lb-10lb bags of flour that would be a great place to start because it is somewhat in bulk but not as big as 25lbs where you need the buckets. I hope this helps! Azure Standard has many sizes of flour.
Perfect! Thank you. I’m going to be trying my first loaf in the next day or so. My starter is looking good. Fingers crossed
That is awesome!
I’m new to gluten free sourdough, and so far this is the best tasting and EASIEST recipe I’ve tried. I love the simplicity of it. My whole family loves this bread. Thank you so much for taking the time to perfect it and then sharing it!
You are very welcome! Thank you for taking the time to comment such kind words. One thing I always want to make sure is that my recipes are easy to follow and easy to make so everyone can do it.
Thank you for this recipe!!! I made it today yet when I flipped it out of the bowl after the rise it stuck to the bowl a bit (I did oil the bowl pretty thoroughly so not sure why it stuck) so the top was not pretty and it was too mushy to score — do you have any tips?
Try buttering the bowl instead of oiling. Just take softened butter and rub it all around. Sometimes that helps it not to stick better. You can also try sprinkling a little white rice flour on the oiled or buttered bowl to help it to come out better!
I didn’t know it was possible to make gluten free sourdough until recently and am SO grateful to have stumbled on your site. I followed your recipe to create a starter and it worked perfectly, and then to bake a loaf of bread- thank you so so much!! My family loved it; it was so delicious! Eternally grateful for your hard work in creating this and sharing it!
Thank you so much! I am so glad you found my page as well!
Thanks so much for this recipe! I am going to try to make it for a farmer’s market. Quick question: for the stand mixer part, do you use the dough hook or a different attachment?
Hi there! Thank you! Good question, I use the paddle attachment that comes with my stand mixer.
Hi Stephanie, first, I want to say a huge thank you again for all of your effort in creating this wonderful recipe, and posting your videos. I’ve made my starter in February using your instructions and all is good there. I’ve made approx 6 boules since. My question is the boule doesn’t seem to get a rise – it’s more flat. Tastes delicious but funny that my very 1st boule actually had a nice rise. And the scoring was good too. Now, it seems to be a bit mushy to score, and flatter boule when finished baking. Any suggestions? My starter has a good scent and increase in size. Not double, but more than I started with. Nice bubbles on the side that can be seen through jar.
Hmmm that is funny that you had a nice rise the first time but not there after. It could be the humidity or temperature fluctuation in your kitchen. Try adding less water to make your dough come together more and not be as sticky. You still want some stickiness, because that is just how gf works, but try adding less water and see if it will come together in a ball a little more and give you a good rise. Hope this helps!
Hi Stephanie. I have a question on the flours. I purchased the King Arthur Bread Flour, Gluten Free, 1:1. Can I use that instead of the other flours? Would I also delete the xanthin gum and baking powder? The ingredients in the KA flour are Gluten-Free Wheat Starch, Corn Starch, Cellulose and Psyllium Fiber Blend, Sorghum Flour, Pea Protein, Xanthan Gum, Enzymes.
Unfortunately I do not recommend using a 1:1 gluten free flour in my breads or starter. The reason is that 1:1 flours are mostly made up of starches and it’s too much for breads. The texture never turns out right with a GF 1:1 flour. I have only ever had success with GF breads when I build my grain to starch ratio of flour with each loaf. Save the 1:1 flour for baked goods and thickening agents!
Thank you so much for your advice. I am going to try your recipe. I will tell you how it turns out. I am new to the gluten free baking. I have made a wonderful cake but no breads yet. Wish me luck and thank you so much for getting back to me to quickly! Have a great day
You are very welcome and happy baking!
Hi Stephanie!
Greetings from Istanbul! I have a GF starter made from Sorghum, Buckwheat and Oat. Can I use that as a starter as well in this recipe? It’s quite an active one… 🙂 I feed it with 50 gr GF flour and 55 gr water into 100 gr starter.
Thanks for your reply in advance
Yes if it is very active you are welcome to use the GF starter you have! Beware though that I find buckwheat has a little grainier texture so your bread may be a bit more grainier. If that will bother you, you can slowly transition your starter to the measurements and flours I use in my starter recipe which is 40g starter, 125g warm water, 65g sorghum flour, and 65g brown rice flour. Hope this helps!
So I’m newer to the sour dough bandwagon. As a celiac, I’m sick of the poor bread options, so I hopped on.
I’ve paid for classes and was not as happy with those breads as this delightful one.
It rose like it should, it baked as it should, no additional flour or time required hoping for the best.
This bread tastes more like a good white bakery loaf I remember from childhood.
Thank you for sharing it
You are very welcome! I am so glad you love it as much as we do!
Good evening
I am looking forward to making this loaf after making the soft dinner rolls today for the first time and they were fantastic. 🙂
I am just wondering, can i put the dough in my banneton instead of an oiled bowl? Just want to check since it is a new recipe to me x
Many thanks
I have never done it and the reason is the dough is slightly sticky. So it may stick. The oil on a glass bowl seems to help it pop right out but if you want to try it in your banneton I would make sure to flour it with white rice flour really really well. I’d hate for you to go through all the wait time and it sticks!
Hi Stephanie,
Have you tried using 4 tsp of Chia seeds in place of Xanthan gum?
I have never used chia seeds as a binder, but wanting to try it! I also want to try flax seeds as a binder. Both of those would be a wonderful healthy choice.
I used the chia seeds with 8 tsp of water allowing them to soak for 15 minutes. They worked OK. I didn’t have 2 eggs so I used 6 tbsp of Aquafaba. The only problem I had was that using 340g of water was to much. I added my water last until a dough started to form. Unfortunately I didn’t measure the amount of water I used exactly, but I think it was about 2/3rds. I still used to much water. Used about 8-10 tsp of white rice flour more. I had a loose dough but was afraid to add more flour. I will try your recipe again and follow it exactly. The loaf tasted great, but didn’t look like yours in the video. It has been the best tasting that I have made so far. Any idea why adding the 340g of water is to much?
I’m so glad you liked it! Sounds to me that the ratio was off because of the swaps in ingredients. Plus everyones kitchen temps and humidity are different so can change things up. Try following the recipe exactly and if it is still too much water than go ahead and use less water from the get go. It could be the kitchen temp and humidity. It is always best to use less liquid than to adjust the flour ratios when gluten free baking! Hope this helps!
Thank you for the quick response. My next go around I plan on not substituting anything and watch the amount if water I use.
Sounds like a great plan!
Stephanie,
I made my third loaf following you recipe. It comes out nice and soft with a great flavor. Just a little gummy, but not bad at all.
Thank you for sharing your experience and this great recipe!
You are welcome! I am glad you like it!