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Gluten-Free Sourdough: A Healthy, Tasty, and Achievable Bread Recipe

Making gluten-free sourdough bread may sound like a challenge, but with a bit of dedication, it is entirely possible—and incredibly rewarding! The nutrition of sourdough bread has long been praised for its potential health benefits, including improved digestion, nutrient absorption, and a lower glycemic index. But can you achieve the same benefits with gluten-free flours?

Yes, absolutely! With some patience, the right ingredients, and a few key techniques, you can enjoy the benefits of sourdough with none of the gluten. In this blog, I’ll walk you through how to create your own gluten-free sourdough starter and give you my go-to gluten-free sourdough bread recipe. By the end, you’ll feel confident in your sourdough-making abilities, because even with celiac disease we should get to enjoy a lovely sourdough loaf!

What Makes Gluten-Free Sourdough Special?

When it comes to baking gluten-free, it can feel intimidating, especially for beginners. The thought of working without gluten, which gives bread its characteristic structure and elasticity, makes many assume that delicious gluten-free sourdough bread is unattainable. However, the trick lies in understanding your ingredients and following a carefully designed process.

The foundation of any sourdough recipe is the starter—the wild yeast and bacteria culture that gives sourdough its unique tangy flavor and helps leaven the bread. The gluten-free sourdough starter uses gluten-free flours like sorghum, teff, or millet, combined with water, to create the perfect fermentation environment for the wild yeast to thrive.

How to Make Your Own Gluten-Free Sourdough Starter

Starting your own sourdough starter is a fun, simple project that only takes a little patience. The process takes around 7-10 days, during which time you’ll cultivate the wild yeast that will ultimately power your bread-making endeavors.

Day 1

• In a wide-mouth jar or sourdough jar, combine 25 grams of sorghum flour and 25 grams of filtered water.
• Stir thoroughly with a wooden spoon or utensil (avoid metal, as it can react with the fermentation process), cover the jar loosely with a lid or cloth, and place it in a warm spot away from direct light.
• Repeat this process twice a day, about 12 hours apart, for optimal fermentation.

Day 2

• On day two, you’ll repeat the exact same process as day one: feed your starter with 25 grams of sorghum flour and 25 grams of filtered water in the morning and again in the evening.

During these first two days, you might not see much activity—this is normal! The yeast is just beginning to activate.

Days 3-5

• Now the starter will need a little more attention. Once per day, discard half of the starter (this helps maintain balance and gives the yeast more food to work with).
• After discarding, feed the remaining starter with 25 grams of sorghum flour and 25 grams of filtered water.
• Stir well, cover, and set the jar in its warm, draft-free spot.

You might begin to notice bubbles forming by day three or four. These bubbles are a sign that your wild yeast is becoming active, feeding on the sugars in the flour and creating carbon dioxide as a byproduct.

Days 6-7

• By now, your starter is beginning to mature. Increase the feeding amounts slightly by discarding half of the starter and feeding it 30 grams of sorghum flour and 30 grams of filtered water both in the morning and evening.

Once your starter is consistently bubbly and has a pleasant sour aroma, it’s ready to use! This typically happens by day seven or eight, but depending on the temperature and conditions, it could take longer. Patience is key.

Maintaining Your Gluten-Free Starter

Now that you’ve established your gluten-free sourdough starter, you can keep it alive for years with proper maintenance. I recommend storing it in the refrigerator if you only plan to bake once a week. Here’s how to maintain it:

• Refrigeration: Keep the starter in the fridge when you’re not using it. Once a week, take it out and give it a fresh feeding (discard half and feed it the same 1:1 ratio of starter, flour, and water).
• Preparing to Bake: When you’re ready to bake, pull the starter out of the refrigerator and feed it. Wait about 12 hours before beginning the baking process. At this point, the starter should be bubbly and active.

The beauty of sourdough starters is their flexibility. While you will need to discard some starter during the process, don’t let it go to waste. Gluten-free sourdough discard can be used in various recipes, such as pancakes, waffles, or crackers, making it a versatile ingredient that you can enjoy beyond bread.

The Gluten-Free Bread Flour Blend

All gluten-free bread recipes perform better with a bread flour blend rather than an all-purpose blend, especially when you’re working with sourdough. Why? Because a good bread flour blend mimics the qualities of gluten-containing flours by combining different flours with varying properties, such as lightness, protein content, and elasticity.

I’ve had great success with the following two gluten-free bread flour blends:

Option 1:

• 450 grams tapioca flour/tapioca starch
• 150 grams ivory teff flour
• 200 grams millet flour
• 200 grams sorghum flour

Option 2:

• 450 grams tapioca flour
• 400 grams millet flour
• 150 grams sorghum flour

These blends provide a balance of light starches (tapioca) and more substantial, nutritious flours (millet, teff, and sorghum). They create the structure and flavor needed for an excellent gluten-free sourdough loaf

Ready to Make Your First Loaf?

Preparing the Preferment

Before you make your bread dough, you’ll need to prepare a preferment, which gives the bread its flavor and additional fermentation.

• In a small bowl, mix:
  • 150 grams of active sourdough starter
  • 100 grams of filtered warm water
  • 80 grams of sorghum flour

Cover the bowl and let it sit at room temperature for 3-6 hours. The preferment adds depth of flavor and an extra boost of yeast to your dough

Time to Make the Dough!

Now that you have your preferment and bread flour blend ready, it’s time to bring the dough together. Follow these steps to achieve a successful gluten-free sourdough loaf.

Step 1: Prepare the Gel Mixture

• In a small bowl, mix together:
  • 20 grams psyllium husk (this acts as a binder and helps create a better texture)
  • 20 grams honey
  • 290 grams water

Let this mixture stand for five minutes until it turns into a gel-like consistency. Psyllium husk is a crucial ingredient because it adds elasticity and moisture retention, helping your bread to rise and stay soft.

Step 2: Make the Dough

• In a stand mixer with a large bowl and a paddle attachment, add:
  • 290 grams of the bread flour blend
  • 12 grams of salt
  • The gel mixture
  • The preferment

Mix everything together on medium speed for 5 minutes until it forms a cohesive dough. You can use a dough hook, but I prefer a paddle with the scraper feature. 

Step 3: Rising and baking

Once your dough is mixed, transfer it to an oiled bowl or a floured banneton basket (proofing basket). Cover with a damp kitchen towel, and let it rise at room temperature for about 6 hours. Gluten-free dough doesn’t rise as much as gluten dough, but you should see some increase in volume and a bubbly texture on the surface.

Baking Instructions

• Preheat your oven to 450°F (232°C), and place a Dutch oven inside to heat up.
• Once the oven is preheated, carefully flip the dough onto a piece of parchment paper.
• Remove the hot Dutch oven, and gently place the dough (along with the parchment paper) into it.
• Using a sharp knife, or razor, decorate the top of the loaf.
• Cover the Dutch oven and return it to the oven. Bake for 40 minutes.
• After 40 minutes, remove the lid and continue baking for an additional 10-15 minutes, or until the internal temperature of the bread reaches 190-210°F (88-99°C).

Let the bread cool completely before slicing—it will be difficult, but this step ensures the crumb sets properly! Store in a bread bag or ziplock bag for 3 days at room temperature. 

Why You’ll Love This Gluten-Free Sourdough Recipe

There are many reasons to fall in love with this gluten-free sourdough bread recipe, whether you’re a seasoned baker or just starting out. Here’s why this recipe stands out:

1. Authentic Sourdough Flavor without the Gluten

If you’re living a gluten-free lifestyle, you probably miss that distinct, tangy sourdough flavor. This recipe delivers all of that classic taste in a gluten-free format. Thanks to the fermentation process, the bread develops that signature sour flavor that makes sourdough so beloved. You won’t miss out on the traditional taste, even though it’s entirely gluten-free.

2. Healthier and Easier to Digest

Sourdough bread is known for being easier to digest than other types of bread, thanks to the fermentation process, which breaks down phytic acid and helps release nutrients. This can benefit people with digestive sensitivities, including those with gluten intolerance. And because this recipe is gluten-free, it offers all the benefits of sourdough bread without triggering gluten-related issues. Plus, psyllium husk in the dough is a great source of dietary fiber, promoting healthy digestion.

3. Customizable with Your Favorite Flours

One of the best parts of making gluten-free sourdough is that you can experiment with different gluten-free flours to create a loaf that perfectly suits your tastes. This recipe allows for flexibility with your flour choices—you can use sorghum, millet, teff, or even buckwheat to tailor the flavor and texture of your bread. Each flour adds its own nutritional benefits, so you can make your bread as wholesome and unique as you like.

4. No Fancy Equipment Needed

You don’t need a professional bakery setup to create this delicious loaf. A few simple tools—such as a stand mixer, a bowl, a Dutch oven, and a sourdough jar—are all you need. If you’re new to sourdough, the process may seem daunting, but you’ll find that this recipe is straightforward, guiding you step-by-step through creating your starter, dough, and baking. The method is designed to be accessible, even for those who have never baked bread before.

5. Better Texture Than Most Gluten-Free Breads

Let’s face it—many gluten-free breads can be dense, crumbly, or dry. Not this one! The combination of a carefully crafted gluten-free flour blend and psyllium husk creates a soft, chewy, and flavorful loaf that holds its structure and stays moist. The psyllium husk mimics the elasticity of gluten, allowing the dough to rise and create a lovely crumb structure without falling apart. You get that crispy crust and soft, airy interior that’s often hard to find in gluten-free baked goods.

6. Perfect for Sandwiches, Toast, and More

This bread’s versatility is another reason you’ll love it. It slices beautifully and has a sturdy enough texture to hold up to your favorite toppings. Whether you’re making a sandwich, toast with avocado, or simply enjoying it with butter, this gluten-free sourdough is the perfect base for any meal or snack. It toasts up nicely, adding even more layers of flavor when paired with savory or sweet spreads.

7. A Rewarding and Satisfying Baking Experience

There’s something deeply satisfying about making your own sourdough bread from scratch. Watching your gluten-free starter grow, seeing the dough rise, and finally cutting into a homemade loaf fresh from the oven—it’s a process that fills you with pride. Plus, with the health benefits of sourdough, you know you’re making something good for yourself and your loved ones. Whether you’re sharing with friends or keeping it all to yourself, this recipe provides that sense of accomplishment that only comes with slow, intentional baking.

8. Cost-Effective and Waste-Free

By keeping a sourdough starter, you’ll have a continuous source of leavening for future loaves, reducing the need for store-bought yeast. Not only does this save money over time, but using sourdough discard in recipes like pancakes, crackers, or even pizza crust means less waste in the kitchen. Many store-bought gluten-free breads can be expensive and loaded with preservatives—this homemade version is cost-effective, healthier, and free from unwanted additives.

9. Long Shelf Life and Freezer-Friendly

Gluten-free sourdough bread stays fresh for several days thanks to the natural fermentation process, which helps preserve the loaf. If you don’t eat it all right away, it freezes wonderfully. Simply slice it up, store it in an airtight bag, and you’ll have delicious gluten-free sourdough on hand whenever you need it. Toast a frozen slice, and it will taste just as fresh as the day you baked it!

10. Fun for the Whole Family

Finally, baking gluten-free sourdough bread can be a fun and educational experience for the entire family. Kids love watching the bubbling starter and the magical transformation of dough into bread. It’s a wonderful opportunity to teach about the science of fermentation, patience, and the rewards of home baking. Plus, gluten-free sourdough makes a great addition to any family meal, ensuring that everyone, regardless of dietary restrictions, can enjoy a delicious loaf of bread.

With these compelling reasons, this recipe becomes more than just a guide to making bread—it’s a journey into gluten-free baking that’s flavorful, healthy, and rewarding.

Conclusion: Gluten-Free Sourdough Success

Gluten-free sourdough bread is not only possible, but it can be an easy and rewarding experience with the right approach. From creating your starter to baking the final loaf, you can enjoy the tangy, delicious flavor of sourdough without the gluten.

Don’t be discouraged by the steps involved in making gluten-free sourdough—it’s a labor of love, but the results are worth every bit of effort. You’ll soon be impressing your friends and family with your gluten-free sourdough loaves!

Happy baking!

This extended post covers detailed instructions for both the starter and bread-making processes, provides tips on gluten-free flours, and expands on the science behind the fermentation process for better understanding.