This is hands down the best Gluten Free Sourdough Bread recipe. It’s soft, fluffy, and packed with gluten free grains that will leave you feeling satisfied. Plus, it has a hint of honey for just the right amount of sweetness. Perfect for sourdough french toast, ham and turkey sandwiches, and everything in between.
Why I love this sourdough
- An essential recipe: Everyone needs a good gluten-free sourdough bread recipe to make with my gluten-free sourdough starter.
- Versatile: You probably already know there is endless uses for sourdough bread. Gluten-free croutons, breadcrumbs, and even pecan pie bread pudding are all unique uses for leftover bread.
- Much better than store-bought: Unlike store bought bread, this recipe is free from any artificial ingredients or preservatives. And, homemade sourdough starter gives it a unique, rich flavor that you simply can’t replicate with pre-packaged bread.
What is sourdough starter?
A sourdough starter is a combination of flour and water that ferments wild yeast and beneficial bacteria from the environment. In gluten-free baking, a sourdough starter works the same as traditional starters but calls for gluten-free flours.
My gluten-free sourdough starter recipe is made with brown rice flour which I found to yield the best flavor and texture after much trial and error. A good sourdough starter is essential for making a delicious loaf of sourdough bread.
How to make sourdough from scratch
Mix: Using a sturdy mixer (we used our Bosch mixer) combine all dry ingredients from oat flour to psyllium husk powder
Combine: Add the eggs, milk, honey and vinegar and mix until combined
Mix again: Add the butter, Chia seeds and sourdough starter making sure to scrape down the sides as needed. Mix for an additional 3 to 4 minutes. Bread dough will be thick but still sticky. Cover and let rest for 2 hours
Prepare the pan: Grease a loaf pan liberally with olive oil (or another preferred oil) then transfer the dough into the bread pan
Smooth: Use your hands or a spatula to smooth the top and edges. Place the dough in a warm, draft-free place and let rise for 5 to 6 hours until the dough is about 2 inches above the pan
Bake: Heat oven to 350°. Bake for 60 to 70 minutes.
Finish: Cool bread on a wire rack for 10 minutes before removing from the pan. The bottom of the bread will sound hollow when you tap it.
Tips for making the best sourdough
- Patience: for best results, let the bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying. This will keep it from being gummy.
- Crisp top: Brush the top of the load with a beaten egg, sprinkle with gluten free oats, and coarse sea salt for a crispy top! This is what I do with my gluten free naan bread and gluten free soft pretzels for the best texture.
- Use a good starter: I cannot stress this enough, but it’s important to use a high quality starter! It might take a couple of times to get your starter just right.
- The hooch: The hooch is the liquid that sits at the top of your starter. For a stronger flavor, stir the hooch back into the starter before using but for a mild flavor you can discard it.
Make-Ahead, Freezing, and Reheating Instructions
To Make Ahead: This bread is best fresh out of the oven or at room temperature the next day. Store the cooled loaf in an airtight container on the counter or at room temperature. It’s best within the first 2 days.
To Freeze: Freeze the bread once baked and cooled. Slicing it before freezing allows you to pull out individual slices as needed.
To Reheat: Thaw in the refrigerator or toast to thaw. You can also warm a slice in the microwave for about 15 seconds.
Other ways to use sourdough bread
- Gluten-free French toast
- Gluten-free stuffing
- Instant Pot meatballs,
- Air fryer ravioli
- Gluten-free ravioli
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Gluten Free Sourdough Bread (Honey Whole Grain)
Ingredients
- 2 tablespoons milled chia mixed with 1/3 C warm water
- 2 cups certified gluten-free oat flour
- 1 cups white rice flour
- 1 cups potato starch
- 3/4 cups tapioca starch
- 1/3 cups brown rice flour
- 1/4 cups sorghum flour
- 1 teaspoon Xanthan gum
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 tablespoons buttermilk powder
- 2 tablespoons psyllium husk powder
- 4 eggs, large
- 1/2 cup melted butter
- 1 cup lukewarm milk (coconut milk works!)
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 cup live gluten-free sourdough starter (active starter just fed)
Instructions
- Using a sturdy mixer (we used our Bosch mixer, combine all dry ingredients from oat flour to psyllium husk powder
- Add the eggs, milk, honey and vinegar and mix until combined
- Add the butter, Chia seeds and sourdough starter making sure to scrape down the sides as needed. Mix for an additional 3 to 4 minutes. Dough will be thick but still sticky. Cover and let rest for 2 hours
- Grease a loaf pan liberally with oil then transfer the dough into the pan. Use your hands or a spatula to smooth the top and edges. Place the dough in a warm place and let rise for 5 to 6 hours until the dough is about 2 inches above the pan
- Heat oven to 350°. Brush loaf top with beaten egg (ONLY IF YOU WANT A CRISP TOP!) & sprinkle w/ GF oats & course sea salt. Bake for 60 to 70 minutes.
- Cool bread on a wire rack for 10 minutes before removing from pan. The bottom of the bread will sound hollow when you tap it. Let bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying
Notes
Tips for making the best sourdough
- Patience: for best results, let the bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying. This will keep it from being gummy.
- Crisp top: Brush the top of the load with a beaten egg, sprinkle with gluten free oats, and coarse sea salt for a crispy top!
- Use a good starter: I cannot stress this enough, but it’s important to use a high quality starter! It might take a couple of times to get your starter just right.
- The hooch: The hooch is the liquid that sits at the top of your starter. For a stronger flavor, stir the hooch back into the starter before using but for a mild flavor you can discard it.
Linda says
This turned out really soft. I split it up to make some buns and a small loaf and for the first time ever buns turned out soft. The oat taste comes out in spite of the other flours. I used gluten free oats and in place of buttermilk powder used soy flour since I had it on hand. I like that it’s such a large recipe too. Thanks so much Chandice. Keep up the good work on the blog!
Sue says
Can I use 1 to 1 gluten free flour instead of all the other ones.?
Thanks
Chandice says
Hi Sue, you can but it will be a bit different.
Valerie Hall says
I don’t have sorghum flour. May I add a little more of the other flours to replace it? Thank you!
Chandice says
Yes, brown rice works great.
Edith says
Is there something I can substitute for the buttermilk powder? I need it to be dairy free too and I don’t know what to use for this….
Chandice says
Hi Edith, you can just remove it. Please let me know how it goes. 🙂
Dyanna Swenson says
Is there a flour it would be ok to replace the oat flour with? My daughter has celiac and is currently off oats to see if that is a problem. Would almond flour or coconut flour be a good substitute?
Chandice says
We use certified gluten-free oats as I also have celiac disease. I wouldn’t use coconut or almond flour but you could try sorghum flour or brown rice…
Jo says
Sour dough bread is my favorite bread. I never made a gluten free sour dough bread and it looks so perfect. Should give it a try soon.
Amanda says
This bread came out beautifully! You don’t miss the gluten. It had such a wonderful soft texture and the perfect sourdough flavor.
Leslie says
I love the idea of using this bread to make french toast! That sounds incredible!
Beth says
I’ve been hunting for a gluten-free bread recipe that would hold up in grilled cheese sandwiches, and I’m so happy to see this one, not to mention your comments about trying various starters. Wow! I can’t wait to get my starter going.
Valerie Skinner says
A gluten free sourdough bread!? I love sourdough but never made a gluten free version. This is going to be my go-to recipe. Thank you for sharing.
Chandice says
Thanks Valerie, I am so glad you found it! I hope you enjoy it as much as we do. 🙂
Chandice says
Haha thanks Bernice! It’s been a fun journey for sure. 🙂