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. It's the perfect dipper for our gluten free clam chowder.

Gluten-Free Sourdough Bread (Honey Whole Grain)

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

step by step gluten-free sourdough bread

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.