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Home » Recipes » Gluten-free Sourdough

Gluten Free Sourdough Starter

By | 21 Comments | Updated

Gluten free sourdough starter is a great way to use natural yeast in baked goods! With only a few ingredients and a couple of days of monitoring, you’ll have the best addition to gluten free breads and baked goodies!

The options are pretty much endless when it comes to using a gluten-free starter. Pizza, bread, waffles, pancakes, muffins, you name it!

Fed gluten-free sourdough starter

There are mutliple different options for creating a gluten free starter that’s perfect for baking, but I’m going to share my favorite with you today! This one isn’t too tangy or sour like common gf starters.

When making a starter, there’s tons of different flour options to use. brown rice, sorghum flour, buckwheat flour, or a blend of our gluten-free flour, and there’s even the option of using a commercial gluten-free cup for cup type of flour, but I don’t personally recommend it. So let’s talk about why you need your own gluten-free sourdough starter…

Why do you need a gluten-free sourdough starter?

If you’re like me, and have celiac disease or maybe you have a very severe gluten allergy or gluten intolerance, it can be hard to find sourdough or other baked goods that are safe to eat and taste good.

That’s why we use a TRULY gluten-free sourdough starter recipe. It begins with gluten-free flour and never has anything else added.

I also personally wanted the benefits of sourdough like my friend Kelsey from Simple Life by Kels shares about HERE. For me with celiac disease though, I knew I needed an entirely gluten-free starter.

The thing that caught my attention most with what Kelsey said was how it has the ability to not only decrease the glycemic index of the food you are putting your GF sourdough starter in but also, everything else you eat for hours AFTER eating something with sourdough in it! Amazing!

Why you’ll love this sourdough starter

  • It calls for pantry staple ingredients
  • It’s super easy to make with a little maintenance and patience.
  • You can use it in so many different recipes.
  • It’s not tangy or sour which gives the perfect flavor and texture to whatever you’re baking.

What is wild yeast?

Wild yeast or sourdough starter is created by fermenting gluten-free flour and water. This fermentation process happens when the natural bacteria floating in the air of your home combine with the GF flour and water to create this cultured beauty! It’s a natural starter culture made right in your own home.

As I learned from my friend Laura Lives the Good Life, just one teaspoon of sourdough starter contains 5 billion lactobacilli bacteria or active cultures! Like you can also find in yogurt or kefir, this strain of probiotic is great for the body. It’s so much better than anything you could buy from the grocery store.

How to make a gluten-free sourdough starter

Day 1: Prepare

Step 1: Fill a clean, quart sized jar with 1/2 cup gluten-free flour and 1/4-1/2 cup water (not chlorinated tap water).

Step 2: Start with 1/4 cup flour then add a little as needed to get a consistency of pancake batter. The amount of water will vary depending on what type of flour you use.

Brown rice flour being poured into a jar
Water being poured into gluten-free sourdough

Step 3: Gently place the lid on top but DO NOT screw it tight. Leave some space for air to flow.

Now, just let it sit out at room temperature (being in a warm place definitely helps) until tomorrow when you will go onto the next step…

Lid being put on a jar

Day 2: Rest and remove

Step 4: Remove the lid and discard half of the starter. Feed it another 1/2 cup gluten-free flour and 1/4-1/2 C filtered water then stir.

Gluten-free sourdough jars

Day 3-7: Repeat

Step 5: Repeat the above step until day 7. Scrape down the sides of the jar using a spatula to prevent molding.

Pro Tip: Chlorinated top water will kill your starter. If you don’t know if yours is chlorinated simply leave a glass of water out on the counter overnight and the gas or chlorine will dissipate and then you can use that.

Can I make one with gluten-free all-purpose flour?

The best results are made by using single flours like brown rice, teff flour, white rice flour or sorghum flour or our blend of our gluten-free flour. Similar to other great recipes on our site like gluten-free pop tarts and gluten-free cinnamon rolls, following the recipe exactly yields a more “spot on” end result. However, we’ve also used a commercial GF all-purpose flour and it works ok, not great.

Make sure if you use commercial GF all-purpose flour, you avoid ones with bean flour, xanthan gum, or guar gum. Starches like tapioca starch, potato starch, corn starch or even cassia flour and nut flours like almond will not work either.

Gluten-free flour & starches in plastic jars

What is the BEST gluten-free flour for making a sourdough starter with?

Ok, are you ready for it? My family’s favorite was the brown rice starter for sure! It has great consistency and makes the most amazing gluten-free recipes. Our next favorite is the one we made using sorghum flour. The one I made with our blend of our gluten-free flour was also great good but not as good as the other two.

I didn’t personally like the one I made with commercial gf flour blend. It didn’t taste as good nor did it work as well in recipes.

How long does it take to get a mature starter ready to use as a leaven?

When your starter doubles in size and you see large bubbles within a few hours after a feeding, it is ready to bake with! Bubbly starter lets you know it is live and active.

The discard can easily be used in recipes like gluten-free zucchini bread and gluten-free biscuits that don’t call for yeast.

Why do you have to discard during the first week?

It may seem wasteful but if you don’t discard, your starter would get too large. You have to feed your starter AT LEAST what you have in the jar so if you never discard, it would get huge really fast.

How often do you feed and store your starter to maintain it?

“Feed” your starter every 24 hours for the first seven days. After that, if you plan on baking often, keep it on the counter and feed it daily.

If you’d like a bit less maintenance, store it in the refrigerator and feed it once a week at least. You can also take it out and feed it anytime you are ready to use it.

Brown rice flour being poured into a jar

How do I make sourdough more mild or stronger in flavor?

To make sourdough baked goods stronger in sour taste and flavor, stir in the hooch or liquid that has collected on top of your starter. When you go to feed it you will see this on top.

Most consider this the waste product but the more often you stir in the hooch each time you feed your starter, the stronger sourdough flavor you will get.

If you want a more mild sourdough flavor that you can hardly taste, pour out the hooch before feeding and using the starter. The more you pour it off before feeding, the more mild tasting your sourdough starter will be.

Jar of gluten-free sourdough starter with hooch

How to use a gluten-free sourdough starter

When you are ready to use your gluten-free sourdough starter, simply feed it 1/2- 1 cup of flour and 1/2-1 cup of water depending on how much you need. Then leave it out on the counter for at least thirty minutes to get live (active starter) and happy before using it.

Then you will use 1 cup of gluten-free sourdough starter in most recipes that call for dry yeast with 1 C warm milk or water.

I love using my sourdough starter in everything from our homemade sourdough bread recipe and gluten-free pancakes to gluten-free stuffing with our leftover gluten-free bread. The bread dough can be made in a loaf pan or in a dutch oven or cast iron skillet lined with parchment paper for a more rustic loaf.

gluten-free sourdough crescent rolls unbaked on a cookie sheet

How do you increase your starter for a large recipe?

To increase your starter for larger recipes, simply feed your starter the wet and dry ingredients you need for the recipe plus a bit extra to have something left.

As long as you have at least a tablespoon of your starter left, you can start a new starter or build yours back up. You can also do a bulk fermentation by using larger doll and 2-3x quantities of ingredients as you follow the directions.

Gluten-free sourdough starters in jars

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes perfect for using your sourdough starter and discard in…

Gluten Free Sourdough Starter in a jar
Print Recipe
5 from 18 votes

Gluten Free Sourdough Starter

Gluten free sourdough starter is a great way to use natural yeast in baked goods! With only a few ingredients and a couple of days of monitoring, you'll have the best addition to gluten free breads and baked goodies!
The options are pretty much endless when it comes to using a gluten-free starter. Pizza, bread, waffles, pancakes, muffins, you name it!
Prep Time7 days
Total Time7 days
Cuisine: American
Keyword: gluten-free, sourdough, starter
Servings: 1 starter
Calories: 2007kcal
Cost: $5

Equipment

  • quart size mason jar
  • mason jar lid (turn upside down) or a coffee filter and rubber band

Ingredients

  • 3 1/2 cups brown rice flour, sorghum flour or our gluten-free flour
  • 3 cups filtered water

Instructions

  • Day 1:
    Start by getting a clean quart size jar. I recommend boiling it and the lid and ring to ensure cleanliness.
  • Fill the jar with 1/2 cup gluten-free flour and 1/4-1/2 C water
  • Start with 1/4 C then add a little as needed to get a thick pancake batter like consistency. Depending on the flour you choose, it will need more or less water.
  • Days 2-7:
    Remove your lid and discard half of the starter. Feed it another 1/2 cup gluten-free flour and 1/4-1/2 C filtered water and stir
  • Place a life UPSIDE down on top and GENTLY PLACE the ring on top. DO NOT, I repeat, DO NOT screw the lid on or it will explode as it does it's thing over the next week.
    We DO NOT want an airtight seal which is why we put the lid upside down. It gives it some air but not as much as leaving it completely open. You can also put a coffee filter on with an elastic band or a linen cloth. 
    Now, just let it sit out at room temperature until tomorrow when you will go onto the next step…
  • Scrape down the inside of the jar with your spatula to reduce the chance of mold growing, then put your lid back on (not airtight) and let it sit on the counter again for another 24 hours
  • Repeat this process of discarding half and then feeding it everyday for seven days. When your starter doubles in size within a few hours after a feeding, it is ready to bake with! 

Notes

Pro Tip: Chlorinated top water will kill your starter. If you don’t know if yours is chlorinated simply leave a glass of water out on the counter overnight and the gas or chlorine will dissipate and then you can use that.
*Remember that you have to feed your starter AT LEAST what you have in the quart size jar. So if you have 1/2 C, you need to at least feed it 1/2 cup. 

Nutrition

Serving: 1starter | Calories: 2007kcal | Carbohydrates: 423g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Sodium: 80mg | Potassium: 1598mg | Fiber: 25g | Sugar: 5g | Calcium: 82mg | Iron: 11mg

This post was originally posted on January 27, 2021 but has since been updated (May 2023).

Sourdough Muffins

By | 7 Comments | Updated

These sourdough muffins are soft, fluffy and full of good for your gut, gluten-free sourdough! You can make them in jumbo form or regular muffin size.

We chose to do lemon poppyseed but you can absolutely make these into chocolate chip, blueberry, peach or any other flavor you like… Which is the flavor you’d go for?

sourdough muffins with butter on one cut in half in muffin tin

I love quick and easy recipes like this sourdough recipe! One of my favorite things about these muffins is the fact that you’re able to add different ingredients to your liking. My kids love making sourdough blueberry muffins or even adding chocolate chips.

Delicious muffins are a great way to eat breakfast in a hurry or on the go! Air fryer sausage patties, air fryer hash browns and our sourdough French toast are other quick breakfast recipes that my family loves! Aside from breakfast, these easy muffins are also the perfect afternoon snack.

Another thing I like about this recipe is that you can make a batch and have them throughout the week! Baked goods like these muffins, our dairy free muffins and these gluten-free cinnamon rolls keep well and also reheat well!

And you are looking for more protein, our banana protein muffins are semi-homemade and yummy too. Both are great with our viral Tik Tok butter board recipe that can be made sweet for these muffins or these chocolate chip muffins.

inside of sourdough muffin

What makes a muffin fluffy?

The secret to making muffins fluffy is to make sure the butter, dairy (milk or yogurt), and eggs are room temperature before mixing. This helps create the smooth texture that helps your muffins rise while cooking.

What to serve with sourdough muffins?

I like to serve these muffins with fresh fruit, drizzle with maple syrup, or opt for a healthier option. These muesli muscle bites are a great source of protein that pairs perfectly with a tender muffin! You can also serve with something savory like instant pot bacon or a slice of gluten-free breakfast casserole.

Sourdough muffins in muffin tin

Ingredients in sourdough muffins

We chose to make these muffins with lemon juice and poppyseed but feel free to swap those ingredients for your favorite flavor of muffin! But here is a list of the base ingredients –

Butter

Butter tastes better and gives these muffins a better flavor than oil does. It’s also a good idea to use room temperature butter rather than refrigerated butter.

Brown sugar

Using brown sugar instead of white sugar gives these muffins a softer and more moist texture. Although you can swap out brown sugar for white sugar or coconut sugar if you’re in a pinch.

Yogurt

Yogurt helps these muffins rise quicker and reacts well with the sourdough starter. If you want sweeter yogurt, feel free to use vanilla. Some people swap yogurt for sour cream or cream cheese but we prefer yogurt.

Gluten-free all purpose flour

I like to use gluten-free flour for this recipe, but normal all purpose flour or whole wheat flour will also work just fine.

sourdough muffins with butter on one cut in half in muffin tin

How to make sourdough muffins

See recipe card for full/detailed instructions.

Step 1: Cream together butter, sugar, and eggs in a large bowl.

Step 2: Add vanilla extract, yogurt, and sourdough starter discard and combine.

Step 3: Mix dry ingredients in a separate bowl then add to wet ingredients.

Step 4: Add lemon juice (or your flavor choice) and almond extract.

Step 5: Add batter to muffin tin and bake in a preheated oven until a toothpick comes out clean.

Pro Tip: Use a silicone muffin tray or spray your muffin cups with olive oil or coconut oil before adding batter. This will prevent your muffins from sticking.

Expert tips and FAQs

How to store sourdough muffins

You can store these muffins in an airtight container for up to 4 days. These muffins do not need to be refrigerated which makes them perfect for a camping or road trip.

Do muffins taste better with oil or butter?

Although this does depend on personal preference, butter normally tastes better in baked goods than oil. Muffins with butter instead of oil seem to have a great texture that’s more tender and moist. Feel free to serve your muffins with extra melted butter.

What is the difference between sourdough starter and sourdough discard?

Active sourdough starter and sourdough discard are the same thing. The discard is simply the starter you’re not currently baking with or using. It’s called discard because it frequently gets discarding during the feeding process.

Can I make a crumb topping for them?

Yes! Learn how to make crumb topping like a pro and include them on your muffins for an extra treat.

sourdough muffins in a muffin tin
Print Recipe
5 from 1 vote

Sourdough Muffins (Fluffy and Delicious!)

This sourdough muffin recipe is soft, fluffy and full of good for your gut, gluten-free sourdough! You can make them in jumbo form or regular muffin size.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins, sourdough
Servings: 6 jumbo muffins (or 12 regular)
Calories: 428kcal
Cost: $7

Ingredients

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt (plain or vanilla depending on sweetness you want)
  • 1 cup sourdough starter (we use gluten-free)
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/3 cup almond flour
  • 4 teaspoons baking powder
  • 1/2 teaspoons xanthan gum (if using gluten-free flour)
  • 1 tablespoon lemon juice 
  • Zest of 1/2 lemon
  • 1 tablespoon poppyseeds
  • 1/2 teaspoon almond extract

Instructions

  • Preheat oven to 375°
  • Cream together the butter, brown sugar and eggs in a large mixing bowl.
  • Add the vanilla extract, yogurt and sourdough starter and combine
  • Add dry ingredients and mix well.
  • Add the lemon juice, lemon zest, poppyseeds and almond extract and mix until well combined
  • Using a large ice cream scoop, put two scoops into a greased six well jumbo muffin pan (One scoop for regular 12 well muffin pan)
  • Bake at 375° for 22-24 minutes or until toothpick inserted in the center comes out clean

Notes

*If you’d rather do blueberry muffins, simply remove lemon juice, lemon zest and poppyseeds and fold in 1 to 2 cups of blueberries
*You can use paper liners for easy removal after cooking. 
How to store sourdough muffins
You can store these muffins in an airtight container for up to 4 days. These muffins do not need to be refrigerated which makes them perfect for a camping or road trip.
Pro Tip: Use a silicon muffin tray or spray your muffin cups with olive oil or coconut oil before adding batter. This will prevent your muffins from sticking.

Nutrition

Serving: 1jumbo muffin | Calories: 428kcal | Carbohydrates: 70g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 105mg | Potassium: 387mg | Fiber: 4g | Sugar: 38g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg

Sourdough French Toast

By | 12 Comments | Updated

Our sourdough French toast is a yummy spin on typical French toast. The sourdough bread offers a tangy twist to French toast, but in the best way possible.

French toast is a breakfast staple, especially with my family. Using sourdough bread for French toast is such a fun way to change up breakfast. This French toast recipe is so delicious, you will need to plan on making extra since it will be a hit!

Sourdough French toast on a plate

One of my favorite things to do on a Saturday morning is have a yummy breakfast. It’s a rare occasion when my family is able to sit down together, so we enjoy those moments when we can. And breakfast is the perfect way spend time together!

A great option for a family breakfast is this delicious French toast recipe. Using sourdough bread is a fun French toast variation to try, especially if your kids are bored of the usual meals. I also love it because it is such an easy breakfast to make.

Another easy breakfast are our sourdough muffins, Cinnamon Roll French Toast Casserole (Instant Pot) recipe. It’s so yummy and is almost too easy to make. My kids also love my Gluten-Free Pop Tarts recipe, which I like to freeze and use when we are in a rush.

My favorite way to eat our French toast is with syrup, but you can try fresh berries, peanut butter, or other fresh fruit (you should try peaches, trust me). A fun way to eat French toast is in little bites, like my Gluten-Free French Toast Bites recipe, in which you get to dip it in syrup!

You can use this recipe for weekend breakfasts, a special occasion, or even for dinner. I am a big fan of breakfast for dinner.

Sourdough French toast on a fork

What you need

French toast is a perfect brunch recipe because it is so easy. You only need a few simple ingredients and it is a quick breakfast to make.

Sourdough Bread

For this recipe, you will need 12 slices of sourdough bread cut into 1/2 inch thick slices. I have a homemade Gluten-Free Sourdough Bread (Honey Whole Grain) recipe that you can use for this recipe. I think it is the best sourdough bread, but that’s just me.

There is nothing better than homemade sourdough bread for French toast. Sometimes people will use stale bread for their French toast though. It’s up to your personal preference.

Sourdough bread loaf

Milk

Milk is a staple for French toast. You can use skim milk, 1%, almond milk, or whatever you prefer. You can use dairy-free milk instead and it will work just as well.

Another recipe you can make dairy-free is my Gluten-Free French Toast Casserole with Cranberries & White Chocolate recipe. It is absolutely delicious and easy to make dairy-free.

Vanilla

Vanilla extract is a secret ingredient that some people don’t use in their French toast. I think vanilla is the extra step that makes a perfect piece of French toast.

How to make sourdough French toast

  • Whisk eggs, milk, vanilla, cinnamon, and sugar in a shallow, but wide bowl
  • Dip both sides of each piece of sourdough bread into the egg mixture
Sourdough French Toast being dipped in a baking dish
  • Heat a large griddle or frying pan over medium-low heat
  • Once hot, spread butter on the pan and cook both sides of toast until golden brown (~2-3 minutes per side)
  • Continue cooking each piece, buttering the pan in between each slice

Pro Tip: A great way to keep the slices warm while cooking is by putting them on a baking sheet covered with tinfoil.

Sourdough French toast being cooked in a frying pan
How long does sourdough bread last?

It lasts up to 4-5 days when stored properly. After baking the bread, let it cool to room temperature and then wrap in aluminum foil.

Why is my French toast soggy?

If you use too thin of a slice of bread, your French toast can get soggy. It can also get soggy if you let it soak in the milk mixture too long. Make sure to cook the French toast on a low heat so it can cook evenly.

Can I make this dairy-free?

Absolutely! Pick your favorite dairy-free milk option and substitute the butter with either a dairy-free option or use a cooking spray on the pan.

How do you store leftovers?

Refrigerate within two hours of cooking, placing the leftover French toast in an airtight container. It will last 4-5 days in the fridge. To reheat, you can use the microwave, but I like to use the air fryer. It keeps the bread from getting soggy and reheats the French toast perfectly.

Can you freeze French toast?

Yup. I do this sometimes for an easy to go breakfast for those mornings that are chaotic. Same as leftovers, allow the French toast to cool to room temperature. Then, in a single layer (with paper towels in between), put the French toast slices in a freezer bag. Use within a month or two for the best quality.

Sourdough French toast on a plate with fork
sourdough French toast on a plate with syrup
Print Recipe
5 from 12 votes

Sourdough French Toast

Our sourdough French toast is a yummy spin on typical French toast. The sourdough bread offers a tangy twist to French toast, but in the best way possible.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: french toast, sourdough
Servings: 6 servings
Calories: 452kcal
Cost: $8

Ingredients

  • 6 eggs
  • 1 1/2 cups milk dairy free works as well
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sugar optional
  • 12 slices sourdough bread sliced 1/2 inch thick
  • butter for greasing the pan

Instructions

  • Whisk eggs, milk, vanilla, cinnamon and sugar in a shallow but wide bowl
  • Dip both sides of each piece of sourdough bread into the egg mixture
  • Heat a large griddle or frying pan over medium-low heat
  • Once hot, smear butter on the pan and cook both pieces of toast until lightly browned, roughly 2 to 3 minutes per side
  • Continue cooking in batches, buttering the pan in between

Notes

Can I make this dairy-free?

Absolutely! Pick your favorite dairy-free milk option and substitute the butter with either a dairy-free option or use a cooking spray on the pan.

How do you store leftovers?

Refrigerate within two hours of cooking, placing the leftover French toast in an airtight container. It will last 4-5 days in the fridge. To reheat, you can use the microwave, but I like to use the air fryer. It keeps the bread from getting soggy and reheats the French toast perfectly.

Can you freeze French toast?

Yup. I do this sometimes for an easy to go breakfast for those mornings that are chaotic. Same as leftovers, allow the French toast to cool to room temperature. Then, in a single layer (with paper towels in between), put the French toast slices in a freezer bag. Use within a month or two for the best quality.

Nutrition

Serving: 2slices of sourdough French toast | Calories: 452kcal | Carbohydrates: 70g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 856mg | Potassium: 303mg | Fiber: 3g | Sugar: 10g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 6mg

Gluten Free Sourdough Bread (Honey Whole Grain)

By | 20 Comments | Updated

This is hands down the BEST gluten free sourdough bread! It is soft, fluffy and full of gluten-free whole grains that nourish the body.

The honey adds just a touch of sweetness that make this bread perfect for everything from sandwiches to sourdough French toast! We even love making breadcrumbs out of it. This really is such a versatile recipe and great for using in a variety of ways.

gluten-free sourdough bread sliced

Gluten-Free Sourdough Bread

A good gluten free sourdough bread recipe was the top of everyones list for things I needed to make with my gluten-free sourdough starter. I get it, a good gluten-free bread recipe gives you a great canvas for sandwiches like our Moons Over My Hammy, big, buff and cheesy gluten-free sandwich or pizza grilled cheese.

You can also use it to make gluten-free croutons or fantastic breadcrumbs for our gluten-free fried ravioli or gluten-free meatloaf. We even use it to make pecan pie bread pudding! I also love making our sourdough muffins and sourdough French toast, yum!

But, I decided to first master BIG buttery & fluffy gluten-free sourdough crescent rolls because I know that recipe from our regular gluten-free crescent rolls so well. They turned out so great that I couldn’t wait to get started on a bread recipe for you using nourishing sourdough! I love using this bread to also make gluten free garlic bread.

This recipe is one my mom and I have been making for years and we already knew it was good so making it with sourdough just made sense. Truly, this wild yeast bread is fluffy, soft and full of flavor!

It has lots of flavor and reminds me of whole grain wheat bread but using gluten-free grains making it perfect for those with gluten sensitivity. It is a bit sweeter and softer like white bread as well.

Serve it up with our viral Tik Tok butter board recipe. Or delicious soups like our Instant Pot hamburger soup, gluten-free cream of chicken soup, gluten-free chicken noodle soup or this minestrone soup. If low carb is your thing, try these soups with keto bread as well.

Gluten-Free Sourdough Starter

We started this gf sourdough journey over on our Instagram page where we share our entire experience as we made THREE different kinds of gluten-free starter recipe. Each was very different in consistency and yielded a slightly different end product.

One of the starters was extra tangy and sour. I now know it was because in that one, the hooch collected at the bottom and rarely got dumped out but rather stirred in. The other two starters made excellent rolls as well and neither even tasted of sourdough!

But starting one is very simple. We’ve tried with brown rice only, a mix of my gluten-free flour mix and a Bob’s Red Mill 1-1 GF flour blends and all worked. I will say that the flour blends didn’t work as well and that’s because of the starch I believe.

I also think blends usually contain xanthan and guar gum which doesn’t help the starter either. It’s the same reason cassava flour and gf starches do not work as a starter base. Even so, my family’s favorite was the brown rice starter especially for making this gf bread.

You can also use buckwheat flour, teff flour or sorghum flour to create your gluten free-starter. We did sorghum and it was delicious and hearty plus had more nutritional benefits than the brown rice only.

You can even get a bit fancy and use organic white rice flour, organic millet flour or organic sorghum flour. Whatever you choose to use is great but I will say, using fresh flour really helps get the best result and a good starter.

“Feed” your gf starter every 24 hours for the first seven days. We show you exactly how to take care of your gluten-free sourdough starter here. It will walk you through the fermentation process and help you along the way.

What kind of sourdough bread is gluten-free?

The answer is simply, only those made with a gluten free sourdough starter AND with entirely gluten-free ingredients. While regular sourdough bread does have significantly less gluten than regular bread, it is still NOT gluten-free as it does contain gluten. 

Gluten-free baking can seem intimidating at first but its worth it to keep your belly happy. You will agree once you taste this delicious gluten-free loaf of bread. This gluten free focaccia is another great gluten free bread.

Gluten-Free Oats

Some people with celiac disease are not able to tolerate oats. The best thing to ensure your oats are truly gluten-free is to buy them certified gluten-free. We like and trust Gluten-Free Prairie oats because they are grown in dedicated gluten-free fields in gorgeous Bid Sky, Montana.

We use the oats whole on top of the bread and ground as flour in the bread. You can also buy oat flour but its so easy to grind it in your blender or Nutrimill.

Their oats are amazing in so many recipes including our chocolate oatmeal cake, gluten-free meatloaf and gluten-free oatmeal cream pies.

How to make this bread…

  • 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. Bread dough will be thick but still sticky. Cover and let rest for 2 hours
step by step gluten-free sourdough bread
  • Grease a loaf pan liberally with olive oil (or another oil you prefer) then transfer the dough into the bread pan 
  • 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
  • Heat oven to 350°. Brush top of the loaf with beaten egg (ONLY IF YOU WANT A CRISP TOP!) & sprinkle w/ gluten-free 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.
step by step gluten free sourdough bread
Pro Tip: 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.

How do I make sourdough more mild or stronger in flavor?

This is a very mild sourdough bread. If after the first attempt, you find that you want it to be more sour, you can absolutely make that happen.

To make sourdough baked goods stronger in flavor, stir in the hooch or liquid that has collected on top. When you go to feed your starter, you will see this on top. The more often you stir in the hooch each time you feed your starter, the stronger sourdough flavor you will get.

If you want a more mild sourdough flavor that you can hardly taste, pour out the hooch before feeding and using the starter. The more you pour it off before feeding, the more mild tasting your sourdough starter will be.

Can I make it dairy-free?

Yes, you can remove the buttermilk powder or replace it with coconut milk powder. You can exchange the butter for a dairy-free option. Earth Balance butter sticks work great.

You will also need to replace the milk with full fat coconut milk (the fat helps the recipe) as well. It will work though and will be delicious!

Can you change the shape of the bread?

Yes! While we haven’t tried, you can certainly experiment using a hot dutch oven lined with parchment paper as well for a more rustic looking loaf. 

You can also split the dough into smaller sizes for mini loaves.

How do I store this gluten free sourdough bread?

This bread is fantastic right out of the oven nice and warm, but also good at room temperature the next day.

Once cooled, you should store the loaf in an airtight container. It is best within the first 2 days. You can reheat it in the microwave to give it a bit more softness and warmth like when it’s fresh out of the oven.

Does it freeze well?

You can make this bread and freeze it once baked. I like to slice it before freezing so I can pull out one slice as needed. Unthaw in the refrigerator or toast to unthaw.

What else can I use this bread for?

You can use this homemade sourdough bread for our gluten-free French toast bites or gluten-free stuffing. Both are fantastic!

I also love making it into breadcrumbs for making our Instant Pot meatballs, gluten-free meatloaf and for coating our air fryer ravioli or gluten-free ravioli.

Gluten-Free Sourdough Bread (Honey Whole Grain) on a wood board
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5 from 13 votes

Gluten Free Sourdough Bread (Honey Whole Grain)

This is hands down the BEST gluten free sourdough bread! It is soft, fluffy and full of gluten-free whole grains that nourish the body. The honey adds just a touch of sweetness that make this bread perfect for everything from sandwiches to gluten-free French toast!
Prep Time7 hours 30 minutes
Cook Time1 hour
Total Time8 hours 30 minutes
Course: Bread
Cuisine: American
Keyword: bread, gluten-free, sourdough
Servings: 12 slices
Calories: 389kcal
Cost: $8

Ingredients

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

Nutrition

Serving: 1slice | Calories: 389kcal | Carbohydrates: 61g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 316mg | Potassium: 380mg | Fiber: 5g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

Gluten-Free Sourdough Crescent Rolls

By | 2 Comments | Updated

These gluten-free sourdough crescent rolls are literally the BEST you have ever tasted! Thanks to a special blend of gluten-free flour, they are flaky, fluffy and so delicious.

Nobody would ever know they are gluten-free or sourdough… They are so mild in flavor and perfect for serving on their own or with chicken salad in between them. 

gluten-free sourdough crescent rolls with honey and butter

Gluten-Free Sourdough Crescent Rolls

I can’t even tell you guys how amazing these gluten-free sourdough crescent rolls are! We knew from the moment we started our gluten-free sourdough starter that we were going to use it to make these FIRST! You guys love our regular gluten-free crescent rolls so much that it seemed like the right way to start.

Both these and our regular gluten-free version are made from our BEST gluten-free cinnamon rolls base. So you know they are going to be good! After years and years of working on this gluten-free crescent rolls recipe, my amazing mama finally perfected it; so it was my honor to work on a sourdough version.

I can’t say enough about how talented my mom is. In our cookbook, Gluten-Free on a Budget, she created 70% of the recipes. Including her famous flaky pie crust that can be rolled out and sliced into a lattice piecrust (which we will work on with our sourdough starter as well).

The secret to these rolls lie in the technique. Grating the butter into the dough and then folding it vertically and horizontally give the end products layers of buttery goodness. 

While this is an extra step, it’s the key and totally worth it. They are great on their own or wonderful served up with our creamy Instant Pot Creamy Italian Chicken. 

gluten-free sourdough starters in jars

Gluten-Free Sourdough Starter

I’d heard sourdough starters are way better than commercial yeast so I really wanted a truly sourdough gluten-free starter. One that would be suitable to me since I have celiac disease and for others who need it for their gluten-free diet. Since I had no experience, I figured it was time to take on the challenge myself.

We started this journey over on our Instagram page where we share our entire journey as we made THREE different gluten-free sourdough starters. Each was very different in consistency and yielded a slightly different end product.

One of the starters was extra tangy and sour in our crescent rolls. I now know it was because in that one, the hooch collected at the bottom and rarely got dumped out but rather stirred in. The other two starters made excellent rolls as well and neither even tasted of sourdough!

But starting one is very simple. We’ve tried with brown rice only, sorghum flour, a mix of my gluten-free flour and a Bob’s Red Mill 1-1 GF flour and all worked great but my family’s favorite was the brown rice starter.

You can get creative and use teff flour, buckwheat flour, or even organic brown rice flour in your starter. Remember though, starches like corn starch, cassava flour or blends with xanthan or guar gum don’t work for creating a good sourdough starter.

“Feed” your wild yeasts starter every 24 hours for the first seven days. We show you exactly how to take care of your gluten-free sourdough starter here.

Can I make these with gluten-free all-purpose flour?

While I think the best results for this homemade sourdough bread are made by using the flours listed in this recipe, we’ve also used a GF all-purpose flour and it works just fine.

Just know, the taste may not be AS good as when blending flours like in the recipe. These measurements have been tested over and over to get the crescent rolls just perfect.

Make sure if you use GF all-purpose flour, you avoid ones with bean flour. Also, check if it has Xanthan gum because you would then omit that if so.

How to make gluten-free sourdough crescent rolls

Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes. Using a sturdy mixer with the paddle or dough hook attachment, combine all dry ingredients including flours, starches, xanthan gum, baking powder, salt, sugar and gelatin in the bowl of a stand mixer.

Slowly add the coconut oil, butter, soaked chia, eggs and apple cider vinegar to the flour mixture in stand and combine until well blended. Add in the “fed” gluten-free sourdough starter.

AT THIS POINT, LET THE BREAD DOUGH RISE IN A WARM PLACE IN THE BOWL FOR 8 HOURS

gluten-free sourdough in bowls with Saran Wrap

Grate the butter on to the disc then fold vertically and horizontally a few different times.

Roll the dough out into a big circle disc shape on counter or saran wrap heavily sprinkled with white rice flour. Using a pizza wheel, cut into triangle shaped pieces like you would pizza.

gluten-free sourdough step by step photos

Rollup each piece into the crescent shape, rolling from large end to small end. Place on a cookie sheet at least two inches apart. Let them rise for 1 hour on bread proof or 100 degrees.

Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them.

Pro Tip: Brush on more melted butter after they come out of the oven if desired.

gluten-free sourdough crescent rolls unbaked on a cookie sheet

How do I make sourdough more mild or stronger in flavor?

To make sourdough baked goods stronger in flavor, stir in the hooch or liquid that has collected on top. When you go to feed it you will see this on top. The more often you stir in the hooch each time you feed your starter, the stronger sourdough flavor you will get.

If you want a more mild sourdough flavor that you can hardly taste, pour out the hooch, that you see with the fermentation process on your starter culture, before feeding and using the starter. The more you pour it off before feeding, the more mild tasting your sourdough starter will be.

Can you make these dairy-free?

Yes, you definitely can make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great.

Also, you will need to use dairy-free butter sticks when grating onto the dough. Earth Balance has some that I’ve heard work very well.

How do I store these gluten-free crescent rolls?

These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day.

Once they have cooled, you should store them in an airtight container. They are good for up to 5 days but are best within the first 3 days.

Do they freeze well?

You can also make a double batch and freeze them. You make the crescent rolls up until the point where you are going to let them rise for the second time and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag.

When you are ready to cook them, just pull them out of the freezer and place them in the oven on bread proof or 100 degrees for an hour to an hour and 15 minutes to rise. Then bake them as directed.

What sourdough bread is gluten-free?

The answer is simply, only those made with a gluten-free sourdough starter AND with entirely gluten-free ingredients. Our gluten-free sourdough bread is delicious and is perfect for making gluten-free sandwiches when made in a loaf pan.

You can also make it in a dutch oven or cast iron skillet lined with parchment paper for a more rustic loaf.

While regular sourdough bread does have significantly less gluten than regular bread, it is still NOT gluten-free as it does contain gluten.

gluten-free sourdough crescent rolls in a bowl and on a little tray

More gluten-free bread recipes

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…

gluten-free sourdough crescent rolls in a bowl
Print Recipe
5 from 1 vote

Gluten-Free Sourdough Crescent Rolls

These gluten-free sourdough crescent rolls are literally the BEST you have ever tasted! Thanks to a special blend of gluten-free flour, they are flaky, fluffy and so delicious. Nobody would ever know they are gluten-free or sourdough... They are so mild in flavor!
Prep Time9 hours 30 minutes
Cook Time20 minutes
Total Time9 hours 50 minutes
Course: Breads
Cuisine: American
Keyword: bread, crescent rolls, gluten-free, sourdough
Servings: 12 crescent rolls
Calories: 642kcal
Cost: $6

Ingredients

  • 3/4 C brown rice flour
  • 3/4 C white sticky flour sweet rice flour
  • 3/4 C tapioca starch
  • 3/4 C potato starch
  • 1/2 C arrowroot powder
  • 3 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp salt
  • 3/4 C sugar
  • 1 tsp gelatin
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1/2 C coconut oil, melted
  • 1/2 C butter, melted
  • 2 tbsp ground or milled chia
  • 1/2 C warm water
  • 1 lb frozen or cold refrigerated butter
  • 2 C live, "fed" gluten-free sourdough starter

Instructions

  • Make sure to freeze or refrigerate 1 lb of butter that can be grated
  • Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
  • Meanwhile, using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatIn
  • Add the soaked milled chia, eggs, coconut oil, 1/ C melted butter, live gluten-free sourdough starter and apple cider vinegar slowly to the flour mixture and combine until well blended about 3-4 minutes
  • At this point, let dough rise for 8 hours in a bowl
  • Roll the dough out into a big circle disc shape on counter or saran wrap heavily sprinkled with white rice flour
  • Grate the frozen or cold butter on to the disc then fold dough horizontally and vertically a few times until the butter is incorporated in
  • Using a pizza wheel, cut into triangle shaped pieces like you would pizza
  • Rollup each piece into the crescent shape (rolling from large end to small end)
  • Place on a cookie sheet at least two inches apart
  • Let rise for 1 hour on bread proof or 100 degrees
  • Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them
  • Brush on more melted butter after they come out of the oven if desired

Video

Notes

You can definitely make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great. Also, you will need to use dairy-free butter sticks that have been frozen when grating onto the dough. Earth Balance has some that I've heard work very well.
These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day. Once they have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature but are best within the first 3 days.
You can also make a double batch and freeze them. You can also make the crescent rolls up until the point where you are going to let them rise the second time and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag. When you are ready to cook them, just pull them out of the freezer and place them in the oven on bread proof or 100 degrees for an hour to an hour and 15 minutes to rise. Then bake them as directed.

Nutrition

Calories: 642kcal | Carbohydrates: 49g | Protein: 4g | Fat: 49g | Saturated Fat: 33g | Cholesterol: 129mg | Sodium: 766mg | Potassium: 231mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg