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    Home ยป Recipes ยป Gluten-free Sourdough

    Gluten Free Sourdough Bread (Honey Whole Grain)

    February 27, 2024 By Chandice | 16 Comments | Updated October 28, 2024

    Gluten-Free Sourdough Bread (Honey Whole Grain) on a wood board

    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.

    gluten-free sourdough bread sliced

    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

    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 350ยฐ. 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. 

    step by step gluten free sourdough bread

    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. Itโ€™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
      Gluten-Free Sourdough Bread (Honey Whole Grain) on a wood board
      Print Recipe
      5 from 6 votes

      Gluten Free Sourdough Bread (Honey Whole Grain)

      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.
      Prep Time7 hours hrs 30 minutes mins
      Cook Time1 hour hr
      Total Time8 hours hrs 30 minutes mins
      Course: Bread
      Cuisine: American
      Keyword: bread, gluten-free, sourdough
      Servings: 12 slices
      Calories: 389kcal
      Author: Chandice Probst
      Cost: $8

      Ingredients

      • 2 tablespoons milled chia mixed with 1/3 C warm water
      • 2 cups certified gluten-free oat flourย 
      • 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 powderย 
      • 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 350ยฐ. 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.

      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 Starter

      May 10, 2023 By Chandice | 23 Comments | Updated September 5, 2024

      Gluten Free Sourdough Starter in a jar

      This Gluten Free Sourdough Starter is perfect for baking bread, pizza, waffles, pancakes, and more! With simple ingredients and easy steps, you’ll have a sourdough starter ready for a variety of recipes. And, unlike other recipes, this one isn’t overly sour or tangy, it’s the perfect flavor.

      Fed gluten-free sourdough starter

      For those with celiac disease or a gluten intolerance, I know how challenging it is to find a safe sourdough or sourdough starter that actually tastes good. But, my gluten free sourdough starter made from scratch is not only delicious, but ensures that no gluten ever touches your starter!

      Benefits of a sourdough starter

      • So easy to make: With household ingredients, straightforward steps, and a little maintenance, you’ll have a great sourdough starter for a variety of recipes.
      • Very versatile: I love to use this starter in sourdough muffins, bread, pizza, and even sourdough crescent rolls.
      • Perfect flavor: Many other gluten free sourdough starters have an overly tangy or sour flavor but this one tastes just like a regular sourdough starter. Ensuring nobody ever knows this recipe is gluten free.
      • The health benefits: Wild yeast (aka sourdough starter) is created by fermented gluten free flour. One teaspoon of starter contains 5 billion active cultures which is great for the body!

      What’s the best gluten free flour for a starter?

      Best results come from using single ingredient flours like brown rice flour, sorghum flour, teff flour, and/or white rice flour. You can use a gluten free flour blend, but it’s important to avoid ones that that contain ingredients like bean flour, xanthan gum, or guar gum, as these can impact the fermentation process and the consistency.

      Gluten-free flour & starches in plastic jars

        How to make a gluten-free sourdough starter

        Day 1: Prepare

        Start with a clean jar: Boil a quart size jar and lid to ensure cleanliness

        Mix ingredients: Add1/2 cup gluten-free flour and gradually add 1/4-1/2 cup of filtered water until you get the consistency of pancake batter.

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

        Cover and rest: Place the lid on loosely to allow air to flow. Let sit at room temperature for 24 hours.

        Lid being put on a jar

        Day 2-7: Feed and maintain

        Discard and feed: Each day, discard half of the starter and feed it another 1/2 cup gluten-free flour and 1/4-1/2 cup filtered water. Still well each time.

        Cover and rest: Without sealing, cover the jar again while leaving room for air flow. Let rest 24 hours and repeat the discard and feed process.

        Scrape the sides: To prevent mold growth, use a spatula to scrape down the sides of the jar.

        Gluten-free sourdough jars

        Tips for making the best starter

        • Filtered water: You HAVE to use filtered water for your starter as chlorinated tap water will kill your starter. If you don’t know if yours is chlorinated, leave a glass of water on the counter overnight and the chlorine will dissipate.
        • Maintain warm temperature: Keep the sourdough in a room temperature to warm temperature for best fermentation.
        • Patience is key: Your starter will be ready in roughly a week, it’s best not to try to use it before then.
        • Pick the right flour: Brown rice flour or sorghum flour works best, but it’s crucial to avoid gluten free flour blends that contain ingredients like bean flour, xanthan gum, or guar gum, as these will impact the fermentation process and the consistency.

        How can I tell when the starter is ready?

        You should notice around day 7 that your starter doubles in size a few hours after feeding. In addition, you should see large bubbles on the surface and throughout the starter. If you see these signs, your starter is ready to bake with!

        What can I do with the discard?

        Throwing out the discard may seem wasteful but if you don’t discard, your starter would get too large. But, the discard can easily be used in recipes like gluten-free zucchini bread and gluten-free biscuits that don’t call for yeast.

        How to store sourdough starter

        โ€œFeedโ€ 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.

        How to make mild or stronger sourdough

        • Stronger flavor: Stir in the liquid on top (the hooch) before feeding.
        • Milder flavor: Pour out the hooch before feeding.
        Jar of gluten-free sourdough starter with hooch

        How to use a gluten-free sourdough starter

        When your starter is ready, 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.

        Use 1 cup of gluten-free sourdough starter in 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 starters in jars

        Recipes to use gluten free starter

        • Gluten free sourdough
        • Gluten-Free Crescent Rolls
        • Gluten-Free Buttermilk Biscuits
        • BEST Gluten-Free Waffles
        • Sourdough french toast
        Gluten Free Sourdough Starter in a jar
        Print Recipe
        5 from 17 votes

        Gluten Free Sourdough Starter

        This Gluten Free Sourdough Starter is perfect for baking bread, pizza, waffles, pancakes, and more! With simple ingredients and easy steps, you'll have a sourdough starter ready for a variety of recipes. And, unlike other recipes, this one isn't overly sour or tangy, it's the perfect flavor.
        Prep Time7 days d
        Total Time7 days d
        Cuisine: American
        Keyword: gluten-free, sourdough, starter
        Servings: 1 starter
        Calories: 2007kcal
        Author: Chandice Probst
        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.ย 
          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!ย 

        Notes

        Tips for making the best starter

        • Filtered water: You HAVE to use filtered water for your starter as chlorinated tap water will kill your starter. If you don’t know if yours is chlorinated, leave a glass of water on the counter overnight and the chlorine will dissipate.
        • Maintain warm temperature: Keep the sourdough in a room temperature to warm temperature for best fermentation.
        • Patience is key: Your starter will be ready in roughly a week, it’s best not to try to use it before then.
        • Pick the right flour: Brown rice flour or sorghum flour works best, but it’s crucial to avoid gluten free flour blends that contain ingredients like bean flour, xanthan gum, or guar gum, as these will impact the fermentation process and the consistency.

        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

        May 18, 2022 By Chandice | 7 Comments | Updated August 10, 2023

        sourdough muffins in a muffin tin

        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 likeโ€ฆ Which is the flavor youโ€™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 mins
        Cook Time22 minutes mins
        Total Time32 minutes mins
        Course: Breakfast
        Cuisine: American
        Keyword: muffins, sourdough
        Servings: 6 jumbo muffins (or 12 regular)
        Calories: 428kcal
        Author: Chandice Probst
        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 juiceย 
        • Zest of 1/2 lemon
        • 1 tablespoon poppyseeds
        • 1/2 teaspoon almond extract

        Instructions

        • Preheat oven to 375ยฐ
        • 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 375ยฐ for 22-24 minutes or until toothpick inserted in the center comes out clean

        Notes

        *If youโ€™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.ย 
        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

        May 18, 2022 By Chandice | 11 Comments | Updated May 25, 2022

        sourdough French toast on a plate with syrup

        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 11 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 mins
        Cook Time15 minutes mins
        Total Time20 minutes mins
        Course: Breakfast
        Cuisine: American
        Keyword: french toast, sourdough
        Servings: 6 servings
        Calories: 452kcal
        Author: Chandice Probst
        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 Crescent Rolls

        October 27, 2020 By Chandice | 2 Comments | Updated April 20, 2022

        gluten-free sourdough crescent rolls in a bowl

        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 inย between them.ย 

        gluten-free sourdough crescent rolls with honey and butter

        Gluten-Free Sourdough Crescent Rolls

        I canโ€™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 ourย BEST gluten-free cinnamon rollsย base. So you know they are going to be good!ย 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 canโ€™t say enough about how talented my mom is. In our cookbook,ย Gluten-Free on a Budget, she created 70% of the recipes.ย 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.ย Grating the butter into the dough and then folding it vertically and horizontally give the end products layers of buttery goodness.ย 

        While this is an extra step, itโ€™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.ย 

        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.ย These measurements have been tested over and over to get the crescentย 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.ย 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.ย 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.ย Place on a cookie sheet at least two inches apart.ย 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 Iโ€™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 sandwichesย 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

        • Gluten-Free Crescent Rolls
        • Gluten-Free Buttermilk Biscuits

        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 recipesโ€ฆ

        • BEST Gluten-Free Chocolate Chip Cookies
        • French Toast Bites
        • BEST Gluten-Free Waffles

        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 ofย 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 hrs 30 minutes mins
        Cook Time20 minutes mins
        Total Time9 hours hrs 50 minutes mins
        Course: Breads
        Cuisine: American
        Keyword: bread, crescent rolls, gluten-free, sourdough
        Servings: 12 crescent rolls
        Calories: 642kcal
        Author: Chandice Probst
        Cost: $6

        Ingredients

        • 3/4 C brown rice flour
        • 3/4 C white sticky flourย 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 coldย 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.ย 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.ย 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 theย second time and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag.ย 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

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        Chandice of This Vivacious Life

        Hi there, Iโ€™m Chandice!

        I love sharing ways to live more vivaciously! Celebrate life with us through unforgettable gluten-free recipes, easy mocktails and everyday entertaining ideas…

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