This is hands down the best Gluten Free Sourdough Bread recipe. It’s soft, fluffy, and packed with gluten free grains that will leave you feeling satisfied. Plus, it has a hint of honey for just the right amount of sweetness. Perfect for sourdough french toast, ham and turkey sandwiches, and everything in between.

Why I love this sourdough

• An essential recipe: Everyone needs a good gluten-free sourdough bread recipe to make with my gluten-free sourdough starter.
• Versatile: You probably already know there is endless uses for sourdough bread. Gluten-free croutons, breadcrumbs, and even pecan pie bread pudding are all unique uses for leftover bread.
• Much better than store-bought: Unlike store bought bread, this recipe is free from any artificial ingredients or preservatives. And, homemade sourdough starter gives it a unique, rich flavor that you simply can’t replicate with pre-packaged bread.

What is sourdough starter?

A sourdough starter is a combination of flour and water that ferments wild yeast and beneficial bacteria from the environment. In gluten-free baking, a sourdough starter works the same as traditional starters but calls for gluten-free flours.

My gluten-free sourdough starter recipe is made with brown rice flour which I found to yield the best flavor and texture after much trial and error. A good sourdough starter is essential for making a delicious loaf of sourdough bread.

How to make sourdough from scratch

Mix: Using a sturdy mixer (we used our Bosch mixer) combine all dry ingredients from oat flour to psyllium husk powder

Combine: Add the eggs, milk, honey and vinegar and mix until combined

Mix again: Add the butter, Chia seeds and sourdough starter making sure to scrape down the sides as needed. Mix for an additional 3 to 4 minutes. Bread dough will be thick but still sticky. Cover and let rest for 2 hours

Prepare the pan: Grease a loaf pan liberally with olive oil (or another preferred oil) then transfer the dough into the bread pan 

Smooth: Use your hands or a spatula to smooth the top and edges. Place the dough in a warm, draft-free place and let rise for 5 to 6 hours until the dough is about 2 inches above the pan

Bake: Heat oven to 350°. Bake for 60 to 70 minutes. 

Finish: Cool bread on a wire rack for 10 minutes before removing from the pan. The bottom of the bread will sound hollow when you tap it. 

Tips for making the best sourdough

• Patience: for best results, let the bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying. This will keep it from being gummy.
• Crisp top: Brush the top of the load with a beaten egg, sprinkle with gluten free oats, and coarse sea salt for a crispy top! This is what I do with my gluten free naan bread and gluten free soft pretzels for the best texture.
• Use a good starter: I cannot stress this enough, but it’s important to use a high quality starter! It might take a couple of times to get your starter just right.
• The hooch: The hooch is the liquid that sits at the top of your starter. For a stronger flavor, stir the hooch back into the starter before using but for a mild flavor you can discard it.

Make-Ahead, Freezing, and Reheating Instructions

To Make Ahead: This bread is best fresh out of the oven or at room temperature the next day. Store the cooled loaf in an airtight container on the counter or at room temperature. It’s best within the first 2 days.

To Freeze: Freeze the bread once baked and cooled. Slicing it before freezing allows you to pull out individual slices as needed.

To Reheat: Thaw in the refrigerator or toast to thaw. You can also warm a slice in the microwave for about 15 seconds.

Other ways to use sourdough bread

• Gluten-free French toast 
• Gluten-free stuffing
• Instant Pot meatballs, 
• Air fryer ravioli 
• Gluten-free ravioli

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.

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.

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.

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

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.

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

“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.

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.

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.

Recipes to use gluten free starter

• Gluten free sourdough
• Gluten-Free Crescent Rolls
• Gluten-Free Buttermilk Biscuits
• BEST Gluten-Free Waffles
• Sourdough french toast

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