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–+ servings
A loaf of gluten free sourdough bread on a cutting board.

Gluten Free Sourdough Bread

Amy Duska
This is hands down the best gluten-free sourdough bread around! It's made with a gluten-free sourdough starter and gluten-free flour but it is so soft and delicious, it tastes just like regular bread!
4.96 from 21 votes
Prep Time 15 minutes
Rising Time 4 hours
Cook Time 1 hour
Servings 1 loaf

Ingredients
 

Ingredients needed to make 1 cup (250 g) active starter

  • ½ cup (125 g) unfed gluten free sourdough starter
  • ½ cup (70 g) brown rice flour
  • ¼ cup (60 g) water

Wet Ingredients

  • 1 ½ cups + 2 tablespoons (390 g) water
  • 2 tablespoons (10 g) ground flax seed
  • 1 cup (250 g) gluten free sourdough starter
  • 1 tablespoon (20 g) honey or agave
  • ¼ cup (60 g) olive oil
  • 1 teaspoon (5 g) apple cider vinegar

Dry Ingredients

  • 1 ½ cups (210 g) brown rice flour
  • 1 cup (120 g) tapioca flour
  • ½ cup (60 g) corn starch
  • 2 tablespoons (16 g) psyllium husks
  • 2 ½ teaspoons (8 g) xanthan gum
  • 2 teaspoons (10 g) salt
  • 1 tablespoon baking powder

Instructions
 

Feed Your Starter

  • 12 hours before you plan to mix the dough, add the ingredients to make 1 cup (250 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when there are plenty of bubbles on the sides of the jar and the starter has risen by 25-30%.

Make the Dough

  • Combine the water with the ground flax seeds, active gluten free sourdough starter, honey, olive oil, apple cider vinegar in a mixing bowl and set aside.
  • Combine the dry ingredients in the bowl of a stand mixer. Use the paddle attachment to mix them for 1 to 2 minutes making sure they are well incorporated. This step is very important.
  • Pour the wet ingredients into the bowl of the stand mixture with the dry ingredients.
  • Beat the dough on the lowest speed for 5 minutes, scrapping down the sides of the bowl as necessary. When you lift the paddle attachment, the dough should slowly fall off of the paddle. If it stays on the paddle, add 30 g of water at a time until you achieve the right consistency. The dough should be thick but not stiff.

Rise

  • Line a 9" x 5" baking tin with parchment paper. Pour the dough into the tin and use a spatula to spread it evenly.
  • Set your oven to the bread proofing setting. Allow the bread to rise in the oven for 3-4 hours or until it rises to the top of the baking tin. If your oven does not have this setting, let the oven preheat to its lowest temperature while you make the dough. Turn the oven off and allow the dough to rise in the oven. OR, cover the dough with a kitchen towel or plastic and allow to rise at room temperature until the dough has risen slightly higher than the top rim of the baking tin. This can take anywhere from 6-12 hours depending on the temperature of your kitchen.

Bake

  • Remove the dough from the oven. Turn the oven on to 375°F (190°C). When the oven has come to temperature, score the top of the dough with a razor or sharp knife. Bake for 60 minutes.
  • Remove the bread from the baking pan and parchment paper immediately. If you do not remove the parchment paper, the bottom of the bread will become soggy. Allow the bread to cool on a cooling rack completely before cutting.
  • Store the bread at room temperature in a closed container for up to 3 days. Or freeze for up to 3 months.

Notes

  • King Arthur Measure for Measure GF Flour:
    • 3 cups (372 g) King Arthur GF flour replaces the brown rice flour, tapioca flour and corn starch.
    • Reduce the xanthan gum to 2 teaspoons.
    • Adjust water to 1 ¾ cups (420g) total.

Nutrition

Serving: 1sliceCalories: 246kcalCarbohydrates: 45gProtein: 3gFat: 6g