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Bread Srsly’s Gluten Free Sourdough Bread Recipe

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I would be grateful if you shared this recipe :-)

This easy gluten-free sourdough bread recipe makes a sourdough bread that is so good, you will be surprised it gluten-free!

Gluten Free Sourdough Bread from Bread SRSLY on a red and white checkered tablecloth

Welcome to my blog. This is one of the most popular posts on my blog. Sadie was so kind to share this recipe with us. Keep in mind this recipe is a work in progress, and it is meant to be experimented with.

This gluten-free sourdough recipe is yeast free and absolutely worth the effort. Feel free to write if you have questions, or read the comments below for more inspiration.

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If you would like to try making Bread Srsly’s sourdough bread, this is a great starting point. Sadie no longer uses this specific recipe, but the point of this recipe is to inspire you to experiment in your kitchen.

Making gluten-free sourdough bread takes a lot more time than regular bread. You need 3-5 days to create a sourdough starter for the first time because there is NO YEAST in this recipe. The sourdough ferments to make a fluffy bread without yeast.

(Once you have a starter for this gluten-free bread, if you keep it well fed, you can use it to start baking new sourdough bread loaves right away.)

You need 3-5 days to create a sourdough starter for the first time because there is NO YEAST in this recipe. The sourdough ferments to make a fluffy bread without yeast.

To read Sadie from Bread Srsly’s story, click here.

Gluten Free Sourdough Starter Instructions

  1. Mix together equal parts of a flour blend and water. (Stay away from pure starch sources such as tapioca and potato.) Leave it in a bowl at room temperature. Cover the bowl with a towel.
  2. Every 8-12 hours, (2-3 times a day) add a little more flour and water.
  3. After 3-5 days, your mixture should smell sour and have bubbles. Congratulations! You are almost there.
  4. Once your mixture is bubbling, add some to your bread mix. Do not use any yeast.
  5. Let rise for at least 12 hours.
  6. Once the bread has risen, you have your starter!

Things You Need To Make This Recipe:

  1. Millet flour
  2. Sorghum flour
  3. Arrowroot starch
  4. White rice flour
  5. Sourdough starter
5 from 3 votes
Print
Chef Recipe: Bread Srsly’s Gluten Free Sourdough Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Easy gluten free sourdough bread.

Course: Breakfast
Cuisine: American
Servings: 6
Calories: 182 kcal
Author: Sandi Gaertner
Ingredients
Instructions
  1. Put dry ingredients into a bowl and whisk together.
  2. Add water and sourdough starter.
  3. You want a dough that is wet like pancake batter.
  4. Let the dough rise for 12-24 hours at room temperature.
  5. **Put some aside to be used as your starter for another time.
  6. Put in a greased loaf pan and bake at 350-400 for one hour.
  7. Cool completely before slicing.
Nutrition Facts
Chef Recipe: Bread Srsly’s Gluten Free Sourdough Bread
Amount Per Serving (1 g)
Calories 182
% Daily Value*
Sodium 611mg 25%
Potassium 63mg 2%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Protein 3g 6%
Calcium 0.4%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

Bake the bread and enjoy your gluten-free sourdough!!

More Yummy Gluten-Free Recipes to Try!

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. I made this bread today with a brown rice flour/water starter. It rose well while baking. I baked it for over an hour, but the top did not brown. Any suggestions?

    Reply

    • Hi Tammy, this isn’t my recipe, so I am not fully sure why the top didn’t brown. Sadie occasionally stops by to see the post and will add comments for readers. I am hoping she will see your question and respond back.

      Reply

  4. Hi there! I had the same sticky problem as a previous commenter even after leaving in the refrigerator over night. I’ll wait a couple days to see if that subsides before I toss it because it is inedible. The crust is on point though. My bread also didn’t rise as much as I’d hoped. About half the height of a 9” bread pan. Maybe it needs more water… I also noticed that the bread srsly loaf shows salt as an ingredient. Wondering if that does something chemically to the bread that might help absorb the mushiness. Just some thoughts, and help would be greatly appreciated! I will keep experimenting!

    Reply

    • Hi Jenny,

      We’ve accidentally left out the salt a few times at the bakery, and we found that the bread did not rise as much as a salted dough! It was really interesting, and not at all in line with the baking rules I know. The key to getting your recipe down is the balance between water, binder, and bake time. Too little water means the dough can’t stretch enough to take full advantage of the binder. Too little binder, and the water will just make it harder to bake, with less rise because there isn’t enough elasticity. Too low a bake temp means that the amount of oven spring will be small.

      I hope that helps, and I’m glad the crust came out well – that can be really tricky in a home oven.

      Reply

  5. Do you mix all the flours in with starter and leave to rise before baking. This is new to me I am confused. Also are flours easily replaceable like buckwheat with a seed flour and use white rice? Thanks

    Reply

    • Hi Sarah, When Sadie gave me this recipe, it was to be an experimental start…she wants you to try new things and make it your own. You need to make the starter first, and that takes 3-5 days. Sadie said to mix equal parts of a flour blend (but don’t use pure starches.) You could use white rice and a seed flour, though I would maybe combine three flours total…maybe sorghum too? I hope this helps.

      Reply

  7. My twin brother and I both have reactions to gluten. His is more severe. We are always looking for more foods that we can eat that taste. Will make some for him for Christmas.

    Reply

  8. Hi Sandi,
    Can a “normal” sourdough be “converted” to a GF sourdough by feeding it with GF flour?
    I mean, I have a sourdough that I have been using and refreshing for months with wheat flour… if from now I only feed it with GF flour, will it be GF?

    Reply

    • Hi Xavi, I really don’t know the answer to that. I have never worked with a wheat starter. I will ask in a few food groups and see if I can find an answer for you. Stay tuned.

      Reply

  9. Hello – I’m not sure if you’re still accepting questions, but I thought I’d ask anyway!

    I’m just wondering if you need to let the bread rise any longer (second rise) after putting it into the bread tin? E.g. should you try to keep as much air in it from the initial rise while scooping it in and bake it right away, or stir it down and let is rise for a number of hours in the tin before baking?

    Thanks!

    Victoria

    Reply

    • Hi Victoria, I can try to answer, though this is Sadie’s recipe. I would think either way would work just fine as it has sourdough active in it. Will you please come back and let us know which you tried, and how it worked? Thank you 🙂

      Reply

  10. Love srsly bread but our local market runs out for weeks….going to try this recipe….been gluten free yeast free, soy free dairy free for almost a decade and have tried EVERY bread available to me and by far his bread is AWESOME and EVERYONE will enjoy it!

    Reply

    • We love Bread Srsly too…they are just starting to sell here in the South Bay. Keep in mind this recipe is a start. Sadie wants people to experiment with it 🙂 If you read the comments, there are some tips there as well.

      Reply

  11. Hi Pippi,

    Here is Sadie’s response to your question…

    Hmm, have you tried refrigerating the bread? Our bread is sticky inside as well when it is fresh, but that should go away after a few days chilled. Then you should be able to slice it more easily and there should be no more stickiness.

    Alternatively, we made a batch where we accidentally doubled the xanthan gum, and while these were not saleable, we did cut into some and found that the stickiness was way way less. You can also use less water, although this will not allow the dough to rise as much.

    I hope this helps! Feel free to contact me with photos so i can better pinpoint the problem.

    Reply

  12. Hello there!

    You recipe looks interesting! I’ve made sourdough bread before using my own starter, and I was wondering if there’s a way for the bread to not turn out too sour. Also, I have a lot of brown rice. Can I use it instead of the white rice, and maybe add a bit more starch or something else? Thank you!

    Reply

    • Hi Beth, I am honestly not sure about how to make the bread less sour. The sour taste comes from the fermentation of the starter. I would say to experiment with the brown rice. I have not tried it any other way. Just be sure not to use starch in the starter. I would love to hear how it turns out.

      Reply

  13. Hi! So i know most people can do this, but I have never done sour dough. Can you give more specific measurements on the starter? I just dont want to mess it up. Thanks!

    Reply

    • Hi Bekah, you can’t mess it up. I asked Sadie about why she said to use equal parts. It really depends on how much starter you plan to use. For example, will you be making the sourdough this one time, or will you make several loaves over the course of a few days. You only need 1/2 cup of the starter to make one loaf of sourdough, so 1/4 cup gluten free flour blend (with no starches) and 1/4 cup water should be a good measurement to start with. Good luck and please let me know how it turns out.

      Reply

      • HI!
        I have tried Sadie’s SRSLY sourdough bread recipe several times and as much as I think it will be different each time with my adjustments, it is still coming out gooey inside! I wonder if I could get a tip from you or Sadie! After rising it is nice and puffy and i spoon it in and bake it according to the loose directions. But each time it has come out ooey, or sticky is even more accurate, through out the center…even if baked a lot longer! I even got creative and cut the bread into strips to bake again as breadsticks. Still sticky gooey inside the crispy little bread sticks. Help! : )

        Reply

          • Hi Pippi,

            Here is Sadie’s response:

            Hmm, have you tried refrigerating the bread? Our bread is sticky inside as well when it is fresh, but that should go away after a few days chilled. Then you should be able to slice it more easily and there should be no more stickiness.

            Alternatively, we made a batch where we accidentally doubled the xanthan gum, and while these were not saleable, we did cut into some and found that the stickiness was way way less. You can also use less water, although this will not allow the dough to rise as much.

            I hope this helps! Feel free to contact me with photos so i can better pinpoint the problem.

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