This easy gluten free sourdough bread recipe makes a sourdough bread that is so good, you will be surprised it gluten free! It may be a bit of work to make your first gluten free sourdough starter…but it is well worth the effort!
If you love gluten free bread as much as we do, check out all of my delicious gluten free bread recipes.
Welcome to my blog. This is one of the first and most popular posts on my blog. Sadie was so kind to share this sourdough bread recipe with us. Keep in mind this recipe is a work in progress, and it is meant to be experimented with.
Gluten Free Homemade Sourdough Bread
This gluten free homemade sourdough bread 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.
No yeast sourdough
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
- 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.
- Every 8-12 hours, (2-3 times a day) add a little more flour and water.
- After 3-5 days, your mixture should smell sour and have bubbles. Congratulations! You are almost there.
- Once your mixture is bubbling, add some to your bread mix. Do not use any yeast.
- Let rise for at least 12 hours.
- Once the bread has risen, you have your starter!
How To Feed Gluten Free Sourdough Starter?
If you love sourdough bread and want to continue making it regularly, your best bet is to keep a starter in the refrigerator. The starter will need to be fed by removing approximately ¼ cup of the starter from the fridge. Then you will need to combine the starter, ¼ cup of water and ¼ cup gluten free flour mixture. Next, you will place covered on the counter at room temperature until it is bubbly, then put back in the fridge in a covered container.
If you love gluten free bread, you will want to try these Gluten Free Cheddar Herb Muffins. They are so light and fluffy. Also, these Paleo Biscuits are delicious and perfect for anyone who needs to be grain-free!
How Do I Know If Sourdough Starter Has Gone Bad?
If your sourdough starter has been exposed to bacteria, it can go bad. Naturally, if you eat bad bread, you can expect to become ill. The easiest way to tell if your starter is still good is to open it and smell before each use. If it smells unbaked bread, then it is still good and can be baked. If you notice a foul odor, mold growing or pink or orange tint, then it has gone bad and should be discarded.
What Is The Liquid On Top Of My Sourdough Starter?
The liquid that forms on top of your sourdough starter is known as hooch. When you see hooch in your starter that is an indicator that the sourdough needs to be fed. The development of hooch is perfectly normal and not a cause for concern. Simply drain off the hooch before you feed the sourdough starter. You may notice the hooch smells like alcohol and this is normal as well.
Can I Freeze The Gluten Free Sourdough Starter?
Yes, you can freeze the sourdough starter. If you decide to freeze the starter, you will not have to feed it. When you are ready to bake the bread, you will need to give the sourdough starter a week before the dough is active again. Once you remove it from the freezer, you will need to begin the feeding process. When the sourdough appears to be stable, then you are ready to bake some bread.
Freezing the starter is an excellent idea if you just don’t have the time and effort to keep feeding it. I recommend freezing the sourdough starter if you are going on vacation or aren’t going to be home for some reason for several days.
What To Serve With Gluten Free Sourdough Bread:
If you haven’t eaten a lot of sourdough bread or are looking for some ideas on what to serve it with, here are a few tasty ideas:
- Roasted Chicken – Place pieces of roasted chicken and cheese (if you can tolerate dairy) and toss it under the broiler until it is hot and the cheese is bubbly. Add toppings and enjoy. So good!
- Bread Bowl – Use this sourdough gluten free bread as a base for a bread bowl. Add in your favorite soup and gobble it all up!
- Bread Crumbs – You can dry the loaf of sourdough bread out and turn it into bread crumbs. It will go lovely in any recipe that requires bread crumbs, and the flavor is terrific. Try this delicious Gluten Free Meatloaf recipe!
- Dip – Serve pieces of gluten free sourdough with this Hot Cream Cheese Dip and it will go perfectly! It pairs nicely with anything cheese-based too.
Comment from my reader, Dana, which full of her baking tips for this recipe:
I’m not Celiac but quite sensitive to Gluten and Wheat especially, with bloating and severe water gain and swelling. Still being very new at Gluten Free home baking, I chose to attempt this recipe using Bob’s Red Mill One to One GF Baking Flour(R). Silly me, didn’t read the fine print of the ingredients, so I found later that there is some Tapioca and Potato starch in the product.
Well- the worst that could happen is the starter wouldn’t rise and behave correctly. A whole bag of flour wouldn’t be wasted, just the bit that I used for the starter.
STARTER for a new GF Baker:
I chose to begin the Starter with 1/4 C of 1 to 1 Bob’s with 1/4 C of water in a mason jar. I left the lid ajar for air. I did notice that this didn’t work as well as a loose cotton dish towel over the jar, instead of the lid. Once using the towel instead of the lid, I believe ambient yeast collected more easily and I began to “get a rise” out of the starter.
Sorry for being so detailed, but being new at GF baking, I’m attempting to offer as much info in my steps – to help someone else troubleshoot their baking experience of this recipe. (We love you Dana!!)
MIXING up her first batch:
Instead of going exactly by the recipe – I continued to use Bob’s Red Mill 1 to 1 in exchange for all the flours listed. All of those flours and the arrowroot is included in the 1 to 1 Baking flour – thus the reason for this choice. Also- I was attempting to find the most economical way of baking this bread. Measurements I kept the same – so instead of 1/2 C of each flour plus the arrowroot powder – I used 2 cups of the 1 to 1 baking flour, the Salt (Pink Himalayan Sea Salt) the Xanthan Gum and the water until I had a decent consistency of a medium-thick Pancake batter.
I used the Kitchenaid metal mixing bowl and covered loosely with the cotton kitchen towel for a full 24 hours. I did this because at 12 hours- it hadn’t seemed to rise to its full potential.. At about 18 hours, there was a full-doubling rise, so kept it going for any best rise possible.
BAKING her first loaf:
I didn’t have shortening to grease with – but I did have cruelty-free obtained coconut/palm oils-so I used that on a new non-stick metal 1 lb. loaf pan and coat well using a basting brush. Don’t overwork the “batter”. Fold it in the greased pan and let it settle on its own while preheating the oven. It will look lumpy. Let it- don’t overwork- for every stroke- you are eliminating the Rise.
The flour mixture that I used had White and Brown rice flour and so more water was used to get that Pancake consistency before baking. I baked at 375* F(also measured with baking thermometer) on the middle rack of the oven. I baked for 50 minutes, then turned on the oven light to closely monitor for the last minutes of baking. Also at this time, I noticed it hadn’t browned on top – so I brushed the top with my coconut/palm oil mixture for the last 10 minutes, hoping it would brown up a bit.
I’m sure butter would work beautifully as well. Hurry when gently brushing it on- the longer the oven is open and rack pulled out a bit – will lose a tiny bit of it’s Rise. Once the oven is closed again, the Rise came quickly back. Baked for the full 60 minutes and then with a Probe style Roasting Thermometer showing 160-180*F in the center.
I did notice that it had a bit of residue on the probe- so I turned off the oven and left the loaf in to cool that way, hoping to finish baking and cooling more gently to keep as much of the final Baked in Rising and fluff. Cooled completely before removing from pan and slicing with a serrated bread knife.
I’ve tried a lot of GF breads – the online, the super pricey, down to the cheap or clearance (aka cardboard tasting). As an Artisan sourdough bread fan – I have to say the experience of starter, mixing, baking and finally eating it – the trouble I went to was well worth it.
It was a pleasure at each step- because it was an adventure. Not everyone is that enthusiastic, I know. But, for someone whom has Zero experience in GF Baking – this brave trial was easy and enjoyable.”
WOW! Quite an authentic Sourdough Bread flavor. Doesn’t toast up Brown as easily as it’s Gluten filled relative, but I’m very pleased with the results, the RISE, and flavor. I can finally have Sandwiches again after 3 years of going without buns, rolls, and deserts because wheat and gluten were giving my stomach and body such fits.
Things You Need To Make This Recipe:
- 1/2 c millet flour
- 1/2 c sorghum flour
- 1/2 c arrowroot starch
- 1/2 c white rice flour
- 1 1/2 tsp Kosher salt
- 2 tsp xanthan gum
- 1/2 c sourdough starter
- water by feel
- Put dry ingredients into a bowl and whisk together.
- Add water and sourdough starter.
- You want a dough that is wet like pancake batter.
- Let the dough rise for 12-24 hours at room temperature.
- **Put some aside to be used as your starter for another time.
- Put in a greased loaf pan and bake at 350-400 for one hour.
- Cool completely before slicing.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 213 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 587mg Carbohydrates: 45g Fiber: 2g Sugar: 0g Protein: 6g