This easy gluten free sourdough bread recipe is made from my sourdough starter recipe and it is so easy to make, you will be surprised it is gluten free! It is a bit of work to make your first gluten free sourdough starter...but it is well worth the effort!
This sourdough bread is also egg-free, dairy-free, and yeast-free so it is perfect for those with food allergies!
If you love gluten free bread as much as we do, check out all of my delicious gluten free bread recipes. We have tested several gluten free flour blends and flours so you have lots of options for making this bread!
Click for Table of Contents:
There is nothing better than the taste of fresh sourdough bread! It is seriously (or should I say srsly) is the most incredible comfort food! I have streamlined Sadie's recipe quite a bit since she first shared her recipe with me back in 2014. Sadie used a combination of millet, sorghum, brown, and white rice flours in her original recipe.
Unfortunately, many of us don't have a lot of individual flours on-hand...especially given how hard ingredients have been to find lately.
This is the second installment in my how to make gluten free sourdough bread series. The very first thing you need before making this gluten free sourdough bread is to make your gluten free sourdough starter. This will take you to the tutorial to get started.
This gluten free homemade sourdough bread recipe is yeast-free and absolutely worth the effort. You can enjoy homemade sourdough bread with very few ingredients! Feel free to comment or send me an email if you have questions, or read the comments below for more inspiration.
If you would like to try making a version of Bread Srsly's famous sourdough bread, this is a great introduction to sourdough bread.
One of my readers had great success making this gluten free sourdough with Bob's 1 to 1 Gluten Free Flour Blend, another with Krusteaz, and I am trying it out with King Arthur's Measure for Measure. I have added my photos of every step along the way to make this recipe easier to follow.
Making gluten free sourdough bread takes a lot more time and work to make sourdough bread without yeast. The good news is once you have a starter, it is quick to make this bread.
I encourage you to read Sadie from Bread Srsly's story about how she started her famous gluten free sourdough bread company! Her story is so romantic! Her fams affectionately call it Srsyl Bread :-).
Is sourdough gluten free?
No, regular sourdough is not gluten free because it is made with wheat flour. If you are gluten free, you need to use gluten free flours to make your starter and bread.
First step:
Go to my How to Make a Gluten Free Sourdough Starter page and make your gluten free starter! Do this FIRST!!
Instructions:
We are finally ready to make a loaf of this gluten free sourdough bread! Are you as excited as I am?
You will need 1/2 cup of your gluten free starter. Make sure it is bubbling and room temperature! I typically take my starter out of the refrigerator the night before I make bread. I feed it by adding some gluten free flour and water, and I let it sit on the counter overnight.
Put the dry sourdough bread dry ingredients into a bowl and whisk together. Add water and the sourdough starter as described in the recipe card below. Mix well.
You want a dough that is wet like pancake batter. Let the dough rise for 12-24 hours at room temperature.
After rising, feed the dough a little more gluten free flour and water, mix, then rise for an hour. (This will give it some extra oomph for additional rising.)
How can you speed up the rise?
If you want to speed your rise a little, you can add 1-2 teaspoons of sugar. Many of my readers have used 1 teaspoon of soda powder mixed in. I added 1 teaspoon of sugar to the GF Jules mix before adding it to the bread loaf tin and it seems to have risen higher, and kept the rise through baking better.
Sourdough tip:
Put aside about 1/2 cup of the starter from your bowl to be used as your starter for another time. You can store it in the refrigerator and feed it 2-3x a week. You can read so much more about making and feeding a sourdough starter in my How To Make a Gluten Free Starter post.
Grease a non-stick metal 1 lb. loaf pan and coat well using a basting brush. Pour in the dough. Donโt overwork the โbatterโ. Let it rise 2-12 hours in the pan (go by how big it rises). It may look lumpy. Let it- donโt overwork- for every stroke- you are eliminating the rise.
Note that the King Arthur Measure for Measure is a little runnier in consistency. The GF Jules has a much higher starch content and appears much fluffier consistency!
Baking:
Bake the gluten free sourdough loaf for 45 minutes at 375 degrees F. I noticed it hadnโt browned on top โ so I brushed the top with melted butter at the 45-minute mark then quickly closed the oven door quickly.
Hurry when gently brushing the melted butter on- the longer the oven is open and rack pulled out a bit โ will lose a tiny bit of its rise. Once the oven is closed again, the rise came quickly back. Bake for the full 60 minutes and then with a Probe style Roasting Thermometer showing 160-180 degrees F in the center.
If you notice that the thermometer has a bit of residue on the probe, you can turn off the oven and leave the loaf in the oven to cool that way so it finishes baking and cooling more gently to keep as much of the final baked in rising and fluff.
Cool completely before removing from pan and slicing with a serrated bread knife.
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 gluten free baking โ this brave trial was easy and enjoyable." - Dana
A note on gluten free flour blends:
I have tested several different gluten free blends. I talk a lot about King Arthur Measure for Measure, which is a standard blend. I also used a very starch heavy gluten free flour blend by GF Jules. Both performed very well.
The main difference is the texture of the bread. GF Jules was a lot lighter and fluffier while the King Arthur flour blend loaf was a little more hearty like regular sourdough bread. Both baked with a nice crust. I brushed melted butter on both halfway through the baking process so they would brown.
Many of my readers have chimed in with different individual flours they have tried down in the comments so I encourage you to keep reading through everyone's comments. Dana loved Bob's Red Mill 1 to 1 Gluten Free Blend with this recipe.
Can you shape this bread as an oval?
I am testing different ways to do this. Sadie's sourdough recipe was really meant to be loaf style and it is not really "formable" so I am experimenting with ways to make it work and I will report back when I get it right.
I then put the ball of dough into a greased Dutch oven. I covered it with a towel and put it into our sunny kitchen window for another rise.
So the rise experiment in the Dutch oven with a shaped loaf got a little out of control as the rise went crazy. Total fail! I am still going to experiment with this to see how to handle this better and report back to you.
How to get a crusty bread:
I highly recommend baking this bread with a pan of hot water to create a steam. Sadie at Bread Srsly didn't do this, but I found baking with hot steam creates a really good crust to the bread.
To get steam, you can fill a shallow baking dish with very hot water and put it on the bottom rack in your oven when you turn the oven on. Keep it there the first hour your bread bakes.
You can also bake your sourdough in a Dutch oven. Keep the lid on for the first 45 minutes of baking then remove the lid for another 30 minutes.
Reader Lois bakes this sourdough this way to get a chewy crusty crust: "Once it is fully risen I remove it from the oven and heat my oven to 450. I put the loaf in and then decrease the temperature to 420 for 20 mins. This gives a beautiful chewy crust. Then I decrease my oven again to 375-400 F and bake for 30 minutes until the interior loaf measures above 205 F."
Serve with:
If you havenโt 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.
If you love gluten free bread, you will want to try these Gluten Free Cheddar Herb Muffins recipes too. They are so light and fluffy. Also, these Paleo Biscuits are delicious and perfect for anyone who needs to be grain-free!
If you want to try another great sourdough recipe, give this Gluten Free Sourdough Bagels recipe a try!
Reader Veronica R had great luck using Krusteaz. "I made mine with Krusteaz Gluten Free 1 to 1 flour and it turned out great. I will definitely be making again. Thanks for the tips on buttering the top and baking with water/steam. The crust is perfect."
๐ Recipe
Chef Recipe: Bread Srslyโs Gluten Free Sourdough Bread
Easy gluten free sourdough bread.
Ingredients
- 2 cups gluten free flour blend (*see note)
- 1 1/2 tsp Kosher salt
- 1/2 c sourdough starter (see post for directions to make this)
- water by feel
Instructions
- 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.
Notes
**There are a TON of tips and directions written into this post from myself and those who have made this recipe. I highly encourage you to read the whole post before starting this recipe.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 587mgCarbohydrates: 45gFiber: 2gSugar: 0gProtein: 6g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Joy
Hi, I've tried making it with Bob's Red Mill 1 to 1 GF flour. The taste is great but it's very sticky. I read that this is because rice flours absorb a lot of water and BRM uses a lot of it. I'm thinking of coming up with my own blend of flours. Do you have a combination that you can recommend?
Sandi Gaertner
Hi Joy, I would read through comments and see what others use. I have made this with King Arthur Measure for Measure and GF Jules flours. I bought Namaste and plan to try that flour blend out soon. If it was sticky, did you check the internal temperature? Also, did you let it cool completely before slicing? How long did it rise in the loaf pan?
Joy
Hi Sandi,
I let it rise for 24 hours. Internal temperature was 210. I let baked loaf dry in the fridge for 24 hours and it wasn't as sticky when I sliced it the next day. I'm going to experiment with sorghum flour next.
Sandi Gaertner
I love your updates Joy, I am glad it wasn't as sticky!
Karen
Hi! This sounds like a great recipe. Can I use Namaste gluten free perfect flour blend for this sourdough bread recipe? I have a brown rice gluten free starter. If this will work how much water would you recommend I try? Do you have any other tips.... I am very new at gluten free sourdough. Thank you.
Sandi Gaertner
Hi Karen, I haven't used this flour blend, though I did buy it recently to experiment with. Is your starter all bubbly and ready to use?
Karen Klein
Hi Sandi,
Yes it is. I had another question. Would it be possible to use parchment paper instead of greasing the pan? Thanks!
Sandi Gaertner
Hi Karen, parchment paper should be fine. Thank you for asking.
Reba
I've just pulled my second loaf out of the oven after nearly 2 HOURS (@375) and it's still not cooked through. I'm not sure what's going wrong. Perhaps it's this Bob's Red mill 1 to 1 flour. I know one person had luck with it, but I wonder how many others have. The starter is beautiful, then I mix with the ingredients listed above, this time using 2 1/2 cups of water. The "dough"/batter rose HUGE overnight. Do you mix after this rise before pouring into the loaf pan for a second rise? Mix and add flour/water? I didn't mix or mix anything in. I got a slight second rise in the pan and put it in the oven thinking it would rise more while baking, but instead it collapsed! and now.... it's not baking ๐
any tips?! I'm thinking the next loaf should be baked at 400, but I'm at a loss as to where else to go. Any other help would be greatly appreciated! Thank you ๐
Sandi Gaertner
Several readers have used this flour blend, as I have also seen some use it in the FB group GF Sourdough. How runny was your batter after the big overnight rise? Please walk me through your steps including water to flour ratio each day, temperature where you let it rise, how you covered each day, etc. The more details you give me the easier it will be for me to help troubleshoot this. Thank you.
Reba
Oh my goodness, thank you for helping! I didn't weigh my ingredients, but measured 2 cups flour, 2 1/2 cups water and 1/2 cup of a very bubbly starter, along with the 1.5t salt and 1t sugar. After the big overnight rise (covered with a damp cotton tea towel in the oven) it was pretty runny... a little runnier than cake batter and had a lot of air bubbles. I didn't stir it or add any more flour/water... I just poured it into the loaf pan and let it sit/rise for about 3 hours. It had risen a bit more and I put it in the preheated 375 oven for an hour. It rose a bit then collapsed around the 30 min mark. I added melted butter and checked temp at the hour mark and the probe came out covered in sticky residue (like oatmeal). Temp was 190. I left it in until the temp was over 200 and took it out. The consistency of the inside was just like cooked oatmeal, it just didn't cook at all. it was really weird. I have a few pics of the final product if you're interested. Thank you so much for taking the time to troubleshoot with me!
Sandi Gaertner
You are very welcome. That water content sounds pretty high. Next time I would cut back on the water content. Please email the pictures at [email protected]
Cathie
My loaf rose beautifully but than sank when baking. Iโm wondering if I added too much water but the consistency seemed good. Can you please suggest a range of water to use?
Sandi Gaertner
Hi Cathie, which gluten free flour did you use and what temperature was your oven? I will try to write out the amount of water I use, but it varies by gluten free flour and blend ingredients because some absorb water more than others.
Cathie
Thank you Sandi. I used Bobs 1-1 and the temp was 375.
Joy
Hello. I tried fermenting this dough in my pan for 24 hours and noticed that the top got pretty dry and hard. I stuck it in the oven as is and after it baked, the top had this really hard crust that was whiter than the rest of the loaf. Is there a way to prevent this from happening?
Sandi Gaertner
Hi Joy, I am a little confused and need some clarification. What flour blend did you use, how wet was the dough, and did you cover the pan? This info can help me troubleshoot with you.
Joy
Hi Sandi,
I used Bob's Red Mill 1to1 GF flour. I made sure the dough was as thick as pancake batter just like the recipe said.I did not cover the pan with a wet towel and just left it out in the kitchen counter overnight.
Sandi Gaertner
Next time please do cover it, this help keep the starter from drying out. It also prevents dust and other things from falling into your starter.
Joy
I'll try covering it next time. I will let it ferment for 24 hours. It's really hot where I live. if the towel dries out, do I re-wet it?
Sandi Gaertner
I would make sure your batter is a little wetter when you put it into the loaf tin to compensate for the loss due to hot weather.
Joy
Hi Sandi,
I used Bob's Red Mill 1 to 1 GF flour. I made sure the dough was the consistency of pancake batter just like the recipe said. I didn't use a wet cloth to cover my pan. Instead, I used a cheese cloth. The flavor of the bread was great. It had a lot of air bubbles and I'm happy with the consistency. It's really just the top that I need to fix. Is there a way I can post a photo so you can analyze it?
Sandi Gaertner
Hi Joy, please email me a photo to [email protected] I am happy to help. Half way through baking I like to spread melted butter on the loaf to get it to crisp and brown.
Joy
Thanks for all your help. I sent you the photo.
ravinder basra
Hi Sadie
I'm experimenting with Sadie's wonderful recipe and would like to substitute the xantham gum with psyllium husk powder. How much psyllium husk powder should I use if the recipe calls for 2 tsp of xantham gum?
Thank you so much.
RB
Sandi Gaertner
Hi Ravinder, I haven't personally used psyllium husk so I am not fully sure. I would try 1-2 teaspoons and see how it goes.
Sandra Jackson
Do you have a copy of Sadie's recipe that I can play with too? I just made my first starter...:)
Sandi Gaertner
Hi Sandra, the recipe is the same, except she used a combination of millet and rice flours. The instructions in the recipe card are identical to hers. This is the quote from Sadie
"Mix together equal parts a flour of your choice and water. Avoid using pure starches like tapioca, corn or potato starch. Leave it in a bowl at room temperature, covered by a towel. Every 8-12 hours (2-3 times per day) add a little more flour and a little more water. After 3-5 days the mixture should start to smell sour and have some bubbles. Congratulations, you're almost there. Once your mixture is bubbling, add a little bit in to your bread mix. Do not use any yeast. Let this rise for at least 12 hours. Once the dough has risen, it will be your sourdough starter! Use a little bit of this dough in a fresh batch of dough. You'll be impressed at how vigorous your sourdough can be. Always save a cup or so of your last dough to use as a starter in your next batch. Keep it in the fridge, and be sure to "feed" it with fresh water and your blend of flour from the bread recipe at least once a week, but twice if you can."
Lisa
Ravinder,
You might like to check out mygluten-freetable.com for amount comparisons and an explanation of the differences between xanthan gum and psyllium husk powder. Iโve used both, and used them in combination (excellent thin crust pizza result). Psyllium may give an encouraging rise, but it always disappoints because breaks down during baking. The result can be gummy and dense.
Rachel
LOVE this recipe
I made it once then immediately made another to bake the next day
My first try was kind of a mess...so for flour here are my alterations
Ok so the first one was the millet water (so i added it first since i knew to add water by feel) and it was only a little
But then i also did 1/2 cup cassava and 1/2 cup bobs red mill gf mix (the red label that is a mix of fava and chickpea and sorghum) and then 1 cup of ground hulled millet (the hulled is much cheaper for some reason so i run it in the vitamix dry cup) and that included the water/millet mix overflow for the feeding
The second batch (currently in the oven) was 1 cup of hulled millet and 1 cup of the bobs red mill gf mix
Sandi Gaertner
Thank you so so much for coming to say how you made this recipe so delicious! This recipe is a work of many, and as people try new things I love to add it to the post so others can learn from all of our experimentation.
Becky
Iโve been baking this bread almost weekly for years. (My sourdough starter is my happy little third baby!) Itโs spoiled me rotten for any other gf bread. Has anyone ever tried letting it rise in the bread pan you plan to bake in? Iโm so interested to see if Iโll get the massive rise Bread Srsly has when I order loaves from them, but chicken to have it overflow the pan and ruin my breadโand oven!
Sandi Gaertner
I am so glad you love this recipe Becky!! Hoping someone will have an answer for you ๐
Lois Melnyk
After reading everything I could get my hands on regarding the gluten free sourdough I decided to give it a go after 8 yrs of celiac disease. I successfully babied a sorghum starter for several weeks feeding it regularly and discarding only occasionally until it matured. I have found the process to be not as finicky as it is usually presented and is quite forgiving. I have since made 4 successful loaves of various kinds of gluten free bread, baking once a week and keeping my sourdough in the refrigerator during the week, bringing it out the night before I plan on using it and feeding it. I always make mine with a stand mixer and beat it for 3-4 mins before putting it into a loaf pan forming it with a wet silicone spatula. I always use bottled or spring water in my recipes as chlorine kills bacteria, therefore living sourdough. If I am in a hurry to bake, I add 1 tsp of baking sofa to my loaf. It reacts with the acidic sourdough and causes a faster rise. If I am not, I practise patience...not my finest asset! Sometimes rise may take anywhere from 12-48 hrs for the dough to double in size. Because I live in the great white north, I also always put my bread in the oven with the light on to rise. I oil the top of my loaf lightly with olive oil and place a kitchen towel over it. Once it is fully risen I remove it from the oven and heat my oven to 450. I put the loaf in and then decrease the temperature to 420 for 20 mins. This gives a beautiful chewy crust. Then I decrease my oven again to 375-400F and bake for 30minutes until the interior loaf measures above 205F. Let it cool completely before slicing up the loaf. Store in the freezer taking out what you will use, defrosting in the microwave until warm. This recipe makes fantastic sandwiches! I use this method with all the loaves I have made and it works great! Hope this helps!
Sandi Gaertner
Wow Lois, you are amazing... I love the extra tips and tricks you wrote up, I am sure they will help others make this bread.
Traci
Hi! Hoping for some advice. I started my starter 5 days ago. itโs growing and smells like sour dough, but itโs not really โ bubblingโ. Is it ready or should I wait?
R
Sandi Gaertner
Hi Traci, are you consistently adding a little flour and water every 8 hours or so (3x a day?) If there is slight bubbling I would wait another day or two and see.
Traci
Thank you!
Sandi Gaertner
You are welcome ๐
Erin
I am trying this, as I read through this recipe several times and it was a little confusing as to do I let it rise 12-24 hours in a bowl and then let it rise another 2-12 hours in the bread pan. In all of the confusion I transferred it from a bowl after 4 hours, thinking I had done it wrong, into a loaf pan. Iโm not moving it again. So weโll see how it goes in the loaf pan.
I wish this recipe was a little clearer on the steps. Iโm reading it on my mobile...as Iโm sure a lot of people do, and itโs just a lot of scrolling back and forth trying to make sure I got the steps straight. And itโs really a simple recipe. ๐คฃ๐คฃ๐คฃ
I hope it turns out.
I tried another one, kind of similar the other day and it never would rise.
Iโm using a King Arthur gf flour and starter and my starter is really nice and bubbly. So hopefully it works. ๐ฌ๐ฌ๐ฌ
Sandi Gaertner
Hi Erin, you should be fine not moving it. It is a beast of a post, I try to include tips from readers, info on different flours etc. I just separated out the entire section on the starter to a new post trying to slim it down. I will try to work on it some more. I do have a table of contents to try to break it up easier for phone as well.
Erin
Hey thanks so much!! ๐คช๐คช
I have mine in the loaf pan in the oven proofing and I added Parmesan cheese in the dough and it smells heavenly!! Iโm excited to see how much itโs risen in the morning!! I cannot wait to actually bake it!!
I may put another loaf together tomorrow since it has to rise so long. Iโve got starter coming out the wazzoo. ๐คฃ๐คฃ๐คฃ๐คฃ๐คฃ๐คฃ๐คฃ
Sandi Gaertner
LOL, I have a ton of starter too. What else do you like to make with it?
Heather McGuire
Iโm late to the party here but hope someone can provide some insight. I put my โpancake batterโ into a 9X5 glass loaf pan. It is currently rising in a lit oven. I am trying to decide if I can just bake Elias risen or...do I have to transfer to another loaf pan before baking. Transferring and potentially losing some leavening seems like an unnecessary step. Can it just be baked?
Sandi Gaertner
I haven't tested your idea to just bake it at that stage so I am unsure how to advise you on your questions. If you do try it, please come back and let us know if it worked.
Lisa Corbett
i have this rising today as i made it last night. It seems like a sticky kind of play dough. I added more water last night but it was just like a muddy sludge. Hoping it rises today and bakes well!
Sandi Gaertner
Please do keep me posted. A recent commenter listed her step by step process for making this bread, it is worth looking at what she says about the dough.
Nionie Johnston
Hey People! If you have used arrowroot flour in your bread and allowed the batter to then rise, then Stuckey or even gooey is your fate; you can bake it forever and it will be like crusty sludge. Arrowroot is so hydrophilic that it is a water magnet and almost impossible to dry out. If baking with arrowroot you need to mix and bake IMMEDIATELY to have good results, so it is more suited to cakes and muffins, in combination with, say, coconut flour or brown rice and buckwheat. Good luck.
Kari
When making this bread it is alive. Regular tap water with chlorine if used will kill the good bacteria / yeast resulting in no rise / use distilled water when working with live foods
Laurel E Porter
It would be great if you could give an internal temperature for the bread when it is 'done.' I baked mine for an hour, and discovered it really wasn't cooked all the way through. So having an internal temp to check would be great. Thanks.
Sandi Gaertner
Hi Laurel, this is a guest post by Sadie, so I am not sure what an internal temperature she would recommend. Sadie checks in on this post and I am hoping she can answer this question for you.
Lisa
Minimum is 205 degrees internal temperature. Often 210 is better.
Sandi Gaertner
Thank you Lisa!!
Dana Callahan
Hi there,
INTRO:
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 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.
MIXING up my 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 Xanthene 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 seem to rise to it's full potential.. At about 18 hours, there was a full-doubling rise, so kept it going for any best rise possible.
BAKING my 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 coated well using a basting brush. Don't overwork the "batter". Fold it in the greased pan and let it settle on it's 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 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 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 Rise and fluff. Cooled completely before removing from pan and slicing with a serrated bread knife.
CONCLUSION:
I've tried a lot of GF breads - the online, the super pricey, down to the cheap or clearanced (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.
TASTING: WOW! Quite 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.
I know this was long winded - I hope it helps and encourages others to try as well.
Good luck and enjoy!!
Dana
Sandi Gaertner
Wow! Dana you are so wonderful to come and comment with such full directions to help other readers. Thank you so much!! I am hopeful that your encouragement will help people who are newer to gluten free baking to try this recipe.
Raylene
Hi
Are you able to put up a conversion to grams please? I have all sorts of trouble trying to figure out if you firmly pack the cup measurements or if you are using metric cup measurements or something else. (new to sourdough baking?
Thank you.
Sandi Gaertner
Hi Raylene, Unfortunately, this isn't my recipe it is Sadie's and I am not familiar enough with grams to reliably convert this recipe. You may consider finding an online converter.
Alison
I'm sorry, I am confused. How is this yeast free? A wild starter is yeast, its just ambient yeast that is collected from the air rather than a commercial, packaged yeast, but its still yeast.
Sandi Gaertner
Hi Alison, I can try to ask Sadie for you since this is her recipe.
Brigitte
I tried twice to make this bread and it came out great except it did not rise much . We have toasted it and it is truly a winner, however I would love to find out why it did not rise as much ? maybe more water ? does it really have to have the consistency of pancake batter before I let it rise ? that's pretty wet, right ???
Sandi Gaertner
My first thought is to try more water. Sadie gave this recipe, and she wanted people to use it as a base to experiment from. Please let us know if more water helps.
Tammy
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?
Sandi Gaertner
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.
Amy F;)
Can I use glass pans or do they have to be metal? (Love SRSLY bread ๐
Sandi Gaertner
Hi Amy, That is a great question. I am not sure but I believe Sadie uses metal baking tins.
Debbie
Thank you Sandi, my starter is bubbling just fine!
Sandi Gaertner
That is great news! Keep us posted ๐
Jenny
Hi there! I had the same sticky problem as a previous commenter even after leaving in the refrigerator over night. Iโll 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 didnโt rise as much as Iโd hoped. About half the height of a 9โ 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!
Sandi Gaertner
That is so interesting Jenny. I am hoping someone who had success with this recipe can chime in and offer some suggestions.
Sadie Scheffer
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.
Sandi Gaertner
You are awesome Sadie!!
Sarah
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
Sandi Gaertner
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.
Dawn
I like how uncomplicated it is to make. I have things with a thousand directions!
Sandi Gaertner
Thank you so much ๐
Misty
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.
Xavi
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?
Sandi Gaertner
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.
Wes Savage
It may be possible, a science experiment to test this is probably going to look like this:
Take a small portion of your wheat starter, and start feeding it like the Kind Arthur Flour's Gluten Free Sourdough Starter Recipe web page mainly use sprouted quinoa flour or some other sprouted gluten free flour since sprouting creates a variety of active enzymes that will interact with the lacto-bacteria and yeasts in the starter, build on it for a little while, a week to even a month if need be, then use that from now on, see if that works.
The thing is you need to break apart the gliadin and wheat agglutinin peptides from the gluten structure and break them down into acids and other stuff through the SCOBY enzyme interactions that allow this.
Victoria
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
Sandi Gaertner
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 ๐
Cachi Baier
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!
Sandi Gaertner
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 ๐ If you read the comments, there are some tips there as well.
Sandi Gaertner
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.
Beth
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!
Sandi Gaertner
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.
Beth
Thank you, Sandi! I'll try with the brown rice!
Bekah
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!
Sandi Gaertner
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.
Bekah
Ok thanks! I'll give it a try as soon as I can! Thanks for responding!
Sandi Gaertner
You are welcome ๐
Michelle @ The MaMade Diaries
Great recipe! I really need to try to make my own bread sometime, I've never done it before! Thanks so much for linking up at the MaMade Blog Hop! Don't forget to stop back and link up again next week and see if you've been featured!
Sandi Gaertner
Thanks for stopping by Michelle. This is definitely a fun recipe to experiment with. Mamy like it because it is yeast free and gluten free. Please let me know how it turns out.
Marla
Great recipe and sour dough bread has so many health benefits. Thanks for sharing on MaMade Blog Hop! Have a wonderful healthy day.
Sandi Gaertner
Thank you Marla. I love sourdough as well and having it gluten free is huge for me. I hope you have fun making it ๐
Farm Fresh Mama
Thanks for sharing this great recipe! I'm hoping I can get this sourdough thing down, since we just decided to go gluten free for a while. This looks great!
Sandi Gaertner
Let me know if you have any questions. I have not made it myself, but I can forward any questions to Sadie. Have a great evening,
Pippi
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! : )
Sandi Gaertner
Hi Pippi, I forwarded your note to Sadie. I hope we hear back some great tips to help you.
Pippi
thanks Sandi!
Sandi Gaertner
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.