How do I make a gluten free sourdough starter?

You can make one by mixing equal parts brown rice flour and filtered water, feeding it daily for 5–7 days. Keep it in a warm spot and wait for bubbles and doubling. I explain it all in my step-by-step gluten free starter guide .

Why is my gluten free sourdough loaf gummy inside?

Gummy texture often means it’s underbaked. Try extending the baking time by 10–15 minutes or leave the bread in the oven (off, door cracked) for 10 minutes after baking. Also ensure your psyllium measurement is accurate.

Can I use almond flour in this recipe?

Almond flour doesn’t work well in this specific recipe, as it lacks starch for structure. Stick to whole grain flours like sorghum and brown rice for the best results.

How should I store gluten free sourdough bread?

Wrap it in a clean towel or store in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze. Avoid the fridge — it dries the bread out quickly.

Gluten Free Sourdough Loaf Recipe

Name: Gluten Free Sourdough Loaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: Gluten-Free, Sourdough
Ingredients: 1 ¼ cups (160g) sorghum flour; ¾ cup (90g) brown rice flour; ½ cup (60g) tapioca starch; 1 tbsp psyllium husk powder; 1 ½ tsp fine sea salt; 1 tbsp olive oil; ¾ cup (180g) active gluten-free sourdough starter; 1 cup (240ml) warm filtered water; 1 tsp apple cider vinegar (optional); ½ tsp honey or maple syrup (optional)

Description

This gluten free sourdough loaf recipe bakes up with a golden crust, chewy open crumb, and classic sourdough tang — all without gluten or gums.

Ingredients

Scale

1 ¼ cups (160g) sorghum flour

¾ cup (90g) brown rice flour

½ cup (60g) tapioca starch

1 tbsp psyllium husk powder

1 ½ tsp fine sea salt

1 tbsp olive oil

¾ cup (180g) active gluten-free sourdough starter

1 cup (240ml) warm filtered water

1 tsp apple cider vinegar (optional)

½ tsp honey or maple syrup (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Mix dry ingredients in a large bowl.

2. Add starter, water, oil, and vinegar; stir into thick dough.

3. Let rest 45 minutes to hydrate.

4. Cover and ferment 4–6 hours in warm place.

5. Transfer to floured basket, smooth top.

6. Cold proof in fridge overnight (8–12 hours).

7. Preheat oven and Dutch oven to 475°F for 45 minutes.

8. Turn dough onto parchment, score, and bake covered 30 min.

9. Uncover and bake another 25–30 min until golden.

10. Cool on rack at least 3 hours before slicing.

Notes

Use only an active starter that doubles after feeding.

Don’t refrigerate bread — slice and freeze instead.

Let the loaf cool completely before slicing for best texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: Gluten-Free, Sourdough

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 0.5g
Sodium: 210mg
Fat: 2g
Saturated Fat: 0.3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 2.5g
Cholesterol: 0mg