Are Any Sourdough Breads Gluten-Free?

Most traditional sourdough breads are not gluten-free. While fermentation can reduce gluten levels, it doesn't eliminate them entirely. For individuals with celiac disease or gluten sensitivity, only recipes made specifically with gluten free flours and a gluten free sourdough starter are safe. When made correctly, gluten free sourdough bread is just as tangy, chewy, and satisfying as the classic version—but without the gluten-related side effects.

Which Gluten-Free Flour Is Best for Sourdough?

There’s no single best flour, but some perform better than others. For structure and flavor, bakers often use a mix of: Brown rice flour Sorghum flour Millet Quinoa or buckwheat (for bold flavor) These flours feed the starter well and help your gluten free sourdough bread rise properly while maintaining texture. Starches like tapioca and potato are great for lightness and softness.

Why Is Gluten-Free Bread So Small and Expensive?

Two main reasons: ingredient cost and structural limitations . Gluten-free flours tend to be more expensive, and you often need multiple types to mimic the performance of wheat flour. Also, without gluten, the dough doesn’t hold as much gas, making loaves smaller unless carefully handled. When you bake gluten free sourdough bread at home, you skip the premium price tag and get larger, fresher loaves with better texture and flavor. Looking for affordable homemade recipes? Try our gluten-free chocolate cupcakes to balance out your bread-making batch days.

Gluten Free Sourdough Bread – The Best 9-Step Guide for Perfect Loaves -

Description

A step-by-step gluten free sourdough bread recipe made with a homemade gluten-free starter, artisan-style hydration, and zero gums. Crusty, chewy, and gut-friendly.

Ingredients

Scale

- 200g brown rice flour
- 100g sorghum flour
- 100g millet flour
- 100g tapioca starch
- 10g salt
- 240g active gluten-free sourdough starter
- 400g warm filtered water
- 20g whole psyllium husk
- Optional: 1 tbsp honey or maple syrup
- Optional: herbs, seeds, or spices for added flavor

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Instructions

In a small bowl, mix psyllium husk and warm water. Let sit 5–10 mins until gel forms.
In a large bowl, combine all flours, starch, and salt.
Add starter, psyllium gel, and sweetener (if using). Mix until a sticky dough forms.
Cover and rest for 10 minutes. Then shape into a round or loaf and place in a proofing basket or pan.
Proof at room temp for 3–4 hours or overnight in the fridge.
Preheat oven to 450°F (230°C) with Dutch oven inside for at least 45 minutes.
Flip dough onto parchment, score with lame or sharp knife, and bake covered 45 mins.
Remove lid and bake an additional 25–30 mins until crust is golden and hollow-sounding.
Cool completely before slicing. Serve fresh or freeze in slices.

Notes

- For best results, use a digital kitchen scale and fresh, whole psyllium husk.
- You can substitute flours but maintain the balance between whole grains and starches.
- For stronger sour flavor, use less starter and extend fermentation time.
- Let bread cool fully to avoid a gummy interior.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: ~180 kcal
Sugar: 1g
Sodium: 260mg
Fat: 2g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 36g
Carbohydrates: 28.5g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg