Here it is: the much anticipated gluten free sourdough bread recipe!

Isn’t it lovely to know you, too, can bake a lovely gluten free sourdough in nearly any kind of pan, any time you like? Like this gluten free sourdough baked in a Dutch Oven!

Or this gluten free sourdough made in an Emile Henry bread baker …

or this gluten free sourdough baked in a Pullman Pan …

or this gluten free sourdough baked as a boule without a pan …

I’ve baked experiment after experiment, tweaking it here and there to account for lots of variables.

The development of a gluten free sourdough starter (click here for recipe) and gluten free sourdough bread recipe was a painstaking process, but at least we’ve enjoyed tons of gluten free sourdough (by the way, leftover sourdough makes an insane overnight gluten free French Toast Casserole!).

I urge you to hang in there and read through my entire post, as I outline what has worked best and what has not worked best for me. There are definitely some tricks of the trade, including how to get your gluten free sourdough to be sour! 

Gluten Free Sourdough Basics

For those who love and miss sourdough, take heart! The art of making sourdough isn’t lost without the gluten. There’s still a lot of feeding, caring and waiting for the sourdough starter to mature and bloom into all its potential.

I’ve actually made so much starter that I’ve given much of it away to neighbors, but I just couldn’t throw any away when I’ve tended to it for so long! It’s like a little sourdough baby and you just can’t toss it out — I care about it! It’s “alive.” 

You’ll see when you make this gluten free sourdough starter; you’ll see. You won’t want to discard any of the “extra” either. It’s precious. Here’s how to make your very own gluten free sourdough starter!

Some things are the same about making gluten free sourdough bread as they are with making any other gluten free bread. There’s no kneading the bread and stretching the gluten because there’s no gluten! Just follow my instructions to the letter, use my gfJules Gluten Free All Purpose Flour or gfJules Multigrain Baking Flour and sit back to watch the magic happen.

Choosing the Right Gluten Free Flours for Gluten Free Sourdough Bread

In anticipation of many questions to come, this recipe and process was developed using my gfJules Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe with another gluten free flour or blend, it really may not work, so please please please don’t even bother to try! But if you do, please don’t leave comments about how it didn’t work, because I’m telling you so before you waste your time.

Gluten free flours are tricky business. It took me two years to develop my original blend way back in 2003 (I’ve been gluten free since 1999!) and I’ve been tweaking and improving it ever since. Just because you think you can read ingredients and intuit how much of anything to use or to buy something off the shelf that sounds similar … you can’t. It won’t be the same, and the results won’t look like those pictured.

Not to belabor the issue, but tenths of a percentage point difference in proportions and a different brand or country of origin for any given ingredient are things that can make huge changes in outcomes. It amazes me all the time how tiny variances make big differences.

Which is why I developed my gfJules Flour to begin with. Selfishly, I didn’t want to have to make it in my kitchen every time I baked! And unselfishly, I wanted to prevent fellow gluten-free bakers (and newbies to gluten free baking) from having to mess around with mediocre flours only to achieve mediocre results.

Gluten free baking — and specifically gluten free sourdough bread baking — can be so rewarding and share-worthy! You’ll see!

For more help with gluten free bread baking, in general, hop to my 18 Top Gluten Free Bread Baking Tips.

So back to the recipe at hand.

Baking Gluten Free Sourdough — Choosing the Right Pan

As you can see at the top of this post, there are many different options when it comes to baking your gluten free sourdough bread. If you prefer to make an artisan-style loaf, no bread pan is needed.

Follow along with one reader’s VIDEO of how she made her beautiful gluten free sourdough loaf using with this recipe and this artisan method following clicking here to watch!

For that method, I found that lining a banneton (proofing basket) or large glass bowl with oiled parchment sprinkled with more gfJules Flour was the best way to support the bread as it rose.

Once risen, I simply lifted up on the parchment and laid it out onto a baking sheet for the bread to bake.

The bread will take more of a free-form shape, but it’s really beautiful and impressive!

You could also transfer from the banneton or bowl into a parchment-lined Dutch Oven and bake that way.

I outline the baking directions in the recipe below.

Using either the artisan or bread pan method, you may choose to dust the top of the loaf with gfJules Flour before baking for a more rustic look, or simply brush olive oil onto the top, or both.

I like the look of the flour with the golden finish of the olive oil in combination, so most of my loaves pictured are done that way. 

Allow the dough to rise covered with oiled plastic wrap to help keep the loaf warm and moist. I like putting the loaf into a preheated 200F oven, then turning the oven off, but turning the light on. I do this with the bread rising in either the bowl or the oiled and floured bread pan.

You can allow the bread to rise here for a minimum of 1 1/2 hours or up to one day if you’re baking egg-free.  

The bread won’t have risen a lot, as most of the rising happens when it’s baking.

Feel free to oil and flour the bottom and sides of the pan or use lightly oiled and floured parchment for easier removal from the pan.

After rising, cut slits in the top of the loaf to direct the rise. Since the oil and/or the flour were applied before the slits were cut, the inside of the slits will appear different from the crust and it gives the sourdough the hand-made look it deserves.

Regarding bread pans, I experimented with all kinds and sizes. My personal preference was the Pullman Pan that I used in most of these photos. The bread dough is a bit too voluminous for a traditional 9 x 5 (or smaller) bread pan; in those, this wet dough would rise high and then tended to collapse a bit, leaving some un-cooked looking areas in the center.

The Pullman Pan (mine is 12 x 4 1/2) seemed to be the perfect size to allow the bread to rise with support up the taller sides.

The time it takes to bake this bread will differ based upon the pan used and of course, on individual oven variations. I highly recommend buying an internal thermometer to take the bread’s temperature before removing it from the oven.

The internal temperature should be at least 205F before removing it from the oven to cool.

How to Make Gluten Free Sourdough Taste Sour

There are three main distinguishing features of sourdough: taste; smell and texture. You might expect that the most difficult feature to achieve in gluten free sourdough would be texture, but as you can see from the photos, the artisan texture, open cell structure and crunchy crust are present in each of my loaves made with my gfJules Flour or my gfJules Bread Mix.

The smell is something that is quite noticeable from the starter. It should be tangy and rather sour smelling to know it’s really active. If your starter isn’t smelling very sour, it needs to age longer and/or be fed more.

But the sour taste was the thing that seemed to be most elusive for me in my bread experiments. That’s fine for me, as I don’t prefer a sourdough taste in my bread, but I know many of you do.

My early breads came out tasting yeasty and mild, just perfect for sandwiches or dipping in olive oil and balsamic (which we’ve been doing nearly every night for weeks now!).

No, the sour taste didn’t come easily. I did achieve it when I allowed the bread to rise overnight, so if you are searching for that sour, I recommend budgeting time for an overnight rise.

Making gluten-free sourdough more sour

1. Overnight Rise. I allowed my bread to rise as I described above, then placed it in the refrigerator overnight (still covered), then removed it the next day to sit on the counter to come to room temperature before baking. THEN the sour started to show through! (note: if you’re baking egg-free, leaving the dough covered in the oven turned off overnight is a good way to get that sour taste.)
2. But even more revolutionary, I’ve recently changed my recipe to remove any chemical leaveners (baking powder, baking soda) which altered the pH and allowed the sour flavor to shine through. Those ingredients counteract the sour tang, so adding them negates the sour. 
3. Another site has recommended NOT feeding your sourdough starter again before baking with it in order to increase the sour flavor of the bread. This will also decrease the rise and will necessitate a longer proofing time, however. (Go here for the recipe to make your own gluten free sourdough starter)

If you do any experimenting of your own and find other ways to make this bread taste sour-er, please share in the comments below!

Storing Your Homemade Gluten Free Sourdough Bread

I always recommend storing your baked goods at room temperature in a sealed container, and this gluten free sourdough bread is no exception. The simple truth is that if you put baked goods into the refrigerator, they will dry out. You can put them into the freezer when they are fully cooled, but they will need to be warmed or toasted before enjoying again. 

This gluten free sourdough bread is still soft and delicious after a few days in a zip top bag with the air squeezed out of it and stored at room temperature. Depending on the size of your loaf, you may need to cut it in half to get it to fit into a gallon sized bag, but other than that, it’s easy to just seal it up and grab a slice whenever you like!

If you’d like to bake a regular gluten free artisan loaf without the sourdough starter, check out my Gluten Free Artisan Bread Recipe. And of course, my award-winning gfJules Gluten Free Bread Mix works well for any kind of sandwich bread, oven or bread machine, hamburger/hot dog bun or baguette recipe! Click on the “description” tab to find links to all these gluten free bread recipes or use the search bar above.

So let’s get down to baking great gluten free sourdough, shall we?

To make a homemade gluten free sourdough starter, hop to this recipe!

Gluten Free Sourdough Bread Recipe

Continue to Content

Gluten Free Sourdough Bread Recipe

Yield: 1 large loaf

Prep Time: 3 hours

Cook Time: 1 hour 15 minutes

Total Time: 4 hours 15 minutes

This comprehensive gluten free sourdough bread recipe explores all the nooks and crannies of how to make the perfect gluten free loaf!

Print

Ingredients

Sourdough Loaf or Artisan Bread Dry Ingredients

• 1 gfJules® Gluten Free Bread Mix

OR

• 3+ cups (420 grams) gfJules® Gluten Free All Purpose Flour (measure each cup to 140 grams/cup)
• 1/4 cups (35 grams) gfJules Corn-Free Multigrain Flour OR cassava flour (OR buckwheat flour OR almond meal)
• 1/4 cups (35 grams) gfJules® Corn-Free Multigrain Flour OR 1/4 cups (30 grams) dry milk powder (OR coconut milk powder)
• 1 tsp. sea salt

PLUS These Other Ingredients

• 2 large eggs (OR 2 Tbs. flaxseed meal steeped 10 minutes in 6 Tbs. warm water)
• 2 Tbs. apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup sugar
• 3/4 cup gluten free sourdough starter
• 1 1/4 cup club soda, sparkling water, ginger ale, 7-Up OR naturally gluten free beer {ADD ONLY 1 CUP still water or sparkling liquid with gfJules Bread Mix}

OPTIONAL, but recommended:

• 1 Tbs. psyllium husk powder {DO NOT ADD with gfJules Bread Mix}

Instructions

Bring all ingredients to room temperature.

Preheat oven to 200°F.

Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, oil, sugar, (psyllium husk powder - if adding) and gluten free sourdough starter. Mix until smooth.

Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated. Mix for two minutes with mixer, longer with spoon method.

If Baking in Loaf Pan:

1. Transfer dough to an oiled Pullman Pan or 9x5 loaf pan, lightly dusted with gfJules Flour, or to oiled and floured parchment-lined pan or bowl for rising. Dust the top of the dough with more gfJules Flour and brush with olive oil for best results.
2. Cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
3. Allow the dough to rise for at least 1 1/2 hours, or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
4. Preheat oven to 350° F or 325° F convection.
5. Remove plastic wrap and slice across the top of the dough to direct the rise, as pictured.
6. If you prefer a very crunchy crust, fill a spray bottle with water and spritz the dough before baking, and again every 15-20 minutes while baking.
7. Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205° F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking.
8. Once bread is fully cooked, remove to cool on a wire rack for 15 minutes before removing from the pan. Allow to fully cool before slicing.

If Baking Artisan Bread:

1. Transfer to a proofing basket or oiled parchment-lined glass bowl.
2. Cover loosely with a warm, damp tea towel or oiled cling wrap and place in a warm spot to rise for 1 - 4 hours before baking. Alternatively, after 3 hours, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
3. Invert onto a parchment lined baking sheet and remove basket or bowl. You may dust with more gfJules Flour or brush oil on any dough that hasn't been oiled previously. OR transfer to Dutch Oven.
4. Preheat oven to 450°F and bake for 10 minutes covered, then reduce to 375°F and bake for 20 minutes. If baking without pan, test internal temp and continue to bake if needed; if baking in Dutch Oven, remove lid and bake for 25 minutes more, or until bread reaches at least 205°F internal temperature and the top is brown. Set to broil briefly if you need to brown the top before removing, but watch to be sure it does not burn.

Notes

*for Gluten Free Sourdough Baguettes made from gfJules Bread Mix, add:

• 56 grams sugar
• 1/4 cup olive oil
• 2 Tbs. apple cider vinegar
• 3/4 cup sourdough starter
• 1 cup warm water

Follow package directions to make the dough but do not add yeast packet. Form, rise, then bake at 475° F for 5 minutes, then reduce to 450° F for 20-22 minutes, or until internal temperature is at least 205° F.

Recommended Products

I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.

• 
  gfJules All Purpose Gluten Free Flour
• 
  gfJules Gluten Free Sandwich Bread Mix
• 
  Regency Wraps RW450N, 9 Sq. ft, Natural
• 
  Bragg Live Food Organic Apple Cider Vinegar 946ml/32fl oz
• 
  Viva Naturals
• 
  Empty Amber Glass Spray Bottles with Labels (2 Pack) - 16oz Refillable Container for Essential Oils, Cleaning Products, or Aromatherapy - Durable Black Trigger Sprayer w/Mist and Stream Settings
• 
  Norpro NOR-3952 12" Bread PAN, Non-Stick, 12 inch

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Can I Make GRAIN Free Sourdough?

I’ve been getting this question a lot lately. Grain-free blends are very different from gluten free flour blends, and they behave differently in yeast breads. BUT … I have developed a mostly GRAIN-FREE Sourdough variation that is quite lovely with my gfJules Nada Flour.

Of note: the starter I used was based on my gfJules Multigrain Flour, so it does contain grains, thus, this loaf is not entirely grain-free.

I have not yet had time to develop a grain-free starter. Alas, I am but one baker. Someday ….

Continue to Content

Mostly GRAIN Free Sourdough Bread Recipe

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 2 hours 30 minutes

Total Time: 4 hours

This mostly grain-free sourdough bread recipe is hearty and sour, making it a unique and lovely loaf for those looking for something a little different!

Print

Ingredients

Sourdough Loaf or Artisan Bread Dry Ingredients

• 3 cups (330 grams) gfJules® Grain Free Nada Flour
• 1/4 cup (35 grams) gfJules Corn-Free Multigrain Flour OR cassava flour (OR buckwheat flour OR almond meal)
• 1/4 cup (30 grams) dry milk powder (OR coconut milk powder)
• 1 tsp. (6 grams) sea salt

PLUS These Other Ingredients

• 2 large eggs (OR 2 Tbs. flaxseed meal steeped 10 minutes in 6 Tbs. warm water)
• 2 Tbs. apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup (56 grams) sugar
• 1 cup gluten free sourdough starter
• 1 cup club soda, sparkling water, ginger ale, 7-Up, naturally gluten free beer, OR still water

Instructions

Bring all ingredients to room temperature.

Preheat oven to 200°F.

Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, oil, sugar, and gluten free sourdough starter. Mix until smooth.

Slowly stir in dry ingredients with liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated. Mix for two minutes with mixer, longer with spoon method.

If Baking in Loaf Pan:

1. Transfer dough to an oiled Pullman Pan or 9x5 loaf pan, lightly dusted with gfJules Nada Flour. Dust the top of the dough with more gfJules Nada Flour.
2. Spritz with water and cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
3. Allow the dough to rise for at least 1 1/2 hours, or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
4. Preheat oven to 425° F.
5. Remove plastic wrap and slice across the top of the dough to direct the rise.
6. If you prefer a very crunchy crust, fill a spray bottle with water and spritz the dough before baking, and again every 15-20 minutes while baking.
7. Place uncovered loaf pan in oven, then reduce temp to 350° F. Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205° F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking. Bake for full 75 minutes, even if bread has reached internal temp earlier.
8. Once bread is fully cooked, remove to cool on a wire rack for 15 minutes before removing from the pan. Allow to fully cool before slicing.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Many thanks to the indomitable Chef Patrick Auger for his help in developing this recipe. His passion for baking allergen-friendly foods has helped many a baker achieve amazing gluten free results like these!

I can’t wait to hear about your gluten free sourdough bread baking!

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