Gluten Free Sourdough Bread Recipe

Gluten Free Sourdough Bread Recipe

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

Apologies to everyone who has suffered through the various pictures of gluten free sourdough bread I’ve been posting over the past weeks; I understand it probably feels like I’m being a giant tease, but it’s been so hard to contain my excitement, that I’ve just had to share!

Pictures like this gluten free sourdough made in my Emile Henry bread baker

gluten free sourdough Emile Henry

or this gluten free sourdough baked in a Pullman Pan

gluten free sourdough baked in pullman pan

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

gluten free sourdough artisan loaf with butter

I’ve baked experiment after experiment, tweaking it here and there to account for lots of variables. The many many weeks’ long process has been painstaking, but at least we’ve enjoyed tons of gluten free sourdough lately (by the way, leftover sourdough makes an insane overnight gluten free French Toast Casserole!).

French Toast Casserole with gluten Free Sourdough

 

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. But let me assure you that you can (and with this recipe, you will) enjoy sourdough again!

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 starter to mature and bloom into all its potential.

I’ve actually made so much starter that I’ve given some away to neighbors with the promise of sharing the gluten free sourdough recipe soon (not soon enough, I am aware), 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.

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, and sit back to watch the magic happen.

gluten free sourdough sliced on board

Gluten Free Sourdough with oil brushed on before baking (no extra gfJules Flour dusted on top).

 

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.

gluten free sourdough dough sliced on board CU

Not to put too fine a point on it, 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.

gluten free sourdough artisan loaf with wine

Making Gluten Free Sourdough Starter

You’ll first need to make the gluten free starter. 

Yeast and Sourdough Starter Image Not Safe Image

Red Star Platinum Yeast not safe for those who eat gluten free.

 

ONE QUICK NOTE: while most dry yeast is gluten-free, some are not. There is a new Platinum Sourdough Yeast out from Red Star which is made with both rye and wheat. DO NOT USE THIS YEAST to create your gluten free starter!

The premise behind any sourdough is that it starts with … you got it, starter.

You’ll need to be sure you have a non-reactive container to store your starter in: glass, glazed pottery, stainless steel, or food-grade plastic will work. Make sure the container is large enough to hold your starter for the duration — it will grow! 

I found that transferring my starter to a bowl to mix in more gluten free flour and water and then transferring it back to jars worked for me, but you may find another method that you prefer.

You’ll also want to have some cheesecloth or muslin to cover your starter for the first week or two when it’s on the counter. The porous material will allow yeast in the air to settle on the starter and help to “feed” it. 

gluten free sourdough starter

Once active, the sourdough starter will bubble and grow, exceeding the capacity of your bowl if you’re not careful! This starter is covered with cheesecloth and sat on my counter at room temperature for 1 1/2 weeks while I fed it before covering and refrigerating.

 

Gluten Free Sourdough Starter Recipe

(Note: while I have only made the gluten free sourdough starter in the measurements given below, I have discussed this with other readers and it looks like using the same proportions, but halving or quartering the recipe, does yield the same results. Meaning you may make the starter with 1/2 or 1/4 of the below recipe)

To make the starter, measure out:

  • 1 cup sifted gfJules Gluten Free All Purpose Flour (135 grams)
  • 1 cup filtered water
  • 1 Tablespoon apple cider vinegar
  • either 1 teaspoon gluten free dry yeast OR 2 Tablespoons yogurt (dairy-free works fine)

Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room.

Allow the starter to sit, loosely covered, for 24 hours then whisk in another 1 cup of gfJules Flour and 1 cup filtered water.

Repeat every 12 hours until the starter begins to bubble and rise (becomes active). If it does not seem active after 2 days of this feeding cycle, stir in another 1 tablespoon apple cider vinegar and move it to a warmer location.

If it still does not bubble and smell tangy after 12 more hours, add 1 teaspoon more yeast or yogurt. Another option to “wake” up the starter is to add 1 tablespoon honey or agave, maple syrup or coconut nectar. *Be sure your starter is not too thick. It should be the consistency of pancake batter, not dough.*

Once it seems to have come alive, begin feeding the starter 2-3 times a day in the same way, but when it becomes too voluminous for your container, halve the starter volume and discard or separate into another container in order to give the yeast proportionately more food to digest each time it’s fed.

Continue this process for 7 days OR until the starter doubles in volume or looks very bubbly and active within 6 hours after feeding. At that point, use the starter or transfer to another container that can be covered and placed in the refrigerator until ready to use. If the container has a lid, DO NOT tighten it completely.

As I mentioned earlier, I found it hard to part with any starter by tossing it down the drain, but traditional methods say to feed the starter and then discard all but 1/2-1 cup of starter; most of the time, I simply divided it into another container (a couple times, actually!) and then gifted the starters to ambitious gluten free friends. You could also use excess starter (once active) for other recipes like coffee cakes, scones, muffins, pancakes … just use your gluten free starter in place of yogurt or sour cream or even milk in many recipes!

Every time you use the starter for baking, pull it out the night before to allow it to come to room temperature and feed it again. Ideally it would be fed and sit for 12 hours before using. Once you’ve added the starter to your recipe, feed the remaining starter again and return to the refrigerator. 

Even if you’re not using your starter every week, try to remember to feed it once a week and then return to the refrigerator after discarding or gifting some.

Now that you have your active starter, you’re ready to bake your gluten free sourdough bread!

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!

gluten free sourdough boule rising

For that method, I found that lining a 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.

gluten free sourdough boule_

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

gluten free sourdough artisan loaf with basket

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. 

gluten free sourdough rising with plastic wrap

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.  

gluten free sourdough risen in pullman pan

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.

gluten free sourdough dough after rising

Gluten free sourdough dough bread in Pullman Pan after rising for 3 hours.

 

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.

gluten free sourdough dough temp

Gluten free sourdough bread in Pullman Pan lined with parchment. The bread is done when the internal temperature is at least 205F.

 

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.

gluten free sourdough dough with gluten free board

Gluten Free Sourdough bread with Gluten Free Lazy Susan from WordsWithBoards.com.

 

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.

gluten free sourdough dough fried green tomato sandwich

Gluten free sourdough dough with fried green tomatoes (recipe at gfJules.com).

 

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 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!).

gluten free sourdough overhead V with thermometer

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.

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.)

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!

gluten free sourdough CU

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?

gluten free sourdough dough sliced on board CU

Gluten Free Sourdough Bread Recipe

Yield: 1 large loaf
Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Total Time: 4 hours 30 minutes

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

Ingredients

  • 1 gfJules Gluten Free Bread Mix
  • OR
  • 3 cups (405 grams) gfJules Gluten Free All Purpose Flour
  • 1/4 cups (30 grams) cassava flour (or buckwheat flour or almond meal)
  • 1/4 cups (30 grams) dry milk powder (or coconut milk powder)
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • PLUS
  • 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
  • 1 Tbs. psyllium husk powder or 3/4 Tbs. xanthan gum
  • 3/4 cup gluten free sourdough starter
  • 1 1/4 cup club soda, sparkling water, gingerale, 7-Up or naturally gluten free beer

Instructions

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 200F.
  3. Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, oil, sugar, psyllium husk powder and gluten free sourdough starter. Mix until smooth and thickened, approximately 2 minutes.
  4. Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly 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.
  5. Transfer dough to an oiled Pullman 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.
  6. Cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
  7. 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 overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
  8. Preheat oven to 350F or 325F convection.
  9. Remove plastic wrap and slice the top of the dough to direct the rise, as pictured. If baking without a bread pan, pull up on the parchment to remove the dough from the bowl and place onto a baking or cookie sheet, then brush oil on any dough that hasn't been oiled previously.
  10. 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.
  11. Bake artisan bread without bread pan for 60 minutes, then begin testing with a bread thermometer. The internal temperature should reach at least 205F before removing to cool.
  12. Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking.
  13. 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.
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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gluten free sourdough bread loaf -- authenic process, authentic results! | gfJules #glutenfree #dairyfree #sourdough

Gluten Free Sourdough Bread Recipe

Gluten Free Sourdough Bread Recipe

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145 thoughts on “Gluten Free Sourdough Bread Recipe

  1. Hi Jules!

    Thank you so much for sharing your Sourdough Starter! I have a successfully active starter after just 3 days! I will continue to feed it every 12 hours for the remainder of the week and keep it loosely covered with cheesecloth in a warm area. I found that putting it in the oven with the oven off, but the oven light on created the perfect warm environment.

    My question is what do I do next? I’ve heard lots of stories of people keeping the Sourdough Starter for generations. Do I have to continue to feed it every 12 hours for the life of the starter? I could see that becoming a very expensive hobby!

    I would appreciate and help and advice.

    Thank you!

  2. Can your starter become inactive or “die” if not fed twice daily? I work very long shifts at the hospital and on some days I’m only able to feed it once daily. My starter was doing awesome and then I worked a few days and now it seems to have “died” on me. I tried vinegar and yeast with no success. I was wondering if you had any ides?

  3. Hello Jules! Thank you so much for this amazing gluten free sourdough recipe. I have been making a loaf weekly since last December using King Arthur’s all purpose gf mix (I would love to try your mix but cannot fit it into our already strapped food budget). My daughter and I have Celiac disease, she does fine with the dairy but now I have to give it up. What substitution can I use for the powdered milk? Thanks in advance!

    • Hi Bette, I’m so glad that you are enjoying this gluten free sourdough recipe so much! I do hope you get to try it with my gfJules Flour blend one day soon! We have some helpful options that I hope will make it more affordable for you — please email us at [email protected].
      Regarding a dairy-free alternative, give dried mashed potato flakes a try (plain, unflavored). Hope that helps!!
      ~jules

  4. Where can I buy your flour and are you selling your
    sour dough starter?

    I am not coeliac but bought a sourdough starter and have been making my own bread for several months
    However my sister is coeliac and I would like to make it for her.
    The pictures of your bread look amazing.

  5. Thank you for the detailed instructions and information, I made homemade gluten free sourdough bread last night for the first time (using your recipe) and it turned out AMAZING. I like the density (which of course gluten free tends to be more dense) and the texture is so good. It did not come out cakey in the middle and cooked right up to 205* in a pullman pan for 75 minutes (covered with tinfoil for about 45 minutes of the time.)
    I don’t have the GF Jules gluten free bread mix so I used the other ingredients listed. The starter I used was given to me by my great aunt who has been making her own bread for years… looks like a winning combination.
    I will definitely be using this recipe every time! Thanks so much!

    • Hi Nikki, I’m thrilled that you were able to bake amazing gluten free sourdough! Thanks so much for taking the time to leave a note and let me know. It’s wonderful to have great homemade bread, isn’t it? And how fun that your great aunt shared her starter with you!!! A winning combination, indeed!!!
      ~jules

    • Hi Deanna, it’s called “bubbly liquid” in the instructions since I give several options for what to use.
      Here’s where it is indicated to add it:
      “Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly 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.”
      Hope that helps!
      ~jules

  6. Do you know why my bread came out SO dense? the internal temp was 205 so i took it out at an hour but the inside was kind of gummy and dried really dense.

    • Hi Rachel, I can’t say for sure without lots more information. Did you follow my entire recipe (any ingredient substitutions)? Was this the first time you’d used your starter? Did it seem active? What pan did you use? Check out these gluten free bread baking tips and see if any apply to your method and help, as well.
      ~jules

      • hi jules! i didn’t do any substitutions, it was the first time using the starter but it was very active, and i did the free form on a baking sheet!

        • Did it spread out a lot or was it fairly thick and tall? Wondering if it looked like the photo of my artisan sourdough or the reader’s video of her artisan sourdough or if yours looked different? Was the whole thing gummy on the inside or was there a line at the bottom or the middle?

    • Hi Donna, great question! No, you do not! The sourdough does not need the yeast packet that comes with the gfJules Bread Mix. Just remove it from the mix and use it with another recipe. Sorry if that was unclear. Happy baking!
      ~jules

  7. I attempted my first sourdough loaf, and it was successful! Mostly. I need some advice for my next loaf so it can be even better. I baked it at 350 for 75 minutes, then put the thermometer in as ordered. It said 200, so since the recipe said 205, I kept it going. I checked it every ten minutes, but 30 minutes later, it was still only at 202. I was getting worried about the loaf drying out or overcooking, but I left it ten more minutes. It was still at 202, so I just took it out. I thought the bread came out pretty good, though a bit denser than I like. I think it was fully cooked through, but I don’t really know what to compare it to. The outside was crusty and a bit too hard the first day, though plenty soft the next day after being in a ziploc. I’m wondering if I should have kept baking or if I should have raised the temp or what? The only thing I changed in the recipe was swapping 1/8 cup honey for the 1/4 cup sugar; I used GF Jules bread mix. I appreciate any tips!

    • Hi Stacie, I’m so glad your first gluten free sourdough was successful! That’s really saying something — you should feel proud! Regarding the fact that it took longer to cook, one factor was the addition of honey because that added more moisture to the bread. It sounds like you did the right thing to keep baking the loaf, though. Did you use a pan or bake it on a sheet, artisan style? Even the pan you use (size and material) make a difference in the time it will take for the loaf to cook, so you really just have to keep a close eye on it and take good notes for next time!
      ~jules

  8. Would fresh milk work as well as the powdered milk? If not no worries, just thought I’d check and see! 🙂 So excited to try this recipe!!!!!!

    • Hi Ariana, the powdered milk ingredient is not to be reconstituted (it’s for structure) so it can’t be subbed for liquid milk, unfortunately. Great question, though!
      Enjoy the recipe!
      ~jules

  9. I’ve followed Jules’ recipes for the starter, and for the bread, have so far made 2 loaves, so I’m sharing what I did in case it helps anyone else with the process!
    For the starter, I cut down on the quantities, keeping the proportion of flour and water the same. I started with 1/2 cup flour, then cut it to 1/4 cup, and then to 2 tablespoons. If the starter has appeared inactive I’ve added a tiny bit of honey, maybe only 1/4 teaspoon, and that has brought it back to life.
    For the bread, I haven’t found psyllium husk, so I substituted 3/4 tablespoonful xanthan gum. For the first loaf I used almond flour as a substitute for the buckwheat flour. I proofed it in the preheated oven for 3 hours, then overnight in the fridge. For the second loaf I used gluten free beer as the sparkling liquid and omitted the sugar. I used xanthan gum again, and this time tried quinoa flour in place of the buckwheat. Proofing was the same as the first loaf, but when I cooked the bread I used a Dutch oven with a lid, which I preheated, and cooked it a higher temperature for a shorter time. Both loaves had a good crust and a great texture. The first one was slightly sweet tasting, the second one was not sweet but didn’t have a sourdough taste, I’m hoping this will come as my starter ages. I’m loving this whole process, it’s very satisfying and fun to do. Good luck with your baking!

    • Thanks so much for sharing all your notes, Sue! So glad you’re having such fun baking the gluten free sourdough!!!
      ~jules

  10. I’m on sourdough loaf #5 and still do not have the sour smell or taste. My starter in not very bubbly and doesn’t smell like sourdough. My bread comes our ok but a little on the sweet side. I was wondering if the 1/4 cup sugar can be decreased or even eliminated?
    Thank you in advance for your help.

    • Hi Helen, the longer the starter is around, the more sour it will become, but you can always add more apple cider vinegar or lemon juice to amp up the sour, as well. Cutting back on the sugar will help; I find a little is needed to feed the starter but you can use honey instead for a rounder flavor that’s perhaps less over-the-top sugar/sweet? Be sure to read the comments and reviews for others’ tips and if you’re on Facebook, join our gfJules Gluten Free Recipe Share Group; there are a ton of gluten free sourdough bakers there who are always sharing their loaves, questions, tips, suggestions and help! Happy baking!
      ~jules

  11. Hi there! I live in Brazil and can’t by your flour. I make a mix that contains rice flour, potato starch, cassava starch and xanthan gum. Do you think it can work?

    • Hi Beatriz, we do ship internationally (just go to the SHOP tab at the top of every page and click international shipping) but if you want to compare your blend with the flours I recommend in this article, take a look: https://gfjules.com/gluten-free-flour-comparison/
      Depending on the percentages of the ingredients you’re using, it could work, although I’m not a huge fan of a lot of rice flour, as it can tend to be rather gritty. Is the cassava just the starch or the whole cassava flour? You’ll need some whole grains in there for support, rather than mostly starch, but again, it really depends on proportions. I hope this information is helpful and you’re able to bake a gluten free sourdough loaf soon!
      ~jules

  12. Hi there!
    You list the gf starter as ¾ cup… what might that be in grams? ¾ cup can be significantly different from time to time… Thanks!

    • I would also love to know this! I plan on using this recipe to experiment with different flour blends so I definitely want to know the gram measurement for the starter. Right now my plan is to measure it once and weigh it and just use that weight for each try.

  13. The recipe lists 1 1/4 c. club soda or alternatives, but in the verbiage of the recipe when it says to combine the eggs, vinegar etc. it never mentions the 1 1/4 club soda again. Does it get mixed with the liquid items? Also, can ground flaxseed be substituted for psyllium husk powder? Thank you.

      • I was wondering about this as well. Do you add the wet ingredients in then? It’s a little unclear. I just mixed the dry with the bubble water, then realized there wasn’t a step to add the liquid. Should they all be added together?

        • Hi Kate, I’m sorry if there was anything unclear in the recipe; there are a lot of steps! As noted in the recipe: “Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly liquid”. I hope that helps! Enjoy the yummy gluten free sourdough!
          ~jules

          • Hi Rachel, yes, you will add the bubbly water no matter whether using the from scratch recipe or the bread mix.

  14. I have a question about the starter. When you start feeding and separating the Sourdough starter, do you feed it and then separate the starter or do you separate the starter and then feed it?

  15. I have a previously made gf starter. Will this bread recipe work with any starter, given that your gfjules flour is used in the recipe?

    • Hi Natalie, I hesitate to give you a blanket answer, given that I know nothing about the gluten free starter you’ve made, but there’s no real reason why it shouldn’t work, as long as your gluten free starter is active. So … I’d say, give it a go!!!! Nothing ventured, no great gluten free sourdough gained, right? 🙂 Let me know how it goes!
      ~jules

  16. I’ve done this recipe several times and each time it comes out better and better. A note to others- make sure to keep checking your bread! Mine is done after 50 minutes at 300 degrees. My oven runs hot.
    Also- for me- vegetable shortening works much better for greasing the pan.

    Thank you so much for sharing your wonderful recipes. They are so great!

    • Hi Anna, I’m so happy to hear that you’re continuing to bake this gluten free sourdough recipe, and loving it more and more! Thanks so much for coming back to let me know! It brings a smile to my face whenever I hear back from readers enjoying my recipes, particularly ones that are so long and involved as sourdough. It’s an investment, both on my part and yours! So glad to know it’s been worth your time!!
      Happy baking, Anna!
      ~jules