The Best Gluten Free Sourdough Bread for Perfect Homemade Flavor

Gluten free sourdough bread delivers everything you love about traditional sourdough but without the gluten. It’s crusty on the outside, soft and fluffy on the inside, and packed with gut-healthy fermentation benefits. Plus, with its hearty texture and complex flavor profile, this bread is proof that going gluten-free doesn’t have to mean sacrificing taste.

We’ve perfected this recipe to give you a foolproof guide for making homemade gluten free sourdough. Our team tested countless variations, carefully balancing ingredients like psyllium husk and brown rice flour to ensure the perfect rise and crumb structure. Whether you’re new to sourdough baking or a seasoned pro making gluten-free meals, this recipe is designed to support your wellness journey and satisfy your bread cravings.

Why This Gluten Free Sourdough Bread Is Good for You

• Packed with fiber: Ingredients like psyllium husk and sorghum flour are rich in fiber to support healthy digestion.
• Naturally fermented: Enjoy the probiotic benefits of sourdough, which can promote a healthy gut microbiome.
• No refined flours: We use wholesome, gluten-free flours to keep this bread nutrient-dense.
• Diet-friendly: Perfect for gluten-free diets and easily adapted for other needs (see our tips below).
• Low-fat and satisfying: At just 102 calories per slice, this bread fills you up without weighing you down.

Wholesome Ingredients for This Gluten Free Sourdough Bread

The secret to this easy gluten free sourdough recipe lies in its carefully chosen ingredients. Let’s break down a few of the key components that make this bread both nutritious and delicious:

• Psyllium Husk: This acts as a binding agent in place of gluten, giving the bread structure and a satisfying chew. Be sure to use whole psyllium husk (not powder), as it hydrates better and delivers optimal results.
• Brown Rice Flour: Rich in B vitamins and manganese, this flour provides a nutty flavor and contributes to the bread’s sturdy texture.
• Potato Starch: A key ingredient for a light and airy crumb. If unavailable, you can substitute with tapioca starch or arrowroot powder.
• Sorghum Flour: Full of dietary fiber and protein, sorghum enhances the bread’s nutrition while adding a mild, earthy flavor.

To get the best results, we recommend using high-quality ingredients. For example, we trust brands like Anthony’s for psyllium husk and organic varieties of brown rice flour whenever possible.

Gluten Free Sourdough Bread Recipe Details

• Servings: 16 slices
• Prep Time: 15 minutes
• Total Time: 8 hours 15 minutes
• Difficulty: Medium

Ingredients for Gluten Free Sourdough Bread

• 150 grams gluten-free sourdough starter, active and at peak rise
• 100 grams room temperature filtered water
• 80 grams brown rice flour
• 20 grams psyllium husk (whole, not powder)
• 20 grams honey
• 300 grams room temperature filtered water
• 80 grams potato starch (or substitute arrowroot, cornstarch, or tapioca)
• 80 grams sorghum flour
• 80 grams brown rice flour
• 60 grams tapioca flour
• 15 grams salt

How to Make Gluten Free Sourdough Bread

1. Prepare the preferment: Stir together 150g active gluten-free sourdough starter, 100g water, and 80g brown rice flour. Cover lightly and let it sit in a warm, draft-free spot for 6-18 hours until bubbly and doubled in size.
2. Make the psyllium husk gel: Combine 20g psyllium husk, 20g honey, and 300g water. Let rest until it forms a thick gel.
3. Mix the dry ingredients: In a large bowl, whisk together the potato starch, sorghum flour, brown rice flour, tapioca flour, and salt.
4. Combine wet and dry: Add the prepared preferment and psyllium husk gel to the dry ingredients. Mix with a dough hook or hands until fully incorporated. The dough should feel sticky and gummy, with no dry spots.
5. Knead the dough: On a lightly floured surface, knead the dough into a smooth ball. Avoid overworking it.
6. Proof the dough: Place the dough seam-side up in a tea towel-lined and lightly floured bowl. Cover and proof at room temperature for 3-8 hours until soft and puffy.
7. Preheat the oven: Place a Dutch oven inside your oven and preheat to 425°F (218°C) an hour before baking.
8. Score and bake: Gently place the dough, smooth side up, onto parchment paper. Score the top and bake in the preheated Dutch oven for 45 minutes with the lid on, then 25-40 minutes uncovered. Look for a golden-brown crust and internal temperature of 210°F (99°C).
9. Cool completely: Allow the bread to cool fully before slicing to prevent a gummy crumb.

How to Customize This Gluten Free Sourdough Bread for Your Diet

• Vegan option: Replace the honey with maple syrup for a vegan-friendly alternative.
• Keto modification: Swap the flours with a low-carb flour blend. Note this may require additional recipe adjustments.
• Nut-free: This recipe is already nut-free but double-check your ingredient sources if you have allergies.
• Higher fiber: Add 10-15g of chia seeds or flaxseeds to further boost fiber content.

Nutritionist-Approved Tips for Gluten Free Sourdough Bread

• Always use an active, bubbly gluten-free starter for the best rise and flavor.
• Measure ingredients by weight, not volume, for the most accurate results.
• If your kitchen is cold, proof the dough in the oven with the light on to maintain a warm environment.
• Cool the bread completely to ensure the crumb sets properly before slicing.
• Store leftovers in a sealed bag at room temperature for up to 2 days or freeze for longer storage.

Gluten Free Sourdough Bread FAQs

Can I use a regular sourdough starter for this recipe?

No, you’ll need a gluten-free starter to keep the recipe fully gluten-free and achieve the right rise.

Why do you use psyllium husk instead of xanthan gum?

We prefer psyllium husk because it’s a natural source of fiber and creates a better texture in gluten-free bread.

Can I refrigerate the dough before baking?

Yes! After proofing, cover and refrigerate the dough overnight. Allow it to come to room temperature before baking.

What’s the best way to reheat this bread?

Reheat slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for 5-10 minutes.

How do I know if my bread is fully baked?

The internal temperature should read 210°F (99°C). The crust should also be golden brown and firm to the touch.

Making gluten free sourdough bread from scratch might take time, but the rewards are well worth it—perfectly golden, flavorful bread that you can enjoy without worry. What dietary goal are you working toward? Let us know in the comments and share your baking success stories!