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–+ servings
loaf of gluten free sourdough round boule on cutting board

Gluten Free Sourdough Bread

Create a tasty loaf of sourdough bread at home that even people with Celiac Disease can enjoy.
Prep Time 2 hours
Cook Time 1 hour
Dough Proofing 12 hours
Total Time 15 hours
Serving Size 10 slices

Equipment

  • Digital scale
  • Large Bowl
  • Banneton basket or a medium sized mixing bowl
  • Dutch Oven
  • Parchment Paper or oven sling
  • Dough Scraper
  • Scoring Blade or sharp knife
  • Cooling Rack

Ingredients

  • 460 grams King Arthur's Gluten-free Measure for Measure Flour or 3 3/4 cups
  • 20 grams Whole Psyllium Husk or 2 Tablespoons + 2 tsp (If using psyllium husk powder, use only 16 grams.)
  • 12 grams Sea salt or 1 Tablespoon
  • 90 grams Gluten Free Sourdough Starter  (Recently Feed) or a little less than 1/3 cup
  • 500 grams Purified water  (or about 17 ounces.) Start with 500 grams and work up to 575 grams if needed. (20 ounces)
  • 14 grams Olive Oil optional about 1 Tablespoon
  • Additional Gluten Free Flour or Rice Flour

Instructions

Mix the Gluten Free Sourdough Bread Dough

  • Timing Tip: I usually feed my gluten free sourdough starter around 5-6 pm, when I'm in the kitchen making dinner. Make sure it is thick and paste like.
  • First, start with an active and recently feed gluten free sourdough starter. You want to use it when it is at it's peak of activity/ rise and hasn't fallen.
  • In a large mixing bowl, stir together all the dry ingredients until evenly combined.
    460 grams King Arthur's Gluten-free Measure for Measure Flour, 20 grams Whole Psyllium Husk, 12 grams Sea salt
  • Add the gluten-free sourdough starter, water and optional oil to the dry mix.
    90 grams Gluten Free Sourdough Starter , 500 grams Purified water , 14 grams Olive Oil
  • Stir briskly to combine everything, working quickly so the dough comes together before it starts to thicken. Then let it sit for 5-10 minutes for the gluten free flours to hydrate.
  • Sprinkle a little gluten free flour or rice flour to your countertop to prevent sticking, and gently turn the dough out onto the floured surface.
    Additional Gluten Free Flour or Rice Flour
  • Gently gather and knead the dough by hand for about 3 minutes. The goal isn't developing gluten here like you would in traditional sourdough bread, but it helps to evenly hydrate the gluten free flours and bring the dough together smoothly.
  • Note: Using a stand mixer fitted with a dough hook also works. Just mix on low speed until fully combined and then shape into a round loaf.
  • To close any seams on the bottom, gently cup the sides of the dough and rotate it in small circular motions on the counter.
  • Lightly dust a banneton basket with rice flour or gluten free flour blend. If you do not have a banneton basket, use a medium sized glass bowl.
  • Place the gluten free sourdough loaf upside down in the banneton basket so that any seams are now facing up.
  • Cover the banneton basket with plastic wrap to help retain moisture. Since plastic wrap doesn't cling well to the basket itself, I also lay a tea towel over the top. This helps keep everything in place and creates a more sealed environment for the dough to rest.

The Next Day

  • In the morning, your dough should look slightly expanded. It won't double is size like a traditional wheat based bread, but it should feel a bit puffy and have a slight spring to it when gently pressed. That is a good sign it is ready to bake!
  • Place your Dutch Oven on the middle rack of your oven and preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) for 45 minutes.
  • Tip: If you've had issues with a tough bottom of the loaf, try placing a baking sheet on the rack below the Dutch Oven. it helps diffuse the heat and creates a gentler bake on the bottom crust.
  • After the oven has preheated for 45 minutes, carefully turn out your gluten free sourdough loaf out onto a piece of parchment paper. Do not drop it as this can knock out the air from the proofing.
  • Using a sharp knife or bread lame, score a pattern into the top of the loaf. This allows steam to escape during baking and helps control the direction of the loaf's rise in the oven.
  • After scoring the loaf, carefully remove the hot Dutch oven from the oven. Gently lower the gluten-free sourdough loaf (on it's parchment paper or oven sling) into the Dutch oven.
  • Cover the Dutch oven with the lid and return it to the hot oven. Bake for 50 minutes.
  • Carefully remove the lid of the Dutch oven. The loaf should be lightly browned and starting to form a crust. Leave it uncovered for the remaining bake time.
  • Set timer for 10 minutes and continue baking the loaf uncovered to allow the crust to deepen in color and crisp up.
  • Check that the internal temperature of the loaf has reached at least 210 degrees Fahrenheit (99 degrees Celsius). This ensure the bread is fully baked through and helps prevent a gummy center.
  • Once the internal temperature reaches 210 degrees Fahrenheit (99 degrees Celsius) or higher, carefully remove the gluten free bread from the oven and let it cool completely, ideally a few hours, before slicing.
  • Gluten-free bread needs time to set and firm up. Cutting into it too soon can result in a gummy or underdeveloped crumb. Patience is key here!
  • Once the gluten free sourdough loaf has cooled, slice in and enjoy! It will be slightly sticky, see notes below. I like it best toasted.

Notes

Notes about Banneton Baskets and Design:

  • If you want to keep the classic ridged pattern from the banneton basket, dust the basket directly with rice flour or gluten free flour blend. It will help the dough release cleanly and helps define the lines.
  • If you prefer a smooth finish with no ridges, line the basket with a clean tea towel and dust the towel with rice flour of the gf flour blend.

FOR A BETTER RISE AND THAT CLASSIC SOURDOUGH "EAR"

I've found it works best to make the main score with a straight-down cut about 1/4 inch deep, then follow it with a second pass at a 45 degree angle along the same line. This helps the loaf open up beautifully as it bakes.

Proofing tip

PLACE THE DOUGH IN A SPOT AROUND 75 DEGREES FAHRENHEIT TO RISE OVERNIGHT
If your house if very warm, (or it is the summer) you may want to refrigerate the dough overnight to prevent over proofing.
If your home is cool, (especially in winter), try setting the basket on top of the refrigerator or on the counter above the dishwasher after a cycle; both spots tend to be lightly warmer and can help the dough rise more steadily.

Notes About Timing

If you want fresh gluten-free sourdough bread around lunchtime, a little planning the day before makes all the difference. Here is the general timeline I follow:
  • 6 PM The Evening Before I Want Fresh Baked Bread:
    • Feed gluten-free sourdough starter so it is active and bubbly by the time you're ready to mix the dough.
  • 9-10 PM That Same Evening:
    • Mix the dough together following steps 1-11 of the recipe. Then let it rise/ proof overnight.
  • 7 am the Next Morning:
    • Continue with steps 12-20, shaping, scoring, baking and cooling the loaf. By about noon, it should be fully cooled and ready to enjoy.

Recipe Tips and Troubleshooting

Working with gluten-free flours and blends can be tricky, especially when you're first starting out. The dough will feel different than traditional wheat based dough. It will feel sticker, wetter and a little less predictable. Psyllium husk helps with structure, but it also adds some of the sticky texture.

Too Sticky or Gummy

  • Because of the psyllium husk and the starches included in the King Arthur Measure for Measure gluten free flour blend, this bread will be naturally a little squishy or gummy when fresh. Do not cut into it until it has fully cooled, as the cooling time helps things set in the bread's "crumb."
  • A little gumminess is normal with this beginner-friendly recipe. I like it best toasted.
    • This was actually the first gluten free sourdough bread I ever made! I designed it to be a simple, approachable introduction using a cost-effective, store-bought gluten free flour blend that’s easy for most people to find. Many gluten free bread recipes require several specialty flours, which can be expensive and hard to source—this one keeps it simple without a big investment.
  • If you want to check out a more advanced Gluten Free Sourdough Bread Recipe where you choose different gluten free flours to create your own perfect loaf, stay tuned for my 2.0 version coming soon. I've been working on it for years and it's almost ready to be released!