Learn how to make Gluten free sourdough bread Recipe at home with this.Perfect for those with gluten intolerance or celiac disease.

Sourdough bread is beloved for its tangy flavor and chewy texture, but traditional recipes rely on wheat flour, making them off-limits for those with gluten intolerance or celiac disease. Fortunately, you can enjoy the same delicious sourdough experience with a gluten-free version! This recipe uses a gluten-free sourdough starter and a blend of gluten-free flours to create a loaf that’s just as satisfying as the original. Let’s get baking!

Gluten Free Sourdough Bread Recipe Starter

• 1/2 cup gluten-free flour (e.g., brown rice flour or sorghum flour)
• 1/2 cup water (filtered or bottled, chlorine-free)

For the Bread:

• 1 cup active gluten-free sourdough starter
• 2 cups gluten-free flour blend (e.g., a mix of brown rice flour, tapioca starch, and potato starch)
• 1 teaspoon xanthan gum (if not included in your flour blend)
• 1 teaspoon salt
• 1 tablespoon sugar or honey
• 1 cup warm water
• 1 tablespoon olive oil or melted butter

Step-by-Step Instructions

1. Make the Gluten-Free Sourdough Starter

1. Mix 1/2 cup gluten-free flour with 1/2 cup water in a jar. Stir until smooth.
2. Cover loosely with a cloth or lid and let it sit at room temperature for 24 hours.
3. Feed the starter daily by discarding half and adding 1/2 cup gluten-free flour and 1/2 cup water. After 5–7 days, your starter should be bubbly and active.

2. Prepare the Dough

1. In a large bowl, combine 1 cup of active sourdough starter, gluten-free flour blend, xanthan gum, salt, and sugar.
2. Add warm water and olive oil, then mix until a sticky dough forms.
3. Cover the dough and let it rest for 4–6 hours at room temperature. It won’t rise as much as regular sourdough, but it will develop flavor.

3. Shape the Dough

1. Lightly grease a loaf pan or line it with parchment paper.
2. Transfer the dough to the pan and smooth the top with wet hands.
3. Cover and let it proof for another 2–3 hours.

4. Bake the Bread

1. Preheat your oven to 375°F (190°C).
2. Bake the bread for 45–50 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
3. Let the bread cool completely before slicing.

Tips for Success

• Use a Flour Blend: A mix of gluten-free flours (e.g., brown rice, tapioca, and potato starch) works best for texture and flavor.
• Be Patient: Gluten-free sourdough takes longer to ferment and rise than traditional sourdough.
• Store Properly: Keep the bread in an airtight container for up to 3 days or freeze for longer storage.

Why Gluten-Free Sourdough?

• Easier Digestion: The fermentation process breaks down starches, making it easier to digest.
• Rich Flavor: The sourdough starter adds a tangy, complex flavor.
• Versatile: Use it for sandwiches, toast, or as a side for soups and salads.

Final Thoughts

Making gluten-free sourdough bread at home is a rewarding process that allows you to enjoy the classic flavors of sourdough without the gluten. With a little patience and the right ingredients, you can create a loaf that’s just as delicious as its traditional counterpart. Give this recipe a try and savor the taste of homemade gluten-free sourdough.

Internal Links:

• Top 5 Gluten-Free Flours for Baking
• How to Make a Gluten-Free Sourdough Starter