Popular Gluten-Free Sourdough Bread Recipes

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Sourdough bread is a beloved staple for its tangy flavor, hearty texture, and natural fermentation. But if you’re avoiding gluten, that doesn’t mean you have to miss out on the joy of sourdough. With a few tweaks and gluten-free ingredients, you can enjoy the same delicious results. Here are some popular gluten-free sourdough bread recipes to try at home.

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1. Basic Gluten-Free Sourdough Bread

This simple recipe is perfect for beginners and delivers a soft, chewy crumb with a crispy crust.

Ingredients:

  • 1 1/2 cups gluten-free sourdough starter (fed and active)

  • 2 cups gluten-free flour blend (preferably with xanthan gum)

  • 1/2 cup brown rice flour

  • 1/4 cup tapioca starch

  • 1 1/2 tsp salt

  • 1 1/4 cups water

  • 1 tbsp olive oil

Instructions:

  1. Mix all dry ingredients in a bowl.

  2. Add the starter, water, and olive oil. Stir until a sticky dough forms.

  3. Cover and let rise for 4-6 hours or until doubled in size.

  4. Transfer to a greased loaf pan or shape into a boule.

  5. Let it proof for another 1-2 hours.

  6. Bake at 425°F (220°C) for 40-50 minutes. Cool before slicing.

2. Buckwheat and Millet Sourdough

Earthy and nutritious, this recipe combines buckwheat and millet for a wholesome loaf.

Ingredients:

  • 1 cup gluten-free sourdough starter

  • 1 cup buckwheat flour

  • 1 cup millet flour

  • 1/4 cup potato starch

  • 1 tsp psyllium husk

  • 1 tsp salt

  • 1 1/4 cups water

  • 1 tbsp honey (optional)

Instructions:

  1. Mix all ingredients into a thick batter.

  2. Cover and ferment for 6-8 hours.

  3. Pour into a parchment-lined loaf pan.

  4. Let rise for 1-2 hours more.

  5. Bake at 400°F (200°C) for 45-50 minutes.

3. Seeded Gluten-Free Sourdough Bread

Loaded with seeds, this loaf is perfect for toasting or pairing with savory spreads.

Ingredients:

  • 1 1/2 cups gluten-free sourdough starter

  • 2 cups gluten-free flour blend

  • 1/2 cup sunflower seeds

  • 1/4 cup flaxseeds

  • 1/4 cup sesame seeds

  • 1 tbsp psyllium husk

  • 1 tsp salt

  • 1 1/4 cups water

Instructions:

  1. Mix all ingredients together.

  2. Let dough rise for 4-6 hours.

  3. Transfer to a loaf pan and top with extra seeds.

  4. Allow to proof for another hour.

  5. Bake at 425°F (220°C) for 40-45 minutes.

4. Sorghum and Teff Sourdough

This high-fiber, nutrient-rich bread has a slightly sweet flavor thanks to the sorghum and teff flours.

Ingredients:

  • 1 cup gluten-free sourdough starter

  • 1 cup sorghum flour

  • 1 cup teff flour

  • 1/4 cup tapioca starch

  • 1 tsp salt

  • 1 tsp psyllium husk

  • 1 1/4 cups water

Instructions:

  1. Combine all ingredients into a dough.

  2. Ferment for 6-8 hours in a covered bowl.

  3. Shape into a loaf and place in a greased or parchment-lined pan.

  4. Let it rise for 1-2 hours.

  5. Bake at 400°F (200°C) for 45 minutes.

5. Rustic Gluten-Free Sourdough Rolls

These individual rolls are great for sandwiches or side dishes.

Ingredients:

  • 1 cup gluten-free sourdough starter

  • 1 1/2 cups gluten-free flour blend

  • 1/4 cup potato starch

  • 1 tsp salt

  • 1 tbsp olive oil

  • 1 tsp honey

  • 1 cup warm water

Instructions:

  1. Mix ingredients until a soft dough forms.

  2. Let rise for 4-6 hours.

  3. Shape into rolls and place on a baking sheet.

  4. Let rise for another hour.

  5. Bake at 425°F (220°C) for 25-30 minutes.





These gluten-free sourdough recipes prove that you don’t need wheat to enjoy delicious, hearty bread. With a bit of patience and the right ingredients, you can bake sourdough loaves that are every bit as satisfying as their traditional counterparts. Share your thoughts in the comments.

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