Gluten-Free Sourdough Bread (With Gluten-Free Starter)

What Makes This Recipe Work

Psyllium husk and ground flaxseed mimic some of the stretch and moisture that gluten normally provides, while a blend of rice and sorghum flours adds structure and flavor. A warm, shorter proof keeps the dough from over-fermenting, which is the main cause of a gummy gluten-free crumb.

Ingredients for Gluten

• 1 cup (240 g) active gluten-free sourdough starter, 100% hydration, fed with gluten-free flour
• 2 1/4 cups (300 g) gluten-free all-purpose flour blend with xanthan gum
• 1/2 cup (60 g) sorghum flour or brown rice flour
• 1/4 cup (30 g) ground flaxseed
• 2 tbsp (15 g) psyllium husk powder
• 1 1/4 cups (300 g) warm water (about 100F)
• 1 tbsp (15 g) olive oil
• 1 tbsp (15 g) honey or maple syrup, optional
• 1 1/2 tsp (9 g) fine sea salt

How to Make Gluten

1. Whisk the psyllium husk powder, ground flaxseed, and warm water in a bowl and let it stand 10 minutes until it forms a thick gel.
2. In a separate large bowl, whisk the gluten-free flour blend, sorghum flour, and salt together until evenly combined.
3. Add the starter, olive oil, honey, and the psyllium gel to the dry ingredients and mix 2 to 3 minutes until a thick, sticky batter forms, similar to a stiff cookie dough.
4. Cover and rest the batter 15 minutes, then scrape it into a greased 8.5x4.5-inch loaf pan and smooth the top with a wet spatula.
5. Proof in a warm spot 1.5 to 2.5 hours until the dome rises about 50% and small cracks appear on the surface. Gluten-free dough proofs quickly, so do not let it over-rise.
6. Preheat the oven to 400F with a rack in the center. Bake 45 to 50 minutes until the crust is deep brown and the center reads 205F to 210F.
7. Cool in the pan 10 minutes, then turn the loaf onto a rack and cool at least 1 hour before slicing.
8. Slice thin with a serrated knife, and cut only as much as you need, since gluten-free bread dries out quickly once opened.

Tips for the Best Gluten

• Use a scale rather than cups. Gluten-free flours vary widely in how they pack, and small errors change the crumb a lot.
• Psyllium husk is not optional; it provides the structure and moisture retention that replace gluten.
• Resist a long proof. Gluten-free dough over-ferments fast and turns gummy, so bake once the dome is up about 50%.
• Cool completely before slicing, or the crumb will look pasty and collapse.

Variations and Substitutions

• Our gluten-free sourdough bread works best with a brown rice or sorghum starter; a wheat starter is not safe, as explained in is sourdough bread gluten-free.
• Add 2 tbsp pumpkin seeds or sesame seeds to the batter for texture.
• For a tangier loaf, extend the proof toward 2.5 hours in a cool room, but watch closely for over-proofing.
• Use the extra gluten-free discard in sourdough discard pancakes, which turn out tender with a rice-flour starter.

How to Store and Reheat

• Wrap the cooled loaf tightly and keep at room temperature 2 days or in the fridge up to 5 days; toast or warm slices to refresh them.
• Slice and freeze the loaf up to 3 months, separating slices so you can pull out one at a time.

Gluten FAQ