Gluten-free Sourdough Bread

Crusty, chewy, and naturally fermented, this gluten-free sourdough bread uses just 4 ingredients and no gums or commercial yeast. It’s gut-friendly, beginner-proof, and perfect for anyone avoiding wheat but craving real bread.

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Course: Baking

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 170kcal

Author: Chloe White

Cost: $2.75

Equipment

Mixing bowl
Wooden spoon or silicone spatula
Parchment paper
Loaf pan or baking tray
Sharp knife or lame

Ingredients

1 cup active gluten-free sourdough starter
1.5 cups gluten-free flour blend (e.g., brown rice + sorghum)
0.75 cup filtered water
1 tsp sea salt

Instructions

In a bowl, combine 1 cup starter, 1½ cups gluten-free flour, ¾ cup water, and 1 tsp salt. Stir until a shaggy dough forms.
Cover the bowl loosely and let the dough rise at room temperature for 5–8 hours, until puffed and domed.
Shape dough into a round or oval loaf using wet hands. Transfer to parchment-lined loaf pan or baking tray.
Let rise for 1–2 hours at room temperature or refrigerate overnight for better flavor.
Preheat oven to 450°F. Score the top of the loaf and bake for 40–45 minutes.
Let cool completely (at least 2 hours) before slicing to avoid a gummy texture.

Notes

You can bake this in a loaf pan, ceramic dish, or even on a parchment-lined tray. For best results, use filtered water and feed your starter until it reliably doubles. Add herbs, seeds, or roasted garlic for variations. Let cool fully before slicing.

Nutrition