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Gluten-Free Sourdough Bread Recipe

Discover the joy of baking your own gluten-free sourdough bread! With a perfectly crisp crust and a soft, tangy interior, this versatile bread is ideal for sandwiches, toast, or enjoying plain. Perfect for anyone on a gluten-free journey!
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Prep Time 1 day 2 hours 20 minutes
Cook Time 40 minutes
Active Time 20 minutes
Total Time 1 day 3 hours 20 minutes
Servings: 14 slices
Course: Side Dish
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Starter
  • 50 g inactive sourdough starter
  • 50 g brown rice flour
  • 50 g filtered water
For the Dough
  • 500 g gluten-free bread flour
  • 400 g filtered water
  • 150 g active gluten-free sourdough starter fed and bubbly
  • 8 g kosher salt
  • 2 tbsp melted butter

Equipment

  • 1 Mixing Bowl
  • 1 Stand Mixer or Whisk
  • 1 Banneton

Method
 

Step 1: Prepare the Sourdough Starter
  1. Feed your sourdough starter by combining 50g of inactive starter, 50g brown rice flour, and 50g filtered water
  2. Wait for the starter to double in size and become bubbly before using it for your dough (this typically takes 4-6 hours).
Step 2: Mix the Dough
  1. In a large bowl, combine the gluten-free bread flour, filtered water, and your 150g active sourdough starter.
  2. Mix well until a sticky, batter-like dough forms (use a KitchenAid mixer with a dough hook or a Danish whisk).
  3. Add kosher salt and melted butter, mixing until fully incorporated. If the dough feels too stiff, add a little more water, but avoid making it too runny.
Step 3: Shape the Dough
  1. Turn the dough onto a damp surface. Wet your hands to shape the dough into a boule or batard.
  2. Place the dough into a floured banneton, cover with a plastic shower cap or damp towel.
  3. Allow the dough to rise at room temperature for 8-12 hours, or until it has almost doubled in size.
Step 4: Cold Proof the Dough
  1. After the dough has risen, place it into the fridge for 12 hours. Cold proofing helps develop the signature sourdough flavor and keeps the dough's shape intact.
Step 5: Bake the Bread
  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
  2. Transfer the dough onto a lightly floured piece of parchment paper. Dust with white rice flour and score the top with a bread lame.
  3. Bake the dough covered in the Dutch oven for 40-45 minutes or until the bread has a golden-brown crust.
  4. Use a thermometer to check the internal temperature – it should be 200°F (93°C).
Step 6: Cool and Enjoy
  1. Let your gluten-free sourdough bread cool completely on a wire rack before slicing. Enjoy the tangy, airy crumb and crispy crust!

Notes

  • Use a mature, bubbly starter for the best results.
  • Be patient with the fermentation process – it enhances the flavor and texture. 
  • Always check the internal temperature to ensure a fully baked loaf. 
Happy baking, and enjoy your homemade gluten-free sourdough bread!