Is gluten-free sourdough bread possible?

Yes! With the right starter, flours, and psyllium husk, you can make gluten-free sourdough bread that tastes and feels authentic—without gums or additives.

What gluten-free flour is best for sourdough?

Sorghum, brown rice, and oat flour are popular choices. They offer great texture and ferment well. A mix with starches like tapioca or potato starch works best.

Can you buy sourdough gluten-free?

You can! But most store-bought options contain gums and additives. Homemade gluten-free sourdough bread is cleaner, tastier, and easier to digest.

Is sourdough bread healthier?

Yes, sourdough fermentation breaks down phytic acid and improves digestibility. Even in gluten-free sourdough bread, it can be gentler on the stomach and lower glycemic.

Where to buy gluten-free sourdough starter?

Many health food stores and online shops like Cultures for Health or Etsy offer gluten-free starters. Or, you can make your own from scratch at home using brown rice flour.

The Best Ever Gluten-Free Sourdough Bread (No Gums, No Guesswork!)

Description

Your Go-To Guide for the Best Gluten-Free, Vegan Sourdough Ever

Before you dive in, a quick heads-up on tools:
📏 A kitchen scale is non-negotiable—no volume guessing here.
🥣 I proof my dough in a banneton, but a bowl with a towel works too.
🌀 A stand mixer isn’t required, but it sure makes mixing easier.

You’ll find all my favorite flours and tools linked below the recipe card.
P.S. I recently bumped up the brown rice flour by 15g to fix gumminess—works like a charm!

Ingredients

Scale

Preferment:

150g active gluten-free sourdough starter, it should be at peak rise and super bubbly
100g filtered water
80g superfine brown rice flour

Liquids:

20g whole psyllium husk, or 16g psyllium husk powder (sift into the water to prevent clumping if using the powder)
20g maple syrup or honey
300g filtered water (use 270g to 290g if you’re having issues with gumminess)
8 to 15g olive oil, optional, helps soften the crust slightly, I recommend the higher amount of flour if you use this

Flour Mix (see Notes for options)

80g potato starch, not potato flour!
60g tapioca flour or arrowroot flour
80g sorghum flour
65g to 80g superfine brown rice flour (if you’re having issues with gumminess, use the higher amount of flour; you can also replace this with another whole grain flour, like oat, millet, buckwheat, etc. if you avoid rice flours)
12g sea salt

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Instructions

Make the Preferment: Mix 150g active starter, 100g water, and 80g brown rice flour until smooth. Cover and rest at room temp for 4–18 hours—longer = tangier.
Mix the Gel: Whisk psyllium husk, maple syrup, and 300g water until it gels. Let it sit while you prep the dry mix.
Combine Dry Ingredients: In a large bowl or mixer, mix all flours, starches, and salt. Add any herbs or seasonings if using.
Build the Dough: Whisk the gel and olive oil (if using) into the preferment. Add this wet mix to your dry ingredients. Mix until a soft, smooth dough forms. Knead briefly if needed.
Shape & Proof: Form into a ball, then place in a well-floured banneton or towel-lined bowl, seam side up. Cover and proof 3–4 hours at room temp or overnight in the fridge.
Bake the Loaf: Preheat oven to 425°F with a Dutch oven inside. When proofed, flip the dough onto parchment, score it deeply, and lower gently into the Dutch oven. Bake covered for 45 minutes, then uncovered for 25–40 minutes until golden brown.
Cool & Store: Let the bread cool completely before slicing. Store in a bread bag for 2–3 days or freeze slices for easy toasting straight from the freezer.

Notes

Flour Swaps: Stick to the total flour weight, but feel free to mix in whole grains like quinoa or millet. More starch = lighter texture; more whole grains = denser loaf.
Loaf Pan Option: Shape dough into an oval and place seam-side down in an 8.5″ x 4.5″ loaf pan. Bake for 1 hour, then finish directly on the oven rack for 20 minutes.
Fixing Gumminess: Try adding 10–20g extra flour or cutting water by 10–30g. If not using superfine rice flour, reduce water even more.
Better Flours for Less Gumminess: Swap brown rice for oat, teff, buckwheat, or millet.
Cooling Tip: After baking, let the loaf cool inside the turned-off oven (door cracked) for an hour to dry out excess moisture.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 134 kcal
Sugar: 1.2g
Sodium: 392.2mg
Fat: 1.4g
Carbohydrates: 28.5g
Fiber: 2.4g
Protein: 1.9g