Description
If you thought real sourdough was off-limits without gluten, this loaf is here to change your mind. This gluten-free sourdough bread has a crisp, golden crust, a soft and gently chewy interior, and that signature tangy flavor we all love. It’s naturally fermented, made without gums or strange additives, and relies on a good gluten-free starter and smart flour choices.
Ingredients
(Using a kitchen scale is strongly recommended for best results)
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1 cup (240 g) active gluten-free sourdough starter
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1½ cups (360 g) warm water (about 85°F / 30°C)
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2 cups (280 g) gluten-free flour blend, gum-free
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½ cup (60 g) sorghum flour or buckwheat flour
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¼ cup (40 g) tapioca starch
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1½ teaspoons salt
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1 tablespoon olive oil
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1 teaspoon apple cider vinegar
Instructions
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Mix the wet ingredients
In a large bowl, whisk together the starter, warm water, olive oil, and apple cider vinegar until smooth and bubbly. -
Add dry ingredients
Add the gluten-free flour blend, sorghum (or buckwheat) flour, tapioca starch, and salt. Stir with a spatula until fully combined.
The dough will look like a thick, sticky batter—this is correct. -
Transfer to pan
Grease a 9×5-inch loaf pan well. Spoon the dough into the pan and smooth the top with a wet spatula or fingers. -
Rise
Cover loosely and let rise at room temperature for 4–6 hours, until the loaf looks puffy and has increased about 50% in volume.
(Optional: For deeper flavor, refrigerate overnight and bring to room temperature before baking.) -
Bake
Preheat oven to 425°F (220°C). Bake for 45–55 minutes, until deeply golden and the loaf sounds hollow when tapped.
Internal temperature should reach 205–210°F (96–99°C). -
Cool completely
Remove from the pan immediately and cool on a wire rack for at least 2–3 hours before slicing.
Notes
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Starter strength matters: Your starter should be bubbly and active. If it doesn’t float in water, it needs more time.
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Do not slice warm bread: Gluten-free sourdough finishes setting as it cools. Cutting early causes gumminess.
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Warm environment helps: A cooler kitchen will slow fermentation—be patient.
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Toasting is magic: This bread shines when toasted.