If you’ve been craving the satisfying texture and rich, tangy flavor of sourdough without the gluten, you’re about to fall in love. This Gluten Free Sourdough Bread Recipe is thoughtfully crafted to give you a loaf that’s just as hearty, chewy, and flavorful as traditional sourdough, but entirely gluten-free. Whether you’re gluten-sensitive, Celiac, or just exploring healthier baking alternatives, learning how to make gluten free sourdough bread at home is an empowering (and delicious) skill to have.
Unlike many gluten-free bread recipes that turn out dry, crumbly, or overly dense, this one strikes the perfect balance of softness and structure. It’s made with a carefully chosen blend of wholesome, naturally gluten-free flours no processed mixes or strange additives. When baked, the result is a golden, rustic crust with a soft, springy crumb inside. This is more than just another sourdough bread recipe it’s one you’ll come back to again and again.
A big part of the magic comes from using a healthy, active gluten free sourdough bread starter recipe. This natural fermentation process not only brings flavor and rise, but also makes the bread easier to digest. Don’t have a starter yet? Don’t worry we’ll walk you through how to create one from scratch using simple ingredients you already have at home. Once your starter is bubbly and active, you’re just a few steps away from the best Gluten Free Sourdough Bread Recipe you’ve ever tasted.
Whether you're new to sourdough or a seasoned baker looking for a gluten-free twist, this Gluten Free Sourdough Bread Recipe lovers trust delivers every time. It’s warm, nourishing, and versatile enough for everyday meals or special weekend brunches.
Ready to bake? Let’s dive in and make your kitchen smell amazing.
Enjoy the perfect slice every time with this homemade gluten free sourdough bread recipe. It’s crusty, soft, tangy, and easy to digest thanks to natural fermentation. Using simple, wholesome ingredients and an active gluten-free starter, you can bake a bakery-style loaf at home. Whether you're new to sourdough or looking for the best gluten free sourdough bread, this recipe is reliable, delicious, and great for any time of year.
Prep the Dough:
In a large bowl, mix all dry ingredients.
In a separate bowl or the bowl of a stand mixer, combine water, sourdough starter, oil, vinegar, and maple syrup.
Slowly add the dry ingredients to the wet mixture and mix well for 2–3 minutes. The dough should be thick but sticky – like a thick batter.
Shape & First Rise:
Transfer dough to a parchment-lined loaf pan (8x4" or 9x5") or shape into a boule if using a Dutch oven.
Smooth the top with wet hands or a spatula.
Cover loosely with a damp cloth or plastic wrap and let rise at room temperature (ideally 70–75°F) for 4 to 12 hours, or until visibly risen by about 50%.
Optional Score:
If desired, gently score the top with a sharp knife or lame for a traditional sourdough look.
Bake:
Preheat oven to 425°F (220°C). If using a Dutch oven, preheat it as well.
Bake in a loaf pan for 55–65 minutes, or in a Dutch oven for 50–60 minutes (covered for first 30 min, then uncovered).
Bread should sound hollow when tapped and internal temperature should be ~205°F (96°C).
Cool Completely:
Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
Allow to cool completely (at least 1–2 hours) before slicing to prevent gumminess.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
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