Gluten-Free Sourdough Bread Recipe

This gluten-free sourdough bread recipe combines an active gluten-free starter with gluten-free bread flour, buckwheat, oat flour, flaxmeal, and psyllium husk. The dough ferments at room temperature before an overnight refrigerator rest and a covered-pot bake.

Browse all sourdough bread recipes.

Ingredients

  • 470g water (approximately 2 cups)
  • 110g active gluten-free sourdough starter (approximately 1/2 cup)
  • 22g honey (approximately 1 tablespoon)
  • 20g psyllium husk (approximately 3 tablespoons)
  • 350g gluten-free bread flour (approximately 2 1/3 cups)
  • 50g buckwheat flour (approximately 1/2 cup)
  • 25g oat flour (approximately 1/4 cup)
  • 25g flaxmeal (approximately 1/4 cup)
  • 10g salt (approximately 2 teaspoons)

Use the gram measurements for consistency; volume measurements are approximate and vary with the ingredient and measuring method. Choose gluten-free ingredients, including gluten-free oat flour and starter, and avoid cross-contact with wheat, barley, or rye. Different gluten-free bread flour blends can behave differently, so keep track of the blend you use.

1. Prepare your starter or levain

Begin with a healthy, established gluten-free starter. For your culture's specific care instructions, see our Gluten-Free Starter Feeding Instructions.

The original recipe uses equal weights of starter, flour, and water, also called a 1:1:1 feeding. Feed using flour suitable for your gluten-free culture. Never add wheat or rye flour to a starter that needs to remain gluten-free.

If your starter is already at room temperature and bubbles reliably within about 4–8 hours of feeding, build enough through feeding to provide 110g for the dough, plus about 25g to retain and feed for future use.

If the starter has been refrigerated, allow time for room-temperature feedings before baking. The original recipe suggests at least two feedings, but judge readiness by reliable activity rather than a fixed count. Let it reach its usual peak before mixing the dough. Gluten-free starters do not necessarily dome or double like wheat-based starters.

2. Mix the dough

When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.

In a second bowl, combine the gluten-free bread flour, buckwheat flour, oat flour, flaxmeal, and salt. Add the dry ingredients to the wet mixture.

Begin mixing with a rubber spatula, then switch to your hands. Once no dry bits remain, shape the dough into a round as best you can. Place it in a clean bowl and cover with a damp towel.

3. Bulk ferment

Let the covered dough ferment at room temperature for approximately 5 hours, using the dough's condition as well as the clock. In a cool kitchen it may take longer.

The original recipe notes that the dough may not double. Look instead for a lighter, softer texture and signs of fermentation.

If you use an oven with only the light on as a warmer spot, check its temperature first and make sure nobody can accidentally turn the oven on. Avoid direct heat.

4. Shape and refrigerate overnight

Line a bowl with a floured tea towel, or use a floured banneton. Use gluten-free flour for dusting and equipment free of gluten residue.

Gently reshape the dough into a ball and place it in the prepared bowl. Cover with a damp towel or suitable cover. Let it rest for approximately 1 more hour at room temperature, then refrigerate overnight.

5. Preheat and score

The next morning, preheat the oven to 475°F for 30–60 minutes with a Dutch oven or similar covered baking vessel inside. Check that the pot, lid, handles, and parchment are rated by their manufacturers for the baking temperature.

Remove the dough from the refrigerator and uncover it. Place parchment over the bowl and carefully invert the dough onto the parchment. Set it on the counter and score the top as desired.

6. Bake

  1. Carefully transfer the dough and parchment into the hot Dutch oven and cover.
  2. Bake for 60 minutes with the lid on.
  3. After 30 minutes, the original recipe suggests placing a baking sheet directly beneath the Dutch oven on the same shelf to reduce scorching at the base. Use this arrangement only if compatible with your cookware and oven, and take care when handling the hot pot.
  4. Remove the lid and bake for approximately 5 more minutes.
  5. Carefully transfer the loaf to a rack and let it cool for several hours before slicing so the crumb can set.

Starter help and related recipes

For changes in smell, texture, or activity, consult our starter troubleshooting guide, including its gluten-free section. Our mold vs. hooch guide explains common liquid layers and contamination warning signs.

For another baking project, return to all sourdough bread recipes. Some recipes there contain wheat or other allergens, so choose according to your dietary needs rather than substituting flours one for one.