Gluten-Free Sourdough Bread
By the Gluten Free Recipes team ·
Enjoy a wonderfully tender and slightly tangy gluten-free sourdough bread, perfect for toasting or sandwiches. Its soft interior and golden crust offer a delightful texture and satisfying flavor.
At a glance: This medium baking recipe yields 4 servings in about 1h (30 min prep, 30 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sourdough Bread: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Sourdough Bread: This recipe is crafted using a carefully selected blend of gluten-free flours and starches, ensuring it is entirely free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free instant yeast
- 0.5 tsp salt
- 1 cup warm water (about 105-115°F)
- 2 large eggs, at room temperature
- 3 tbsp olive oil or melted unsalted butter
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if needed), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.
- 2
In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well combined. The mixture should be smooth and emulsified.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a thick, sticky dough forms. This gluten-free dough will be considerably wetter and stickier than traditional doughs made with gluten-containing grains.
- 4
Lightly grease your hands with oil or use a piece of parchment paper to help shape the dough into a round loaf directly on a baking sheet lined with parchment paper. Allow the dough to rest for about 10 minutes at room temperature before baking to allow it to relax slightly.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C). Allow the bread to cool completely on a wire rack for at least 1-2 hours before slicing to ensure the interior is fully set and to achieve the best texture.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
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