Before starting, special note: There is some misinformation online about any sourdough being okay for people with celiac disease and gluten sensitivity. There is no research that supports that. While the natural bacteria may make it easier to digest, it doesn’t render it gluten-free.
If you have celiac disease or gluten sensitivity, be sure that you use gluten-free flour for the starter and gluten-free ingredients for all of the baked goods you plan to use your gluten-free sourdough starter in.
Sourdough bread starter is an ingredient needed to create sourdough bread. Think of it as a naturally occurring yeast that replaces packaged yeast and creates the “rise.” It is a naturally fermented element that, because it releases gases—like bubbles in beer—it expands your bread and makes air pockets characteristic of sourdough. The tangy taste of sourdough is a result of the fermented sourdough starter.
Gluten Free Sourdough Bread — Butter + Sugar
Once you create the starter, you can add it to flour and other ingredients to make your own home baked gluten-free sourdough bread. It doesn’t require anything other than gluten-free flour, water and salt. Other ingredients may be added to create a flavor you like.
To get started, you’ll need to spend a few minutes a day for seven days. Then you’ll be able to maintain it by “feeding” it more flour and water as necessary.
Follow along with Claire Baker, Beyond Celiac director of communications. A total novice with sourdough, she hopes that her online research and the random flours she has in her house* will be just the ticket to inspire you to start mixing!
From Starter To Loaf: How To Make Gluten Free Sourdough Bread From Scratch
*While complying with Pennsylvania’s Stay at Home COVID-19 order, Claire will use what’s she’s got on hand and do her best to conserve her gluten-free flours.
Combine ½ cup of gluten-free flour and ½ cup spring water in a container that’s big enough for you to add to later.
12 -24 hours after Day One (plan for 2 additions of flour a day at regular intervals. For ease, we’ll say “morning’ and “evening”)
Homemade Artisan Sourdough Bread Recipe
Morning: Add ½ cup GF flour and ½ cup spring water to the mixture from Day 1. Cover and let rest until evening.
Repeat Day 2. By the end of Day 3, you may be seeing bubbles (this is good!), and some liquid (called hooch) may have formed on the top. You can either mix in the hooch or pour it off the top. Put a piece of tape on your jar after the evening feeding to mark how much it may grow before the Day 4 morning feeding.
If your container starts to get too full, you can divide and nurture two batches, take some out and pan fry it to eat (see Claire’s pizza video below!) or discard.
Is Sourdough Bread Gluten Free?
As the days go on, if the bubbling seems to decrease, you may need to add a 3rd feeding a day. You can expect that the mixture will start to smell sour. Not a surprise, given the name.This gluten free sourdough bread has amazing oven spring, defined scoring, and a tasty, tender interior. It’s a wonderful homemade loaf of bread. I first made this recipe about three weeks after creating my gluten free starter. When my starter began doubling, I knew I could make bread with it. I was lucky to stumble across the gluten free sourdough bread boule recipe of Deanna on homesteadandchill.com. I followed her method with a few changes, and I’ve had nothing but success with it!
The changes I’ve made to Deanna’s recipe include using ’s gluten free bread flour for 350 grams of the flour and for the other 100 grams of flour, I play around with other gluten free grain flours including rice, millet, oat, buckwheat, sorghum, and flax. Depending on the flour I use, I vary the amount of water in the recipe. Oat flour, for example, seems to be especially thirsty, so keep an eye on hydration. Also, if you use home-milled flours, your dough may need more water. The target dough consistency is similar to that of a damp kitchen sponge. The dough easily holds a ball shape, but it leaves a little wetness on your hands.
I lovingly named my starter Christine, after my dear cousin who lives with gluten intolerance. When I’m not baking gluten free sourdough weekly, I keep my starter in the refrigerator and only take it out to feed once a week or for the occasional custom bake. Each time I take the starter out for a maintenance feed, it springs back to life. Gluten free gold!
The Best Gluten Free Sourdough Bread Recipes
For instructions on how to make and maintain a gluten free sourdough starter, refer to my blog post How to Make a Gluten Free Sourdough Starter.
This recipe makes a flavorful and beautiful gluten free sourdough bread. If you're accustomed to making naturally leavened wheat breads, some aspects of this process will feel familiar but don't expect the dough to expand much during the bulk fermentation. Make sure to use the full bake time to cook through the interior of the loaf, and enjoy a delicious and wonderfully textured end product.
Melissa’s Notes I baked Sierra’s Gluten Free Sourdough Bread twice after developing my GF sourdough starter. The photo gallery above was from mixing and baking on Days 10 and 11 of the starter. I used a mix of my home-milled brown rice flour starter and it’s spin-off that was fed a blend of brown rice flour and GF Bread Flour. For that first bake, I followed the recipe above very closely, with just a little longer first rise because my starter was doubling in about 10 hours rather than 4-8 hours. Like Sierra noted, there wasn’t much change to the size of the dough during the first rise. You can see in the photos and video above that the bread came out great in appearance and flavor! It wasn’t as tall or bloomed as Sierra’s expert loaves but it was still a success. For my second bake, I tried to push the fermentation. I let the dough rise 13 hours at 68F and the dough expanded visibly. I then prepped it for proofing and refrigerated it right away for just a few hours. Over-fermented GF dough Even though I skipped the hour at room temperature and shortened the refrigerated portion of the final proof, this bake was clearly overproofed. It deflated in the center of the loaf during baking and it also tasted very sour. Flat and sour from overfermentation My conclusion is that by the time GF dough shows expansion, it is over-fermentated. When baking GF sourdough bread, you have to trust that if your starter is doubling, fermentation is happening in the dough even when it doesn’t visibly grow.
How To Make Gluten Free Sourdough Bread • Boule & Loaves!
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.This 4-Ingredient Gluten Free Sourdough Bread recipe is perfect start with if you’re new to sourdough bread baking. It’s easy to make with clear directions and a written baking schedule.
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosurehere. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥Gluten Free Sourdough Bread
Instead of using a long list of ingredients, I’ve narrowed it down to just 4 ingredients with a popular 1:1 gluten free flour blend as the main ingredient in both the bread and the sourdough starter. This is a basic sourdough bread recipe and I’m not exaggerating because 4 ingredients is a basic as you can get, even with traditional sourdough bread made with wheat flour.
Step By Step Guide To Making Perfect Sourdough Bread
Just 4 ingredients and one of them is the gluten free sourdough starter – which is just flour and water. Since flour and water are also ingredients in the bread, you can technically say this bread is really only 3 ingredients.
Like traditional sourdough bread, this recipe doesn’t call for commercial yeast. It relies on the wild yeast and good bacteria that we cultivated in our sourdough starter to leaven the bread. It’s a good old fashioned science experiment, my friends!
It’s back to the basics with this one and is as close to mimicking traditional sourdough bread as you can get. Thanks to using a 1:1 gluten free flour blend (that contains xanthan gum), you don’t have to mix your own combination of flours or experiment with binders like psyllium husk, psyllium powder, or flax meal.
Could Sourdough Bread Be The Answer To The Gluten Sensitivity Epidemic?
If you’re just starting out in the world of gluten free sourdough bread baking, I highly suggest starting with this recipe. The gluten free sourdough start I used in this recipe is made with the same 1:1 gluten free flour blend that I use in the bread. Because the starter has xanthan gum in it, I suggest following the recipe exactly before experimenting with different starters and
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