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.
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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.
From Starter To Loaf: How To Make Gluten Free Sourdough Bread From Scratch
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.
Gluten Free Sourdough Bread, Artisan Style
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 hydration percentages.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
A frequently asked question I see a lot in gluten free Facebook groups is, “Is sourdough bread gluten free?”. The answer is simple – yes, if it’s made with gluten free flour and a gluten free sourdough starter.
Gluten Free Sourdough Sandwich Bread Recipe
Some who are sensitive to gluten or gluten intolerant are able to eat wheat-based sourdough and they can digest it without issue but
: Add the un-fed starter, gluten-free flour, water, and salt to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn’t any loose flour left.
: Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in a draft-free place for 6-10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. I generally let mine rise for about 8 hours.
Homemade No Knead Bread Including Sourdough & Yeast Variation
: After the first rise, transfer the bowl to the refrigerator to finish proofing in the refrigerator for 12 hours. You can keep the dough in the same bowl or you can gently reshape it and place it in a flouredBanneton Basket.
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Did you make this gluten free sourdough recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.Full of yeasty flavor, this gluten free sourdough bread is made with a pure wild yeast sourdough starter that's made simply with basic gluten free flours, then baked into a beautiful loaf of gluten free bread without any commercial yeast.
Gluten Free Sourdough Bread
This flavorful loaf of gluten free sourdough bread is made with the simplest wild yeast sourdough starter. Your basic loaf of sandwich bread, no commercial yeast needed.
This recipe for a standard loaf of gluten free sourdough bread and our simplified recipe for gluten free wild yeast sourdough starter are not designed to be a deep dive into all things sourdough. Our goal here is much simpler.
Indeed, this is a loaf of authentic gluten free sourdough bread, made without any commercial yeast at all. But these recipes are designed to scratch the itch for a fuller-bodied yeasty tasting bread, and to help you enjoy fresh homemade bread if you don't have any commercial yeast.
Ingredient Sourdough Bread
Think of it more like a workhorse kind of white sandwich bread that's great for lunches. In my bread book, GFOAS Bakes Bread, I have a whole chapter on wild yeast sourdough recipes and we go
Here, we go simple. The rules are a little relaxed, but the process takes less work. And frankly I believe that the deep dive in
Before we begin discussing how to make bread with your active, fed wild yeast sourdough starter, let's first make sure you have one (click thru earlier in this paragraph)! If you don't, no worries at all you've come to the right place.
Buckwheat Sourdough Bread Recipe
Keep in mind that a wild yeast sourdough starter (one made without any commercial yeast, which is a single strain of yeast) takes at least 5 days to become active. And it will perform best after about 10 days.
You can speed things up by adding a bit of commercial yeast to your starter. If you have commercial yeast on hand and you need a loaf of bread today, I recommend our simplest gluten free white sandwich bread recipe.
But if you've been confused by sourdough starters in the past, try to stick with us. We've simplified the process significantly, so click through above.
Gluten Free Artisan Bread Recipe
Understand that your starter must have been “fed” according to the recipe instructions within the previous 12 hours for it to work in this recipe.
If your starter hasn't been fed, please resist the urge to proceed with an active starter that hasn't been fed recently. The yeast will have consumed its available food and simply won't be active enough to give a proper rise to a whole loaf of bread.
. If you have that book, turn to the opening section of the sourdough chapter. You'll find a photo of sourdough bread dough that literally popped like a can of biscuits when I opened it after its refrigerator rise.
Everyday Gluten Free Sourdough Sandwich Bread Recipe
This recipe is for a batter-style bread, not our bread recipes that call for the more complex gluten free bread flour so it has only one rise. And produces a more ordinary loaf. But when you're baking with limits, like we always are, “ordinary” can be amazing, especially when it comes to fresh homemade bread.
This rise takes quite a bit of time. In all of my recipe testing, I'm yet to see a rise that took less than 3 hours.
But this bread dough is much less likely to overproof and take on that pock-marked appearance than bread made with conventional yeast. If you’re unsure about whether or not the bread has proofed enough, allow it to keep rising.
Gluten Free Sourdough Sliced Bread
I've even allowed the dough to rise for 8 hours. It still hadn't overproofed. Overproofed dough like this tends to have little dimples on the surface. That takes a lot longer to happen here.
That means that you can feed your active starter tonight, and leave it out on the counter, loosely covered. Then, when you wake up tomorrow morning, make the bread dough and set it to rise during the day. When you're about an hour away from dinnertime, bake the loaf and enjoy.
You should be able to replace the dairy in this bread recipe successfully. The milk can be replaced with unsweetened nondairy milk (my favorite is almond milk), or even with water. If you replace the milk with water, your loaf will simply be a bit less tender but it should still rise.
Gluten Free Sourdough Bread Recipe With Sorghum And Millet (lectin Free)
I haven't tried replacing the butter with a nondairy replacement, but you should be able to use your favorite vegan butter alternative. I only recommend using a butter alternative like Melt or Miyoko's Kitchen brand vegan butter or Earth Balance, and not oil.
When I was first testing this recipe, I made it with 3 1/2 cups of all purpose gluten free flour, and the dough didn't rise as readily and the crumb was tighter. I much prefer the recipe made with 1/2 cup of tapioca starch/flour.
If you don't have tapioca starch, you can try using arrowroot in its place, or even another 1/2 cup of all purpose gluten free flour. I'm afraid I can't predict exactly what results you'll get, though.Just because you can’t have gluten doesn’t mean you need to miss out on the fun and deeply satisfying experience of baking homemade sourdough bread.
Gluten Free Sourdough Starter
Not only is it possible to make delicious gluten-free sourdough, but the
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