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 Recipe (fodmap Friendly)
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!
Gluten Free Sourdough Bread (honey Whole Grain)
*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”)
Gluten Free Sourdough Sandwich 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.
Gluten Free Sourdough Baking Cookbook
As the days go on, if the bubbling seems to decrease, you may need to add a third feeding a day. You can expect that the mixture will start to smell sour. Not a surprise, given the name.The development of a gluten free sourdough starter and gluten free sourdough bread recipe was a painstaking process, but at least we’ve enjoyed tons of gluten free sourdough (by the way, leftover sourdough makes an insane overnight gluten free French Toast Casserole!).
I urge you to hang in there and read through my entire post, as I outline what has worked best and what has not worked best for me. There are definitely some tricks of the trade. But let me assure you that you can (and with this recipe, you will) enjoy sourdough again!
For those who love and miss sourdough, take heart! The art of making sourdough isn’t lost without the gluten. There’s still a lot of feeding, caring and waiting for the sourdough starter to mature and bloom into all its potential.
How To Make A Gluten Free Sourdough Starter From Scratch
I’ve actually made so much starter that I’ve given some away to neighbors with the promise of sharing the gluten free sourdough recipe soon (not soon enough, I am aware), but I just couldn’t throw any away when I’ve tended to it for so long! It’s like a little sourdough baby and you just can’t toss it out — I care about it! It’s “alive.”
You’ll see when you make this gluten free sourdough starter; you’ll see. You won’t want to discard any of the “extra” either. It’s precious. Here’s how to make your very own gluten free sourdough starter!
Some things are the same about making gluten free sourdough bread as they are with making any other gluten free bread. There’s no kneading the bread and stretching the gluten because there’s no gluten! Just follow my instructions to the letter, use my Gluten Free All Purpose Flour, and sit back to watch the magic happen.
Gluten Free Sourdough Starter: Tweaks And Tips!
In anticipation of many questions to come, this recipe and process was developed using my Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe with another gluten free flour or blend, it really may not work, so please please please don’t even bother to try! But if you do, please don’t leave comments about how it didn’t work, because I’m telling you so before you waste your time.
Gluten free flours are tricky business. It took me two years to develop my original blend way back in 2003 (I’ve been gluten free since 1999!) and I’ve been tweaking and improving it ever since. Just because you think you can read ingredients and intuit how much of anything to use or to buy something off the shelf that sounds similar … you can’t. It won’t be the same, and the results won’t look like those pictured.
Not to put too fine a point on it, but tenths of a percentage point difference in proportions and a different brand or country of origin for any given ingredient are things that can make huge changes in outcomes. It amazes me all the time how tiny variances make big differences.
How To Make A Gluten Free Sourdough Starter
Which is why I developed my Flour to begin with. Selfishly, I didn’t want to have to make it in my kitchen every time I baked! And unselfishly, I wanted to prevent fellow gluten-free bakers (and newbies to gluten free baking) from having to mess around with mediocre flours only to achieve mediocre results. Gluten free baking — and specifically gluten free sourdough bread baking — can be so rewarding and share-worthy! You’ll see!
As you can see at the top of this post, there are many different options when it comes to baking your gluten free sourdough bread. If you prefer to make an artisan-style loaf, no bread pan is needed.
Follow along with one reader’s VIDEO of how she made her beautiful gluten free sourdough loaf using with this recipe and this artisan method following clicking here to watch!
Gluten Free Sourdough Bread
For that method, I found that lining a large glass bowl with oiled parchment sprinkled with more Flour was the best way to support the bread as it rose.
Once risen, I simply lifted up on the parchment and laid it out onto a baking sheet for the bread to bake.
Using either the artisan or bread pan method, you may choose to dust the top of the loaf with Flour before baking for a more rustic look, or simply brush olive oil onto the top, or both.
How To Make Gluten Free Sourdough Bread • Boule & Loaves!
I like the look of the flour with the golden finish of the olive oil in combination, so most of my loaves pictured are done that way.
Allow the dough to rise covered with oiled plastic wrap to help keep the loaf warm and moist. I like putting the loaf into a preheated 200F oven, then turning the oven off, but turning the light on. I do this with the bread rising in either the bowl or the oiled and floured bread pan.
You can allow the bread to rise here for a minimum of 1 1/2 hours or up to one day if you’re baking egg-free.
How To Make Gluten Free Sourdough Starter & Bread
Feel free to oil and flour the bottom and sides of the pan or use lightly oiled and floured parchment for easier removal from the pan.
After rising, cut slits in the top of the loaf to direct the rise. Since the oil and/or the flour were applied before the slits were cut, the inside of the slits will appear different from the crust and it gives the sourdough the hand-made look it deserves.
Regarding bread pans, I experimented with all kinds and sizes. My personal preference was the Pullman Pan that I used in most of these photos. The bread dough is a bit too voluminous for a traditional 9 x 5 (or smaller) bread pan; in those, this wet dough would rise high and then tended to collapse a bit, leaving some un-cooked looking areas in the center.
From Starter To Loaf: How To Make Gluten Free Sourdough Bread From Scratch
The Pullman Pan (mine is 12 x 4 1/2) seemed to be the perfect size to allow the bread to rise with support up the taller sides.
Gluten free sourdough bread in Pullman Pan lined with parchment. The bread is done when the internal temperature is at least 205F.
The time it
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