Easy gluten-free sourdough bread

Easy gluten-free sourdough bread


You could spend hours on the web looking for an easy gluten-free sourdough bread recipe. Or you could just use this simple and quick recipe, that comes together almost with every flours. This version is without any rice or corn. But you can use teff flour, sorghum flour, buckwheat flour, rice flour…just mix at least two of them. Moreover, if you want your bread whiter and softer, replace ¼ cup of the flours with tapioca starch or potato starch.

I usually use this recipe to prepare bread for the day after. Here’s my schedule during busy weekdays:

  • Feed my sourdough starter at 1 PM
  • Knead bread dough at 5 PM (4 hours later, but use your starter when it’s at a peak)
  • Bake bread at 7/8 PM (depending on how warm the room is) for 45 minutes
  • Let it cool down until the morning after
  • Enjoy at breakfast or lunch!

This easy gluten-free sourdough bread recipe includes only whole-grain flours, psyllium and a sourdough starter. No gums, no eggs, no additives, without commercial blends. Naturally vegan, dairy-free and gluten-free.

Is there a sourdough bread that is gluten free?

Sourdough bread is typically made from a combination of flour, water, salt, and a sourdough starter, which is a fermented mixture of flour and water. Traditional sourdough bread is not inherently gluten-free because it is typically made with wheat or rye flour, both of which contain gluten.

However, it is possible to make gluten-free sourdough bread. Gluten-free sourdough bread is made using alternative flours that do not contain gluten, such as rice flour, sorghum flour, buckwheat flour, or a combination of gluten-free flours.

A sourdough starter is the most ancient replacement for yeast and it allows the bread to rise and be easier to digest, too. The sourdough starter used for gluten-free sourdough bread can be made using gluten-free flours as well. If you do not have a sourdough starter yet, check out this article (LINK) to see my method to create one without having to discard any of it.

Gluten-free sourdough bread may have a different texture and flavor compared to traditional sourdough bread due to the absence of gluten. It can be denser and less chewy, but it can still have a pleasant tanginess from the fermentation process.

Troubleshooting: Why isn t my gluten free sourdough rising?

Several factors could contribute to gluten-free sourdough bread not rising properly. Here are some common reasons:

  • Inadequate hydration: Gluten-free flours may require more moisture than wheat flour to create the right consistency. Ensure that your dough is adequately hydrated, as dry dough can inhibit rising. I suggest to like at the step by step pics and try adjusting the hydration level by adding more water until you get the same result.
  • Incorrect ratios or ingredients: Gluten-free baking requires precise measurements and specific ingredients. Try to use a scale and measure in grams. Additionally, psyllium husk is mandatory to improve the structure and rise of gluten-free bread.
  • Ineffective sourdough starter: The sourdough starter might not be active or robust enough. Ensure that your starter is healthy and strong by regularly feeding and maintaining it. A weak or inactive starter may not provide enough leavening power to properly raise the dough. Also, make sure to use it at it’s peak (when it has doubled in size after the feeding, and it’s full of little bubbles).

Overall, you should not expect the dough to double in size as in traditional bread baking during resting time. The most visible rising of gluten-free bread will happen directly in the oven.

Easy gluten-free sourdough bread

4 from 8 votes
Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Resting time




  • 2 tbsp active sourdough starter (40 g)

  • ¾ cup water (150 g)

  • ¼ cup teff flour (40 g)

  • ½ cup sorghum flour (80 g)

  • 2 tsp psyllium powder (5 g)

  • ½ tsp salt

How to

  • Dissolve the sourdough starter in water.
  • Add all the flours, the psyllium powder and the salt at the same time.
  • Mix until smooth, then let rest in the bowl for 2 to 3 hours, until you see a noticeable rising.
  • Pre-heat the oven at 450°F/230°C (optionally: heat a small skillet at the same time.
  • When the oven is at the right temperature, gently move the bread bowl from the bowl to the skillet or the oven tray, lined with parchment paper. Help yourself with a rubber spatula. Eventually, score the top of the bread with a cross cut.
  • Bake at 450°F/230°C for 15 min, then reduce to 380°F/190°C for 15 minutes, then 340°F/170°C for the last 15 minutes.
  • Let it cool completely before slicing.

Want more recipes like this?

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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or these amazing naan that use sourdough discard.

And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!

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  1. Pingback: Gluten-free multigrain bread rolls - Marta in the jar

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