There was a time when I thought getting a gluten-free sourdough sandwich bread was an impossible mission—especially since I’m stubborn enough to avoid commercial flour blends, using only naturally gluten-free whole grain flours. It took me a few attempts, but I finally achieved a tasty and soft loaf.
This bread slices easily and is perfect for sandwiches, toast, and even French toast. Thanks to the high amount of sourdough starter, it stays fresh and soft for up to four days.
The recipe includes sourdough starter, rice flour, buckwheat flour, and a starch of your choice—only 100% wholegrain gluten-free flours. No gums, no xanthan gum, no commercial blends. It’s also egg-free and completely vegan.
And, by popular demand, this recipe contains no binders—not even psyllium husks! Many of you have asked for a bread recipe without psyllium, so here it is: a naturally gluten-free sourdough bread without any added binders.
Moreover, it’s quite healthy. Sourdough bread is often considered the healthiest bread—but, as always, enjoy it in moderation. Try not to eat the whole loaf at once!
How to make a gluten-free sandwich bread, step by step:
Make sure your sourdough starter is fed and active. Add water and mix well, then add all the flours and salt at once.
Mix well, then add the olive oil and mix again. The dough should look like a pancake batter, just a bit thicker.
Transfer the batter to a pullman loaf lined with parchment paper, cover and let it rest until baking.
Gluten free sourdough sandwich bread
20
servings20
minutes50
minutes6
minutesAn easy recipe to bake a gluten free sandwich bread without commercial blends of flours.
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Ingredients
2 cups buckwheat flour or teff flour (300 g)
2 cups rice flour (340 g)
1 cup corn starch or potato starch (150 g)
4 tsp sea salt (15 g)
2 cups active sourdough starter (400 g)
5 tbsp olive oil (50 g)
3 cups water (660 g)
How to
- In a large bowl (or in the stand mixer bowl) mix all dry ingredients together: flour, starch, salt.
- Slowly add the oil and then the water, whisking continuously. Start with 2 cups of water (440 g) and keep the last cup of water on the side for the moment.
- Then add the starter to the mix. Mix for about 2 minutes with a wooden spoon or with the stand mixer on high speed.
- Now you might add the third cup of water to achieve the correct consistency of the dough. The final consistency should be like a pancake batter type. Not too dry otherwise bread will be dry and crumbly. Add the remaining water little by little, until you reach this consistency.
- Line a pullman loaf (13″”x5″ or 33×13 cm, like this one) with parchment paper and pour the mixture into it.
- Optionally, sprinkle the top with sesame seeds, poppy seeds or sunflower seeds.
- Cover with tea towel and leave at room temperature to rise for 6-8 hours.
- After this time, pre-heat your oven at 350°F/190°C on fan-bake for 50 minutes.
- Once baked, remove from the tin and let it cool completely before slicing.
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Looking for other recipes for gluten free bread, without commercial mix?
If you liked this gluten free sourdough sandwich bread recipe, you might enjoy some other of the bread recipes here on the blog.
Check out this artisan style bread to find again the good taste of homemade bread, with a drizzle of oil and crushed tomatoes. >> CLICK HERE FOR THE RECIPE!
However, if you don’t have too much time to wait, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE!
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What if you don’t have a fan oven?
With a static oven, bake at the same temperature for 10 min longer (1 hour total).
HI could you put pictures of the steps to know if we have the right consistency
Hi Ann, I will make sure to add step by step pics at the end of this month!
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Hi there, what type of rice flour did you use? White, brown, sweet white…does it matter? Thanks!
Hi! Here I used white rice flour! Brown could work too, but not sweet white.
What size Pullman loaf pan did you use?
I use a 13″x5″ (or 33×13 cm) pullman loaf!
Can I substitute brown rice flour for the buckwheat flour?
Hi April, you can try but I never tested it. It will be darker and probably less airy in the crumb.
Looks great! Is it possible to give weight measurements rather than cups as it’s harder to judge with cups.
Hi Tam Lee, I will re-test this recipe this weekend and note the weight in metric system. Check this page again around Sunday!
The recipe is now updated with metric system measures!
Hello, do you think it would be possible to adjust this to make some gluten free sourdough burger buns with it? Thanks!
Hello,
No, the dough is too wet to shape it. I would rather use this other recipe: https://www.martainthejar.com/gluten-free-bakery/easy-gluten-free-sourdough-bread/
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Is there a way to sub out the starches in this recipe for either xanthum gum, guar gum or psyllium husk?
It’s not the same thing, this recipe is made to be without gums. If you want to sub out the starches, I would try with tapioca flour or more rice flour. Let me know if you try 😉