Gluten free sandwich bread

Gluten free sourdough sandwich bread


At first, I thought getting a gluten free sourdough sandwich bread was an impossible mission. Especially without using commercial blends, but only naturally gluten free flours. But after a few attempts, I achieved a tasty and soft loaf. It can be sliced easily and ideal for sandwiches, toast and French toast too. The high amount of sourdough starter make it stay fresh and soft up to 4 days.

The recipe includes sourdough starter, rice flour, buckwheat flour and a starch of your choice. Only 100% wholegrain gluten-free flours. There is no gum, no xhanthan gum, no commercial blend, without egg. Therefore this bread is vegan, too.

Moreover, it is also quite healthy. Sourdough bread is often referred to as the healthiest bread, but always to be consumed in moderation. Try not to eat the whole loaf!

Gluten free sourdough sandwich bread

3 from 17 votes
Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Resting time



An easy recipe to bake a gluten free sandwich bread without commercial mix.


  • 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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  1. Hi there, what type of rice flour did you use? White, brown, sweet white…does it matter? Thanks!

  2. What size Pullman loaf pan did you use?

  3. Can I substitute brown rice flour for the buckwheat flour?

  4. Looks great! Is it possible to give weight measurements rather than cups as it’s harder to judge with cups.

  5. Sven Van de Casteele

    Hello, do you think it would be possible to adjust this to make some gluten free sourdough burger buns with it? Thanks!

  6. Pingback: Zucchini blossoms and anchovies flatbread (Gluten-free) - Marta in the jar

  7. 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 😉

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