Gluten-Free Sourdough Bread Recipe

Gluten-free sourdough bread homemade recipe.

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Gluten-Free Sourdough Bread Recipe

This easy gluten-free sourdough bread recipe uses King Arthur gluten-free bread flour and your starter for a soft, delicious loaf anyone can make daily. No kneading required.

Prep Time12

Cook Time50

Total Time12 50

Course: Bread

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 157kcal

Author: Danielle Fahrenkrug

Ingredients

2 cups active gluten-free sourdough starter I measure in the mason jar where it is at then scoop it out with a spoon where there are two cup marks and eye ball it.
2 ½ cups King Author Gluten-Free Bread Flour
1 ½ cups water
3 tablespoon olive oil
1 tablespoon honey or maple syrup for a vegan version
1 tablespoon pink Himalayan salt

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Instructions

Step 1: Mix the Ingredients
In a large mixing bowl, combine your active sourdough starter, flour, water, olive oil, honey, and salt. Stir until well combined. Your starter should be bubbly and active — this is what's going to help the bread rise, so don't skip checking on it before you start.
Mix with a sturdy spatula for 10 minutes (this helps get air into the dough) until everything is fully combined into a thick, smooth batter-like dough. It won't look or feel like traditional wheat dough — that's completely normal with gluten-free baking. There's no need to knead it, just mix it. You can use an electric stand mixer with a dough attachment as well.
Step 2: Let It Rise
Cover the mixing bowl with the dough with plastic wrap and let it rise in a warm spot until it looks noticeably puffed, generally 6-12 hours depending on how active your starter is and how warm your kitchen is. For best results I make this at night and bake it in the morning for the day. You can also make it in the morning and bake it at night.
Step 3: Score and Bake
Preheat your oven to 450°F. Transfer the dough onto a floured piece of parchment paper, careful not to deflate it. Use a sharp knife to score the top of the loaf with a few shallow slashes — this helps control how the bread expands as it bakes. While the dough rests, place a Dutch oven in the oven to preheat for 25 minutes. When the Dutch oven is heated, tranfer the parchment paper with the dough into the Dutch oven. Cover and bake for 50 minutes. Until the top is deeply golden and the loaf sounds hollow when tapped.
Step 4: Cool Completely
This is the step everyone wants to skip, and I get it — the smell alone is torture. But let the loaf cool completely on a wire rack before slicing.

Notes

Tips:

Make sure your starter is active before you begin — it should look bubbly and have roughly doubled since its last feeding.
Don't rush the cooling step — I know, I know, but it makes a real difference in texture.
Warm spots speed up the rise — I often set my dough near a sunny window or on top of the fridge.
Store leftovers in an airtight container or bread bag at room temperature for a couple of days, or slice and freeze extra for toast later.
King Arthur gluten-free bread flour matters here — a standard all-purpose gluten-free blend will not give you the same rise or texture, since it isn't formulated for yeasted bread.

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