I’ve been gluten-free since before it was a thing… so a really long time. I’ve learned that the secret to delicious gluten-free bread is a good sourdough starter. Here are my favorite gluten-free sourdough recipes.
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A Quick Note About flour
The type of flour and flour mix makes a huge difference in the flavor of gluten-free baking. Starches and rice flour both result in really dry baked goods. Dark buckwheat and teff are earthy and dense. Here is some general advice for finding a flour that works for you:
Not all types of flour are readily available in all grocery stores. I’m lucky enough to buy my favorite flours from a local miller. Asian grocers usually have cheap tapioca starch. African grocers often have sorghum flour and teff flour. You can also find flour mixes online.
A GF diet based on store-bought white bread or white rice flour is not gut-healthy. Try to bake with at least 50% whole grain flour, which will provide flavor and fiber.
Gluten-free sourdough starters need to be continuously fed the same type of flour to be really vigorous. If you haven’t already started a sourdough starter, I recommend teff or light buckwheat flour, which both ferment very quickly.
My favorite flour is GF oat flour because oats are naturally a bit sticky. However, avoid raw oat flour which is very bitter.
There are a bunch of AMAZING-looking bread recipes from people that aren’t GF but decided to convert their typical bread recipe into a GF one. These recipes don’t have eggs, xanthan gum, or other binders… and they don’t work out. If the pictures look too good to be true, then it probably is…
I’m part of a few blogger forums, so I can tell you the dirty secret of the blogging world. A lot of bloggers use AI written content with stock images. That might work for a pumpkin soup recipe, but it doesn’t work with gluten-free bread. I recommend sticking with recipes that you can trust.
Here are my favorite recipes. They are 100% legitimate gluten-free sourdough recipes that are wholly delicious!
This gluten-free sourdough bread is my go-to for all our bread needs. It is delicious toasted at breakfast, or turned into sandwiches for lunch.
2. Sourdough Pizza
Where there is bread… there is PIZZA! I have several pizza recipes on my site. My favorite is a soft, chewy, psyllium husk crust. The flavor is SO good and won’t go stale like typical GF pizzas. Best of all, it can stand up to a ton of toppings.
I also have a gluten-free thin crust pizza dough that is just as strong and delicious. If you’re looking for a traditional pizza crust, then it’s a good option.
3. Dinner Rolls
This gluten-free sourdough roll recipe took me years to perfect. And it is AMAZING. It’s delicious as a dinner roll and strong enough for hot dogs and hamburgers. Make a double batch and stash these in the freezer because you’ll never want to buy tasteless store-bought buns again!
4. Rustic Boule
I always struggle to decide which loaf of bread I prefer, this one or the sandwich loaf (above). This GF sourdough bread is so delicious. It’s definitely the favorite with non-GF eaters. Perfect for serving at dinner parties or fancy brunches.
Best of all it is a gluten-free and vegan bread!
5. Sourdough Cinnamon Buns
Gluten-free sourdough cinnamon rolls could easily have been #1 on my list… but I felt like I had to start with a few bread recipes, first. Sticky, sweet, and perfect. Even my wheat-eating brother-in-law will easily polish off a plate of these!
6. Chocolate Cake
Sourdough starter is really the secret behind so many delicious baked goods. Unlike wheat recipes, fermenting the batter won’t result in bread-like gluten. All you get is delicious flavor. This chocolate cake is a personal favorite.
7. Cobbler
My sourdough cobbler recipe is one of the most popular recipes on Fermenting For Foodies. That’s mostly because it made the rounds in the gluten-sourdough community. I’m glad it worked out with wheat flour because I’ve personally never tried it! Using a gluten-free sourdough starter is quick, easy, and delicious.
8. Bagels
My daughter wanted bagels, so we created a sourdough bagel recipe together. She loves them so much, that we make them on a nearly monthly basis. Our bagels are often turned into weird and interesting shapes… because who wouldn’t want to eat a butterfly-shaped bagel?
9. Pancakes
I make and use a lot of sourdough starter… however, sometimes it catches up on me. Sourdough pancakes are a great way to use up a bit of extra starter. It’s perfect for a quick breakfast. Best of all, I can leave my tween to flip pancakes while I shower and get ready for the day.
10. Waffles
We make waffles every Sunday morning. Crispy, buttery, and delicious, this sourdough waffle recipe can be served with savory or sweet toppings.
Do you have a favorite gluten-free sourdough recipe to share? Post in the comments section!
*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. **See the sourdough starter recipe post for more details about how to work with the starter and get it going. Ripe starter is starter that's been fed within the past 12 hours.
Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.
Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.
The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.
Sorghum, millet, amaranth, teff, gluten-free oatmeal, and buckwheat all contain more protein than rice flour. Make your own gluten-free, high-protein flour blend using any of these, or incorporate ancient grains into the bread recipe.
If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.
Lifestyle factors may contribute to how you feel when you eat gluten when traveling abroad. In Europe, you're likely to eat fewer processed foods, smaller portions of gluten items and more fresh foods, Meyer-Jax said.
Sourdough bread is a low gluten bread. Sourdough bread and rye bread are often considered ideal alternatives for those on a reduced-gluten diet, because they both fall into the category of low-gluten bread.
To be considered gluten free, food needs less than 20 ppm (you can read about this in detail here). So while sourdough bread may be more easily digested by most people, it's still unsafe for people with celiac disease. And it could still be inflammatory for those with gluten intolerance.
Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.
What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.
If your gluten free bread turned out dense, you didn't have enough liquid in the dough. It is critical to measure your dry ingredients accurately. Measure for weight when you can. If you don't have a digital scale, I recommend using either the spoon or the leveling method to measure your flour.
Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best. However, it's possible to use gluten-free flours, including buckwheat, amaranth, brown rice, and teff, but these may need a little help at first, known as a boosted starter.
Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.
Since they're so few, each one is important. Flour: since this is our only true “ingredient”, it's important! You'll want to use whole grain gluten-free flour – something like brown rice flour, buckwheat flour, sorghum flour, or millet flour.
Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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