Gluten-Free Soughdough Bread Recipe

  • on August 29, 2021
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This gluten-free sourdough bread recipe requires more patience and perseverance from mixture ingredients to kneading and its baking. Sourdough bread seems the perfect starter which is yeast-free, gum-free, dairy-free, sugar-free, dairy-free, and even vegan-free as well. No butter or oil is required to make this recipe, that directly impacts your healthy lifestyle. Perfect healthiest bread one should start taking in daily routine, but don’t consume the whole loaf in one go.

Sourdough basically narrates as wild or naturally occurring yeast and lactobacilli bacteria. Traditionally sourdough needs only three main ingredients like flour, water, and salt. Unlike modern era bread, there’s no commercial yeast, starter, starch, no additivities, no sweeteners, and no milk at all.

Sourdough bread recipe made from sourdough starter which consists of flour and water. The perfect and pure combination of these two things, it’s mixing, and the fed-out process have decided your bread recipe result. This starter needs several hours to rise that dough, creating that perfectly aerated bread with a crunchy, springy, moist, open, and flexible crust.

Sourdough bread contains all nutritional facts for the age of kids to old ones, enrich with fiber, good for sugar and blood pressure patients, quite simple digested ingredients, more flexible to indulge, perfect for sandwiches, the best choice for diet plan in daily routine, also eggless and gluten-free that make it more interesting.

Gluten-Free Sough Dough Bread Recipe

Nida Shahrukh
Sourdough bread recipe made from sourdough starter which consists of flour and water. The perfect combination of two things, it's mixing, and fed-out process have decided your bread recipe result. The breakfast bread recipe which is yeast-free, gum-free, dairy-free, sugar-free, dairy-free, and even vegan-free as well.
Prep Time 10 minutes
Cook Time 45 minutes
4 hours
Total Time 4 hours 55 minutes
Course Appetizer, Bread
Cuisine American
Servings 1 loaf (8 slice serving)
Calories 231 kcal


For Preferment

  • 1 cup Warm Water
  • 1/2 cup Active Gluten Free Sourdough Starter
  • 1/2 cup Brown/White Rice Flour (extra for dusting surface)

 For Loaf

  • 1/4 cup Psyllium Husk (don’t use psyllium husk powder)
  • 1/4 cup Warm Water
  • 1 cup Tapioca Flour
  • 1/2 cup Oat/Sorghum Flour
  • 1/2 cup Quinoa Flour
  • 1/2 cup White Rice Flour
  • 1 tsp Salt
  • 1/2 tbsp Sugar


Making Preferment

  • For making preferment, take sourdough starter first, but makesure using starter that fed a few hour before only. It should be on the riseand have a domed top when you measured it into the bowl.
  • To fit this around a normal work schedule, I would suggest feeding your starter at 6:30 pm and then waiting until bedtime for the peak of your starter, to make perfect preferment.
  • When the starter gets ready to go, mix with flour and warm water. Keep stirring, do combine, and then cover it with cling film or any dish wrapper.
  • Leave this in a reasonably warm, draft-free place overnight. Either in any corner of the kitchen or under the oven.

Making Loaf

  • In a medium size mixing bowl, combine psyllium husk, warmwater, sugar, salt and whisk them well until get combine. Set aside the mixturefor about 5-10 minutes to get thicken into a gel.
  • In the resting period, combine flours in a large bowl well.
  • After psyllium gel gets thickened, mix preferment into it and whisk them together once again as much as possible.
  • When all things get mixed well, squelch the dough around the surface by using your hand. Picking up dry bits of flour as you go. Weighed properly and diligently, so no more water should be needed. Use 1-2 tbsp water if really need it to make the dough in picking up and give shape.
  • When the dough gets mixed completely and formed into a round shape ball, tip it onto a very light white rice-floured bench.
  • Be gentle while using hands to close all edges and seams of dough. (You can also watch YouTube videos to know about how to close seams perfectly).
  • Make sure all sides and seams get close properly. Now turn the dough upside down and make sure the side with no seams should be on top of your loaf.
  • After giving the perfect shape of dough, dust some white rice flour in your bowl.
  • Now carefully place the nice side of the dough (the side with no seams that you ‘have chosen as the top of the loaf) down into the bowl. Now the base of the loaf should be facing upwards now.
  • Cover the loaf with a lightly oiled shower cap or any cling. Place the loaf in a warm, draft-free place for about 2-3 hours more.

Baking Loaf

  • Before baking the loaf, place your Dutch oven in the oven and get the heat up to 250°C. Make sure first that the dutch oven is very hot like integral to getting an oven spring.
  • Now after making sure both loaf and oven are ready, move to the next step. Take a long piece of baking paper and lay it down on the bench.
  • The baking paper should be long enough, so you can lower the loaf into the dutch oven without burning your arms.
  • Invert the whole loaf at the center of baking paper, leaving the edges for lowering handles. Use any sharp knife or blade to make a reasonably deep incision in the loaf.  Just give some pattern or make it simple all up to you.
  • Get ready all gear of oven to move and work on this next step, as carefully and sharply remove the super hot dutch oven from the oven without wasting any time. Now shut the oven door while you work. Take the lid off and quickly lower the bread easily. Pop the lid back on and quickly return the dutch oven to the oven. Now turn down oven temperature to 200-220°C.
  • Bake the loaf with the lid on for about 40-50 minutes. Once the time is up, simply remove the lid and continue to bake your loaf for another 50minutes or even 1 hour.
  • Knock the loaf to check the sound of crust become hollow.
  • When the loaf changes its color into caramelized brown, remove the loaf from the oven and baking paper and place it in a cooling place.
  • Allow it to cool down completely for about 4 hours before slicing into it, as you can compress gradually all air in the loaf and end up with extremely gummy and soft sour bread.


  • Be careful at the time of choosing flour and flavors for your dough, as it directly impacts the taste of the loaf.
  • Tapioca or potato starches are not suitable for creating a starter. These starches make yeast overdrive and become unwieldy.
  • Starters like quinoa flour/sorghum flour contain higher proteins that also make your diet healthy. Also if you don’t have sorghum flour at home, try brown rice flour.
  • Be careful at the time of lower the loaf into a hot oven, as dropping the loaf into the dutch oven make dough flat and gummy.
  • You can search GOOGLE (bread scoring), for using a sharp knife to make a deep incision for giving some patterns.
  • In case of using an ice cube for extra oven spring, add some more at the time of shutting the oven door.
  • For getting dark or caramelized texture of the crust, make sure to leave the lid on for a little longer than 50 minutes.
  • You can also restore loaf in a bag or freeze it in slices.
  • Make sure for starters use only glass jars or bowls because starters don’t play nicely with steel or plastic.
  • Its important to let the bread cool down completely before slicing.
Keyword artisan bread, gluten-free sourdough bread, bread recipe, sourdough bread, bread, breakfast recipe
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