Gluten-Free Sourdough Bread

The recipe is adapted from the Cannelle et Vanille cookbook with a few changes. It’s a long process but totally worth it – the sourdough starter takes 5 days to be ready, but then once you have it the process becomes shorter, about 28 hours and 20 minutes to make the bread. It sounds complicated but it’s not. You just have to pay attention to the details and to put your starter in a warmish place. In the winter I put mine on a shelf in the kitchen, which is facing the heater.

PLEASE READ THE RECIPE CAREFULLY BEFORE YOU START

I try different flours and like to mix bunch of them.
If you play with the flours I don’t recommend  to use more than 1 cup buckwheat flour because it has a strong, dominant flavor.
And don’t replace the flax seed meal and psyllium husk. Their job is to bind all the ingredients together.
I fed the starter once or twice with buckwheat flour and it worked.

YOU’LL NEED
Superfine brown rice flour
Oat flour or millet flour – or both
Tapioca starch
Sorghum flour or buckwheat
Flax seed meal
Psyllium husk
Salt
Filtered water

TOOLS
1 glass or ceramic container with lid
2 medium bowls
1 wooden Spoon
1 whisk

HOW TO MAKE THE SOURDOUGH STARTER
DAY 1
1 cup superfine brown rice flour
1 cup filtered water, room temperature
Whisk the rice flour and water in a glass container until well combined.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.
I put it on a shelf in the kitchen, where it’s warm.

DAY 2
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
Whisk the starter and add the rice flour and water, and mix to combine. Cover the container with a clean kitchen towel and place at
room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 3
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
The starter should start to bubble and smell sour. Whisk it before you add the flour and water.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 4
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
Whisk the starter and add the rice flour and water, and mix to combine.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 5
1 cup superfine brown rice flour
1 cup filtered water, room temperature
The starter should be bubbly and is almost ready to use.
Whisk the starter and add the rice flour and water, and mix to combine.
Let the starter ferment, cover with a net or colander, place at room temperature for 24 hours.
The starter  is ready to be used. Use as much as the recipe calls for, cover with an airtight lid and store in the fridge.

TO FEED THE STARTER:
You should feed the starter every 3-5 days. Remove the starter from the fridge, add ½ cup brown rice flour and ½ cup filtered water and mix with a wooden spoon to combine.
Put the lid on and put the container back in the fridge.

gluten-free sourdough bread

The recipe is simple and not processy but it takes time. Totally Worth it!
Prep Time1 d 3 hrs
Cook Time1 hr
Course: Breakfast
Cuisine: Gluten-Free
Servings: 1 loaf
Author: Shelly

Ingredients

STEP1 - SOURDOUGH MIXTURE PROOFING

  • 1 cup sourdough starter
  • 1 cup superfine brown rice flour
  • 1 cup filtered water

STEP 2 - making the dough

  • 24 hours later
  • 2 cups millet or oat* flour
  • 1 cup tapioca starch
  • 1 cup sorghum or buckwheat flour
  • 3 teaspoons Himalayan salt
  • ¼ cup psyllium husk powder
  • ¼ cup flaxseed meal
  • 2 cups filtered water *If using oat flour add only 1+½ cups water

Instructions

  • SOURDOUGH MIXTURE PROOFING - Put the starter in a medium ceramic or glass bowl (not plastic or metal). Add the rice flour and water and mix with a wooden spoon until well combined. Cover with a clean kitchen towel and set the bowl at room temperature, ideally at 70-75F / 21-23C for 24 hours.
  • 24 HOURS LATER In a medium bowl whisk together the millet, tapioca starch, sorghum and salt. Add the flour mix into the sourdough mixture and using a wooden spoon mix as much as it lets you. It would be dry and crumbly, don’t worry.
  • Put the psyllium husk and flax seed meal in a bowl and mix. Add the water and mix until well combined. The mixture will harden. Add it immediately into the sourdough bowl. Knead the dough until it comes together. If the dough is too dry add a little bit of water.
  • Divide the dough into two. Shape into balls and place in proofing baskets or colanders, lined with clean kitchen towels. Set in 70-75F / 21-23C and let it proof for 3 hours (in a warm place the proofing time can be reduced to 2 hours.)
  • Preheat the oven to 500F / 250C. Put a piece of baking paper in the bottom of dutch ovens (or any heavy pot). Score the balls with a sharp knife and gently transfer them into the dutch ovens.
  • Cover the pots and bake for 15 minutes. Reduce the heat to 450°F/220°C and bake for 30 minutes
  • Take the pots out of the oven and carefully remove the lids. Put the bread back in the oven and bake for 30 - 40 minutes, until the crusts are brown and the bread sounds hollow when you tap it.

Notes

PLEASE READ THE RECIPE CAREFULLY BEFORE YOU START

You Might Also Like

29 Comments

  • Reply Valentina April 12, 2020 at 1:22 pm

    Hi! Could you please clarify the water measurement? Is it in cups or TBSPs? Thanks so much!

    • Reply Shelly April 21, 2020 at 6:28 am

      Thank you Valentina and sorry, it’s cups 2 and a half cups water 🙂

  • Reply Lisa Sherratt May 1, 2020 at 2:59 pm

    Really disappointed….followed this and now have a bowl of sloppy very expensive ingredients…. Is it really 2 1/2 cups??? How would anyone get “dry” mixture from this???

    • Reply Shelly May 3, 2020 at 5:49 am

      Hi Lisa, I’m really sorry that it became sloppy. Did you mix it with the psyllium husk and flaxseed meal? It should harden and gets thick.
      I make this bread all the time. Anyway, never throw away dough, especially if it’s soft. Next time you should put it in the fridge overnight, it would get less soggy. You can always add some flour or email me and I’ll respond as soon as possible.

      • Reply Lisa Sherratt May 3, 2020 at 1:19 pm

        Yes I mixed in the pysillium husk and flaxseed but should I mix and then leave it to harden The “add immediately” meant that I mixed it then added it?? Should I mix, wait to harden then add???
        I cooked it after proving as I didn’t want to waste it. It has air bubbles but is very flat and whilst it “sounds hollow” its very doughy inside. Will just have to wait for the book to arrive and try again.

        • Reply Shelly May 18, 2020 at 5:59 am

          Hi Lisa, the gluten free sourdough is very tricky in the beginning. It took me a while, even with a recipe, to get it right.
          I think I found the problem, I think it depends on the flours you’re using. If you’re using oat flour then you need to add only 1+½ cups water because it is thin and not dense as millet or sorghum. I will make it again this week (as soon as my gluten-free starter is ready) and will check with both flours. Sorry about that again 🙁

      • Reply Bija May 17, 2020 at 10:53 pm

        I had the same problem. I wonder if it’s either too much water or not enough flour. I’ve made this bread 3 times and each time I’ve had to add upward of 2 cups of flour.

        • Reply Shelly May 18, 2020 at 5:49 am

          Are you using psyllium husk?

        • Reply Shelly May 18, 2020 at 5:55 am

          I think I found the problem, if you’re using oat flour then you need to add only 1+½ cups water because oat flour is thin and not dense. Sorry about that.

  • Reply Joanna May 2, 2020 at 4:47 pm

    Under the ingredients for “Step 1” (proofing the sourdough) you list 1 cup of water, but then in the instructions for “Step 1” you don’t add that water in – should be added to the starter along with the 1 cup brown rice flour?

    • Reply Shelly May 3, 2020 at 5:57 am

      Yes, you should mix 1 cup sourdough starter, 1 cup rice flour and 1 cup water. Let me know how the bread came out. Thank you!

  • Reply deepamaria1 May 13, 2020 at 3:05 am

    I’m so excited to try your recipe, as i can eat most of the ingredients BUT no rice flour for me, no grains other than sorghum and millet. So what can i use instead of rice flour for proofing? Cassava? more sorghum? tapioca or arrowroot? probably not almond nor coconut flour? o…i have green banana flour and tigernut flours. Hope you reply back. Thankyou

    • Reply Shelly May 18, 2020 at 5:49 am

      Sorry, I still didn’t figure out how to make the bread grain-free. Cassava and coconut flour won’t work in this recipe. I also can’t eat grains but sometimes I crave bread badly so I make a gluten-free one to satisfy my cravings

  • Reply Wendy Foxworth May 20, 2020 at 7:31 pm

    Can you please tell me if you preheat your Dutch oven/ baking pot before putting the dough in it?

    • Reply Shelly May 29, 2020 at 12:06 am

      I don’t. I know a lot of recipes for sourdough recommend to preheat the baking pot but honestly the bread comes out as crusty and good xxs

      • Reply deepamaria1 May 29, 2020 at 2:25 am

        The first time I made Shelly’s recipe I pre-heated my dutch oven. The bread came out good but a little dry. The second time, which was today, I followed her baking instructions and it came out so good crusty outside and succulent inside!

  • Reply Deepa Maria May 25, 2020 at 5:46 pm

    Hi Shelly
    Just wanted you to know I successfully made your recipe using sorghum, instead of brown rice flour for the 2nd part! I already had a starter made from millet and sorghum flours. OMG it came out SO good…even untoasted! Thank you for your hard work in getting this recipe to work. Will definitely be making again!🙏🥰💕

    • Reply Shelly May 29, 2020 at 12:04 am

      So sweet of you to report back. I’m so happy to hear. Thank you xxs

  • Reply Andrea June 3, 2020 at 12:15 am

    I have regular sourdough starter and am perplexed by this GF version. It is correct, there is no discard. As you keep adding rice flour and water over a course of days, and weeks, the size of the container must be huge.

    • Reply Shelly June 3, 2020 at 4:05 am

      Hi Andrea, if you keep making bread then you should continue to feed your sourdough regularly (even 1 tablespoon rice flour + 1 tablespoon water once a week). If you don’t use it much and have a lot of it, discard some or give to a friend. I have a big jar with about 2 cups starter.

  • Reply Katie June 6, 2020 at 9:07 pm

    This recipe changed my life. Hopefully I can recreate it! Cooked for only 15 minutes on round two before it was brown and sounded hollow.

    • Reply Shelly June 9, 2020 at 6:50 am

      So happy to hear 😊 thank you for letting me know. It’s heartwarming to get good feedback 🙏

  • Reply Brennan June 20, 2020 at 10:47 pm

    This bread is great! I just made it for the first time and am so thrilled! Have you ever frozen the loaves? I’m curious if they freeze well?

    • Reply Shelly June 23, 2020 at 1:27 am

      Thank you!!! I slice the bread after it cools down and then I freeze it. It comes out great in the toaster.

  • Reply Teri September 25, 2020 at 3:14 pm

    I have not made the recipe yet, but wondered if it was whole psyllium or psyllium husk powder? Thank you. Looks good.

    • Reply Shelly October 18, 2020 at 8:11 pm

      Sorry for the delay. I used psyllium husk powder. Thank you 🙂

  • Reply Teri October 18, 2020 at 9:20 pm

    Thank you!!

  • Reply Best naturally gluten free bread recipes on the internet November 30, 2020 at 4:12 pm

    […] Shelley in her blog Shelly’s humble kitchen has this very straight forward recipe for a bigger gluten free bread loaf made with brown rice flour, oat flour or millet flour, tapioca starch, and sorghum flour or buckwheat. Likewise, no gum in this recipe, too. Moreover, you will find all the steps to create your very own gluten free sourdough starter in the same article >>> GET THE RECIPE […]

  • Reply Best naturally gluten free bread recipes on the internet December 1, 2020 at 1:48 am

    […] Shelley in her blog Shelly’s humble kitchen has this very straight forward recipe for a bigger gluten free vegan bread loaf made with brown rice flour, oat flour or millet flour, tapioca starch, and sorghum flour or buckwheat. Likewise, no gum in this recipe, too. Moreover, you will find all the steps to create your very own gluten free sourdough starter in the same article >>> GET THE RECIPE […]

  • Leave a Reply

    Recipe Rating