When I first started experimenting with gluten-free bread years ago, sourdough wasn’t even part of the conversation. Most people were just trying to find a loaf that didn’t crumble the second they picked it up. But gluten-free sourdough has become incredibly popular in the last few years, and for good reason. When it’s done well, it has a flavor and texture that feels much closer to traditional sourdough than anything you can buy in a gluten-free aisle.
Remember the sourdough craze during Covid? Everyone suddenly became a home baker overnight. The group texts about starters, the pictures of loaves, the pride, the failures—it was a whole moment. But gluten-free sourdough wasn’t part of that wave, and honestly, it deserved to be. It’s different, but it’s completely doable.
Most people assume it’s too complicated. They picture stretch-and-folds, perfectly fermented starters, and hours of babysitting a dough that might or might not cooperate. But gluten-free sourdough behaves differently. Once you understand the rhythm of it, it’s surprisingly approachable, even for beginners.
One of the reasons I was excited to create this post is because my mentee recently went through the entire process of reviving a dehydrated gluten-free starter and testing multiple loaves. Watching her trials, mistakes, and wins reminded me how much people can learn when they see the real process behind the recipe, not just the polished end result.
This guide pulls together everything you need to know so your first gluten-free sourdough loaf feels doable, not intimidating.
If you’re new to gluten-free baking, you may want to start with my beginner-friendly guide to gluten-free bread, which explains how gluten-free dough behaves and what ingredients matter most.
Why Gluten-Free Sourdough Bread Is Different
Traditional sourdough relies on gluten to build structure. That’s why bakers stretch and fold the dough, and why sourdough loaves get that beautiful open crumb. Gluten-free sourdough, on the other hand, relies entirely on starches, moisture, fermentation, and timing.
There’s no gluten to develop, so gluten-free sourdough dough behaves more like a thick batter than a firm dough. You don’t stretch it, you don’t fold it, and you don’t expect it to hold its shape on its own. The structure comes from the blend of gluten-free flours, the hydration level, your binder, and the fermentation itself.
You’ll also notice that gluten-free sourdough tends to need more water. That extra hydration allows fermentation to happen more evenly and helps the dough stay soft instead of dense. Once you understand these differences, the process makes more sense and becomes much less stressful.
Getting Your Gluten-Free Starter Going
A healthy gluten-free starter is the foundation of a good sourdough loaf. And gluten-free starters take a little time to wake up or rehydrate, especially if you’re starting with a dehydrated version like my mentee did.
She followed the instructions that came with her dehydrated starter, but we both learned a few important things from the process.
Don’t rush hydration. A gluten-free starter may take several days to become fully active. You’re looking for bubbles, a gentle rise, and consistency.
Always mix your starter with water before adding flour. One of her early attempts felt dry simply because the flour went in too soon. Reversing the order made a huge difference.
This was her first loaf.
A touch of sweetness helps. When she added honey to her second loaf, the dough rose better and the final texture was noticeably lighter.
And finally, don’t underestimate a long cold fermentation. Her best loaves came from letting the dough rest in the fridge for about 48 hours. Each time she tried this longer rise, the loaf turned out lighter, more airy, and far less dense than the shorter ferments. Third time was a charm!
Understanding the Gluten-Free Sourdough Bread Method
Once your starter is active and bubbling, the actual process of making gluten-free sourdough bread is much simpler than most people expect.
You mix the starter with warm water and a little honey. Then you add your gluten-free bread flour blend and salt. Because there’s no gluten to develop, kneading and stretching aren’t needed. The dough forms into a soft, workable ball, and then you let it rest and ferment.
Bulk fermentation is where the dough gains flavor and strength. It usually takes four to six hours at room temperature.
After that, the dough goes into the fridge for a slow, cold rise. This step improves the loaf’s texture, enhances flavor, and helps the dough firm up enough to shape.
When it’s time to bake, you reshape the chilled dough, score the top, and bake it in a preheated Dutch oven to create the steam environment sourdough needs for a good rise.
And then you let it cool completely before slicing. Gluten-free bread needs that cooling time to set properly.
Troubleshooting Gluten-Free Sourdough
If your first loaf isn’t perfect, you’re in good company. Here are common issues and what usually fixes them:
A dense loaf often means your starter wasn’t fully active yet.
A gummy center usually needs more baking time or longer cooling.
A weak rise may need a touch of honey for fermentation support.
A stiff dough simply needs a bit more water.
The beauty of gluten-free sourdough is that small adjustments make big improvements once you understand what your dough is telling you.
Gluten-Free Sourdough Bread Recipe
This is the gluten-free sourdough bread recipe my mentee tested and refined. It’s simple, dependable, and ideal for anyone starting their gluten-free sourdough journey.
Ingredients
200 g gluten-free starter
420 g King Arthur gluten-free bread flour
300 g filtered warm water
12 g sea salt
10 g honey
Instructions
- In a large bowl, combine the gluten-free starter, warm water, and honey. Stir until bubbly.
- Add the flour and salt, mixing until a soft dough forms. There’s no stretching or folding needed.
- Shape the dough into a ball, cover, and let it ferment for four to six hours.
- Transfer the dough to the refrigerator for 12 to 48 hours. A longer cold fermentation improves texture.
- When ready to bake, reshape the chilled dough into a ball and score the top.
- Preheat your oven to 450 with your Dutch oven inside. Place the dough on parchment, set it inside the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid, reduce heat to 425, and bake for another 30 minutes or until golden brown.
- Let the loaf cool completely before slicing.
Serving and Storing Gluten-Free Sourdough
Gluten-free sourdough is at its best the day it’s baked, but it stores well. Keep it in an airtight container for a day or two, or slice and freeze it for longer storage. Toasting brings back the texture beautifully after freezing.
Gluten-Free Sourdough FAQ
Does gluten-free sourdough rise like traditional sourdough?
It rises differently but yes, it should rise. Hydration, starter activity, and cold fermentation all matter.
Is gluten-free sourdough bread healthier?
It depends on the flours you use, but many people find fermented gluten-free breads gentler on digestion.
Can I freeze gluten-free sourdough?
Absolutely. Slice it first for easier use.
Do I need a Dutch oven?
A Dutch oven creates the best steam environment, but you can bake it on a sheet pan with a pan of water for added moisture.
Conclusion
Gluten-free sourdough looks complicated at first, but once you understand how it works, the process becomes far more approachable. With the right starter, good hydration, and some patience, you can create a loaf with incredible flavor and texture without gluten and without stress.
If you’re navigating gluten-free eating for yourself or your family and want meals that actually work for your lifestyle, I offer customized meal planning. Whether you’re gluten-free, managing multiple food allergies, or just need someone to take the guesswork out of weeknight meals, I can build a plan that fits your needs. You can learn more here!
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