Easiest Gluten Free Sourdough Bread

In the last year I became obsessed with baking my own gluten free sourdough bread. I discovered that the taste of this bread is divine. A bit tangy from sourdough and with a nice crunchy crust, something I missed so much since I started avoiding gluten. I have looked and tried different recipes but this one became my staple. Easy to mix, simple instructions and just a few thin slices satisfy my craving for real bread.

If you are in the search for a recipe give this one a try. I even started doing bread making classes. It's a great way of introducing people to the sourdough world and the variety of gluten free flours I never new existed.


40 min


60-80 min


16-22 slices


Pre-ferment / leaven

  • 110 g water
  • 140 g active sourdough starter
  • 80 g brown rice flour


  • 350 g water at room temp
  • 20 g psyllium husk (not powder)
  • 10 g ground golden flax seeds (or chia)

Dry Ingredients
60 g of each:

  • buckwheat flour
  • sorghum flour 
  • millet (amaranth, quinoa or chickpea)
  • corn starch
  • potato starch (white rice or tapioca)
  • 20g granulated sugar
  • 1 tsp salt
  • 50g of seeds (sesame, flax, sunflower, cumin … optional)


  1. In the evening: mix water, sourdough starter and brown rice flour in a medium-size bowl and cover. Let it sit overnight (8-10 hours) in a warm and draft-free place (ex: oven with light on or microwave with a hot jar).
  2. In the morning: add to it water, psyllium husk and ground flaxseeds and whisk together.  Set aside until a gel starts forming.
  3. In a big bowl mix all the dry ingredients.
  4. Add the sourdough starter/gel mixture to the big bowl and mix well with a wooden spoon  or hand mixer until all the flour is incorporated.  
  5. Transfer the dough to a floured work surface and shape it into a loaf.
  6. You can place your dough into a basket covered with a tea towel or in a tin sprayed with some oil.  
  7. Put the basket/tin with the dough into a plastic bag.
  8. Allow to rise in a warm and draft-free place for 4-6 hours (8-10 hours in the fridge).
  9. Preheat the oven for 30 min at 220°C with a baking tray if you used a basket for your dough. 
  10. Place another tray with hot water into the bottom shelf to create steam in the oven to help the bread rise.
  11. Before placing the dough into the oven you need to score the dough with a sharp knife or blade to help it rise and release gas.  If you are using the basket, gently flip the dough on baking paper, score it and transfer to the hot baking tray.
  12. Bake the bread in the middle of the oven covered with a tin foil tent for 40 minutes.
  13. Drop the temperature to 200°C. Bake another 20-30 minutes without the foil until the bread gets a nice golden colour. Rotate the bread if needed so you can get a nice colour all around.   
  14. Let it cool on a wire rack for at least 2-3 hours, but better overnight.

Note: Sometimes I bake it in a Dutch Oven that is preheated in the oven at 230°C. That helps to trap the moisture and rise the bread. Bake it for 40 min with the lid on, drop the temperature to 200°C and bake for another 20-30 min without lid.