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How to Make Gluten-Free Sourdough Bread

★★★★★ from 48 reviews

(Last updated August 20, 2021)Quick Breads· Sourdough

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The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free sourdough of your life, with tons of tips, tricks, and techniques!!

Never ever has a recipe been more requested, or gotten more testing from me. Gluten-Free Sourdough Bread is more than a recipe – it is a project. For gluten-free sourdough bread success, you must be committed time-wise and energy-wise. You must be willing to accept that it’s going to take some time to figure out what works for YOU! One of my core beliefs with gluten-free sourdough is…

Making Gluten-Free Sourdough Bread is an intuitive practice.

YES, I recommend measuring everything out by weight, and following recipes exactly as you get started. There is a whole lot of science involved, but there are also SO many variables to consider.

Things like ambient air temperature, water hardness, and temperature, different brands of flours you’re using, etc. It’s easy to get wrapped up in the science, and that’s a lot of the fun, but remember to also use your intuition. The farther along in the sourdough making process you get, the easier to understand it’ll become. You’ll feel more confident with each loaf.

I’ve heard from a lot of readers and Instagram followers about nervousness about making sourdough bread. As long as you’re willing to commit the time, there’s nothing to be nervous about. Everyone can make great bread.

Now…should you choose to accept this mission, you will be greatly rewarded with fresh, golden loaves of heavenly gluten-free sourdough bread, perfect for toast, sandwiches, and garlic bread.

Before I get into this, I want to give credit where it is due: Georgeats has been my favorite gluten-free sourdough guide, and a lot of what I learned is from her! This recipe and this recipe of hers are super informative, amazing recipes. There is also a group on Facebook called Gluten-Free Sourdough Bakers that is incredibly helpful for troubleshooting, sharing recipes, etc. I’ll share even more resources for you to look through towards the bottom of the post. The more you know, the better you’ll do, and I don’t know everything! So, I like referring you to the people who know more than me for further learning! Alright – let’s get into it.

The Starter

You can see my full guide to making a gluten-free sourdough starter here.

This is the most important part of your bread. A healthy, happy starter is what will give you good bread. Without an active, happy starter, your bread will be dense and won’t rise well when it hits the oven. 

I feed my starter with brown rice flour, but you can use sorghum, millet, or most other wholegrain flours for your starter. I would not recommend using a premade gluten-free flour blend, or a starch. Wholegrains work best because they give your starter a lot to feed on. You can also use a combination of multiple flours to feed your starter, like half brown rice and half sorghum flour.

I will admit: I am kind of lazy with my starter, and don’t use incredible precision with making sure it’s 1:1:1 of starter:flour:water. I typically remove half of the starter (just eyeballing it), add between 100-125g of water, and then a slightly less amount of brown rice flour (between 100-115g). 

The texture is key. When you mix up your starter, it should be a thick and pasty consistency. This will make sure your starter has enough flour to feed on and get you some good bubbling action.

You’ll know your starter is ready to use when it doubles in size. You should see visible air bubbles. I keep a rubber band around my starter jar so I can see where it was when I first mixed up the starter, and can tell when it has doubled. You can also use a piece of tape to mark where your starter is right after mixing.

Don’t compare your gluten-free starter to a gluten starter. Gluten-based sourdough starters are almost always more vigorous in their growth than gluten-free, and can sometimes even triple in size. It’s doubtful your gluten-free starter will do that, so be patient with your starter. She’s doing her best!

If you’re not getting the rise you’re looking for, try increasing your feeding schedule. Feeding twice in one day can supercharge your starter and make it very happy. If you’re not seeing great growth, do two feedings, not too far apart, on bread baking day. This will make sure you’re at peak activity.

All about Psyllium Husk

Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.

Psyllium is a form of fiber that is derived from the husks of plantain seeds 1. It has a lot of health and digestive benefits, but it’s the gelling, fiber-filled aspects of the plant that we’re after here!

From my experiments: you need psyllium husk for good gluten-free sourdough bread. For my bread recipes, I wouldn’t try to replace it. Psyllium helps make the dough workable, so it doesn’t squish and stick all over the place. It’s also what makes your bread chewy and stretchy.

NOTE: psyllium husk and psyllium husk powder are different. You want the full husk. You can generally find it more easily anyways, but make sure you don’t use the powder. It’s much more absorbent and I have not tried it in my tests. I usually find it in the supplement area of most grocery stores.

Picking your flour blend

These are the flours I use most for my gluten-free sourdough bread! I switch these up often, and I recommend you experiment with them as well, taking notes to see which combinations you prefer. I’ll go into a bit more detail about this in the recipe itself.

  • Brown Rice Flour: my original starter (used to make all the bread you see pictured) is made with brown rice flour, and it’s a great staple for bread making. Make sure to source a superfine version of brown rice flour for the best results – a grainier flour will make a difference.
  • Sorghum Flour: this is my MVP! I love the texture sorghum flour creates. It’s a mild, smooth-textured flour. It also has nutritional benefits: it’s high in fiber and filled with antioxidants, as an extra bonus.
  • Millet Flour: millet flour adds a slight cakiness and sweetness to the bread, so I don’t recommend using a huge amount of it. It can also give your bread a slightly creamy, yellowish tint. It’s personally not my favorite flour, but it makes for a great texture. My dad, for instance, always LOVES my millet bread. Fun to play around with! Also loaded with good nutrients.
  • Quinoa Flour: I find quinoa adds a little extra sour flavor that I love, makes for a fabulously textured bread too! The more I use quinoa flour, the more I like it! A great one to experiment with.
  • Potato Starch (not flour): the potato starch you’re after is snow white and super powdery. It adds tons of lift to your bread and balances out the whole grains, so your bread isn’t too dense and heavy.
  • Tapioca Flour or Arrowroot Flour: these are interchangeable, and work with the potato starch to add a lightness to your bread.

You can also use other flours, like buckwheat flour, teff flour, oat flour, and I’m sure others I haven’t mentioned! I’ve yet to experiment adequately with these to be able to speak to them, but I will update this post as I know more about those flours and how they perform within this recipe.

All the flours!

The Ratios of Sourdough

You’ll hear people saying things like “100% hydration” or “85% hydration” when talking about sourdough.

What they are talking about when they say this is the ratio of flour to water. So, if a loaf is 100% hydration, then the ration of flour to water is 1:1. 

I would recommend not getting too caught up in hydration ratios. I mostly ignored them while I learned all about sourdough, and that works well for me. The only time I really refer to them is when talking about my starter, which I feed with about 100% hydration. All this means is that you’re feeding 1 part starter to 1 part water to 1 part flour.

Gluten-free flours vary far more widely in absorbency than traditional all-purpose flour does, which means it’s more important to look out for the right consistency in gluten-free sourdough starter, rather than precisely the right ratio. Many times with my gluten-free flours, I find I need more water than flour because the flour is so absorbent.

Bread baking terminology

Preferment / Levain: both terms are interchangeable. The preferment (my preferred term, and what I’ll use for the rest of this post) is a mixture of starter, water, and flour that will be the base of your bread. You’ll take the starter at peak activity and mix it with water and flour, and allow that to rise and ferment. How long this ferments will impact how sour your loaf is.

Proofing: this is your bread rise after you shape the loaf. Some bread recipes do two rises, but I only do one, especially since we do a preferment with the starter.

Banneton: this is a basket, typically made of rattan, that you’ll use for proofing your bread. It has better airflow than say, a bowl with a tea towel liner, which allows your bread to rise a little better. You do not bake in this basket. You also do not need one, but they are nice to have! My favorite size for this recipe is my 8-inch banneton.

Scoring: this refers to the cuts you make on your bread before it goes into the oven, which allow the steam in your bread to escape. If you don’t score your bread, it will crack on it’s own to release the steam. By making your own cuts, you control where that steam escapes and allow the bread to rise in the oven more evenly.

Lame: typically used for scoring your gluten-free sourdough bread, it’s just a razor blade used specifically for bread! It’s usually attached to a handle of some sort.

Oven Spring: this is the rise that happens right after your bread hits the oven, and it’s often helped along by preheating your Dutch oven in the oven to a high temperature before adding the loaf.

The tools you’ll need to get started:

  • A happy starter: you want peak activity (doubling after each feeding) before you start baking.
  • Banneton: you can also use a bowl lined with a clean cloth tea towel, but bannetons do give you beautiful ridges and provide a great environment for your bread to rise. I like using an 8-inch banneton.
  • Lame: this is a razor blade you’ll use for scoring your bread before baking. A sharp knife will work well too. My lame is from Wire Monkey Shop.
  • Stand Mixer: this is optional – I’ve made many loaves using a bowl, a wooden spoon, and my hands. But if you have one, making bread using your stand mixer and a dough hook makes things super easy.
  • Dutch Oven: you don’t need a Dutch oven per se, but it definitely helps: the lid traps the heat and steam, and it helps provide a wonderfully crunchy crust. By preheating the Dutch oven, it also helps support your bread’s lift once it hits the hot oven. I have a pricey 5.5qt Staub dutch oven that I’ve had forever, but more affordable options also work just as well. I’ve linked some options beneath the recipe.
  • Parchment Paper: I find parchment tremendously useful for making a “sling” to help lower your bread into the Dutch oven, so it doesn’t lose its rise from getting “dropped” into the Dutch oven, which can deflate the loaf. If you’re really invested in bread making, you may want to invest in something like this silicone baking mat that’s perfect for lowering and lifting your bread into the Dutch oven.

Loaf Shapes!

The classic round sourdough bread you’re probably thinking of is called a boule. It’s generally proofed in a banneton basket, or in a cloth-lined bowl, and then baked in a Dutch oven. But, why stop at round loaves?!

I love making this recipe in a classic loaf pan to get beautiful sandwich slices, and I also love making baguettes with this same recipe by just shaping differently and baking in a baguette pan. You can also get an oval-shaped banneton to make longer, more oval-shaped boules.

If you’re going to bake in any other pans, I recommend using metal. It will conduct heat a lot better than a silicone or glass pan, and will help get crispy bottom and sides to your loaf. To use a metal loaf pan, you’ll want to allow the loaf to rise completely in the pan so you won’t need to transfer it after it’s risen.

Getting your starter ready for baking

You’ll want your starter to be at peak activity when you mix up your preferment! You also want to make sure you have enough starter for your loaf, and to make your bread. So, before making bread, I like to do a big feeding (about 150g each water and flour) and get to a solid doubling in size of my starter.

If your starter had been in the refrigerator, you want want to do two feedings before making bread to make sure your starter is super happy and ready to go!

How to make gluten-free sourdough bread

First things first – let’s start with the preferment. That term refers to the initial mixing of active starter, flour, and water. It’s essentially a feeding of just the starter you’ll be using for the bread. The preferment can “proof” or activate anywhere from four hours to 18 hours. The length of fermentation will impact the level of sourness that your bread will have. A shorter ferment will lead to a less sour loaf. A longer one will give you a stronger sour flavor.

Once your preferment is bubbly and ready to bake with, it’s time to mix up the dough for our gluten-free sourdough bread! Here is the process, in order, of how I make the bread dough:

  1. Mix the psyllium husk, sweetener, and water. Whisk until combined and let gel while preparing the flour mixture.
  2. In a large bowl or stand mixer, combine all of the flours + starches, plus salt. This is also where you’re adding any herbs and other dry seasonings you may want to add.
  3. Whisk the psyllium gel mixture into the preferment, along with the olive oil if using. This is also when you’ll add any other wet seasonings (like garlic, soaked nuts or seeds, etc.).
  4. Add the wet ingredients into the flour mixture. Use a spoon and then your hands to bring the dough together. You can also use your dough hook to mix all of the ingredients until a smooth dough forms.
  5. Once your dough is soft and smooth, turn it out onto a clean, smooth work surface. Knead into a smooth ball, and use your hands to shape the dough into a round (or whatever shape you’re making).
  6. Use a dough scraper or your hands to transfer the dough into your banneton, or a bowl lined with a clean tea towel. Put the smooth side facing down, so the “seams” of the loaf are facing up. Since we’ll flip the loaf before baking, the seams will be on the bottom after baking.
  7. Cover, and let the dough proof for about three hours at room temperature, or overnight in the refrigerator.

All about proofing

Proofing, scientifically, is a rest period after putting together your bread dough where the yeast ferments the dough and produces gases, which create the bubbles you see when you slice into a loaf of bread.

Proofing is SO location and temperature-dependent. In my steady San Diego climate, a 3 to 4-hour proof works pretty consistently for me – maybe a little longer in the winter, and a little shorter in the summer, due to ambient temperature. You can also proof your loaf overnight in the refrigerator, which also helps develop a more sour flavor!

If you live somewhere very warm and humid, your proofing time will be shorter. Perhaps your loaf is proofing too quickly – then you’ll want to decrease the amount of starter to give your bread enough time to proof and develop without overproofing.

If you’re in a cool place, or your starter is new and not very active yet, you’ll want to add a higher amount of starter and/or let the bread proof longer.

You’ll know your bread is well proofed when it seems to have increased in size – not quite doubled, but almost. When you press it, it should feel soft and airy and should spring back quickly. It’s hard to describe the exact feeling, but after baking a few loaves, you’ll get a feel for what a well-proofed loaf feels like!

If your bread is over-proofed: you’ll see a big hole at the top of your loaf, between the crust and the rest of the loaf, and it will likely be dense and gummy at the bottom, where the dough started to settle. To fix an over-proofed loaf (before it goes into the oven), you can punch it down, knead it and shape it again, and allow it to rise a second time.

If your bread is under-proofed: you’ll barely have any bubbles and your bread will be dense and gummy.

When you’re ready to bake…

An hour before your gluten-free sourdough bread is ready to go into the oven, preheat your oven to 425°F/218°C. If you’ll be baking in a Dutch Oven, allow it to heat inside of the oven. This will help you get a good oven spring with your loaf.

You can also bake on a preheated baking sheet, if you don’t have a Dutch oven, or if you’re doing a bread shape that doesn’t fit into your Dutch oven.

TIP: If you’re a slow mover when getting your bread into the oven, preheat to 450°F so you don’t lose too much heat with the open oven, and once your bread is in, lower to 425°.

Baking time!

When your oven is preheated and your dough is well proofed, it’s time to score your bread. Scoring is creating cuts in your bread that will direct the bread’s rise, so instead of the bread rising and cracking on it’s own, you can create some beautiful shapes and designs. Make sure your cut is deep enough, otherwise you’ll still have cracking where you didn’t cut through.

To score, you’ll flip your bread out onto parchment paper or a silicone sling. Then you’ll score your bread as desired. Remove your hot Dutch oven, carefully, from the oven. Carefully lower your loaf into the Dutch oven, being careful not to drop it, which would pop some of the air bubbles you’ve worked so hard for!

Replace the lid, and put your bread into the oven for 45 minutes. After 45 minutes, you’ll remove the lid and let it finish baking for 25 to 40 minutes – exact timing will depend on your oven and how golden brown you want your bread.

When the bread is baked to your liking, very carefully remove it from the oven and let it cool completely.

Your sourdough baking schedule

This gluten-free sourdough bread isn’t particularly hard to make, but you do have to follow its schedule for the best results!! Here’s a sample schedule of bread baking.

5:00pm: feed your starter a big feed to get it super active.

8:00pm: your starter should be at or close to peak rise. Once it is, mix up your preferment. Cover, and let it ferment overnight.

8:00am: mix up your bread dough. Place into your proofing basket or lined bowl and allow it to rise for three hours.

10:00am: preheat your oven with the Dutch oven inside of it, an hour before we’re ready to bake.

10:55am (or whenever your bread is fully proofed): carefully flip your proofed bread out onto a sheet of parchment paper. This will help us move it into the hot Dutch oven). Score your bread as desired.

11:00am: remove the Dutch oven from the oven, carefully! Close the oven to not let the heat out. It will be very hot. Take off the lid, and carefully lower your bread into the hot Dutch oven. Be very careful not to drop it in, or you’ll deflate the bubbles that you worked hard for! Put the lid back on, place back into the oven, and set your timer for 45 minutes.

11:45am: after 45 minutes of baking, quickly and carefully remove your the lid, and close the oven back up.

12:30pm: Bake for another 25 to 45 minutes. This will depend on your oven! Bake until the bread is golden brown, before removing it from the oven. If you can safely and carefully remove it from the Dutch oven, check the loaf by tapping or knocking on the bottom of the loaf. It will sound hollow when it’s done!

Let it cool completely before you cut into it. Honestly, this is the hardest part, but if you cut into it too early, you’ll release all the steam inside of the bread and it will get weird and gummy. Please use all your willpower to refrain!

This schedule can of course be adjusted. I’ve done it all in one day, starting early in the morning, but I wanted to share a sample schedule so you can visualize how long things take!

Let’s do some troubleshooting!

My bread is gummy inside.

Chances are, one of the following is the case:

  • You didn’t cook it long enough
  • You used too much water
  • You cut into the bread too early, or accidentally broke the crust somehow while it was cooling
  • You dropped the bread dough into the cast iron skillet too hard

Typically, it’s the first one. I would usually recommend baking longer! If you find your bread is getting too dark on the bottom, and still gummy on the inside, try lowering the temperature and doing a longer bake. This will help the bread dry out in the center for the perfect consistency, which is soft but not wet or sticky at all!

My bread is too sour/not sour enough – help!

The sourness of your gluten-free sourdough bread can vary based on a few factors, but time is the most important one! The longer your bread has to ferment (in the preferment and the rising time), the most sour your bread will be.

If you want your bread to be MORE sour: the easiest way to make it more sour, in my experience, is to let your preferment ferment for longer. I’ve done 16-ish hour ferments with the preferment and have gotten a pretty sour loaf that way.

You can also use less starter in the bread, and let it rise for longer. Less starter will slow the ferment, so instead of the three-ish hours my proofing usually takes, yours may take 4 or 5 or even 6 hours, depending on the amount you used. You can also do a refrigerated proof overnight in the fridge to develop flavor. Just be careful not to overproof when you’re trying this. It will lead to a dense bottom and a cavernous top.

Alternatively, you can add a little extra tang and help your rise a bit by using a teaspoon of apple cider vinegar in your bread dough.

This article from Homestead & Chill is not specifically for gluten-free sourdough. But, it has lots of helpful tips and science-y info for how to make your sourdough starter more sour.

If you want your bread to be LESS sour: I find this recipe isn’t too sour, so I doubt you’ll have this issue. If you do, you’ll do just the opposite of above! Use a little bit more starter (not too much, your bread still needs time to rise and you don’t want it to go too quickly) and don’t let it proof for too long.

Help – my bread is gummy inside!

Chances are, one of the following is the case:

  • You didn’t cook it long enough
  • There was too much liquid
  • You cut into the bread too early, or accidentally broke the crust somehow while it was cooling
  • The bread dough was dropped into the Dutch oven too hard

Make sure to be aware of all of these!! I found that under baking was the case whenever I had gumminess. Don’t be afraid of a longer bake – the outside may seem dark, but I promise the inside won’t overcook!

More Gluten-Free Sourdough Bread Resources…

I’m sure I will be adding to this post, and will also be creating a gluten-free sourdough bread Q&A page of my own, so feel free to reach out about questions/concerns you have, either below in the comments section, or on my Instagram. The goal is to have everyone making amazing gluten-free bread!!!

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Gluten-Free Sourdough Bread

★★★★★

5 from 48 reviews
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Description

The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!!

A few equipment notes…

  • A kitchen scale is a must-have! I don’t share volume measurements for the lack of accuracy.
  • I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel.
  • A stand mixer is not necessary, but helpful in mixing together your dough.

See underneath the recipe card for links to all of my favorite sourdough-making equipment! 

4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!

Ingredients

Scale

Preferment

  • 150g active gluten-free sourdough starter, it should be at peak rise and super bubbly, see Notes
  • 100g filtered water
  • 80g superfine brown rice flour

Liquids

  • 20g psyllium husk, the whole husks, not psyllium husk powder
  • 20g maple syrup or honey
  • 300g filtered water
  • 8 to 15g olive oil, optional, helps soften the crust slightly

Flour Mix (see Notes for options)

Instructions

To make the preferment

  1. In a bowl, mix together 150g active starter, water, and brown rice flour. Mix until smooth, and then cover and let rest for anywhere between 4 and 18 hours. The longer it ferments, the more sour your loaf will be. I’ve had success all across the time spectrum! 

To make the dough

  1. Whisk together the psyllium husk, sweetener, and water. Whisk until combined and let gel while preparing the flour mixture.
  2. In a large bowl or stand mixer, combine all of the flours + starches, plus salt. This is also where you’d adding any herbs and other dry seasonings if you want to flavor your dough.
  3. Whisk the psyllium gel mixture into the preferment, along with the olive oil if using, and any other wet seasonings (like garlic, soaked nuts or seeds, etc.).
  4. Add the wet ingredients to the flour mixture. Use a spoon and then your hands to bring the dough together, or use your dough hook to mix all of the ingredients until a smooth dough forms. It will take a few minutes in a stand mixer. If you’re using your hands, you will likely want to knead the dough together for a few minutes to make sure all the flour is hydrated and the dough is smooth.
  5. Once your dough is soft and smooth, turn it out onto a clean, smooth work surface. Lightly flour it if your dough seems sticky – mine usually doesn’t need any flour. Knead into a smooth ball, and use your hands to shape the dough into a round (or whatever shape you’re making).
  6. Dust your banneton or tea towel-lined bowl generously with brown rice flour. You can place the dough directly into the banneton if you want the horizontal lines you see on my round loaves, or you can use the liner for a smoother look.
  7. Use a dough scraper or your hands to transfer the dough into your banneton, or a bowl lined with a clean tea towel. Put the smooth side facing down, so the “seams” of the loaf are facing up. Since we’ll flip the loaf before baking, the seams will be on the bottom after baking.
  8. Cover, and let the dough proof for about three hours (it can be closer to four if it’s cold, or quicker if it’s warm) at room temperature, or overnight in the refrigerator.

When you’re ready to bake

  1. An hour before your dough is fully proofed, turn on the oven to 425°F. Make sure your Dutch oven is preheating inside of the oven if you’re using one. If you did an overnight proof in the refrigerator, I recommend taking the bread out to finish rising at room temperature for an hour to two while the oven preheats.

  2. When your oven is preheated and your dough is well proofed, carefully flip the dough onto a sheet of parchment paper. Score the bread as desired, making sure your cut is deep enough, otherwise, you’ll still have cracking where you didn’t cut through.

  3. Remove your hot Dutch oven, carefully, from the oven. Carefully lower your loaf into the Dutch oven, being careful not to drop it in, which will cause gumminess and reduce the loaf’s rise. Replace the lid, and put your bread into the oven for 45 minutes.

  4. After 45 minutes of baking, remove the lid and let it finish baking for 25 to 40 minutes. The exact timing will depend on your oven and how golden brown you want your bread. 

  5. Once the bread is golden brown to your liking, remove it from the oven. Very carefully remove the bread from the Dutch oven and let cool completely at room temperature before slicing into it. This is the hardest part, but worth the wait!

To store your sourdough bread

  1. It will keep well at room temperature for two or three days. You can store it in a linen bread bag to extend its life. If your loaf gets a bit stale, put it in a 300°F for 10 minutes to refresh the crust. You can also slice and freeze the bread. It toasts from frozen perfectly!

Notes

General Notes

  • If you’re in a very warm climate, you may want to use less starter, around 125g, to get a longer rise. 
  • For the flours, you can absolutely play around with alternative flours than I have listed here, but I’d stick with the total amount of flour to keep the liquid to flour ratio steady. Note that more starches (tapioca, arrowroot & potato) will cause a quick rise and a more “white bread” texture and flavor, whereas adding more whole grains will make for a less fluffy, light loaf. Experiment with subbing in different flours, like quinoa and millet, for the brown rice and sorghum, to see what you like best!

For a loaf shape

  • If you’re wanting to bake your sourdough in a loaf pan, follow the same instructions up until you’re placing the dough in the banneton. Instead, shape the dough to a longer oval shape and place the dough seam side down in the metal loaf pan you’ll be baking in. The one I use is 8.5″ x 4.5″.
  • Allow the dough to rise in the loaf pan. When ready to bake, bake for an hour. Check on the loaf and if it’s firm enough, remove it from the pan and bake directly on the oven racks for another 20 minutes or so, until golden all around and hollow-sounding when you knock on the sides or bottom. 
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Bread Baking
  • Method: Baking

Keywords: gluten-free, sourdough bread, sourdough, vegan

Tools for Bread Making!

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  1. Hannah says

    This guide is amazing. So detailed and I really like your explanations and the schedule. Thank you! Hoping to try it out this weekend

    Reply

  3. Vanessa Ferrari-Orefice says

    This recipe turned out amazing on my first try, and I’ve never baked bread in my entire life! Used a 14 day old GF sourdough starter, exactly like the recipe says, and read and re-read the instructions and carefully prepared and weighed all my ingredients. I followed her Timeline Guide as well, and since I’m in chilly Toronto and it’s winter, I had my gas fireplace on in the room I have my starter AND rose my bread there, so it took 4 hours for the proofing in my climate, baked exactly 45 min w the lid closed, plus 35 w lid off. Cooled in my basement for 5 hours and BOOM! Best ever GF Sourdough! The instructions are very comprehensive and I couldn’t have had the confidence to do it had I not followed along w her stories and made the starter together with Rachel via Instagram! So visit/follow her, check out her GF Sourdough Starter highlights and GET BAKING THIS BREAD ASAP PEOPLE!!

    ★★★★★

    Reply

  4. cassandra diaz says

    I’ve read that flax can substitute for phsylum husk, have you had experience with this? I’m wondering if it’s the same water ratio? We can’t get phsylum but I have flax seed grounds.

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Cassandra, I don’t believe flax will work quite in the same way as psyllium here. I haven’t tested pure flax, no psyllium loaf, so unfortunately I can’t confidently recommend it, but of course, you’re welcome to try it!! There is a group called “Gluten-Free Sourdough Bakers” where I think I’ve seen a psyllium-free loaf being passed around…you may want to join that group for suggestions on making the substitution :D

      Reply

    • Bakerita | Rachel Conners says

      Hi Maura, yes!! Sorghum and quinoa flours both work really in place of BRF for this recipe, so I’d recommend using one or the other for the preferment, and then just replace quinoa flour for the brown rice flour in the flour mix. Enjoy!! :D

      Reply

  6. Robin says

    Absolutely delicious!! I’m not gluten free but this bread is easy and soooo yummy!! Instructions and tips are perfect!! Another winner Bakerita!! Thank you!

    ★★★★★

    Reply

  7. Sara says

    I didn’t know it was possible to have gluten free bread THIS GOOD! I followed the recipe exactly and had an amazing loaf of bread come out of my oven, just like magic! My husband is a 2020 self-taught sourdough wizard, and even he was impressed. I will be maintaining my starter and using this recipe for years to come!

    ★★★★★

    Reply

  9. Carina says

    Oh no, what am I to do now? My stomach reacts very badly to starches. If I just omit them, and use oat rice and sorghum will I succeed do you think?
    I was so ready to do this, and my starter is bubbling away

    Reply

  10. MR Downing says

    I’m sorry I have read this so many times but I still don’t think I am sure how to make the starter itself.

    Is it just one part flour to one part water?

    I read the intro the recipe and the notes – maybe I missed it?

    Reply

    • Bakerita | Rachel Conners says

      Hi MR, this post does not cover how to make the starter! A post is coming soon with that info, but that’s definitely a post all on its own. I have story highlights on Instagram (@bakeritablog) showing how to make a GF starter, or there’s plenty of posts from other people about how to make a GF starter as well.

      Reply

      • Meredith Downing says

        OK, I will check out some of the resources you reference here as well as IG. Whew this is a PROJECT but am so envious of all the GF sourdough you are posting that I really want to try my hand at it all!

        Reply

  11. Chelsea Green says

    Turned out awesome!! I’ve made plain and cinnamon raisin walnut, and jalapeño cheddar bread is next on the list. I’d love to know how you bake this as sandwich bread and rolls? Thanks for the killer recipe!

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Chelsea – that’s amazing!!! So glad you’re loving the recipe, and all of those sound amazing. More resources coming soon on different shapes, but I do reference how I do the loaf in the “shapes” section of this post :)

      Reply

  12. Shannon says

    Rachel is the queen of gluten free bread!!! I’ve been gluten free for the better part of 11 years now and have never had bread like this! This post has SO much amazing info! And the base recipe makes perfect bread. I can’t wait to try some of the suggestions for substitutions to experiment!

    ★★★★★

    Reply

  13. Sandra says

    Hi Rachel,
    These are such comprehensive instructions. Thank you. I am not sure if anyone asked this question but can the potatoes starch be substituted for corn starch?

    ★★★★★

    Reply

  14. Kate says

    Rachel – THANK YOU, to you and GeorgEats for both guiding me through this process. Thankfully, you can’t see how many times I logged on to this page to read and re-read instructions! The end result was fantastic. I baked 45mins lid on, and 40 mins lid off at 220 degrees C. I do have a question though if I want a lighter colour crust, what would you suggest is best approach? Should I turn down the heat to say, 200C when I take the lid off and cook for longer? I’m just not sure how long for? I’m just so scared of the curse of gummy bread!! Thank you again. Truly. I can appreciate how much work went into testing and writing these fantastic instructions. xx

    Reply

    • Bakerita | Rachel Conners says

      Hi Kate! So glad you’re having success with this recipe, so happy to hear that. I would recommend reducing the heat for a lighter color and doing a slightly longer bake, or you can keep the lid on for longer which will help prevent as much browning. Hope this helps!!

      Reply

    • Bakerita | Rachel Conners says

      Hi Margaret – I mention this in the post, but volume measurements don’t work well here because everything must be so exact, and measuring with cups is very imprecise. I’d recommend getting a kitchen scale for best results.

      Reply

  16. Justina Siedschlag says

    Ok… I am sooooo happy with this recipe.
    First of all, the recipe is simple and easy to follow which, in the world of gluten free bread baking Is a BIG plus. Secondly, it is not hard to make the loaf look beautiful, I used a steak knife to score and it still looks good!
    When I took the loaf out it was golden and making that snap/pop sound that we bread bakers love! It was not so crusty that it was difficult to cut which I was happy about .
    Lastly, the taste was amazing! Easily the best gluten free bread I’ve ever had. I ate it at room temp and it was wonderful, great texture, a hint of sweetness and not too sour. I’m definitely serving this to my gluten eating friends. I’m so pleased!

    ★★★★★

    Reply

  17. Kellie says

    I am by NO means an instinctual baker and was a little nervous to try out this whole process, but man has this boosted my baking confidence! The starter was super easy to follow on both Rachel’s instagram stories and the website instructions, and my final loaf turned out beautifully thanks to these detailed guidelines! I don’t have a dutch oven so I simply placed my bread on a preheated cookie sheet with parchment paper, and added another cookie sheet filled with hot water on the bottom oven rack to help with the steam. (looks like I retained something from all those episodes of GBBO).

    This was my first attempt at any sort of homemade bread (aside from quickbreads) and I am so excited with how successful this turned out. Will definitely be making lots more loaves in the near future! Definitely recommend giving this a try, even if you’re an inexperienced baker like myself! This has been so fun. Thanks Rachel!

    ★★★★★

    Reply

  18. Vanessa says

    the best gluten free sourdough! I tried with the king arthur blend and it didn’t turn out, so I decided to follow the advice in this recipe and use the various flours. oh my LANTA, is it worth it! it has the perfect texture and is more nutritious and (dare I say) better than gluten sourdough. thanks for a great recipe!

    ★★★★★

    Reply

  19. Christine says

    Hi! I love this recipe and ate the whole loaf in 2 days.
    I do have a question though, when I proof in the refrigerator overnight, do I have to take it out and proof again in the morning?
    Or does it need to come to room temperature? I have this fear of proofing in the refrigerator and messing up with the rise and open crumb.

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Christine, I usually bake within an hour of pulling it out from the fridge – you don’t need to let it do another three-hour rise after pulling it out if that makes sense, but you can let it puff up a bit. If you’re going for a lot of height though, baking straight from the fridge can help you achieve that!

      Reply

      • Sunny Brady says

        I had this exact same question about how long the bread needs to be out of the fridge before baking so Im glad you have comments on your recipes! Thank you! I have made this recipe 3 times already and love it!

        ★★★★★

        Reply

      • Jann says

        RE: “If you’re going for a lot of height though, baking straight from the fridge can help you achieve that!”
        Can you explain WHY you get more height by baking straight from the fridge ?? I’ve been letting it come to room temperature [+ or -] by setting in stove top while I heat up the oven.

        Reply

  20. Juliana says

    This guide is just amazing! Thank you!
    I have a question though, which psyllium do you specifically recommend? I live outside the US and I have to import it (and it gets pretty expensive) so I’d like to order the one that works. Better be safe than sorry

    Appreciate your help!

    Reply

  21. Kimberly says

    Is it ok to use the proof setting on my oven to proof? Would I need to shorten the proof time significantly?

    Reply

    • Bakerita | Rachel Conners says

      Hi Kimberly – I don’t have that option so I personally have no experience with it and wouldn’t know how to adjust. I would check on it regularly to see how it’s coming along if you opt to use it! That’s what its meant for, so it should work out well :)

      Reply

  22. Tina says

    I followed your instructions and reread everything like 12 times , BUT, it came out PERFECTLY! I’m so excited. I haven’t had any bread that’s tasted like bread in 7 years since I’ve been GF. Thank you so much for this amazing recipe and fantastic instructions. I’m making another loaf tomorrow!

    ★★★★★

    Reply

  23. Emma Kula says

    Absolutely LOVE this gluten-free sourdough recipe! I am forever grateful to Rachel for providing such informative and detailed instructions – I never would have had the confidence to make sourdough bread, let alone a gluten-free version, without this guide. Despite being an avid baker, I have never made any kind of sourdough prior to this, and now I’ve made 6 loaves in the span of a few weeks! It turns out excellent every single time. I’m amazed at how surprisingly simple it is, and I still can’t believe it’s gluten-free! And I now have a happy starter that can be used whenever I want it. I can’t wait to experiment with other flours too. Thank you SO SO much Rachel! You are the best!!!!

    ★★★★★

    Reply

  24. Erin says

    This bread is amazing!!!! I have made my 3rd loaf and it tastes so good! My three little critics (children) love it too! One question though, my dough is quite sticky. I have to use a lot of flour to knead it. Should I add less water?

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Erin, so glad you’re loving it! The dough shouldn’t be too sticky – mine typically requires no flour at all to knead. I would recommend letting your dough sit for 10 to 15 minutes after mixing it up and seeing if that helps, the psyllium should do some work at absorbing the water and make the dough easier to handle.

      Reply

  25. Francesca says

    Hi Rachel,

    This post is awesome! I have been following your IG highlights to make my BR starter and I’m now ready to bake with it! I have managed to find all the flours listed in your recipe except for Sorghum (I can buy online) here in London (shock), but I was wondering if I could replace it with more of the other flours listed rather than buying a separate flour? I saw you suggested quinoa and millet as an alternative but if it could work with just more of the other flour I might start with that! Thank you and congrats on this amazing post! Francesca xxx

    Reply

  27. Rachel says

    I started following Rachels sourdough starter instructions and after one failed attempt and switching to a different flour, my starter was ready. I just made my first loaf of bread using this recipe and I was blown away! I would not guess this bread is gluten free. I was tired of spending $7 on a loaf of gluten free bread that really didn’t taste that great and I’m glad I decided to make my own. I highly recommend using this recipe and following the instructions carefully. It came out great on the first try. Thank you!

    ★★★★★

    Reply

  28. Melanie Cool says

    This recipe is so wonderful and I can’t wait to toy with the ingredients and see what else I can incorporate. As someone with Celiac disease I never thought I would be able to enjoy fresh baked bread again, let alone sourdough! Even my husband who eats gluten was blown away by how delicious it was! I used 3 week old sourdough for my first try. I’m in freezing cold Colorado and was worried about my elevation (7500 ft), but your recipe holds up so well. I am so grateful for your detailed guidance and instructions. Thank you, thank you, thank you!!!!

    ★★★★★

    Reply

  29. Jen says

    My sourdough has turned out consistently amazing! Thank you for this recipe, Rachel! I want to do baguettes next…do I shape it in that pan you linked and cover with a dish towel to proof in the pan? Any instructions for baking temp/time? I am also drooling over your rolls from your insta stories. Do I roll these on a cookie sheet and cover to proof there and bake on the sheet as well? Thanks for any guidance you can give.

    ★★★★★

    Reply

  30. Danielle says

    HI!! Thank you so much for this recipe! The bread is amazing! I have made it twice now and love it. I am finding the middle is a tad sticky (still delicious) but wondering the texture you typically get? From reading your recipe, maybe i should try to cook longer with lid on? Would love your input.
    Thanks again for your cooking passion!

    ★★★★★

    Reply

  31. Kaitlin says

    I began my sorghum starter the same day that you did and honestly, it has been a game-changer. Having access to crusty, flavorful, and bubbly bread for the first time since becoming GF 10 years ago is DANGEROUS but I have zero regrets!!

    My starter was not bubbling as actively as it should, but I impatiently wanted to bake a loaf and successfully added baking powder to create some extra bubbles. I also accidentally used psyllium husk power for my first loaf with great success, but have otherwise followed the recipe as written and am in love with this whole process.

    Cracked black pepper and rosemary is my current favorite flavor, but I have a garlic and kalamata olive loaf in the oven right now which may soon change my mind on that! Thank you a million times over for all of the help and guidance and testing that you’ve done :)

    ★★★★★

    Reply

    • Jann says

      I’m curious to learn more about your using ‘cracked black pepper and rosemary’…. and the ‘garlic and klamata olive loaf’ sounds really good too. How much did you add of these additional ingredients and did you add at the ‘mixing the flours’ stage or AFTER all the ingredients were all mixed ..??…

      Reply

  32. Helena says

    This recipe is amazing! I followed it very carefully and my bread came out so delicious – crispy edges, soft and airy interior. Thank you so much for this amazing blog post that is so detailed and helpful, and also for your instagram starter content. Never would I have imagined I’d be able to make gluten free sourdough bread!

    ★★★★★

    Reply

  33. Amie says

    This was really fantastic and had delicious flavor and texture. Even my non-gluten free family members didn’t realize it was gluten free!

    ★★★★★

    Reply

  34. Tammy M says

    Made my loaf this past weekend and it was amazing! I have to admit that this was first time baking any sort of bread and my gf sourdough turned out delicious. The instructions are clear and straightforward. I haven’t had sourdough in forever due to my gluten intolerance and this is definitely life changing for me. I plan to bake another loaf this weekend. Thank you so much for putting this out!!!

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Erin, I don’t use any mixes because their ingredients are inconsistent between brands and can be unreliable. You’re welcome to try it out, but I’d recommend looking for one without gums or other additives for the best results!

      Reply

  36. Tilly says

    I am 1 year into quarantine sourdough baking, and multiple recipes later…. this is my favourite.
    Your instructions are clear for a newbie, and a great recipe for those with some experience,
    Now I just need the patience to wait till fully cooled before I cut into it!

    ★★★★★

    Reply

  37. Cravingsbuthealth says

    Just made sourdough using brown rice starter and turned out so so well. Never thought I would be able to experience what real bread tasted like again since being gluten free, but I was wrong! I usually only bake very simple treats so was a little intimated but her instructions and highlights on her Instagram page are so incredibly helpful that they make the process easy.

    ★★★★★

    Reply

  38. Amanda says

    This bread is amazing! After 2 years of being gluten free I haven’t eaten a bread I enjoyed until I made this with Rachel’s amazing guidance and recipe!

    ★★★★★

    Reply

  39. Amber McPherson says

    This recipe is excellent! I followed Rachel’s recipe to a T and not only was my loaf beautiful but it also tasted incredible. My Family devoured it! I will be making this over and over again.

    ★★★★★

    Reply

  41. Andrea says

    i had always been super intimidated by sourdough recipes, especially as a long-time GF baker. rachel’s tutorials and tips have made it SO easy and accessible! i love rising in my banneton or loaf pan for different shapes, and experimenting with different seasonings. this bread is a huge hit around here, i have it every day for lunch!

    ★★★★★

    Reply

  42. Sandra says

    Hi Rachel,
    Of all the gluten free Sourdough bread recipes I have tried in the last year, yours is the best! My husband who is not gluten-free has tested them all and he said yours hands down! Your explanation and step by steps were so informative and educational. The first time I made it, I didn’t follow your instructions by letting the psyllium husk gel as instructed. I recommend for anyone thinking to make this yummy sourdough bread to follow her directions. She did the work for us and it works!! I’m so hooked. I make this weekly. Store bought is trash. Thank you so much Rachel!

    Sandra

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Yay thanks Sandra!! It’s always nice to get gluten-free bread approval from the gluten-eaters in the house :) I hope you enjoy homemade bread for many years to come!!! I appreciate you sharing your feedback :)

      Reply

  43. Sophia says

    Thank you! I used your recipe, tips and instructions amd I made my first gluten free sourdough loaf. Any tips on how to make it more tangy would be greatly appreciated.

    ★★★★★

    Reply

  44. Ramya says

    Sorry just saw this now will be making this soon i need to make sourdough starter for thus i never make sourdough starter before i never had sourdough bread before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    Reply

  45. Marena Larin says

    This recipe was perfect. Not too much psyllium and ratios are perfect. I baked full 40 minutes after taking the lid off and let cool for 5 hours. Nice texture, cuts well and I don’t have to clean any gumminess of my knife half way through cutting the loaf. Thank you!!

    ★★★★★

    Reply

  46. Jann says

    Great recipe. Followed your instructions and mine turned out great. I wonder if you’ve experimented making ‘raisin bread’ with this GF sourdough recipe ?

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Jann, yes I have!! It turns out great. I’d recommend hydrating the raisins with hot water (and draining before adding) so the raisins don’t dry out the bread by absorbing extra moisture from it. Adding some cinnamon tastes great too. I’m currently working on an ebook that will include exact recipes for all sorts of variations :) So glad you’re enjoying the recipe!!

      Reply

      • Jann says

        Awesome! I’ll give it a try. Thinking about adding some coconut sugar too. I really like that flavor.

        Reply

  47. Kriszta says

    This recipe is lifesaver!!! I’m gluten sensitive and just recently found out that I can’t tolerate brown rice either. :( All store bought GF breads are made with brown rice flour. I missed bread so much that I decided to finally get on the bread making train and give this a go! I’m loving every step of the process. Rachel keeps it simple so it’s not too intimidating for newbies. The instructions are easy to understand, the notes, substitutions and trouble shooting are super useful and her instagram videos are all very helpful.
    I use the combo of sorghum and quinoa flours and loved each bread & baguette so far.

    Thanks, Kriszta

    Reply

  48. Pam Gordo says

    Question! I have already started my starter with king Arthur’s gf mix. Can I start feeding it with the brown rice flour since that is what you recommend instead of the mix? After a few feedings then use it for the bread or do I need to do a fresh starter with brown rice flour?

    Reply

  49. Vanessa says

    Hi Rachel,
    I’m in love with your recipes. Thank for sharing your knowledge. Regarding baking in the loaf pan, do you have any tip or guideline to avoid having the sheet of parchment paper stick to the bread :(
    I’ve baked a couple of them and I’ve let them proof in the parchment paper and then put them directly in the loaf pan and then to the oven but the paper get wet and during the baking it get stick to the base of the bread.
    Thank you

    ★★★★★

    Reply

    • Bakerita | Rachel Conners says

      Hi Vanessa, I recommend letting the bread proof right in the pan to avoid collapsing bubbles in the transfer process. I’ve never had issues with the parchment sticking, it may be the brand you’re using – but you could try just letting it proof right in the pan without parchment to fix this problem. Hope this helps!! Glad you’re enjoying the recipe.

      Reply

  50. Erin says

    Hi so i misread the recipe and fed my sourdough earlier in the day just in the jar like i normally do. I have no idea how much to take out for the recipe. What does the preferment weigh?

    Reply

    • Bakerita | Rachel Conners says

      Hi Erin, I’m a little confused by your question – you do want to feed your starter as you regularly, and then measure out the 150g called for in the preferment when it’s at peak activity. The preferment is a combination of 150g active starter (taken from your starter jar) mixed with 100g water and 80g flour, for a total of 330g. You would not want to just take 330g of starter to use instead of preferment.

      Reply

  51. Dbats says

    Hi Rachel, thank you for sharing your fabulous recipe. Despite tweaking your pre ’28th April 21 notation’ and some minor changes to proofing/baking – intended and accidental – the crust was easy to cut through and there was NO gumminess. You’d be forgiven for thinking this loaf contained gluten! Instead of 65g Br Rice Flour (from the Flour Mix) I used 20g Br Rice Flour, 25g Chickpea and 25g Br Teff Flours. The preferment was on the bench top for 21hrs and after mixing in all the other ingredients I placed the banetton in the fridge for around 26hrs. Removed from fridge and sat on the bench for about 1/2 hr before placing it into a preheated DO with ice cubes placed beneath parchment paper before replacing the DO lid and baking for 45mins. Temperature probe reached 100c/213f and was a tiny bit gummy at the very end. Removed the DO lid and baked for a further 15mins. Then removed from DO and placed on oven rack for 15mins with oven switched off and door ajar. The hardest part was waiting for the loaf to cool completely before slicing and enjoying with a bowl of soup. Freshly baked or toasted the loaf was VERY yummy!

    ★★★★★

    Reply

  52. Maria Funnell says

    Hi, my first attempt at this recipe is currently in the oven and I’m really excited to see how it turns out. Your instructions are so thorough and I’m very grateful for them. My question is, if I wanted to add some milled seeds to this recipe, do I need to reduce any of the flour/starch ingredients or just add them into the existing recipe? Many thanks

    Reply

    • Bakerita | Rachel Conners says

      Hi Maria, I haven’t experimented with adding any milled seeds to this recipe, just whole seeds! You’ll want to make sure to soak and drain before adding so they don’t absorb too much liquid from the bread, but you should be okay to just add them into the recipe. Enjoy! :)

      Reply

  53. Christina says

    What flour do you like best for the starter? I have a starter made with Bob’s Red Mill 1:1 gluten free flour blend, would that work well?

    Reply

  54. Annelie says

    Thank you so much for so much detail and educational material in this post! I’m wondering if you have a post with pictures of your whole process, like what your starter looks like when it’s doubled, how bubbly your pre-ferement is, how much you let your loaf rise before baking it etc.? I think for some of us trying to refine our sourdough techniques this might be a helpful visual :D

    Reply

  55. Julia says

    I never write comments, however this bread is amazing. I faithfully followed both the starter and bread recipe and it is the best bread I have ever made! Give this recipe a try!

    ★★★★★

    Reply

  56. federica says

    Great recipe, thank you! Really beautiful and delicious bread :) I added a spice mix to the dough made of crystallized honey, saffron and lemon which worked very good and gave the crumb a lovely yellow warm color. I used 75g of superfine brown rice flour to avoid any possible issue with gumminess, and I baked it for 45 + 25. Also I let it rest overnight in the oven turned off but still warm after baking and with the door ajar.

    ★★★★★

    Reply

  58. Bharti says

    For sour dough stater which flour hv u used i hv sorghum flour stater can i use same ingredients or i hv to do any changes

    ★★★★★

    Reply

  59. Sheila says

    Thanks so much for sharing this recipe and the detailed instructions. Easiest way to a perfect loaf! I was so sad when I had to stop eating bread. Sourdough especially. But this recipe is absolutely perfect! It’s actually better than the gluten filled version. I followed it to the letter and it came out perfectly! I was so excited! Everyone who tried it said it was amazing. Getting ready to make another one!

    ★★★★★

    Reply

  60. Bari says

    Great recipe! This was a real hit in my house. I am not an experienced baker, but this was super easy. I have to admit that I cut into it while it was still slightly warm – I couldn’t wait any longer!

    ★★★★★

    Reply

  61. Roma says

    So the final quantity of levain mixed in the flour mix will be 330grms(150starter+100water+80rice flour)
    Can I make a white rice flour starter
    So there no step of cold ferment in this. Can I do a 12-16hrs cold ferment, after 3-4hrs of bulk, will it make any difference in the bread or do u suggest baking straight after bulk of 3-4hrs of bulk ferment..

    ★★★★★

    Reply

    • Rachel Conners says

      Hi Roma, yes that is the correct quantity for the levain, and you can use the flour of your choice for the levain! I recommend seeing this starter post about how to make your starter. As for the cold ferment, I typically put it straight into the fridge for a cold ferment, and then let it rise for about 1 to 2 hours before baking! Usually though, I do a 3-4 hour bulk ferment at room temperature. A longer ferment in the fridge can help develop flavor, I recommend trying both ways and seeing what works best for you.

      Reply

  62. Sofi says

    Everything about this post is perfect! The instructions are easy to follow and Rachel was so helpful by answering all of my questions through Instagram. Every loaf of bread I’ve baked with this recipe has been a success, even my non gluten free family members love this bread :)

    ★★★★★

    Reply

  63. Alex Burke says

    Hello, I am currently making this bread now. I have been making sourdough for a while now but this is my first time making gluten free sourdough.
    After the dough has been kneaded and shaped into a banneton, do you need to prove the bread prior to putting the dough into the fridge?
    Do you put the cold dough into a preheated dutch oven?

    Reply

    • Rachel Conners says

      Hi Alex! For a cold-proof, I typically put right into the fridge and then let it rise for an hour or two right before baking, until it’s nice and puffy. Hope this helps!!

      Reply

  65. Charlie C says

    I’ve made this recipe multiple times now and it almost always turns out amazingly. It’s so delicious and is such a great alternative to the sugary white gluten free bread you find in supermarkets. I have found the most success with making the dough late at night and letting it proof overnight in the fridge. I also would advise people not to overwork the dough (there’s no actual gluten to activate, so it doesn’t need to follow the same rules as normal bread dough) – the sweet spot for me is letting it mix in a Kitchen Aid with the big dough hook for around four minutes, and then I carefully shape it, trying not to knead it much more at all. Thanks so much for sharing this wonderful recipe!

    ★★★★★

    Reply

  66. Belisa says

    Hi Rachel! I’ve been working with your recipe since the day you posted it- thank you! Seemingly out of nowhere, my starter just isn’t bubbling after feedings. Any ideas why that might have happened? Too long between feedings? (I tend to feed once a week but it hasn’t been an issue until now) Should I start from scratch again? Thank you!

    ★★★★★

    Reply

    • Rachel Conners says

      Hi Belisa, how odd! I’d try using a combination of flours and seeing if that helps give a little boost. You can also try dropping in an apple slice or a raisin for a few days and seeing if the extra sugar can help revive it :)

      Reply

      • Belisa says

        The apple slice did the trick! I think this starter also prefers being fed more than once a week – even in the fridge. She’s a greedy one lol. Thanks so much Rachel!

        ★★★★★

        Reply

  67. Bharti mukhi says

    I like ur receipe want try can u pls tell me which stater hv u used means for making stater which flour hv u used rice flr or sorghum

    ★★★★★

    Reply

  68. Baked by Raph says

    I’m keen to make this. I’ve made one similar but without the preferment step. Instead it included 200g active starter

    When you say overnight how many hours is that?? I did overnight and ended up with flying crust.

    Reply

    • Rachel Conners says

      Hi! Do you mean for the proofing in the fridge step? Overnight for me is generally between 9 to 12 hours. Usually, the separated crust comes from over-proofing at room temp. I’ve never had that issue with a fridge proof.

      Reply

  69. Jenny says

    I made my 3rd or 4th loaf this past weekend, and I feel like it’s the best one yet. There was NO gumminess or settling at the bottom, which I’d had a bit of with the other loaves, and I’m so excited about it!

    ★★★★★

    Reply

  70. Haley says

    Did your bread actually “rise”? I’ve tried both overnight in the fridge and 3-4 hours in the counter and I don’t think mine rose at all. It’sa very small loaf.

    ★★★★

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    • Rachel Conners says

      Hi Haley, oh yes it should definitely be rising – mine just about doubles in size. I’d guess you need to let it rise longer. I find it usually rises the most in the last hour or so. It should feel springy and soft to the touch. It can definitely take longer in cooler weather or with a new starter, too. I’d go based on feel rather than time, since it varies so much based on conditions.

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