Fresh from the oven gluten free bread on a cutting board

Gluten-Free Sourdough Bread

If you’re longing for a good gluten-free sourdough bread, this recipe is for you. It’s naturally egg-free and can be made dairy-free, too. (Just use coconut milk for the sourdough starter.)

Yes, it takes a few days to get the sourdough starter going, but it’s not a lot of work. So before you say “it’s too much,” think again. Fresh sourdough bread is well worth the time. In fact, sourdough bread may be the healthiest bread choice, according to University Health News.

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3.58 from 21 votes
Fresh from the oven gluten free bread on a cutting board
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Gluten-Free Sourdough Bread

If you’re longing for a good gluten-free sourdough bread, this recipe is for you. It’s naturally egg-free and can be made dairy-free, too. 
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Snack
Servings: 1 Loaf
Calories: 2244kcal
Author: Nicole Hunn


  • 3 cups all-purpose gluten-free flour blend of choice
  • 2 teaspoons xanthan gum
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • teaspoons kosher salt
  • 2 teaspoons active dry yeast
  • 1 cup “fed” Sourdough Starter
  • 3 tablespoons unsalted butter or dairy-free butter replacement , melted and cooled
  • cups warm milk or milk of choice (about 100°F)


  • Generously grease a 9x5-inch loaf pan. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, xanthan gum, cream of tartar, sugar, salt and yeast to combine. Add Sourdough Starter and butter and mix to combine.
  • With the mixer on low, pour in the milk in a slow, steady stream. Once the flour has begun to incorporate the liquids, beat the ingredients on at least medium speed for 4 to 6 minutes. The dough will be pretty sticky—thicker than cake batter, not quite as thick as cookie dough. Scrape the dough into the greased loaf pan and smooth the top with wet hands.
  • Allow the dough to rise in a warm, humid place for 30 to 45 minutes or until it has about doubled in size. (In a colder, drier environment, this will take longer. If the environment is warm and humid, it may take less time.) While the dough is rising, preheat the oven to 400°F.
  • Bake the loaf in preheated oven for 40 to 45 minutes or until a nice, golden brown crust has formed on top.


Nutrition Facts
Gluten-Free Sourdough Bread
Amount Per Serving
Calories 2244 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 28g140%
Cholesterol 126mg42%
Sodium 3840mg160%
Potassium 836mg24%
Carbohydrates 391g130%
Fiber 49g196%
Sugar 80g89%
Protein 64g128%
Vitamin A 1640IU33%
Calcium 664mg66%
Iron 13.6mg76%
* Percent Daily Values are based on a 2000 calorie diet.

Once you see how easy it can be to make gluten-free bread, you’ll be craving sourdough bread and wishing you had some Sourdough Starter in your refrigerator. Yes, it takes some time and a bit of advanced planning to make sourdough bread but–believe us!–it’s so worth it. And it’s easy.

Need a good quality gluten-free flour for this recipe?
Check out Carol’s Gluten Free All-Purpose Flour:

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Sourdough Starter

1 tablespoon active dry yeast
1 cup whole milk or lite coconut milk, room temperature
1 cup white rice flour
1 teaspoon sugar

  1. In a 1- to 2-quart glass jar (not plastic or metal), dissolve the yeast in the milk by stirring with a wooden spoon. Add the rice flour and sugar and mix to combine well. Cover the jar loosely and allow it to sit at room temperature for 2 to 3 hours. Remember that the milk must be at room temperature for it to activate the yeast.
  2. The mixture should bubble and appear pockmarked on the surface. It will also likely develop a thin liquid along the top. Stir to incorporate that back into the mixture. Cover the jar again loosely and allow it to sit out on the counter overnight.
  3. Repeat the procedure in Step 2 for the next two days, stirring to combine, loosely covering, and then stirring again the next day, all the while leaving the jar of starter out on the counter at room temperature.
  4. If you do not plan to use the starter soon, place it, loosely covered, in the refrigerator. You will need to “feed” it before you use it.

How to “Feed” Your Sourdough Starter

When you know that you want to use your sourdough starter, you will need to plan at least 4 hours ahead.

  1. Remove the starter from the refrigerator, uncover it, and stir it until smooth with a wooden spoon. Remove one cup of the starter and discard it (or donate it to a friend to create another starter).
  2. Add ½ cup warm water (about 100°F) and 1 cup white rice flour to the starter. Stir to combine. Allow the starter to sit out at room temperature for at least 4 hours, or overnight, loosely covered. The starter should be bubbling and thick. It is now “fed.”
  3. Use the amount of starter your recipe calls for. Then replenish the starter by feeding it again with ½ cup warm water and 1 cup white rice flour, stirring to combine, cover again loosely, and return it to the refrigerator.

Originally published in Gluten Free & More. Recipe reprinted with permission from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread Sourdough
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  1. Nancy
    June 23, 2019

    I love this recipe. I like Cybele Pascal’s bread flour recipe. I also like a fast rise yeast. I add a little ground flax seed to the dough to eliminate a raw layer at the bottom, and I make 4 mini loaves which helps with that too.

  2. Joy mackenzie
    July 8, 2019

    Can you please include the recipe for the starter. Thanks.

    1. Gluten Free & More
      July 9, 2019

      Hi Joy,
      The recipe has now been added. Thanks for pointing this out!

  3. Diana
    August 7, 2019

    I’m baking this to send to a friend. How important is it to slice it soon after it cools? Is it ok to slice as you eat it?

    1. Gluten Free & More
      August 8, 2019

      Hi Diana,
      You can slice it whenever, it should be just fine! Hope your friend enjoys it.

  4. Jim
    October 2, 2019

    My wife can’t do the milk, can I use a coconut milk or something else?

    1. Gluten Free & More
      October 2, 2019

      Hi Jim,
      Yes, you can use the milk of your choice.

  5. Naida
    October 24, 2019

    How long can the starter be kept in the refrigerator?

    1. Gluten Free & More
      October 25, 2019

      About a week, maybe two. Longer than that and you’ll want to store it a different way. Check out this post for some more details on ways to store it for longer than a week:

  6. Susan Breeland
    November 15, 2019

    Thank you for so much important information!!

  7. Kayte
    December 23, 2019

    I just made this for the first time. The loaf didn’t bake all the way through even though My tooth pick pulled out clean. I baked it For 10 extra mins and covered it with foil so it wouldn’t burn. When the tooth pick did come out clean, I turned the oven off and left the loaf in it (covered with foil) for over 30 mins. It still didn’t bake all the way through. Any tips?

    1. Gluten Free & More
      January 2, 2020

      Hi Kayte,

      This isn’t one of my recipes, but I can reach out to the writer and see if she has any tips. First, can you tell me if you made any ingredient substitutions at all?



  8. Jacqueline Garreau
    January 20, 2020

    Why do you have to discard a cup of starter when feeding it? Why can’t you just stir it and add the flour and water? Thanks!

    1. Gluten Free & More
      January 22, 2020

      Hi Jacqueline,

      Discarding part of the starter is pretty standard instruction when making and maintaining a sourdough starter. You must feed the yeast with the proper amount of flour and water, but if you don’t discard that portion, the starter would expand exponentially, needing to be fed greater and greater quantities with each feeding. You can always use the portion you’re discarding for another batch, but you ultimately want to separate that portion out.

      Hope this helps!

  9. kate
    March 23, 2020

    If I don’t have cream of tartar, could I use a replacement?

    1. Gluten Free & More
      March 24, 2020

      Hi Kate,
      Although I haven’t tried it in this recipe, equal parts lemon juice or white vinegar make a good replacement for cream of tartar.

  10. Katie
    April 29, 2020

    I’ve tried this recipe twice now and neither time did it bake through. It always ended up gummy. Is this normal for gluten free sourdough? My starter is made with water and Namaste all purpose GF Perfect flour blend. I am lactose intolerant so I use Lactose free milk. All the other ingredients are the same. What am I doing wrong??
    Katie from Michigan

    1. Gluten Free & More
      April 29, 2020

      Hi Katie,

      This recipe isn’t one of mine, it’s from a guest writer, Nicole Hunn, so I can’t be too sure what the issue is since I haven’t made this myself. However, the starter calls for plain white rice flour. If you used an all purpose blend, particularly one that has a gum in it, that is most likely the issue. There are other types of flour you can try, like plain sorghum flour, etc., but a blend might not work unless the starter recipe was created with a blend.

      Here’s some more information (from Nicole’s website) about making a sourdough starter:

      Hope this helps!

      1. Katie
        April 30, 2020

        Thanks Carol! I will give it try a try without gum in the starter!

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