This gluten free sourdough is entirely vegan, it's moist and holds together, and it only contains real ingredients. That's a whole lot of wins. Here's how to store sourdough bread.

How to make gluten free sourdough

It's finally here! I know I teased about this a couple of months ago, but then my camera took a nosedive and things got pushed behind. So my apologies to anyone who was waiting! But here it is—gluten free sourdough that doesn't suck! Hooray!

GLUTEN FREE SOURDOUGH YOU'LL ACTUALLY WANT TO EAT
Let's be real. 99% of the time gluten free sourdough (or bread for that matter) is:
  1. Gross and has either the taste or texture of cardboard. Sometimes if you're really unlucky, it's both.
  2. Often jammed packed full of eggs and butter. I once worked at a bakery and their g/f bread was basically cake and so unhealthy.
  3. Finally, it's usually full of weird gums and thickeners many of us would never want to put in our bodies

This gluten free sourdough loaf is different, though. It's entirely vegan, it's moist and holds together, and it only contains real ingredients. That's a whole lot of wins.

While I don't eat a gluten free diet,  I have enough friends who do that I want to have a good repertoire of treats and goodies I can make for them. While my go-to gluten free loaf has always been the Unbelievable Bread, I've wanted to blend my love of sourdough and alternative flours together for a while now.

If sourdough bread baking is new to you, or something that scares you, no fear—I have this extensive DIY that will hopefully answer any of your bread and starter questions.

Jump to:

Ingredients

Buckwheat gluten free sourdough

Starter

First off, the most important thing you'll need for this gluten-free sourdough bread is a starter. As I explained in the other sourdough post you can either make your own or get an established wheat started and over the course of a week or two, transition it to become gluten-free.

Once you have your starter, it's basically just a little mixing and some waiting before you'll be digging into your own loaf.

GLUTEN FREE SOURDOUGH YOU'LL ACTUALLY WANT TO EAT

Psyllium Husk

The simple combining of naturally occurring yeast (from the air) along with water, flour, salt, and time, results in the best gluten-free bread I've had.

The methodology behind this loaf isn't far off from my glutenous loaves. In all honesty, it's actually much less work since you don't have to fold and stretch it to make the gluten more elastic.

Let's just add another check to the win column. As someone who isn't a fan of gums and thickeners, I turned to my favourite gluten-free hero, psyllium husk. Psyllium husk is a dietary fibre that is often taken to help elimination but also makes an amazing food binder.

Here it replaces the gluten found in wheat. Nothing else can be substituted with the same results, so don't even try to skip it. You can often find it in the bulk section of health-food stores, or in the bagged flour section ( I know Bob's Mill sells it). In Canada, you can even find it at the Bulk Barn.

Flours

As for flours, I didn't want to add too many weird varieties. From my experience with gluten-free baking, more variety often makes for a better end product. I opted for my two favourites, buckwheat and millet.

Plus I added some sorghum which is newer to me, but one I've had good results from. Finally, I used some brown rice flour because it's easy to find and great for structure.

I feel like these flours could easily be played with a bit. You could use three instead of four, or maybe using oat instead of sorghum. But for now, I'm pretty happy with the results.

Gluten Free Sourdough bread

Recipe

How to make gluten free sourdough
Print Recipe
4.39 from 159 votes

Gluten Free Sourdough

Servings: 8

Equipment

  • Measuring spoon
  • Kitchen scale
  • Mixing bowl
  • Parchment paper
  • Loaf pan
  • Towel
  • Dutch oven
  • Wire rack

Ingredients

  • 1 tablespoon gluten-free starter
  • 30 grams flour to feed the starter either rice, sorghum, millet, and buckwheat
  • 30 grams psyllium husk not the powder
  • 8 grams salt
  • 575 grams water plus 30 grams to feed the starter
  • 460 grams flour I like to use 115g each rice flour, sorghum flour, millet flour and buckwheat flour

Instructions

Starter

  • Feed your starter!
    The morning of your mix, take out a tablespoon of your starter from the fridge and feed it about 30 grams of flour (I used millet) and 30 grams of room temperature water. Cover and let ferment for around 12 hours. Ideally, this would happen at 7 a.m.
  • After the starter is nice and active, measure out 70 grams of it (you'll probably have a smidge more) along with the rest of your ingredients. Gather together a bowl for mixing and either a parchment-lined loaf pan or a lightly greased bowl.

Making the Loaf

  • To assemble the loaf, add the 575 grams water to the bowl along with the starter. Using your hands, move the starter around to help it dissolve into the water. Add the flour, salt, and psyllium husk and work the dough together really quickly. Once the psyllium hits the liquid it will jell up, so you want to mix all the ingredients together before that happens. As there is no gluten in this bread, you don't have to worry about over-mixing. Ideally, this mixing would happen at 7 p.m. if you fed the starter (step 1) at 7:00 a.m.
  • Next, move your dough to either a parchment-lined loaf pan (for a sandwich loaf) or a greased bowl (for around). Cover with cling film or a damp towel and let rest on the counter for about 12 hours.

Baking the loaf

  • The next morning: If you're baking a loaf pan, preheat your oven to 260°C (500°F). Once the oven is preheated, uncover your loaf and pop into the hot oven. Once the loaf is in the oven turn down the heat to 230°C (450°F) and bake for about 50 minutes, or until hollow sounding when tapped. Carefully remove the loaf from the pan and let cool on a wire rack.
  • If you're baking around, take one of the racks out of your oven to create space. Place your Dutch oven in the oven and preheat it to 260°C (500°F) (or as hot as your oven can go, up to 500°F). After the oven has come to temperature, let it heat for another 30 minutes to get the Dutch oven fully heated. After the 30 minutes is up, gently invert the dough onto a piece of parchment paper that is large enough to lift your bread into the Dutch oven. Working fast, take your Dutch oven out of the oven carefully. Remove the lid and gently lift the parchment and bread into the pot, being super careful not to touch the sides. Cover the pot with the lid (be careful, it’s hot!) and put the entire dutch oven back into the oven. Turn down the heat to 230°C ( 450°F ) and bake for 30 minutes. After 30 minutes is up, gently take the lid off of the dutch oven (be careful of steam) and bake for another 20- 25 minutes (I like mine a little darker, personally). Once cooked, remove the pot from the oven and gently lift out the loaf by lifting the parchment paper.

Cooling

  • Both loaves will be moist (much like a rye loaf), so I recommend letting it cure (or rest) on the counter for one day before slicing. It can be sliced the same day but will be a little softer. Like all gluten-free bread, I recommend toasting this loaf for optimum flavour and texture. Once sliced, it freezes and toasts from frozen great!

Notes

I like to use 115 gram each rice flour, sorghum flour, millet flour and buckwheat flour, but feel free to play around with what you have at home.

126 Comments

  1. Thank you so much for these recipes they're really great. So hard to find gluten free stuff.
    I followed the instructions but I'm having two issues
    1) the dough rises nicely in the bowl but when I transfer it to my Dutch oven it seems to lose all the rise when it's done cooking so that it's very round and flat
    2) they do seems to be uncooked in the middle when it finishes the times you wished what would you recommend I do?

    Thanks so much!

    1. Hey Ezra, so happy you found the site. As for the dough loosing it's volume, try to be as gentle as possible when moving it——working as fast as possible is also crucial. One of the reasons it could be deflated is a result of it being over-proofed, so leaving it to rise for a little less time could solve the issue. As for the doughiness, you can increase the cooking time (with the lid on) for an extra 10 minutes or so. I live at sea level and am using a gas oven, so different temps could affect it. For gluten free breads, it is also important to let them sit unsliced for a day to let them "cure". Hope this helps, Sophie

      1. Thanks! Much appreciate the reply! I will definitely try that.
        How much rise should one expect? Ive been leaving in warm area of my house (im in north east, its cold now) and only then do i get about 1-2 inches of rise?
        Before when i left in regular room where it is colder I wasn't getting much rise at all (but it still was tasty 🙂

  2. Yes! This worked! I'm so pleased and excited and happy to be eating sourdough again after not being able to for 15 years.
    I think the psyllium and the buckwheat flour gave it a nice whole wheat taste.

    I might try an iteration that is more light colored flours for a 'white' sourdough to go nicely with sweet things like jam.
    Thank you!

    1. So happy you enjoyed it, Natalie! What a delight to be able to eat bread agin <3 I have a millet version which I think is more "white" bread like if you want to check it out. Hope you enjoy 🙂

  3. Mann i just made my first gf sourdough. And even though it looks good, it is too sour for me.. does this bread taste really sour? The last recipe I used, I left the dough rise overnight (12-14h). Do i have to leave it shorter or even in the fridge to reduce the sour flavour?

    1. It is on the more sour side. If you want your loaf to be less sour, please see the note above about the shorter rise. You can do a quick rise on the counter until it looks a little puffed, around 5 hours. You also might prefer the millet sourdough as it is way less sour.

  4. Hi Sophie, looking for a quick clarification. In the first steps, do I mix 30g starter or the measured out 70g starter with the 575g water? Thanks so much - can't wait to make this!

    1. Hi! I like to make a poolish the night before, so I mix 30 g flour, 30 grams water, and about 1-2 tbsp of stater––this makes the 70 g stater used for the recipe. If you've just fed your starter and it is nice and active, you can skip making the poolish and just use the 70 g starter along with the rest of the "bread" ingredients. I hope that makes sense 🙂

  5. Hi there Sophie. Thanks for the recipe. I decided that I was going to find delicious bread recipes for my gluten and dairy free wife. I have had a starter going for about three months. Now we don’t buy bread from the store at all. I’m fortunate to live nearby to Bob’s Red Mill factory and store. Makes finding ingredients easier. We tried your recipe with the four flours including buckwheat and found it to be a bit too earthy. Now we make it substituting teff for the buckwheat and it is perfect for us. I’ll have to try your millet bread recipe too. Thanks again.

  6. Hi Sophie - this looks so good! About the psyllium husk - can you tell it's in the bread? I find the flavour and texture of it really disgusting unfortunately. Thanks for your help

    1. I personally don't notice it (but to be fair I am not a super-taster). I find that the sourness of the bread hides any unpleasant taste 🙂

  7. This looks like a great basic recipe! I just made my first loaf of gf sourdough (different recipe) and was really happy with it. Do you think adding oat flour into the mix would work?

  8. Hi excited to try your recipe! I’m from a very warm place, so do I rest it in the counter over night or in the refrigerator?

    1. I would either let it sit on the counter for a few hours before moving it to the fridge, or just shorten the time it is on the counter to 4-5 hours then bake 🙂

  9. Hello Sophie!

    In the recipe says not powder for psyllium, is that right?
    I can only find it in poster form.
    Thanks!

      1. That being said, I'd try the recipe by replacing the husk with 1/2 the amount of powder. So if the recipe calls for 30 grams husk, I'd try with 15 grams powder. Good luck 🙂

  10. This came out pretty well for me. I did 172g millet, 172g sorghum, and 115g tapioca. My house is on the cooler side, and 12 hours didn't yield much rise, but it was nice and big by around 19 hours!

  11. THANK YOU for the effort you have put forth to help us learn to make GF sourdough bread! I have read through alot of the comments but not all of them. Can you tell me if the float test works with GF flours? I didn't hear that addressed in the Food 52 video. I have had 3 starters on the counter since Sunday . . . I am experimenting as to what works best. They are all fermenting really well; however, this is my first attempt and I would like to be sure they are actually ready when I proceed to baking a loaf of yummy bread:) If the float test doesn't work, is there another sure fire way to know that they are ready?

    So happy to find your site!
    Beth

    1. Hi Beth, so happy you're discovering g/f bread. The float test can be finicky, even with gluten bread——and it won't always be correct (sometimes starter will sink when it is good and ready to be used). I think you're good to go so long as the starter is roughly doubled in size, bubbly, and has a sweet-sour (and present) aroma. Please don't hesitate if you have any more questions.
      -Sophie

  12. hi Sophie :)) I love your page and this recipe is really amazing.

    As I retard my wheat sourdough overnight in the fridge, I was wondering if you've already tried with this gluten free version? or if not, do you think this could work?

    also, how can you tell that this bread it's ready to bake and that it has fermented enough? sorry for too many questions, but i'm new to gluten free sourdough baking.

    thank you very much ! <3

    1. Hi Paula! I haven't tried putting the gluten-free sourdough in the fridge. From my understanding, resting bread helps in gluten development, so there is no need to rest a gluten-free version longer than what is needed for it to proof and ferment. But if that is your only option, it is worth a shot.

      Your bread will be ready to bake once it looks a little puffed and is slightly domed around the sides. I provided an extra-long ferment for this loaf (mainly for flavour), but my other gluten-free recipe (for millet bread) only has a 4-6 hour rise. So you probably can get away with that amount of time. You might need a little more or less depending on your home temperature.

      Let me know if you have any questions and good luck!! 🙂

  13. Hello Sophie! Just popped this in the oven after resting for 12 hours on the counter. It didn’t rise much at all—should it have? Or is it just “resting” to ferment a bit more?

      1. It rose and then plummeted like a stone, LOL! It ended up more like mochi than bread. The coyotes loved it—I’ll try again......

  14. I'm confused about how much water is supposed to go into the dough. You only list a total amount of flour (575g), but then you say to use water to feed the starter. Are we supposed to use what is left over for the dough part or is the dough supposed to get the full 575g?

  15. Wow. Just wow! After a few attempts at gluten free sourdough with different recipes I had nearly given up baking sourdough for my celiac girlfriend, but she was pushing me to give it one more try. I used your method but just on a baking tray, without a Dutch oven (I'm Dutch but we don't do Dutch ovens) or bread tin. It came out absolutely wonderful and tastes delicious! I used a mix of teff, millet and brown rice flour with a sorghum starter and psyllium husk powder (30g) that I ordered on Amazon. We already ate half of it in one sitting. Thank you so much!

  16. I tried it and it came out good! I am wondering if this dough be shaped into individual buns, or rolled out to make things like cinnamon rolls? I made the loaf a while ago so forgot how the texture is like right after mixing...

      1. Thank you Sophie 🙂 I was thinking of trying your millet recipe but thought that since it’s softer it would be more difficult to shape. I’ll have a go at it, thanks a lot!

  17. Hi! Your bread looks wonderful! In the recipe, you write for psyllium husk. You specifically write, not the powder. But in the questions, someone asks, psyllium husk powder, and you say yes. I just don't want to mess up my very first loaf. Can you please clarify?

    1. Hi Lisa! I've only tried it with the coarse psyllium (like this) as I can't seem to find the super fine stuff at my market. I know people have had mixed results with the finer stuff (the powder), so I can verify that it will work the same. If you only have the powder (like this), you might want to cut down the amount asked for by 1/2, otherwise, you might have a gummy loaf. Hope that helps 🙂

  18. I have starter that I have been using for years. How do I transition it to a gf starter? I generally feed my gluten starter with 50g all purpose flour and 50 grams water.

    1. In the past, I have just begun to feed my gluten starter it's normal feeding but with gluten-free flour. So 50 grams water and 50 grams gluten-free flour would work. You will have some gluten in the starter from the original mother, but after a couple of feeds, there should be a minimal amount left.

  19. Thank you Sophie! My starter was ready so thats where i got confused , I didnt read the starter recipe!
    I let my ball of dough rise overnight -now i am wondering if its not too late to re- mix the rest of the starter in and let it rise another 12 hours?

  20. Hi Thanks! My starter was ready so thats where i got confused-. I let my ball of dough rise overnight -now i am wondering if its not too late to re- mix the rest of the starter in and let it rise another 12 hours?

  21. Hi! Im confused about the amount of starter I am supposed to use in the bread recipe - It says one Tablespoon in the ingredient list and then theres talk of 70 grams later... I used one tablespoon for the bread recipe. Is that correct? My dough is really dry - im letting it proof on the counter overnight so we'll see- Thanks!

    1. Hi Ann Marie. Yes, you need a tbsp. of starter (cold from the fridge is great) that we're going to use to make the levain. In the first step, you take the 1 tbsp. stater and feed it 30 grams of flour and 30 grams of room temperature water (those 60 grams plus the tbsp. starter will make out 70 grams total we will use later).
      I like this method as most people keep their starter in the fridge so it isn't very active. If your starter is super active and on the counter, you can skip this step and just use 70 grams starter.

    1. Hi Kim. For bread-making, scales are kind of essential. While I would normally just weigh the volume of flour for you, I actually don't have all the flours right now (and my store is out). I tried seeing what the volume are via an online calculator, but it won't be 100% accurate 🙂

      30 grams g/f flour for the starter = 1/4 cup-ish
      460 grams g/f flour = 3 2/3 cups
      8 grams salt = 1 1/2 tsp
      30 grams psyllium = 2tbsp
      water by weight is the same as volume, so 575ml (2.4 cups)

  22. I can't tell you how excited I am to try this! Do you think it could be adalted for use as a pizza base...

    1. Hi Lucy! Oooh, good question—I think you totally could. I would say 1 loaf would make around 2 pizzas. You could probably try rolling it, or pressing it after it is mixed to the shape of a pizza, then let that rise for a much shorter amount of time...maybe 3-5 hours? You could also try this recipe (without the seeds) as it is more of a "white" bread 🙂

  23. Thanks for sharing this recipe! I converted my glutenous starter to GF over the course of a week, and baked this bread this past weekend for my sister-in-law who is on a low FODMAP diet (not the same as GF, but there's a lot of overlap). I didn't have sorghum, so used more buckwheat and millet and about 25 g of quinoa flour. As a fervent sourdough baker I was amazed at how easy this bread was to put together!
    One question, though: after the 50 minutes, I took it out of the pan and baked for another 5 minutes on the oven rack, but the inside still came out pretty gummy. Other than that, it's a *much* better loaf than the stuff she'd been buying at the grocery store! But I'm wondering if you have a suggestion for internal temperature? Should I use the same guidelines as for glutenous breads? Thanks again!

    1. Hi Rebecca, so nice hearing from you! I don't test mine with an internal thermometer, but from what I have gathered you cook it to a lower tempt than traditional sourdough (205-210 F°).
      A few other things that came to mind are, I have had issues with quinoa flour being sticky (although you didn't use a lot so that probably isn't it.)
      And sometimes I find that g/f bread needs to sit and cure like rye.
      Hope this helps 🙂

      1. Thanks for your answer, Sophie! I'm going to re-try tomorrow (had to re-start my GF starter, negelected it a bit too long). I'll try letting it cure, that's a good point. I think I'll leave out the quinoa flour. And I won't panic when the internal temp is still low, 🙂 though I think I will bake it just a little hotter and a little longer this time...

  24. Hi Sophie,
    Thank you for sharing this amazing recipe! I was just wondering if this can be made in a bread maker? Or if it needs to be made by hand and baked in the oven? 🙂

    1. Hi Jade! I have no experience with a bread maker but don't see why it wouldn't work. You don't need to mix it much thought as there is no gluten to develop—are you about to skip that step on a bread maker?

  25. I can't get any sorghum or millet where i am, do you think i could add buckwheat or rice, and how much of each? Just double them? Thank you!

  26. This is the best sourdough ever. I can't even tell it's GF. Wish I could attach a picture of my round. It's beautiful, rustic, moist, and perfect flavor. I might use a bit less buckwheat next time. Mine is very dark color compared to your photos. Thank you so much for the recipe. I'm going to need more exercise with this bread around!!

  27. Hi, i have been making gluten free sourdough for quite a while. My starter is a brown rice starter.

    I usually use ground chia and guar gum as the gelatinous substance. I only recently tried psyllium husk but had left the others in. I will try it on its own soon.
    My question is this, my loaves can over prove - at least thats what it looks like. It rises really well, particularly in the last half an hour, and then when it goes into the oven it drops in the middle.
    If i watch carefully i can get bread the same approximate dimensions as yours which looks perfect - no sagging. So can it over prove? Or do you have any suggestions?
    Thanks.
    Very interesting site.

    Ciaran

    1. Hello Ciaran.
      Sorry to hear about the sinking. Yes, this probably can overproof. I would try leaving out for less or in a colder area of your house so it doesn't rise too quickly.

  28. Hi Sophie, have been making sourdough for about 8 years using the same starter which even has a pet name because it is my treasure! I have a friend who is celiac and have often wondered and even done a little research without success really on how to make a gluten free version and having found this recipe am very keen to give it a go for us and for her. I may be silly but couldn't find the link to your GF starter recipe though....please could I get the link from you so that I can give this a go and will definitely let you know how it goes....can't wait to try it - especially with all the wonderful reviews here! Thank--you 🙂 xxx

    1. Yay, I love your bread enthusiasm Ro! I usually follow this basic method to make a starter but I'll use a blend of millet, rice, buckwheat, and sorghum (or whatever gluten free flours I have) instead of normal white flour. You wont get the same rise out of the stater, but you'll know it is ready when it smells sour. Best of luck and I hope you and your friend enjoy it 🙂

      1. I am new to baking sourdough but not new to GF baking. I have a five day old starter on the counter. Could I just take 70g of that instead of the 1T and feeding that? Seems like just an extra step.

  29. Is the dough supposed to be wet like a quick bread? I’m having trouble believing this will take the form of a loaf

    1. it is supposed to be fairy wet--like you won't be able to shape it like a normal loaf--but the psyllium should set up and it together in the basket or pan.

  30. I just made this recipe...my first time trying gf sour dough. Followed the recipe to the letter .. something is wrong...it has a very sour, almost “off” taste...any ideas on what could have caused this. I know this may be hard to pin down but any ideas ?

    1. I wonder if maybe your ferment was a little long, making it extra sour? If you live in a warm climate you can cut down on the ferment time. Another idea is maybe one of your flours were rancid? I can't really think of anything else right now.

  31. What is the dough consistency supposed to be like? I didn't use all the water that was asked for in the recipe and it looks extremely watery.

  32. Hi,
    I made this loaf and found it pretty intensely sour. It also was quite dense and moist. Do you have any tips or advice to reduce the sourness and make it a bit more fluffy like gluten containing bread? Also would a pre bought flour blend work?

    1. If you want it less sour, just bake it sooner (the longer it sits out fermenting the sourer it will be). As far as being soft, that is really hard with g/f bread if you're not going to add eggs or anything that helps levin it. And yes, a g/f mix should work.

  33. I'm cannot wait to try this. I follow a recipe from the beautiful book My Darling Lemon Thyme both to make a gf starter and bread, but will try your bread recipe today.

    Same as you, I'm not strictly gluten free, but I do try to limit it. Have you ever made bread that's half gf, half rye flour? I want to try, but would love any advice before I do. I'm excited to have found your blog!

    1. Oh, thank you! I love My Darling Lemon Thyme. I have never made half rye and half gluten-free loaf, but it sounds kind of fun 🙂

  34. My wife is concerned about psyllium husk. It's described as a laxative supplement, and she doesn't need that (she eats lots of fresh veggies). Is the amount in the bread low enough for this to not be a problem?

    1. Yes, it is low enough it won't be a problem. It is the same stuff as what is in metamucil, and people take a large amount of that for it to work.

  35. Hi Sophie. Thanks to for for this lovely recipe! Im so looking forward to trying it. I’m a little confused on timings on this recipe and when my rising dough goes into the fridge. Is this correct:
    Step 3 @ 7pm(Friday eve) : mix starter and flours into dough and let rest in bowl for 12 hours
    Step 4 @ 7am ( Saturday morn): move dough into baking tin let rest for 12 hours covered with cloth, at room temperature
    Extra step @ 7pm (Saturday eve): put dough in fridge?
    Step 5 @ 7am ( Sunday morn): bake bread
    Thank you!

    1. Hi Sonja, I rewrote the post so hopefully, it makes more sense. No need to keep it in the fridge, the counter should work just fine

  36. Hi! This sounds so great! My little one can't have rice (or wheat, or oats) and I'm wondering if you think it will still work without the rice flour, or if that one is pretty essential to it working out? I'm willing to try it if it seems likely, but it seems like a lot of work to get the starter going if it's a key ingredient. i would love to hear your thoughts!
    I just found your blog this evening and am so thankful for a new resource!

    1. If you can't do rice, any of the other flours (or your favourite gluten-free one) should work. Best of luck to you and your little on 🙂

  37. I made my starter from sorghum and put in in the proofer at 75 degrees. When I am ready to bake, I feed it in the morning, wait 2 hours and then make the bread, put it in a pan (it is rising as I watch) and bake immediately. So far I have not put the starter in the frig because I am experimenting with recipes and baking more than once a week.

    1. Hi, thanks for the recipe. step 4 says rest dough on counter top for about 12 hours, step 6 says ‘take out of fridge’ 30 minutes before baking. What do you recommend?

      1. Hi Catherine, it should the "counter"—I think the steps were copied from my other sourdough recipe which uses the fridge, but this one should stay on the counter. I fixed the recipe, thank you:)

  38. Do you have concerns about long-term use of millet flour as a goitrogen? Could I substitute oat flour or more sorghum flour for the millet flour?

    1. I don't have any thyroid issues and don't eat enough millet to worry, but yes, you can sub other flours. I just up the sorghum, rice, and buckwheat.

  39. This recipe is perfect!! I have made several loaves now, and it's my go-to. I feed my sourdough a bit differently than the recipe, and I've swapped out different types of gluten-free and spelt flour, and it always turns out great. The psyllium husk is amazing in how it holds the dough together. Thank you so much for the great recipe!!

  40. Thankyou so much Sophie! This is the best gluten free bread recipe I've found! Super easy, made from real ingredients and tastes like regular sourdough bread! Plus your instructions are very clear. We love it. Thankyou for sharing 🙂

  41. Hi! In step 1 where you write to feed the starter, is it 30g of each flour? So, 120g in total?

    Are these amounts taken from the 115g of each flour in the recipe?

    1. Sorry, I just saw this now. It is 30 grams of extra flour (not taken from the 115 g of each). I will update the recipe.

  42. Sorry, when you say ‘feed it about 30 grams each of flour (I used buckwheat but millet is also wonderful )‘ do you mean feed it 30g of one of the flours or 30g of each flours ie rice sorghum millet and buckwheat? This is my first go at a sourdough so I’m trying to follow everything to the letter do just not familiar with the process haha

  43. Hi Sophie, this looks like real European bread! I'm exited, it sounds doable, even for me!
    I have one question: I got a starter from someone. Now, following your recipe it says in the first step '70 gram starter ideally fed the night before' Fed how much? Same as in first step at 7am? 30 grams each flour and water?
    Thanks, Jennifer

  44. Hi Sophie! This loaf was an absolute delight! I'm off gluten until we figure out what's happenin' and being a sourdough baker, this was hard news to take. I found your post and had to give your recipe/technique a go. I made a 100% teff starter - super easy and whipped this up in no time. I'm completely inspired and so excited to play with different flour combinations and push the limits of fermentation. Thank you, thank you for this.

  45. Sophie this is crazy good! Was my first time making sourdough bread, and I followed your recipe exactly with a millet starter. So the whole process took a week, and so worth it. Thank you so much!!

  46. This is amazing! I am still working on my sourdough/ trying out new things every time (I actually have a loaf in the oven right now) but this would be so fun to try out. Have you ever been to east village bakery? It's right by my apartment and they make such good gluten free sourdough 🙂 xx

  47. Can you make the starter with gluten free flour like buckwheat? Or does it have to be wheat? If wheat, can it be whole wheat?

    1. Yeah, you can totally make a gluten-free starter. I actually have three different starters on the go at all times (two gluten and a gluten-free)— spelt, rye, and buckwheat. As for the gluten-free starter, if buckwheat isn't your favourite, then I would suggest trying millet. And if you're wanting whole wheat, that also is amazing but the loaf won't be gluten-free.

      1. Spelt is a triticum, and NOT glutenfree!!! the myth that spelt gluten are different, is an absolute lie!

          1. Your post from March 1st which Alex was replying to. It sort of reads like you were talking about gluten free but then mentioned spelt.

          2. Oh yes! I see now. Yes, that was just poor wording on my end. I think I just wanted to say I have gluten and gluten-free starters. Thanks for pointing that out. I'll clarify my answer <3

    2. You can make a teff starter, it's super easy and fast, and as a bonus, it adds a sour note to the bread, much like rye!

  48. Thank you very much my wife has to eat gluten free for her health I do the same for my wife we always enjoy learning new ways to cook we will try thank you Sophie.

  49. Oooh I wish I could make this right now but alas I don’t have a starter and all my previous attempts have failed at getting one going. I’ll have to try again!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating