Is gluten-free sourdough bread possible?

Yes, it’s absolutely possible. Although traditional sourdough uses wheat flour, gluten free sourdough bread can be made using flours like brown rice, sorghum, millet, and buckwheat. With the right starter, structure, and fermentation process, you can achieve the same rise, texture, and tangy flavor—without the gluten.

What flours work best for gluten-free sourdough?

Whole grain gluten-free flours like brown rice flour , sorghum , millet , and buckwheat work best. These add body, fermentation-friendly nutrients, and rich flavor. Pair them with starches like tapioca and a binder like psyllium husk to mimic the structure gluten would provide.

Can you buy sourdough gluten-free?

Yes! Several brands now offer high-quality gluten free sourdough bread . Look for labels that indicate natural fermentation (not just added sour flavor), certified gluten-free ingredients, and clean formulas without preservatives or gums. Popular options include Bread Srsly and Simple Kneads.

Can you make sourdough bread with King Arthur gluten-free flour?

You can—but it requires a few tweaks. Add psyllium husk to strengthen the dough, and use a very active starter. Since King Arthur’s blend is starch-heavy and contains xanthan gum, hydration and fermentation time need to be monitored carefully to avoid a gummy texture. Don’t miss our gluten free bread guide for more helpful baking tips and recipe ideas.

Gluten Free Sourdough Bread – The Best 2025 Baking Guide

Name: Gluten Free Sourdough Bread – The Best Complete Guide for Baking & Buying
Prep time: PT-486867H21M7S
Cook time: PT-486867H21M7S
Total time: PT-486867H21M7S
Cuisine: Gluten‑Free
Ingredients: 1 cup gluten‑free sourdough starter (fed and active); 1½ cups brown rice flour; 1 cup sorghum flour; ½ cup buckwheat flour; ¼ cup tapioca starch; 2 tbsp psyllium husk powder; 1½ tsp salt; 1–1¼ cups warm water; 2 tbsp olive oil (optional)

Ingredients

Scale

1 cup gluten‑free sourdough starter (fed and active)
1½ cups brown rice flour
1 cup sorghum flour
½ cup buckwheat flour
¼ cup tapioca starch
2 tbsp psyllium husk powder
1½ tsp salt
1–1¼ cups warm water
2 tbsp olive oil (optional)

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Instructions

Mix starter, flours, starch, psyllium, and salt.
Add warm water and olive oil; stir until it forms a thick batter-like dough.
Cover and ferment at room temp 4–6 hours until puffed and bubbly.
Preheat oven to 450 °F (230 °C) with Dutch oven inside.
Transfer dough to parchment in the hot Dutch oven; score the top.
Bake covered 20 min, then uncovered 15–20 min until crust is deep brown.
Cool on a rack for 2 hours before slicing.

Notes

Use a strong gluten‑free starter. Psyllium husk is key for structure and crumb. Long fermentation enhances flavor and digestibility. Store well‑cooled loaf in a paper bag or freeze slices for later.

Author: F.zahra
Prep Time: PT20M
Cook Time: PT40M
Category: Bread
Method: Baking
Cuisine: Gluten‑Free

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 0g
Sodium: 210mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg