Gluten Free Sourdough Bread Recipe

Gluten Free Sourdough Bread Recipe

Salisha Peters

This is such a nice loaf of crusty bread. Be sure to use a good flour mix in here.

It makes a wonderful breakfast slathered in butter or dipped in soup. Slice and freeze it then toast before slathering it and enjoy! Its dleicious and pretty simple to make, just start it ahead of time. 

This was the first reipe I ever developed. The original recipe didn't have psyllium husk in it but after making it a few times its better with it in. 


  • ½ Cup Sourdough Starter 
  • 3 tbs psyllium husk
  • 3 Tablespoons + 2 teaspoons spring water
  • 1 Egg
  • 1 ⅛ Cups measure-for-measure gluten-free flour blend (which includes xanthan gum already)
  • ½ Tablespoon sugar
  • ¼ Tablespoon salt
  • 1 Tablespoon + 1 teaspoon oil 


  1. Whisk together the starter, water, psyllium and egg.
  2. In a separate bowl, combine dry ingredients well.
  3. Stir oil into the dry ingredients and mix until combined.
  4. Pour the wet ingredients into the flour and oil mixture, stirring briskly until well-blended. Form into a ball. It will be pretty wet and sticky but will hold its shape.
  5. Cover the bowl with a cloth and let rest in a warm area for 6 – 8 hours.
  6. Line a baking sheet with parchment paper. Dust the parchment paper lightly with gluten-free flour.
  7. Gently move your ball of dough (less wet now, but still sticky, so lightly dust your hands/spatula with gluten-free flour to minimize sticking) to your parchment paper-lined baking sheet.
  8. Preheat your oven and a dutch oven (or oven-safe dish and lid) to 500 degrees. If you don’t have a lid, use foil.
  9. Gently slash the top of your bread with a sharp knife. Lift it by the edges of the parchment paper and set the parchment paper and dough ball into the dutch oven. Cover and bake for 15 minutes.
  10. Reduce oven temperature to 450, uncover, and bake for 20 more minutes until the crust is golden brown with peaks a little darker, the crevice from the slash a little lighter.
  11. Remove from the oven, lift by the parchment paper out of the dutch oven and onto a cooling rack. Remove and discard the parchment paper.
  12. Let the bread cool completely before slicing.

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