Gluten Free Sourdough

Hurray for Gluten-Free Sourdough! (Also Egg and Dairy Free!)

You’re getting ready to bake your gluten-free sourdough loaf. Hooray!
I’m so happy for you and your family. There’s something so comforting about filling your home with the smell of fresh, wholesome bread, especially when it’s something you can feel really good about serving to those you love.

Why I Love this Gluten-Free Sourdough Sandwich Bread

One of my favorite things about this gluten-free sourdough recipe is that it’s same-day (so convenient!) and has a soft, sandwich-style texture that really feels like “regular” bread. My husband has been gluten-free (and dairy and egg-free!) for years, and seeing his excitement over a slice of bread that actually works for sandwiches has been a treasure to my heart.

This gluten-free sourdough has been noticeably gentler on his stomach, which has made it a meaningful and rewarding addition every week to our home.  I hope it brings comfort, nourishment, and fun to your kitchen too!

If your goal is to help someone enjoy soft, sliceable gluten-free sourdough sandwich bread that’s also supportive of gut health and a calmer stomach, the recipe below is for you.

Happy baking!

Same-Day Egg-Free, Dairy-Free Yeasted Gluten-Free Sourdough Sandwich Bread

Pan & Oven

• • Loaf pan: 8½ × 4½-inch

• • Oven: 375°F (190°C)

Ingredients

Dry Ingredients

• • ¾ cup sorghum flour
    

• • ½ cup organic millet flour
    

• • ¾ cup tapioca starch/flour
    

• • ¼ cup potato starch
    

• • 2½ tsp psyllium husk powder (not whole husk)

• • 1½ tsp salt

• • 1 tbsp sugar or honey

Wet Ingredients

• • ½ cup active gluten-free sourdough starter (100% hydration/1:1:1 ratio)

• • 1 cup warm spring water

• • ¼ cup warm oat milk

• • 3 tbsp olive oil

• • 1 tsp apple cider vinegar

• • 2 ¾ tsp active dry yeast

Materials

• • loaf pan

• • 2 large bowls

• • plastic wrap

• • measuring cups, tablespoons, and teaspoons

Instructions for Gluten-Free Sourdough

Step 1: Prep
Preheat the oven to 375°F. Grease or line loaf pan lightly with olive oil. Peek at your gluten-free sourdough starter to make sure it is active and bubbly.

Step 2: Mix Dry Ingredients
Gather your dry ingredients. Whisk all dry ingredients thoroughly in a large bowl.

Step 3: Activate Yeast
Stir yeast into 1 cup of warm (105–110°F) spring water or filtered water with 1 tsp sugar in a different large bowl. Let sit for 5-7 minutes until foamy. (These five minutes are a good time to prepare your wet ingredients to be ready for use.)

Mix Wet Ingredients
Add starter, warm oat milk, olive oil, and apple cider vinegar to the yeast water. Whisk smooth.

Combine & Mix
Add wet ingredients to dry ingredients. Mix with a wooden spoon or silicone spatula 3–4 minutes until thick like a slightly loose cake batter.

Rest and Rise
Scrape into loaf pan and smooth top with wet spatula. Cover loosely with plastic wrap.
Place in a warm, draft-free spot (~80–85°F). Rise 35–50 minutes, until domed.

Cool Completely
Cool for 10 minutes in the loaf pan; then, remove and cool fully before slicing.

This is my favorite bread slicer because it makes it so easy, smooth, and convenient! I’ve also used these sourdough bread bags for gifting or bringing gluten-free sourdough to a host’s house, because they’re just fun. 

Enjoy!

I hope you have fun with this too…bringing so many nutrients to your family.

Enjoy your healthy, gluten-free sourdough bread journey! 

I wish you success and am excited for this healthy step you’re taking. <3  

Joyfully, 

Steph