Is sourdough okay if you are gluten-free?

Traditional sourdough is made with wheat flour, so it’s not gluten-free by default. However, you can absolutely make gluten-free sourdough by using a starter fed with gluten-free flour and a gluten-free flour blend for the dough. This allows you to enjoy the signature tang and chew of sourdough without any gluten-containing ingredients.

Is there a sourdough that is gluten-free?

Yes! Many bakers—including myself—successfully make gluten-free sourdough using alternative flours like rice, buckwheat, and sorghum. The key is to maintain a gluten-free sourdough starter and use a well-balanced flour mix that mimics the structure of traditional wheat flour. With the right techniques, you can enjoy a loaf that rivals any wheat-based sourdough.

Which gluten-free flour is best for sourdough?

There’s no one-size-fits-all answer, but a combination of white rice flour, sorghum flour, and a touch of buckwheat flour works well for sourdough. These flours provide structure, flavor, and a good rise.

Can gluten-free sourdough overproof?

Yes, gluten-free sourdough can overproof just like regular sourdough. Because gluten-free dough lacks the elastic structure of wheat dough, it’s more prone to collapse if left to rise too long. To avoid this, use visual cues like volume increase and bubbling on the surface to determine when your dough is ready. A slow, cold proof in the refrigerator for 12–24 hours regulates the fermentation process while developing superior texture and deeper flavors.

Summer Gluten-Free Sourdough: Heat Makes It Better

Name: Summer Gluten-Free Sourdough Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 12 h 15 min
Yield: 1 loaf
Cuisine: American
Ingredients: 50–100g (1⁄4–1⁄2 cup) active gluten-free sourdough starter (fed and bubbly); 375g (1 1/2 cups + 1 tbsp) warm water (about 80°F/27°C); 500g (4 cups + 2 tbsp) gluten-free bread flour blend (with xanthan gum or add 1 tsp separately); 9–12g (1.5–2.5 tsp) fine sea salt

Description

A light, airy summer gluten-free sourdough with a crisp, golden crust and tangy flavor. Perfect for sandwiches, avocado toast, or enjoying with butter. This recipe proves that gluten-free bread can rise beautifully and taste incredible.

Ingredients

Scale

50–100g (1⁄4–1⁄2 cup) active gluten-free sourdough starter (fed and bubbly)

375g (1 1/2 cups + 1 tbsp) warm water (about 80°F/27°C)

500g (4 cups + 2 tbsp) gluten-free bread flour blend (with xanthan gum or add 1 tsp separately)

9–12g (1.5–2.5 tsp) fine sea salt

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Instructions

1. In a large bowl, whisk together the starter and warm water until fully combined and slightly bubbly.

2. Add the gluten-free flour and salt. Mix with a spatula or hand until a sticky, shaggy dough forms.

3. Cover with a damp towel and let rest for 30 minutes to allow the flours to hydrate.

4. Perform a series of stretch and folds: grab one side of the dough, stretch it upward, and fold it into the center. Rotate and repeat 4 times. Do this every 30 minutes for 2 hours (4 rounds total).

5. Cover and let the dough undergo bulk fermentation at room temperature for 6–10 hours, depending on your kitchen temperature. The dough is ready when it has increased by 50%, is bubbly, and jiggles when nudged.

6. Turn the dough onto a lightly floured surface. Gently shape into a round by folding edges into the center and rotating. Use a bench scraper to help tighten the surface.

7. Place the shaped dough into a floured proofing basket or bowl lined with a floured towel, seam side up.

8. Cover and refrigerate for 12–24 hours for cold fermentation (retards fermentation and enhances flavor).

9. Place a Dutch oven in your oven and preheat to 550°F (290°C).

10. Score the top of the dough with a sharp knife or razor blade, then use parchment paper to transfer it into the hot Dutch oven.

11. Bake covered for 30 minutes. Then remove the lid, reduce heat to 450°F (230°C), and bake for another 10–15 minutes until deeply golden brown.

12. For extra crispness, remove the loaf from the pot and bake directly on the rack for the last 5 minutes.

13. Cool completely on a wire rack for at least 1 hour before slicing to prevent gummy texture.

Notes

Use a strong, bubbly starter for best rise and flavor development.

Flour blends with psyllium husk or xanthan gum help mimic gluten’s elasticity.

For a lighter crumb, a 24-hour cold proof is highly recommended.

Store in a paper or linen bread bag for up to 3 days. Avoid plastic to keep the crust crisp.

Freeze sliced bread in an airtight bag for up to 3 months. Reheat in a toaster or oven.

Prep Time: 30
Cook Time: 45
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 1
Sodium: 350
Fat: 2
Saturated Fat: 0.5
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 45
Fiber: 3
Protein: 4
Cholesterol: 0