Gluten Free Sourdough Bread, artisan style {recipe}

It’s been a bit of time since I posted the gluten-free sourdough starter recipe, and I’ve been promising this sourdough bread recipe for some time now. But life began to happen and I didn’t have the time to test it out over and over as I had wanted to.

But alas, today is the day where I can finally share my gluten-free sourdough recipe!

I’ve tested it a few different times, with multiple different ingredients used as a binder, trying to find the healthiest way to make a tasty loaf of gluten-free bread. I tried egg, guar gum, xanthan gum, and chia seed gel, and the only one that made a nice well-formed loaf was the xanthan gum. So while I don’t like to use it a lot (some people don’t tolerate it all to well, and I don’t think it’s normally found in the same category as “real” or “nutrient dense” foods, but for this bread, it’s needed.

You can check out my experiments at the end of the post!

gluten free sourdough bread

Gluten Free Sourdough Bread, artisan style
  • 2 cups gluten free sourdough starter
  • 1 cup tapioca flour
  • 1½ cup sorghum
  • 1 cup oat flour (blend oats until they turn to powder)
  • 1 cup millet flour
  • 1 Tbsp salt
  • ⅔ cup water
  • ⅓ cup oil or softened butter
  • 2 Tbsp sugar
  • 2 Tbsp xanthan gum
  • 4 large eggs, lightly whisked
Method of Preparation
  1. In a large bowl, stir together the starter, water, and eggs.
  2. In a separate bowl (I used my stand mixer), mix together all dry ingredients; all of the flours, salt, xanthan gum, and sugar.
  3. Add the oil or butter to the dry ingredients and mix until well blended.
  4. While the mixer is on low, slowly pour the liquid ingredients into the dry ingredients. If you do it all at once or to quickly, you may end up with lumpy dough. Pour just slow enough that it can be gradually mixed, but not so slow that it takes you more than a minute or two. If you are mixing by hand, pour it in approximately a cup at a time and mix as you go.
  5. Let the dough sit out in a warm place for at least a few hours, preferably 6-8.
  6. You may then take out approximately ¼ of the dough to bake if you'd like and place the rest in the refrigerator for later use.
  7. When baking, gently place the dough on parchment paper if you have any (I don't and it worked fine) on a flat surface. You want to be careful not to disturb the dough to much so that it keeps the air bubbles intact from the sourdough action. Use wet hands to smooth it out if you'd like, and let it rest for 4-8 hours.
  8. Preheat the oven to 500 degrees with a cast iron dutch oven. You can also use a 1½ quart Corningware casserole dish with glass lid. I used the latter (like this one) since I don't have the dutch oven and it works just fine.
  9. Once preheated, very gently slice the top of the loaf a few times with a serrated knife and place into the preheated pan.
  10. Bake for 15 minutes.
  11. Take off the cover and reduce heat to 450 degrees and bake for another 20 minutes.
  12. Let the bread cool completely before slicing.


This bread is great warmed or toasted with a slab of butter, dipped into herb infused oils, or spread with homemade jam.

For one of my experiments, I tried out four different “binders”;

  1. egg,
  2. egg and chia,
  3. chia, and
  4. egg and xanthan gum.

gluten free sourdough 1. egg

I omitted the xanthan gum for this test. This dough was very wet and I had to add an additional 1/2 cup of rice flour to get it to the right consistency for gluten-free bread. The loaf also fell completely flat and the chickens got to eat it as we only ate enough to test it out.

As a muffin, this was Todd’s favorite.


2. egg and chia

I omitted the xanthan gum from the recipe and instead used 1/2 cup chia seed gel. This dough was again very wet and needed and additional 1/2 cup of rice flour and it fell completely flat.

As a muffin, this was my favorite.


3. chia seed gel

For this loaf I omitted both the egg and the xanthan gum, using 1/2 cup chia seed gel in the recipe and cut out both the egg and xantahn gum. I was really hoping that it would work better than it did as I currently know a lot of families that can not have eggs. The loaf was not good at all and hard to handle (with a spoon), though the muffin was decent even though it didn’t rise as much as the first two.


4. egg and xanthan gum

This was the recipe for the loaf posted above and made a great loaf. As a muffin it seemed a bit dense.

I’ve also tried guar gum in place of xanthan gum and it resulted in a dismal failure for a loaf as well as my pizza crust. I don’t recommend it!

Have you ever tried a gluten-free sourdough recipe? Tell me about it!


The recipe is adapted from the Gluten-Free Crusty Boule from Artisan Bread in 5 Minutes.

The chia seed gel idea came from the GNOWFGLINS sourdough ebook.

About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. I’m so excited to try this! I had experimented with gf sourdough a while back, but wasn’t happy with the results. Your recipe uses all my favorite flours so I’m very hopeful! And now that Im making water kefir, I can add that in too ! My poor daughter really misses sourdough bread! I’ll try to come back and report after I get a chance to try this out. Thanks for sharing it.

    Donielle Reply:

    @Paige @ Not Missing a Thing!, Yes – let me know! Sourdough is something that changes slightly for each house based on yeasts, so I’d love to see how it works in another house.

  2. I make a gf sourdough with buckwheat flour and flaxseed, I grind the flaxseed in my blender. It seems to work well. But buckwheat has its own pretty strong nutty flavor so some people may not like the buckwheat sourdough combo.

    Donielle Reply:

    @keeper, I need to get some buckwheat again, I’d love to grind my own now that I have a grain mill. I wasn’t impressed with the buckwheat flour I had purchased before.

  3. I have been working with The Art of Gluten-Free Sourdough Baking. I tried the brown rice starter. Terrible. The buckwheat/sorghum starter is doing much better for us, but even though the taste/smell is better, the loaves turn out so undone in the middle while the outside is hard as a rock.
    Do you have any idea what I could be doing wrong?

    Donielle Reply:

    @Violet, Hmmm. What temp are you cooking it at? Have you tried different consistencies? (more or less flour) I’ve also heard that once it’s cooked you have to let it cool completely or the insides may be underdone.

    And funny about the starter – I tried buckwehat/sorghum and other combos and didn’t like any of them. Only the brown rice works well at our house!