Gluten Free Whole Grain Sourdough Sandwich Bread

Half GF whole grain flours, half starches = one ideal sandwich bread

Gluten Free Sourdough Bread

GF sourdough bread is a batter bread and needs no kneading, as there is no gluten to develop, and the extra moisture helps the rising. This recipe calls for 2 risings, first a sponge in a bowl with 1/2 the flour, then the stiff batter in the bread pan.

The batter is close to the same consistency as a quick bread batter, but stiffer, enough to be formed into a rounded shape in the bread pan.

You'll need a small or medium loaf pan, parchment paper, spatulas, whisk, a stand mixer, or a large bowl AND a strong arm to make GF sourdough bread.

Total Prep & Cook Time: 4 - 6 Hours

Yield: 1 small to medium loaf, 12 Servings or Slices of Bread

The nutrition data for this recipe is approximate, based on the challenges in reconciling 3 recipes: the starter, the flour mix, and the bread recipe itself.

Nutrition Data Per Serving (1 Slice Bread): 155 cal, 26g carb, 3g fat, 341mg sodium, 3g sugars, 3g fiber, 7g protein, low Cholesterol. Estimated glycemic load 18.


  • 3/4 cup plain unsweetened soy or almond milk
  • 1/4 cup hot water
  • 1 tsp vinegar
  • 1 Tbsp gum replacer OR ground flax or chia seed
  • 1 cup sourdough starter
  • 2 - 4 Tbsp granulated sugar (any kind). Replace with 20 drops of stevia for a sugar free bread.
  • 2/3 cup Part A gf sourdough bread flour mix (whole grain flour mixture) OR any gf whole grain flour
  • 1 2/3 cups Part B gf sourdough bread flour mix (starch mixture)
  • 2tsp xanthan gum or guar gum
  • 1 -2 tsp salt (to taste)
  • NOTE: The flour in the sourdough starter, plus the gum replacer, counts toward the total amount of flour in the recipe
  • NOTE: If you don't want to use gum, omit it from the flour mix. Use an extra Tbsp gum replacer OR gr flax or chia seed, and add 2 Tbsp water


Gluten Free Sourdough Bread Batter
  1. Combine flour mixes + xanthan gum + salt. Whisk or stir on low speed until well mixed
  2. Combine soy or almond milk, hot water, vinegar, gum replacer and bubbly sourdough starter. Add to flour.
  3. Beat on medium speed in a mixer using a paddle attachment, OR beat well by hand using a large spatula.
  4. If the batter is too stiff (more like a dough), add more water 1 Tbsp at a time until it's a stiff batter
  5. If the batter is too liquid (more like cake batter), add 2 Tbsp whole grain gf flour at a time until it is the right thickness
  6. Continue to mix (medium speed on stand mixer) 5 minutes or longer, until the batter is very smooth and elastic (ropey)
  7. Mixing well incorporates air into the batter, which gives the bread a lighter crumb (holey bread)
  8. Line a loaf pan with parchment paper, and trim to a one inch collar above the top of the pan
  9. Scrape the dough off the mixing paddle or spatula. Using a spatula, transfer the bread batter from the mixing bowl to the parchment lined bread pan
  10. Smooth the dough into a rounded shape with the spatula
  11. Set loaf to rise in any consistently warm spot (e.g. oven with light on, on a rack above a heating pad on low, top of fridge). Cover lightly with a damp towel. Rise 3 hours or more, until tripled in size (can take up to 8 hours).
  12. Preheat oven to 375 degrees F
  13. Using a pastry brush or your fingers, lightly coat the top of the bread with oil
  14. Bake for 50 - 60 minutes, until the loaf is well browned, firm to the touch and sounds hollow when tapped, or a skewer or sharp knife inserted comes out clean
  15. Turn off oven, open door and leave the bread in the oven for 15 minutes
  16. Remove bread from oven, use parchment paper collar to lift from pan and place on a rack to cool
  17. Let the loaf cool completely before slicing. This allows the inside of the bread to cook completely, and 'sets' the crumb
  18. Store bread in an airtight container or bag. No need to refrigerate.
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Recipe Tips:

NOTE: GF sourdough bread can take up to 8 hours to rise, depending on conditions, so start early in the day! OR mix it before bed and let it rise overnight (my favorite method). A consistently warm spot is important for good rising (75 - 80 degrees F.

Unlike regular yeasted bread, which will double in size once you put it in the oven, gf sourdough bread does most of it's rising before baking. So it's important to let it rise as high as it will go before you bake it. Be patient. GF sourdough bread can't be rushed!

I've found that the proportions for the whole grain and starch mixes works best for GF bread. Play with that if you like, but I don't recommend going for more than 50/50. Remember that the whole grain flour in the starter + the gum replacer counts toward the total whole grain flour in the recipe.

Replace the xanthan gum if you insist, but just so you know, I've found it to be an essential ingredient in gf bread, because it replaces gluten, which gives the bread structure and allows it to rise much higher than it will without x. gum. I'd be very happy if you proved me wrong about that! If you do, please let me know.

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This recipe makes a small to medium loaf, and the batter should fill your pan 1/2 full. If you have a larger pan, you may need to increase the flour and liquid in the recipe. In that case, try to keep the proportions as close as you can. You may need a few experiments to get it right, but aim for a very stiff batter, and you'll be OK.

Parchment paper is useful to prevent sticking and shape the bread, but if you don't have it, just oil the pan well and sprinkle some cornmeal on the bottom.

Replace granulated sugar with liquid sweetener, but if you do, subtract 2 Tbsp liquid from the recipe.

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