15+ Gluten-Free Sourdough Bread Recipes to Try

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In recent years, sourdough bread has captured the hearts and palates of food enthusiasts worldwide. Its unique tangy flavor, chewy texture, and impressive health benefits make it a favorite among bread lovers.

However, for those with gluten sensitivities or celiac disease, enjoying traditional sourdough bread has been a challenge.

Thankfully, gluten-free sourdough bread recipes are now more accessible and delicious than ever.

In this blog post, we’ll explore the world of gluten-free sourdough bread, offering you 15 incredible recipes that cater to various tastes and occasions.

15 Gluten-Free Sourdough Bread Recipes to Try

Whether you’re a seasoned sourdough baker or a curious beginner, these recipes will inspire you to bake and enjoy gluten-free sourdough bread at home.

Classic Gluten-Free Sourdough Bread

This Classic Gluten-Free Sourdough Bread is perfect for those seeking a traditional sourdough taste without the gluten.

Made with a blend of gluten-free flours and a tangy sourdough starter, it’s perfect for sandwiches or as a side to soups and salads.

Ingredients:

  • 1 cup gluten-free sourdough starter
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1 tbsp honey
  • 1 1/4 cup water (room temperature)

Instructions:

  • In a large mixing bowl, combine the gluten-free sourdough starter, brown rice flour, sorghum flour, tapioca starch, potato starch, and xanthan gum. Mix well.
  • Add the salt, honey, and water to the dry ingredients. Stir until a smooth batter forms.
  • Cover the bowl with a damp cloth and let the dough rest at room temperature for 8-12 hours, or overnight.
  • Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat up.
  • Once preheated, carefully remove the Dutch oven or stone. Transfer the dough to a piece of parchment paper and place it in the hot Dutch oven or on the baking stone.
  • Cover with a lid (if using a Dutch oven) and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and the bread sounds hollow when tapped.
  • Allow the bread to cool completely on a wire rack before slicing.

This Classic Gluten-Free Sourdough Bread is an excellent staple for any gluten-free diet.

With a hearty crust and soft, chewy interior, it’s a versatile loaf that can be enjoyed in various ways.

Enjoy it toasted with butter or as the base for your favorite sandwich.

Gluten-Free Sourdough Sandwich Bread

This Gluten-Free Sourdough Sandwich Bread is ideal for making perfect slices for sandwiches.

It has a soft and fluffy texture, making it a great alternative to traditional wheat-based bread.

Ingredients:

  • 1 cup gluten-free sourdough starter
  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed
  • 1 tbsp psyllium husk powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 1/4 cup warm water

Instructions:

  • In a mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, ground flaxseed, psyllium husk powder, and salt.
  • Add the olive oil, maple syrup, and warm water. Mix until a thick batter forms.
  • Grease a loaf pan and line it with parchment paper. Pour the dough into the prepared pan and smooth the top.
  • Cover with a damp cloth and let it rise at room temperature for 6-8 hours, or until doubled in size.
  • Preheat your oven to 375°F (190°C). Bake the bread for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Gluten-Free Sourdough Sandwich Bread is perfect for those who love a soft, tender loaf.

Its mild sourdough flavor pairs well with any sandwich filling, making it a go-to recipe for lunch preparation.

Gluten-Free Multigrain Sourdough Bread

Packed with nutritious grains and seeds, this Gluten-Free Multigrain Sourdough Bread offers a hearty and flavorful loaf.

It’s perfect for toasting and adds a nutritious twist to your daily bread.

Ingredients:

  • 1 cup gluten-free sourdough starter
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/4 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seeds
  • 1 tsp salt
  • 1 tbsp honey
  • 1 1/4 cup water (room temperature)

Instructions:

  • In a large mixing bowl, combine the gluten-free sourdough starter, brown rice flour, sorghum flour, millet flour, buckwheat flour, and tapioca starch.
  • Add the chia seeds, sunflower seeds, and salt. Mix well.
  • Stir in the honey and water until a thick batter forms.
  • Cover the bowl with a damp cloth and let it rise at room temperature for 8-12 hours, or overnight.
  • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  • Transfer the dough to a piece of parchment paper and place it in the hot Dutch oven or on the baking stone.
  • Cover with a lid (if using a Dutch oven) and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
  • Allow the bread to cool completely on a wire rack before slicing.

This Gluten-Free Multigrain Sourdough Bread is not only delicious but also nutritious.

The combination of different flours and seeds gives it a unique flavor and texture, making it a wholesome choice for breakfast or a snack.

Enjoy a slice with your favorite spread or as a base for an open-faced sandwich.

Gluten-Free Sourdough Focaccia

This Gluten-Free Sourdough Focaccia is a delightful take on the classic Italian bread, featuring a light, airy texture and topped with aromatic herbs and olive oil. It’s perfect as a side dish or for making gourmet sandwiches.

Ingredients:

1 cup gluten-free sourdough starter

1 cup gluten-free all-purpose flour blend

1/2 cup tapioca starch

1/4 cup olive oil (plus extra for drizzling)

1 tsp salt

1 tsp dried rosemary

1 tsp dried thyme

1/2 cup warm water

Sea salt flakes (for topping)

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, olive oil, and salt. Mix well.

Gradually add the warm water, stirring until a smooth batter forms.

Cover the bowl with a damp cloth and let the dough rest at room temperature for 8-12 hours, or overnight.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle it with olive oil.

Pour the dough onto the prepared baking sheet and spread it out evenly with your hands or a spatula.

Drizzle the top with olive oil and sprinkle with dried rosemary, thyme, and sea salt flakes.

Bake for 20-25 minutes, or until the focaccia is golden brown and crisp around the edges.

Let the focaccia cool slightly before cutting into squares.

This Gluten-Free Sourdough Focaccia is a flavorful and versatile bread that’s easy to make. Its soft, airy texture and herb-infused topping make it a perfect accompaniment to soups, salads, or as a base for creative sandwiches.

Gluten-Free Sourdough Baguette

Enjoy a slice of Paris at home with this Gluten-Free Sourdough Baguette. Crispy on the outside and soft on the inside, this baguette is perfect for sandwiches, bruschetta, or simply enjoying with butter.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup sorghum flour

1/4 cup tapioca starch

1 tbsp psyllium husk powder

1 tsp salt

1 tbsp honey

1 cup warm water

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, sorghum flour, tapioca starch, psyllium husk powder, and salt.

Add the honey and warm water. Mix until a dough forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 6-8 hours, or until doubled in size.

Preheat your oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.

Shape the dough into a baguette and place it on a piece of parchment paper.

Using a sharp knife, make a few diagonal slashes on the surface of the dough.

Transfer the dough on the parchment paper to the preheated baking stone or baking sheet.

Bake for 20-25 minutes, or until the baguette is golden brown and sounds hollow when tapped.

Let the baguette cool on a wire rack before slicing.

This Gluten-Free Sourdough Baguette brings a touch of French elegance to your gluten-free kitchen. Its crispy crust and soft interior make it a versatile bread, ideal for a variety of culinary uses. Enjoy it fresh out of the oven with a pat of butter or your favorite toppings.

Gluten-Free Sourdough Cinnamon Raisin Bread

This Gluten-Free Sourdough Cinnamon Raisin Bread is a delightful sweet bread that combines the tangy flavor of sourdough with the sweetness of cinnamon and raisins. It’s perfect for breakfast or a tasty snack.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup almond flour

1/4 cup tapioca starch

1/4 cup coconut sugar

1 tbsp ground cinnamon

1 tsp salt

1/2 cup raisins

1 cup warm water

1 tsp vanilla extract

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, tapioca starch, coconut sugar, ground cinnamon, and salt.

Add the raisins, warm water, and vanilla extract. Mix until a thick batter forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 8-12 hours, or overnight.

Preheat your oven to 375°F (190°C). Grease a loaf pan and line it with parchment paper.

Pour the dough into the prepared pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Gluten-Free Sourdough Cinnamon Raisin Bread is a perfect blend of sweet and tangy flavors. Its moist and tender crumb makes it an excellent choice for breakfast or as a delightful afternoon snack with a cup of tea. Enjoy it toasted with a spread of butter or cream cheese for a delicious treat.

Gluten-Free Sourdough Pizza Crust

Create delicious homemade pizzas with this Gluten-Free Sourdough Pizza Crust. It’s crispy on the outside, chewy on the inside, and has a delightful sourdough tang. Perfect for any pizza topping you love!

Ingredients:

1 cup gluten-free sourdough starter

1 cup gluten-free all-purpose flour blend

1/2 cup tapioca starch

1 tsp xanthan gum

1 tsp salt

1 tbsp olive oil

1 cup warm water

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt. Mix well.

Add the olive oil and warm water. Stir until a smooth dough forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours.

Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.

Divide the dough in half and place one half on a piece of parchment paper. Use your hands to spread the dough into a thin, even circle.

Carefully transfer the parchment paper with the dough onto the preheated pizza stone or baking sheet.

Pre-bake the crust for 10-12 minutes until it starts to turn golden.

Remove from the oven, add your favorite pizza toppings, and bake for an additional 10-15 minutes until the crust is crispy and the toppings are cooked.

Repeat with the remaining dough.

This Gluten-Free Sourdough Pizza Crust is a fantastic base for your favorite pizzas. With its crisp edges and chewy center, it holds up well to a variety of toppings. Enjoy making pizza night a gluten-free delight!

Gluten-Free Sourdough Rolls

These Gluten-Free Sourdough Rolls are perfect for dinner parties or as a side to any meal. They have a soft, fluffy interior and a slightly crisp exterior, making them irresistible.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup tapioca starch

1 tbsp psyllium husk powder

1 tsp salt

2 tbsp olive oil

1 tbsp honey

1 cup warm water

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt.

Add the olive oil, honey, and warm water. Mix until a dough forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide the dough into 8-10 equal pieces and shape them into rolls. Place the rolls on the prepared baking sheet.

Cover the rolls with a damp cloth and let them rise for another 30 minutes.

Bake for 25-30 minutes until the rolls are golden brown and sound hollow when tapped.

Let the rolls cool on a wire rack before serving.

These Gluten-Free Sourdough Rolls are a delightful addition to any meal. Their soft texture and rich sourdough flavor make them perfect for sopping up gravy, serving with soups, or simply enjoying with a pat of butter.

Gluten-Free Sourdough Banana Bread

This Gluten-Free Sourdough Banana Bread combines the natural sweetness of ripe bananas with the tangy flavor of sourdough. It’s moist, tender, and perfect for breakfast or a snack.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup almond flour

1/4 cup coconut sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

3 ripe bananas, mashed

1/4 cup melted coconut oil

2 eggs

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, coconut sugar, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, mix the mashed bananas, melted coconut oil, eggs, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped walnuts if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Gluten-Free Sourdough Banana Bread is a wonderful way to enjoy the tangy flavor of sourdough with the sweetness of bananas. It’s moist, delicious, and perfect for breakfast or a snack. Enjoy a slice with a cup of tea or coffee for a comforting treat.

Gluten-Free Sourdough Bagels

These Gluten-Free Sourdough Bagels are chewy, dense, and have a delightful sourdough tang. Perfect for breakfast with your favorite toppings or as a sandwich base.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free bread flour blend

1/2 cup tapioca starch

1 tbsp psyllium husk powder

1 tsp salt

1 tbsp honey

1 cup warm water

1 egg (for egg wash)

Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free bread flour blend, tapioca starch, psyllium husk powder, and salt.

Add the honey and warm water. Mix until a dough forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Divide the dough into 6-8 equal pieces and shape each piece into a ball. Use your finger to create a hole in the center of each ball, stretching it to form a bagel shape.

Bring a large pot of water to a boil. Carefully add the bagels to the boiling water, 2-3 at a time, and boil for 1-2 minutes on each side. Remove with a slotted spoon and place on the prepared baking sheet.

Brush the bagels with the beaten egg and sprinkle with your desired toppings.

Bake for 20-25 minutes until the bagels are golden brown.

Let the bagels cool on a wire rack before serving.

These Gluten-Free Sourdough Bagels are a delightful treat for any bagel lover. Their chewy texture and tangy flavor make them perfect for a variety of toppings. Enjoy them fresh or toasted with cream cheese, lox, or your favorite spreads.

Gluten-Free Sourdough Pancakes

Start your day with these fluffy and delicious Gluten-Free Sourdough Pancakes. They have a mild sourdough flavor and a perfect texture, making them a great breakfast option.

Ingredients:

1 cup gluten-free sourdough starter

1 cup gluten-free all-purpose flour blend

1/2 cup almond flour

1 tbsp sugar

1 tsp baking soda

1/2 tsp salt

1 cup milk (dairy or non-dairy)

2 eggs

1 tsp vanilla extract

Butter or oil for cooking

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, sugar, baking soda, and salt.

In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined.

Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter.

Serve warm with your favorite toppings.

These Gluten-Free Sourdough Pancakes are a perfect way to enjoy a hearty breakfast. Fluffy and flavorful, they pair wonderfully with maple syrup, fresh berries, or any of your favorite pancake toppings. Enjoy a stack with a side of fresh fruit for a complete morning meal.

Gluten-Free Sourdough Chocolate Cake

Indulge in this rich and moist Gluten-Free Sourdough Chocolate Cake. The sourdough starter adds a unique depth of flavor, making this cake an unforgettable dessert.

Ingredients:

1 cup gluten-free sourdough starter

1 cup gluten-free all-purpose flour blend

1/2 cup cocoa powder

1 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

1 cup almond milk (or any non-dairy milk)

1/2 cup coconut oil, melted

2 eggs

1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, cocoa powder, coconut sugar, baking soda, and salt.

In a separate bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

This Gluten-Free Sourdough Chocolate Cake is a decadent dessert that combines the richness of chocolate with the unique flavor of sourdough. It’s moist, flavorful, and sure to be a hit at any gathering. Enjoy it plain or with your favorite frosting for an extra special treat.

Gluten-Free Sourdough Waffles

Enjoy crispy and fluffy Gluten-Free Sourdough Waffles for a special breakfast or brunch. These waffles have a delicious tang from the sourdough and are perfect with your favorite toppings.

Ingredients:

1 cup gluten-free sourdough starter

1 cup gluten-free all-purpose flour blend

1/4 cup almond flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups milk (dairy or non-dairy)

1/4 cup melted butter or coconut oil

2 eggs

1 tsp vanilla extract

Instructions:

In a large bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the milk, melted butter or coconut oil, eggs, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Preheat your waffle iron according to the manufacturer’s instructions.

Pour the batter onto the preheated waffle iron and cook until golden brown and crispy.

Serve warm with maple syrup, fresh fruit, or your favorite toppings.

These Gluten-Free Sourdough Waffles are a perfect blend of crispy and fluffy. Their mild sourdough flavor adds a unique twist to the classic waffle, making them a delightful treat for any breakfast or brunch. Top with your favorite fruits, syrups, or whipped cream for an extra indulgent meal.

Gluten-Free Sourdough Flatbread

This Gluten-Free Sourdough Flatbread is versatile and easy to make. It’s perfect as a base for pizzas, a side for soups, or even as a wrap for sandwiches.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/2 cup tapioca starch

1 tsp salt

1 tbsp olive oil

3/4 cup warm water

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, and salt.

Add the olive oil and warm water. Mix until a dough forms.

Cover the bowl with a damp cloth and let the dough rest at room temperature for 4-6 hours.

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Divide the dough into 4-6 pieces and roll each piece into a thin circle or oval.

Place the flatbreads on the prepared baking sheet.

Bake for 10-12 minutes until the edges are crispy and the flatbreads are lightly golden.

Serve warm with your favorite toppings or as a side dish.

This Gluten-Free Sourdough Flatbread is incredibly versatile and can be used in numerous ways. Its crispy edges and soft center make it ideal for dipping, topping with spreads, or using as a wrap. Enjoy it as a quick snack or a base for creative meals.

Gluten-Free Sourdough English Muffins

These Gluten-Free Sourdough English Muffins are soft, chewy, and perfect for toasting. Enjoy them with butter and jam, or use them to make a delicious breakfast sandwich.

Ingredients:

1 cup gluten-free sourdough starter

1 1/2 cups gluten-free all-purpose flour blend

1/4 cup tapioca starch

1 tbsp psyllium husk powder

1 tsp salt

1 tbsp honey

1 cup warm water

Cornmeal (for dusting)

Instructions:

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt.

Add the honey and warm water. Mix until a dough forms.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours.

Preheat a griddle or large skillet over medium heat. Lightly grease the surface.

Divide the dough into 8-10 equal pieces and shape each piece into a round, flat disc.

Dust each disc with cornmeal and place on the preheated griddle.

Cook for 6-8 minutes on each side until the English muffins are golden brown and cooked through.

Allow the muffins to cool on a wire rack before splitting and toasting.

These Gluten-Free Sourdough English Muffins are a fantastic addition to your breakfast repertoire.

Their soft and chewy texture pairs perfectly with butter, jam, or any of your favorite toppings. Enjoy them fresh off the griddle or toasted for an extra crispy treat.

Conclusion

Gluten-free sourdough bread offers a delicious and healthy alternative to traditional bread.

With a bit of patience and practice, you can enjoy the tangy flavor and delightful texture of sourdough, all while keeping your diet gluten-free.

These 15 recipes are just the beginning – the possibilities with gluten-free sourdough are endless.

Happy baking!

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