How do you make gluten free sourdough bread rise?

Brown rice, sorghum, and buckwheat flours top the list. They’re whole grain, flavorful, and ferment well. Some bakers like teff or millet for earthy depth. You can mix your own blend or start with a gluten free bread flour made specifically for sourdough. Avoid heavy starch-only mixes—they often bake up dense or overly chewy.

What is the best flour for gluten free sourdough bread?

Brown rice, sorghum, and buckwheat flours top the list. They’re whole grain, flavorful, and ferment well. Some bakers like teff or millet for earthy depth. You can mix your own blend or start with a gluten free bread flour made specifically for sourdough. Avoid heavy starch-only mixes—they often bake up dense or overly chewy.

Why is my gluten free sourdough bread gummy or dense?

This happens when the dough lacks structure or hasn’t baked long enough. A weak starter, low binder content, or too much moisture can all contribute. Make sure your loaf hits at least 200°F internally, and always let it cool fully before slicing. If you're using a new flour, adjust water gradually to get the texture right.

Can you make a gluten free sourdough starter from scratch?

Yes! All you need is whole grain gluten free flour (like brown rice) and water. Feed it daily in a clean jar, and within a week, you should see bubbles, smell a sour note, and watch it double in volume. It takes time, but the result is a lively, yeast-rich starter you can use again and again.

Gluten Free Sourdough Bread – Easy Homemade Guide 2025

Name: Gluten Free Sourdough Bread: Homemade Magic Without the Wheat
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Gluten-Free
Ingredients: 200g brown rice flour; 100g sorghum flour; 100g buckwheat flour; 400g filtered water; 7g fine sea salt; 10g whole psyllium husk; 150g active gluten-free sourdough starter (100% hydration)

Description

A crusty, chewy, and naturally fermented gluten free sourdough bread that’s perfect for anyone avoiding gluten but craving traditional sourdough flavor. Made with whole grain gluten-free flours and a homemade starter, this loaf offers a tangy crumb, crispy crust, and nourishing simplicity with every slice.

Ingredients

200g brown rice flour
100g sorghum flour
100g buckwheat flour
400g filtered water
7g fine sea salt
10g whole psyllium husk
150g active gluten-free sourdough starter (100% hydration)

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Instructions

In a mixing bowl, combine psyllium husk and water. Stir and let gel for 5 minutes.
Add the brown rice, sorghum, and buckwheat flours, salt, and gluten-free sourdough starter. Mix well until fully combined.
Cover the dough and let it rest for 1 hour at room temperature (bulk fermentation).
Shape the dough gently and place it seam-side up in a floured banneton or towel-lined bowl.
Cover and let it proof at room temperature for 4–6 hours, or refrigerate overnight.
Preheat the oven to 450°F (230°C) with a Dutch oven inside.
Carefully turn the dough out onto parchment, score the top, and bake covered for 30 minutes.
Remove lid and bake uncovered for another 30 minutes.
Let the loaf cool completely on a wire rack before slicing.

Notes

Always use a mature, active starter for best results.
You can substitute teff or millet flour for sorghum or buckwheat.
Add-ins like garlic, seeds, or dried herbs can be folded into the dough before shaping.
If your loaf seems gummy, extend the bake time by 10–15 minutes and allow full cooling.

For extra sour flavor, use an overnight proof in the fridge.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Sourdough Baking
Cuisine: Gluten-Free, Traditional European