What is Levain bread made of?

Levain bread is made with flour, water, salt, and a natural sourdough starter. In gluten-free versions, the flours are switched to options like brown rice, sorghum, or buckwheat. There are no commercial yeasts—just wild fermentation for a rich, tangy flavor and airy crumb.

What is the best bread for gluten intolerance?

The best bread for gluten intolerance is homemade or certified gluten free levain bread . It’s naturally leavened, easier to digest, and free from additives or binders that can upset sensitive stomachs. Long-fermented gluten-free sourdough is often better tolerated than most store-bought breads.

Is sourdough starter gluten-free?

Only if made with gluten-free flour. A traditional starter contains gluten, but you can create a gluten-free version using flours like brown rice or sorghum and water. After daily feeding, the starter becomes bubbly and active, perfect for baking levain bread gluten free .

Can celiacs eat gluten-free cookies?

Yes, but only when every ingredient is certified gluten-free and there’s no cross-contamination. Many store-bought gluten-free cookies are safe, but homemade ones give you full control over ingredients. Try options from our gluten-free dessert collection .

Are leavening agents gluten-free?

Most are, including baking soda, baking powder, and sourdough starters. Still, it's essential to read labels. Some baking powders include wheat-based starch. If you're baking for celiacs, always choose certified gluten-free leavening agents to stay safe.

Levain Bread Gluten Free: 5 Powerful Secrets to Perfect Texture

Name: Levain Bread Gluten Free
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Gluten-Free
Ingredients: 1/2 cup gluten-free sourdough starter (active and bubbly); 1 cup brown rice flour; 1 cup sorghum flour; 1/2 cup millet flour; 1/2 cup tapioca starch; 1 tbsp psyllium husk; 1 1/4 cups filtered water; 1 1/4 tsp sea salt

Description

Rustic, chewy, and naturally fermented—this gluten-free levain bread brings the soul of sourdough to a wheat-free kitchen. Perfect for celiacs and anyone wanting better bread without gluten.

Ingredients

1/2 cup gluten-free sourdough starter (active and bubbly)
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca starch
1 tbsp psyllium husk
1 1/4 cups filtered water
1 1/4 tsp sea salt

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Instructions

In a large bowl, mix the gluten-free flours and psyllium husk.
Add the starter and filtered water, and stir until combined into a thick, sticky dough.
Let the dough rest for 30 minutes (autolyse).
Add the salt and gently mix it into the dough.
Perform 3-4 sets of stretch-and-folds over the next 2 hours at 30-minute intervals.
Cover and let the dough ferment at room temperature for 8–12 hours, or until noticeably risen.
Transfer dough to a parchment-lined loaf pan or proofing basket.
Let proof another 1–2 hours.
Preheat oven to 450°F (230°C) with a Dutch oven inside.
Place dough in Dutch oven, cover, and bake for 30 minutes.
Remove lid and bake another 15–20 minutes until golden and crusty.
Cool completely before slicing.

Notes

Use only certified gluten-free ingredients to ensure safety for those with celiac. A digital scale and thermometer help achieve consistent results.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Gluten-Free