I used to miss sandwiches… The hardest part of being gluten free was walking by a local deli and wishing I could eat one of their fully-loaded paninis. Instead, I was stuck with eating bread that had the taste and texture of styrofoam…
until now…
Now I make sandwiches with a delicious gluten free sourdough bread that is practically perfect in every way!
How to use this recipe
The secret to a really amazing loaf of gluten free bread is:
- Sourdough starter: If you don’t already have a sourdough starter, then you will need to start making one a few days before. Here’s my post on creating a Sourdough Starter. If you’re new to sourdough, I recommend starting with buckwheat and teff which both ferment really well.
- The right mix of flours: Everyone has their favourite flours, however, it’s important to use the right mix of starches and flours to make a really good loaf of gluten free bread. Either buy store-bought bread flour
or use my recipe to create your own. - Binders: This recipe uses eggs and psyllium husks. You could replace the psyllium husks with ground flaxseed or chia seeds. Though these won’t have quite the same binding properties. You could also add 2 tsp of xantham gum.
- Eggs: The eggs are a big part of the structure in this recipe. I haven’t tried replacing them with vegan alternatives, though some readers have successfully done that (check out the comments below). If eggs are an issue, I recommend my gluten free, vegan sourdough bread recipe. It’s every bit as delicious as this bread. Though I designed it to be more of a dinner loaf than a sandwich loaf.
or use 
. You could replace the psyllium husks with ground flaxseed or chia seeds. Though these won’t have quite the same binding properties. You could also add 2 tsp of 
.Amazing Gluten Free Bread
Looking for an ABSOLUTELY AMAZING gluten free sourdough bread recipe? This loaf has the perfect taste and texture for sandwiches and toast.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Sourdough
- Diet: Gluten Free
Scale
Ingredients
Sourdough Ferment
- 2 cups of active gluten free sourdough starter
- 1 cups filtered water (chlorine free)
- 2 1/2 cups of gluten free bread flour mix (see notes)
Remaining Ingredients
- 1/4 cup psyllium husk (whole or powdered)
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
Instructions
- Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 2-12 hours. This is important to fully hydrate the flour. The sourdough starter also helps to breakdown the complex carbs, improving the texture of this bread.
- When you are ready to bake bread, sprinkle the psyllium husk, salt, baking soda over the sourdough ferment. The crack in the eggs and mix everything together. The sourdough may be quite stiff, so you will really need to beat the eggs into it.
- Pour into a well oiled loaf pan.
- The acidic sourdough mix will cause the baking soda to start acting immediately, so allow to rise for only 30 minutes before baking.
- Bake at 400F for 60-75 min (until cooked through and browning).
Notes
- For this recipe you will need an active sourdough starter and a good bread flour mix.
- This bread recipe needs to be baked in a form. Depending on the shape that you want, you can bake this bread in a loaf tin, or on a baguette pan. I also like using a cast iron dutch oven to make a boule shape.
- Looking for a gluten free and vegan bread? Try my favourite GF dinner bread recipe.
, or on a 
. I also like using a Keywords: lunch, breakfast, dinner, toast, sandwich, simple, oat, buckwheat, teff, rice, quinoa, millet, tapioca, potato, corn
Hi emillie! I’ve tried this recipe a few times now, and I’ve noticed a couple things — you suggest to mix the psyllium with water first, I find it gets way too clumpy! And the clumps are real hard to get out. A psyllium sprinkle then add extra water to the bread mix is better. Also, I find 400 the whole time is too hot. It made my loaves too hard on the outside and gummy on the inside. I haven’t found the best temp yet…maybe 400 for the first 15min then 375 for the rest? And lastly! You used to have a gf sourdough on your site with just buckwheat and oat flour, no psyllium and eggs…I can’t find it?!? I’d like to try it again! Anyway, happy baking!
Good advice around the psyllium husk! I will try that today! I may have deleted the straight oat/buckwheat bread recipe. I had WAY too many GF bread recipes on my blog and was trying to trim things up, and that was a recipe that didn’t make a great loaf of bread.
I suspect that baking temperature might be oven specific. I wouldn’t be surprised if my oven was a bit cool… everything takes forever to bake! I’ll look into it. Happy harvest season!
The recipe calls for 3 cups, but directions only mentionb2 cups. Have I missed something?
Two cups go into your initial starter… then you add another cup in for the final rise with the other flours. But you’re right… I didn’t write it clearly. I will fix today! Thanks!
I don’t see what Mena was commenting about. Where does it talk about three cups? (And three cups of what?). Has the recipe changed since her comment?
Yes, I rewrote it to be more clear after she made her comment.
Hi Emillie – this was a really easy recipe to follow and the texture and look are great; however I’m really disliking the flavour and smell of physillium husk – you suggest chia seeds and flaxseeds (or xanthum gum) as substitutes. Are the quantities the same? Warmest regards, Judy
★★★★
Interesting… I’ve never noticed the flavour of the psyllium husk. Xanthan is probably the best replacement. I would use 4 tsp of xanthan in the recipe. If you want to replace with chia or ground flax, then stick with the 1/4 cup.
Do you make your own blend or buy one? What is your preferred blend?
I make my own! Here’s a link to my recipe: https://www.fermentingforfoodies.com/archives/984
Love this recipe, great flavor and texture. Made it vegan by subbing 2/3 cup of applesauce unsweetened and 1 flax egg. If you live at high altitude, consider lowering the temperature and lessening cook time. I cooked my loaf at 375 for 50 minutes and the edges and bottom were overcooked. Next week I will begin checking loaf at 30 minutes.
Many blessings to Emillie and the rest of you 🙂
★★★★★
What a great vegan suggestion! I’ve been trying to make a decent GF vegan loaf… but never came up with anything very good. I’ll try this next time.
Hi Emillie
I was searching your website for more info about glutenfree sourdough.
Can you use also sprouted flour for making the bread? Do you use 1 whole grain flour at the time or do you use a mix from different flours?
Thank You
Hi Emillie
I was searching you website for info about glutefree sourdough.
Can you use also sprouted grains in the bread recipe?
Do you use 1 whole grain flour per recipe or a mix of flours?
Thank You
You can use a mix of whole grain flours, sprouted flours, what ever you want! If you use sprouted grain, be sure that it’s fully dry, or you may need to decrease the amount of water you use, as it won’t absorb as much.
Thank You Emillie!
I have used this recipe a few times now with minor adjustments to raising time and baking temps. This is the best bread I’ve had in years! I found it to make two very small loaves or one regular size and a few rolls which I baked in a muffin pan.
I added molasses and caraway seeds to one loaf for a beautiful Ryeless Rye bread.
Your tips for flour mixes are highly appreciated as I can not tolerate gums or potato starch so prepared mixes are out for me.
Thank You sincerely, I look forward to checking out your other recipes.
Thank you! I’m going to try your rye-less rye next time. Yum!
Hi, I’m wondering.. do you knead this dough at all? It seemed strange to just mix it and put it in the pan. Also didn’t seem to rise at all.. I’m new to gluten free breads and sourdough in general. Thanks!
Gluten-free bread is quite different from regular bread. The lack of gluten means that kneading doesn’t serve the same purpose (usually to develop the gluten) 🙂 I have a number of different gf recipes. This one uses eggs for the structure and the sourdough is mostly used to acidify the flour so the baking soda causes it to rise in the oven.
If you’re looking for a pure gf sourdough, try this recipe: https://www.fermentingforfoodies.com/gluten-free-and-vegan-sourdough-bread/ However, it’s much more tricky, and you still won’t have much rising before baking… even though the sourdough is what gives it loft.
I’m kind of confused step one says to ferment for 2-12 hours until it’s hydrated. What does that look like? Does that mean it needs at least 2 hrs but can ferment for 12? That’s just a huge range of time.
Thanks!
It depends on your patience. You need at least 2 hours to fully hydrate the flour, and up to 12 hours to build the sourdough culture. The flexibility is so that you can bake when it’s most convenient for you!
Hello,
I’m curious what blend of flours you use to make your gluten free flour?
I usually use oat flour our light buckwheat flour as my base, which I then mix into my GF bread flour mix (tapioca starch, chickpea flour and masa). 🙂 I find rice particularly dry. But otherwise, most flours are tasty!
Hi Emillie,
Thank you for replying to my comment on the sourdough starter page. I tried this recipe with 1/2 cup oat flour, 3/4 cup GF flour mix again Orgran (Maize Starch, Rice Flour, Tapioca Starch, Rice Bran, Vegetable Gum (Thickener): Guar Gum), 1 cup oat starter, batter was incredibly thin. I left it overnight and was just as thin if not thinner due to breakdown. I could basically pour the stuff, is this the consistency to look for? I just thought that it was way too thin so I added an extra 1/4 cup of oats and 3/4 cup of orgran to make it into a paste like consistency. I added the other ingredients inproportion to the extra flour and am baking it now, it seems to be rising in the oven.
Took it out and the inside is gummy in texture with a tough thin crust. It rose well through most of it definitely not a bready texture.
Do you think it would work to not add any extra water and just use the starter? The starter is thin as it is, so adding the extra flour should make it into a dough.
Hi, It sounds like you made quite a bit of changes to the recipe. GF bread is pretty darn tricky, and the psyllium husk absorbs a lot of the liquid. I’m not exactly sure how much flour you would need if you were skipping it. The only alternative to psyllium husk would be ground flax, which is somewhat similar. Also, the eggs are necessary to provide the structure. Cheers, Emillie
could you put this in a bread machine?
could you put this in a bread machine & how haha – I’m new to all of this
I don’t recommend baking GF bread in a bread machine. Unlike regular bread, it doesn’t require kneading. In fact, this recipe is more like a cake than a traditional loaf of wheat bread. Once you mix it you just need to let it rise then bake it. Any additional mixing would actually break down the bubbles and structure.
Hey, I love this recipe and just started my starter! I hope it will turn out well.
Where I live I haven’t been able to find psyllium husk or substitutes, do you have any recipes or ideas of a way I could replace those? Thank you! I love all your posts, they have all been helping me so much!
Hum… so no ground flax or chia seeds… You could add extra flour. It will change the flavour and texture, however, it should still work out. Try adding an extra 1/2 cup of flour instead of the psyllium husk. And I would mix it in with the eggs because if you add it to the sourdough starter it will be too thick. The bread dough is supposed to be a bit more batter-like than dough-like, so don’t add too much flour. Good luck!