Amazing Gluten Free Bread

Looking for the best gluten-free bread. This loaf uses sourdough starter and psyllium husk for a soft yet strong loaf

4.8 from 4 reviews

Looking for an ABSOLUTELY AMAZING gluten-free sourdough bread recipe? This loaf has the perfect taste and texture for sandwiches and toast.


Units Scale

Sourdough Ferment

  • 2 cups of active gluten-free sourdough starter
  • 1 cup of filtered water (chlorine-free)
  • 2 1/2 cups of gluten-free bread flour mix (see notes)

Remaining Ingredients

  • 3 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 cup psyllium husk (whole or powdered)


  1. Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 1-12 hours. This is important to fully hydrate the flour. The sourdough starter also helps to breakdown the complex carbs, improving the taste and texture of this bread. The mixture will be quite dry, just cover with a moistened tea towel to prevent it from crusting.
  2. When you are ready to bake bread, preheat the oven to 350 F.
  3. Crack the eggs into the sourdough ferment and mix everything together. The sourdough may be quite stiff, so you will really need to beat the eggs into it. Then add the salt and baking soda, followed by the psyllium husk. Stir well to combine. Psyllium husk takes 5 minutes to fully hydrate, so let the batter rest.
  4. Scrape the batter into a well-oiled loaf pan. 
  5. The acidic sourdough will cause the baking soda to start acting immediately, so allow it to rise for only 30 minutes before baking.
  6. Bake at 350F for 55-65 min (until cooked through and browning).


  • For this recipe, you will need an active sourdough starter and a good bread flour mix.
  • The batter for this bread 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.
  • Allow to cool completely before slicing.
  • I like sprinkling the top of my bread with a mixture of sesame, flax and millet seeds. It adds a bit of flavour and crunch.

Keywords: lunch, breakfast, dinner, toast, sandwich, simple, oat, buckwheat, teff, rice, quinoa, millet, tapioca, potato, corn