Gluten-Free and Vegan Sourdough Bread

Gluten-free kalamata olive dinner bread - high fibre with flax and psyllium husk

5 from 3 reviews

Looking for a delicious loaf of bread? This bread gluten-free and vegan sourdough bread is full of flavor. It only contains about 1 1/2 cup of flour, which is used to give the bread a delicious sourdough flavor. The structure is provided by high fiber psyllium husk and flax.


Units Scale
  • 1 cup gluten-free sourdough starter
  • 1 cup water (chlorine-free)
  • 1 cup whole-grain gluten-free flour (to feed the starter, see notes)
  • 1 tsp sea salt
  • 2 tsp xanthan gum
  • 3 Tbsp ground flax
  • 2 Tbsp ground psyllium husk
  • See the section above for additional flavors
  • 12 Tbsp tapioca starch for forming the loaf


  1. Mix the sourdough starter with the water and the gluten-free flour. See the notes if you are new to the sourdough starter.
  2. Mix in the salt, xanthan gum, flax, and psyllium husk. Stir in any additional flavors at this point as well. The batter will start quite liquidy. Leave it for 5 minutes to thicken.
  3. Form the bread once the dough has thickened. Sprinkle the tapioca starch on the counter. Using a spatula scrape the dough from the bowl to the counter. Coat your hands in tapioca starch, then roll the dough in the starch to form a loaf. 
  4. Leave the loaf on the counter, covered for at least 2 hours. However, this loaf will rise better if you leave it for 12-18 hours. I usually rise the loaf in a banneton or on a plate because then I can easily move it around.
  5. When ready to bake, place a cast-iron dutch oven in the oven and preheat to 450 F. (See notes for information on how to bake in a loaf tin or baking stone).
  6. When the oven is preheated, make several deep slices into the top of the loaf and gently place the loaf in the dutch oven. Bake with the lid on for 25 minutes.
  7. Remove the lid and turn the heat down to 400 F and bake for another 25 minutes. 
  8. Since this is an egg-free recipe, this loaf uses a firm crust for the structure. Test the loaf with a toothpick to ensure the inside is cooked. The loaf is done when the inside is cooked and the crust is firm. Remove from the dutch oven and allow to cool completely before slicing (at least 3 hours or it might collapse).


  • If you are new to GF sourdough, I recommend making a starter with buckwheat or teff since they only take 24 hours for a very vigorous GF starter.
  • The sourdough starter is what really gives this bread its unique flavor. Use whatever flour you’ve been feeding to your sourdough starter for the flour in this recipe since the goal is to feed the sourdough.
  • The loaf is quite small to ensure good a good rise structure. Feel free to double the recipe and make 2 small loaves.
  • To bake in a loaf tin, cookie sheet, or baking stone, rise the loaf on the counter, then place it in a greased tin before baking. Bake at 450 F for 45 minutes, then check the crust and remove it from the oven if it is firm. 
  • This recipe was updated to prevent the issue of loaves collapsing after being pulled out of the oven. However, a number of readers prefer the original recipe. The original recipe didn’t contain xanthan gum. It had 5 Tbsp flax and 5 Tbsp psyllium husk instead. 

Keywords: gluten free, keto, paleo, sandwich, toast, olive, rosemary, raisin, walnut, multigrain, dinner, holiday