Gluten-Free and Vegan Sourdough Bread

Delicious and flavorful gluten-free and vegan loaf of bread

5 from 3 reviews

Looking for a delicious loaf of bread? This bread gluten-free and vegan sourdough bread is packed with flavor. It only contains about 1 1/2 cups 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 you’re ready to bake, preheat to 450 F (230 C). When the oven is preheated, gently place the loaf on a baking stone or in a cast iron pan (with the lid off). Make several deep slices into the top of the loaf to help the rise. Bake for 45 minutes.
  6. Since this is an egg-free recipe, this loaf uses a firm crust for the structure. The loaf is done when the inside is cooked and the crust is firm. Test by tapping on the loaf. It should sound hollow. Remove from the 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. However, don’t make a single large loaf, the psyllium husk just won’t support the structure.
  • To bake in a loaf tin, grease the tin and coat it with tapioca starch. Rise the loaf in the tin and bake as described above.
  • 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