Gluten Free and Vegan Sourdough Bread

This gluten free and vegan sourdough bread recipe has 5 flavour options - olive, rosemary, multigrain and raisin

5 from 1 reviews

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




  1. Mix the sourdough starter with the water and the gluten free flour. It’s really easy to make a GF sourdough starter. See the notes if you are new to sourdough starter.
  2. Then mix in the flax, psyllium husk, sea salt and any flavour additions. It will start out 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. See the picture above for an example of the sticky dough transformed into a loaf.
  4. To make a sandwich loaf, grease a loaf pan and put the formed loaf in the pan to rise. For a free-formed loaf, let the bread rise on the counter.
  5. Cover with a damp tea towel and leave bread to rise. The bread can be baked after 2 hours, however, leave it for 12-18 hours for a really strong and fully fermented sourdough bread.
  6. Bake at 500 for 40 minutes.


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