Delicious, Rustic, Gluten Free Sourdough Bread

Megan Todd


To make this recipe, you will need to make the GF Sourdough Starter beforehand. I will post the link to my recipe in the comment section below recipe. (Or look in my recipe box.)

In an attempt to keep some of our favorite breads in this GF diet, I did some research on making sourdough bread. Some of the recipes out there just seemed way too difficult and called for oven turkey bags, cooking in a stock pot, ingredients I just don't have on hand and haven't seen in our local store. So I set out to create my own SD starter and bread. This is our (my daughter & myself) creation!



★★★★★ 2 votes

makes one 9x5 loaf
2 Hr
45 Min


  • 1 1/2 c
    almond milk, warm (100-110 degrees f)
  • 2 Tbsp
  • 2 tsp
  • 2 tsp
    active dry yeast
  • 1 1/2 c
    gf sourdough starter (see recipe link in comments below, or look for 'gluten free sourdough starter' recipe in my recipe box.
  • 3 Tbsp
    coconut butter, melted
  • 2 tsp
    xanthan gum
  • 2 c
    bob's red mill, all purpose gluten-free flour
  • 1 c
    bob's red mill, hazelnut flour
  • 1/8 tsp
    baking soda
  • 1 1/2 tsp
    fine sea salt
  • 2 Tbsp
    olive oil or grapeseed oil

How to Make Delicious, Rustic, Gluten Free Sourdough Bread


  1. Generously grease 9x5 inch bread pan with grapeseed or olive oil.
  2. In a mixing bowl, add warm milk & honey, and whisk in yeast. Cover and allow to proof for 10-15 minutes. When mixture is nice and bubbly it is ready to use.
  3. In a small bowl, melt coconut butter, allow to cool, and mix in xanthan gum. Mixture will be pasty.

    In the meantime, add Bob's Red Mill GF all purpose flour, Bob's Red Mill hazelnut flour, baking soda, & sea salt. Mix thoroughly.
  4. With a paddle attachment, add flour mixture to proofed yeast, honey, and milk mixture. With speed on low, mix together. Add butter/xanthan gum mixture. Be sure to scrape sides of bowl into the mixture. Add GF Sourdough batter. Turn speed to medium high & mix well for 5 minutes. Again, be sure to scrape sides down into mixture.

    Mixture will be thick and sticky, much like a brownie mix.
  5. With rubber spatula,spoon mixture into prepared bread pan, smooth out top with spatula.

    Cover and place in oven with oven light on. Fill a shallow dish with boiling water and put in bottom of oven. Allow dough to rise until doubled in size, approximately one hour.
  6. When dough has doubled in size, gently remove from oven. Preheat oven to 375 degrees F.

    Place bread in middle of oven, on a baking sheet. Refill shallow baking dish with hot water and place back in bottom of oven. (I use a metal bread pan filled 3/4 way full) Bake for 40-45 minutes. Top will be a nice golden brown.

    Remove from oven & allow to cool in baking pan 5 minutes. Then remove and allow to finish cooling on wire rack for 30 minutes.

    NOTE: because our bread baked over the side of the bread pan a bit, I used a butter-knife to loosen bread from pan to remove without tearing.
  7. This is a nice thick, chewy bread. Tastes much like a Rustic sourdough bread.

    My daughter likes hers with Tofutti cream cheese and apple butter.

    Tastes great with real butter as well!

    It also makes a great sandwich bread!

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