Gluten-free Sourdough Loaf

Gluten Free Sourdough Bread Recipe

This is another recipe from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt. I was so excited to find a recipe for a gluten-free sourdough bread; however, mine didn’t turn out well at all. It was too heavy, thick, and had an undesirable texture. I’ve posted it anyway, to give you an idea on how a healthier version may be made.

Stay tuned in for my review of this book,  a giveaway of the book and another recipe, Olive Ciabatta, compliments of the publisher, Robert Rose Inc!  See the photo below of the bread I made. It’s a heavy loaf, but that is what you can expect from a gluten-free bread recipe which contains high fiber, high nutrition. You should be able to make this recipe without a bread machine, and it will most likely turn out lighter, as this one is pretty heavy, as is. Or perhaps you can give it a go in a bread machine with a gluten free cycle. Mine does not have such an option.

Try this warm, creamy loaf the next time you feel like a sandwich.

Gluten-Free Sourdough Bread Recipe


Yield: Makes 15 slices

Gluten-Free Sourdough Bread Recipe

A gluten free sourdough recipe for bread machines from "125 Best Gluten Free Bread Machine Recipes".


  • 1 cup brown rice flour (250 mL)
  • 1 cup amaranth flour (250 mL)
  • 1?2 cup potato starch (125 mL)
  • 2 Tablespoons granulated sugar (30 m)
  • 1 Tablespoon xanthan gum (15 mL)
  • 1 Tablespoon bread machine or instant yeast (15 mL)
  • 1 1?2 tespoons salt (7 mL)
  • 1 cup Gluten Free Sourdough Starter (250 mL?), at room temperature
  • 1?4 cup water (60 mL)
  • 1?4 cup vegetable oil (60 mL)
  • 2 eggs, lightly beaten (2)
  • 2 egg whites, lightly beaten (2)


  1. In a large bowl or plastic bag, combine brown rice flour, amaranth flour, potato starch, sugar, xanthan gum, yeast and salt; mix well and set aside.
  2. Pour sourdough starter, water and oil into the bread machine baking pan. Add eggs and egg whites.
  3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
  4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
  5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.


To ensure success, see page 15 for information on using your bread machine, page 18 for general tips on bread machine baking and page 136 for tips on using and feeding the starter.

Nutritional valuesper serving   (1 per serving)
Calories 171
Fat, total 5 g
Fat, saturated 1 g
Cholesterol 25 mg
Sodium 250 mg
Carbohydrate 27 g
Fiber 3 g
Protein 5 g
Calcium 19 mg
Iron 3 mg



For an even tangier taste, add 1 tsp (5 mL) cider vinegar with the liquids.

To make this recipe egg-free: Omit eggs from the recipe. Combine 3⁄4 cup (175 mL) flax flour or ground flaxseed with an additional 3⁄4 cup (175 mL) warm water. Set aside for 5 minutes. Add with the liquids.


Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1.  Warm the water to between 110°F and 115°F (43°C and 46°C).

2.  Warm the eggs and egg whites (see the Techniques Glossary, page 238).

3.  Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.

4.  At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt

© 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.


7 comments on “Gluten Free Sourdough Bread RecipeAdd yours →

  1. I love your website. I’ve been looking aimlessly for a GF almond flour bread recipee on the Internet and couldn’t find anything that I was happy with. When I came across sour dough (which is my favorite), on your site I was absolutely thrilled. Do you have a recipee for a bread machine almond flour GF bread? I’m new to this and trying different flours. I’d prefer bread machine recipes as they are a bit quicker for me but if not that’s fine. I have just ordered a 7kg bag of almd flour and purchased smaller individual bags of other different kinds of flour and now I’m on the hunt to find and try different recipes. I hope you can help me with this.

    Thank you,

    Wendy E

  2. you mentioned that you could make this sourdough bread without a bread machine but did not say how – how long to bake at what temperature – help – my starter and I are ready!

    1. Hi Valerie, sorry I did not reply earlier. I am out of town babysitting the grandkids and getting ready for my daughter’s wedding. I would bake it at 350, as suggested. Add the dough to a preoiled loaf pan and smooth out the top with a wet spatula, if needed. For the rising step, just preheat your oven to the lowest temperature possible (170 – 200) and let it rise until it gets about 1-2 inches past the top of the pan; remove from oven and preheat to 350. I haven’t tried this recipe in a conventional oven, but that is how I bake my other brad recipes. Some bread dough needs oil on the top of the loaf and others do not. Bake until the internal temperature of the bread reaches 205 degrees.

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