Gluten-Free Sourdough Bread

This delicious sourdough loaf is quite a bit different than traditional wheat-based sourdough, but provides the same great tangy taste.

Serves: 8Hands-on: 25 minutesTotal: 5 hoursDifficulty: Medium

Serves: 8


  • 1 cup water, heated to 90°F –100°F
  • 1 tsp. potato flakes
  • 2¼ tsp. instant yeast
  • 1 tsp. sugar
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup arrowroot starch
  • 1½ tsp. xanthan gum
  • ½ tsp. salt
  • ⅓ cup blanched almond flour
  • 2 Tbsp. sugar
  • 2 tsp. instant yeast
  • 1 large egg
  • 1 large egg white
  • ½ tsp. apple cider vinegar
  • 3 Tbsp. olive oil
  • 1 cup water, heated to 110°F


  • For the starter: In a clean 2-quart glass jar, combine water and potato flakes. Add yeast and stir. Add sugar and brown rice flour and stir again. Cover jar with a piece of cloth secured with a rubber band or string. Place in a warm area for 2 days, or until mixture is bubbly and has fermented and smells yeasty.
  • For the bread: Spray a 9" × 5" oven-proof loaf pan with with non-stick cooking spray.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, salt, almond milk, sugar, and yeast. In a medium bowl, whisk together the egg, egg white, vinegar, olive oil, and water. Stir in ½ cup starter. Pour wet ingredients into dry ingredients. Stir with a wooden spoon for several minutes until batter resembles a thick cake batter.
  • Pour bread dough into prepared loaf pan. Cover pan with a kitchen towel or plastic wrap spritzed with non-stick spray. Place dough in a warm space to rise for 2 hours until doubled in size.
  • Preheat oven to 425°F. Remove the covering from the loaf and make a slash lengthwise down the middle of the dough. To get a very crispy crust, place a metal pan on the bottom shelf of the oven while it’s preheating. When you put the dough in to cook, add 5–6 ice cubes to the metal pan and close the oven door quickly.
  • Bake for 25–35 minutes. Bread will be done when the internal temperature is 190–200°F when tested with a food thermometer. Cool completely on a wire rack for 2 hours before slicing.