This flavorful loaf of gluten free sourdough bread is made with the simplest wild yeast sourdough starter. Your basic loaf of sandwich bread, no commercial yeast needed.
Why make pure wild yeast gluten free sourdough bread?
This recipe for a standard loaf of gluten free sourdough bread and our simplified recipe for gluten free wild yeast sourdough starter are not designed to be a deep dive into all things sourdough. Our goal here is much simpler.
Indeed, this is a loaf of authentic gluten free sourdough bread, made without any commercial yeast at all. But these recipes are designed to scratch the itch for a fuller-bodied yeasty tasting bread, and to help you enjoy fresh homemade bread if you don’t have any commercial yeast.
Think of it more like a workhorse kind of white sandwich bread that’s great for lunches. In my bread book, GFOAS Bakes Bread, I have a whole chapter on wild yeast sourdough recipes and we go deep.
Here, we go simple. The rules are a little relaxed, but the process takes less work. And frankly I believe that the deep dive in Bakes Bread really illustrates why I still love traditional cookbooks that can really explore a whole subject.
Grab your active, fed wild yeast gluten free sourdough starter
Before we begin discussing how to make bread with your active, fed wild yeast sourdough starter, let’s first make sure you have one! If you don’t, no worries at all you’ve come to the right place.
Keep in mind that a wild yeast sourdough starter (one made without any commercial yeast, which is a single strain of yeast) takes at least 5 days to become active. And it will perform best after about 10 days.
You can speed things up by adding a bit of commercial yeast to your starter. If you have commercial yeast on hand and you need a loaf of bread today, I recommend our simplest gluten free white sandwich bread recipe.
But if you’ve been confused by sourdough starters in the past, try to stick with us. We’ve simplified the process significantly. Please see our recipe for how to create a gluten free sourdough starter.
It includes an instructional video to bring it to life, and frequently asked questions to help soothe your worried sourdough soul. 😘
First, feed your starter
Understand that your starter must have been “fed” according to the recipe instructions within the previous 12 hours for it to work in this recipe.
If your starter hasn’t been fed, please resist the urge to proceed with an active starter that hasn’t been fed recently. The yeast will have consumed its available food and simply won’t be active enough to give a proper rise to a whole loaf of bread.
What kind of rise can you expect?
Since this bread is made with a very simple, liquid sourdough starter, it will not rise like the breads in Bakes Bread. If you have that book, turn to the opening section of the sourdough chapter. You’ll find a photo of sourdough bread dough that literally popped like a can of biscuits when I opened it after its refrigerator rise.
This recipe is for a batter-style bread, not our bread recipes that call for the more complex gluten free bread flour so it has only one rise. And produces a more ordinary loaf. But when you’re baking with limits, like we always are, “ordinary” can be amazing, especially when it comes to fresh homemade bread.
How long will the rise take?
This rise takes quite a bit of time. In all of my recipe testing, I’m yet to see a rise that took less than 3 hours.
But this bread dough is much less likely to overproof and take on that pock-marked appearance than bread made with conventional yeast. If you’re unsure about whether or not the bread has proofed enough, allow it to keep rising.
I’ve even allowed the dough to rise for 8 hours. It still hadn’t overproofed. Overproofed dough like this tends to have little dimples on the surface. That takes a lot longer to happen here.
That means that you can feed your active starter tonight, and leave it out on the counter, loosely covered. Then, when you wake up tomorrow morning, make the bread dough and set it to rise during the day. When you’re about an hour away from dinnertime, bake the loaf and enjoy.
Ingredients and substitutions
Dairy: You should be able to replace the dairy in this bread recipe successfully. The milk can be replaced with unsweetened nondairy milk (my favorite is almond milk), or even with water. If you replace the milk with water, your loaf will simply be a bit less tender but it should still rise.
I haven’t tried replacing the butter with a nondairy replacement, but you should be able to use your favorite vegan butter alternative. I only recommend using a butter alternative like Melt or Miyoko’s Kitchen brand vegan butter or Earth Balance, and not oil.
Tapioca starch/flour: When I was first testing this recipe, I made it with 3 1/2 cups of all purpose gluten free flour, and the dough didn’t rise as readily and the crumb was tighter. I much prefer the recipe made with 1/2 cup of tapioca starch/flour.
If you don’t have tapioca starch, you can try using arrowroot in its place, or even another 1/2 cup of all purpose gluten free flour. I’m afraid I can’t predict exactly what results you’ll get, though.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
Hi Nicole. Just wanted to say thanks so much for this recipe. I’ve made it twice now with my sorghum + teff starter and it’s been great both times. For anyone in the U.K. I’ve been using Doves Farm plain gf flour in place of the the Better Batter and tapioca starch. Proofing took ages (7 hours the first loaf and 5.5 hours on the second) but it did get to 150%. I found that it didn’t rise much more in the oven but I haven’t had the gummy texture issue a few folk were mentioning so I am happy! I’ve also been making crackers out of the discard to reduce waste. Thanks again!
Thank you for letting us know that Dove’s Farm plain flour worked well for you. From everything I’ve heard, it’s an appropriate replacement for Better Batter, which is great. And yes, the proofing does take a long, long (long) time. Your lived experience will help others be brave!
Hi Nicole!
Just wanted to let you know that I substituted your yeast bread flour blend and it turned out great! It also had a lovely browned crust. I didn’t use any additional yeast, but I did put the loaf into a warm humid microwave to raise. Will definitely be making more sourdough bread in the future.
Your sourdough starter instructions were so well done and easy to follow!! Turned out perfectly. Being in Sudbury, Ontario, we unfortunately don’t have the flour blend that you recommended .Made this loaf with PC GF all purpose flour and it worked beautifully. Thank you for making this Covid time a more tasty learning journey!!
That’s so awesome, Kim! Thank you for reporting back with your results. There is something so empowering about making a loaf of wild yeast sourdough bread, isn’t there?
Hey! I tried making this with my bubbly, active starter, and it just didn’t rise properly. I even left it overnight after waiting 8 hours and nothing. I am following the recipe exactly, the ONLY difference is that I don’t have a mixture (a stand mixer OR a handheld) so I am mixing/kneading by hand. Could the mixing process be whats stopping it from rising properly? I am admittedly not that experienced with kneading dough. I am fairly certain its not my starter, which seems healthy. I also had a similar problem making yeast bread, again with mixing by hand and not with a mixer. Thanks in advance with answering this! Other than the bread loaf recipes (I ordered your books and I am eagerly awaiting their arrival) every other recipe I’ve tried on your website has been AMAZING. I am obsessively mixing all your flour blends, my partner is so shocked that I am suddenly making empanadas and the 2 ingredient dough rolls and bagels and such. She’s thrilled lol. Anyway, thank you!!
It sounds like you’ve been super busy, Kimberly, in a very good way! I’m afraid you really do need some sort of mixer, at least in my experience. Do you have a food processor? I haven’t tried that, but it might help. I’m sorry that I don’t have any other suggestions!
It. Worked. Perfectly.
The step-by-step starter instructions (and Q&A from readers) helped alot for a newbie.
Baked this recipe today with a Day 6 starter. Added a little instant yeast to help as per your tip. Started in the morning as per your advice and it was ready for the oven before dinner time. Such priceless advice.
Our kid was and still is super happy.
His first reaction, “Mama, I have missed this kind of bread”.
Thank you Nicole.
Aw, Samantha, that comment from your son is truly priceless. You can’t buy that sort of satisfaction—for mom or child! I’m so glad you did well. Thank you for letting me have a peek inside that happiness.
I was so excited for this, and have followed the recipes meticulously. We tried the bread on day 6, and it turned out a little dense so i figured it was because the starter wasn’t mature enough. Tried again today, day 9, and same result! It definitely rose more during the 8 hour rise than the last time, but it’s heavy, dense and just a little gummy. I was expecting it to rise more, like yours, and look more like sandwich bread. I’ve done gluten based starters before which worked great, so I thought the transition to gluten free sourdough starter wouldn’t be much different. The starter looks healthy and bubbly as I expected, smells yeasty, sour and a little sweet. I’ve relooked a the steps a million times with my husband, and can’t figure out what’s wrong. I miss eating good bread so much :(
It sounds like your starter is nice and active, so the issue that is happening is later in the process. Are you making substitutions, especially in flour blend? You cannot use anything other than the blends that I recommend. King Arthur Flour, Bob’s Red Mill, blends will simply not work. Are you measuring by volume instead of by weight? And where are you setting the bread to rise, and are you baking the bread until it sounds hollow when thumped on the bottom?
So disappointed. My starter was on it’s 8th day and fed last night. Made this morning . I used a mixture of sorghum, teff and brown rice for the starter. It. U. Led and had a beautiful sweet smell. I heated the oven to 200 F and turned off and let cool a bit thinking that would be a warm place to rise. Let it rise 6 hours. Cooked and thermometer said 200 degrees. When I cut into it, it is doughy. Gummy. Read other posts. Oven too hot? Didn’t rise enough? any suggestions?
It’s never a good idea to set dough to rise in an oven that has been turned on, even to the lowest temperature. It is often too hot to rise, and not hot enough to bake, so it kills the yeast. If it did rise, but just didn’t cook all the way through, then it sounds like it simply didn’t bake for long enough. The internal temperature + the hollow thumping sound are necessary. Otherwise, your gauge likely went into a spot that was baked, but it wasn’t baked all the way through.
Temp and cooking time? I couldn’t find it anywhere in the recipe, I did, however, see on the video to cook at 400 degrees approx how long does it cook?
Please see Step 5, Lori. All of the information is there.
Oh sorry I was vague. I have been feeding my starter brown rice flour. I made the loaf with Mock Better Batter.
Nicole: Thanks for the recipie! I fed my starter for seven days with sweet sorghum and brown rice. I ran out of sorghum and had to switch to a mix of brown rice/buckwheat so hope I don’t end up with a wonky flavour. My dough looks quite heavy in the pan but will let you know how it turns out. I poured off the hooch daily but missed a step where it said to discard 1/3 of the mixture (is that the hooch or the actual flour mix?) Last question, I now have a fair bit of starter, is there another recipie I could try also with this mix? Thank you kindly- hope you and family are staying safe through this pandemic!
The discard is 1/3 of the starter, Patricia. It always has to be that you’re discarding (or at least removing) actual starter for you to maintain an active starter, and one that doesn’t grow exponentially. The yeast won’t thrive otherwise. I don’t have any other wild yeast sourdough starter recipes available for free on the blog.
Am super excited to try your gf starter in a couple of days. Just a quick question Nicole, I have my own glutenfree blend of flour I sell which is a combo of brown rice , sorghum, tapioca and raw banana flour . Have never tried a bread though , was wondering if I could make the above recipe with my blend ? What are your comments please on the same ?
Definitely not, Namrata. If you have such a unique blend like that you’ll need a recipe that is designed for that blend. In none of my recipes would that blend qualify as an “all purpose” blend.