{"id":206289,"date":"2025-04-26T06:24:07","date_gmt":"2025-04-26T06:24:07","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/how-to-make-gluten-free-sourdough-bread-no-gluten-no-guilt\/"},"modified":"2025-04-26T06:24:07","modified_gmt":"2025-04-26T06:24:07","slug":"how-to-make-gluten-free-sourdough-bread-no-gluten-no-guilt","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=206289","title":{"rendered":"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt!"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Baking scrumptious sourdough bread sans gluten may seem impossible, but with a few simple tricks, anyone can craft loaves that are light, airy, and delicious.\u00a0<\/p>\n<p>With step-by-step directions from start to finish, you\u2019ll learn how to make gluten free sourdough bread with just a few basic ingredients and a little effort. Get ready to impress your family and friends with gluten-free bread that looks and tastes like bread with gluten!<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"473\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-840x473.jpg\" alt=\"101 guide: how to make gluten free sourdough bread\" class=\"wp-image-12795\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 138\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-840x473.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-420x236.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-768x432.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-1536x864.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-1568x882.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6-150x84.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-6.jpg 1920w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\"\/><\/figure>\n<\/div>\n<h2 class=\"simpletoc-title\">Table of Contents<\/h2>\n<h2 class=\"wp-block-heading\" id=\"ingredients-needed\">Ingredients Needed<\/h2>\n<p>Gluten-free sourdough bread requires some specialty ingredients in specific proportions to achieve the right texture and rise. Here are the key items you\u2019ll need:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Gluten-free flour blend:<\/strong>\n<ul class=\"wp-block-list\">\n<li>1 cup <strong>rice flour<\/strong>:<strong> <\/strong>Provides structure<\/li>\n<li>1\/2 cup <strong>tapioca flour<\/strong>: Lightens texture<\/li>\n<li>1\/2 cup <strong>sorghum or millet flour<\/strong>: Adds fiber and nutrients<\/li>\n<\/ul>\n<\/li>\n<li><strong>Xanthan gum:<\/strong> 1\u20442 to 1 teaspoon per cup of flour blend. This acts as a binder to mimic gluten.<\/li>\n<li><strong>Yeast<\/strong>: 1 tablespoon active dry yeast helps dough rise. Opt for a gluten-free variety.<\/li>\n<li><strong>Sourdough starter<\/strong>: 1\/2 cup mature, active starter gives sourdough its tangy flavor and helps with rising. Use gluten-free flour in your starter.<\/li>\n<li><strong>Salt<\/strong>: 1-2 teaspoons sea salt or kosher salt<\/li>\n<li><strong>Fat<\/strong>: 1 tablespoon olive oil or 2 tablespoons melted butter to enrich the bread.<\/li>\n<li><strong>Sweetener <\/strong>(optional): 1-2 tablespoons honey or maple syrup. Adds flavor complexity.<\/li>\n<li><strong>Eggs and dairy <\/strong>(optional): 1 egg and 2 tablespoons milk or non-dairy milk. Can help achieve a softer texture.<\/li>\n<li><strong>Mix-ins and flavorings<\/strong>: 2-3 tablespoons of herbs, olives, nuts, seeds, raisins, chocolate chips etc. Let your creativity run wild!<\/li>\n<\/ul>\n<p>The key is having a variety of specialty flours on hand in the right proportions, as well as binders like xanthan gum. Don\u2019t forget an active, mature starter as your secret leavening weapon!\u00a0<\/p>\n<div>\n<div class=\"amalinkspro-showcase aligncenter apilink yesprime amalinkspro-showcase-4 alp-load-api\" data-alp-showcase-id=\"4\" data-alp-img=\"https:\/\/m.media-amazon.com\/images\/I\/41F8j+F1lCL._SL500_.jpg\" data-alp-asin=\"B078T4WKB8\" data-alp-hide-prime=\"\" data-alp-hide-image=\"\" data-alp-hide-price=\"\" data-alp-hide-button=\"\" style=\"max-width:750px;\">\n<div class=\"amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img\">\n\t\t\t                    <span class=\"alp-showcase-img-wrap enabled-img\"><\/p>\n<p>\t\t\t                    \t\t\t\t\t                    \t\t\t<a class=\"alp-showcase-img-link \" href=\"https:\/\/www.amazon.com\/dp\/B078T4WKB8?tag=dailysourdough-20&amp;linkCode=osi&amp;th=1&amp;psc=1\" target=\"_blank\" rel=\"nofollow noopener\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41F8j+F1lCL._SL500_.jpg\" alt=\"Bob's red mill gluten free active dry yeast, 08 oz\" height=\"500\" width=\"418\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 139\"\/><\/a><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t                <\/div>\n<div class=\"amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info\">\n\t\t                    <a class=\"amalinkspro-showcase-4-titlebox \" href=\"https:\/\/www.amazon.com\/dp\/B078T4WKB8?tag=dailysourdough-20&amp;linkCode=osi&amp;th=1&amp;psc=1\" target=\"_blank\" rel=\"nofollow noopener\">Bob\u2019s Red Mill Gluten Free Active Dry Yeast, 08 Oz<\/a><\/p>\n<div class=\"showcase-4-features\">\n<ul>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">One, 8 oz. resealable stand up bag (0.5 lbs.)<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">Gluten Free; Vegan; Vegetarian; Paleo Friendly; Kosher Pareve<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">Stores up to 1 year in the refrigerator<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">Premium Qual<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<p class=\"alp-prices-accuracy\"><span class=\"alp-js-apidate-disclaimer icon-amalinkspro-info-block\"\/>Prices pulled from the Amazon Product Advertising API on: <span class=\"alp-api-request-date\"\/><\/p>\n<p class=\"alp-prices-discalimer\">Product prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<h2 class=\"wp-block-heading\" id=\"preparing-the-starter\">Preparing the Starter<\/h2>\n<p>While cultivating a starter without gluten takes patience and care, it opens up a world of tangy, wholesome baked goods.<\/p>\n<h3 class=\"wp-block-heading\" id=\"selecting-ingredients-for-the-starter\">Selecting Ingredients for the Starter<\/h3>\n<p>When creating a gluten-free sourdough starter, choose ingredients carefully:<\/p>\n<ul class=\"wp-block-list\">\n<li>Gluten-free flour: Use a blend like sorghum, rice, millet, or teff flour. Avoid all-purpose flour with gluten.<\/li>\n<li>Water: Filtered or bottled water works best. Avoid using tap water which can inhibit fermentation.<\/li>\n<li>Gluten-free yeast: Choose a yeast specifically formulated to be gluten-free, not regular active dry yeast.<\/li>\n<\/ul>\n<p>Making a starter is all about finding the right balance of flour, water, and yeast to achieve an active culture brimming with wild yeast and good bacteria.<\/p>\n<h3 class=\"wp-block-heading\" id=\"beginning-the-fermentation-process\">Beginning the Fermentation Process<\/h3>\n<p>Cultivating a lively gluten-free starter takes patience through a 3-5 day process:<\/p>\n<ul class=\"wp-block-list\">\n<li>Day 1: Mix equal parts gluten-free flour and water with a pinch of gluten-free yeast. Allow mixture to sit at room temperature, stirring occasionally.<\/li>\n<li>Day 2: Discard half the mixture and add equal parts fresh flour and water. Let ferment for 24 hours.<\/li>\n<li>Day 3: Repeat the process of discarding and feeding with fresh ingredients. Bubbles may begin forming.<\/li>\n<li>Day 4-5: Continue the daily stir, discard, and feed routine until the starter bubbles actively and doubles in size. This means your gluten-free wild yeast is awake!<\/li>\n<\/ul>\n<p>The fermentation timers can vary based on factors like temperature and humidity. Don\u2019t become discouraged if it takes a week or so to see active signs of life.<\/p>\n<h3 class=\"wp-block-heading\" id=\"maintaining-and-feeding-the-starter\">Maintaining and Feeding the Starter<\/h3>\n<p>Once your gluten-free starter is bubbly and doubling in size after feedings, maintain energy by:<\/p>\n<ul class=\"wp-block-list\">\n<li>Feeding equal parts flour and water daily or twice a day<\/li>\n<li>Allowing the starter to rise for 4-8 hours between feedings<\/li>\n<li>Storing starter in the fridge between uses, feeding it weekly<\/li>\n<li>Monitoring its sour aroma, bubbles, and rise.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"473\" height=\"840\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-473x840.jpg\" alt=\"101 guide: how to make gluten free sourdough bread\" class=\"wp-image-12792\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 140\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-473x840.jpg 473w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-236x420.jpg 236w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-768x1365.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-864x1536.jpg 864w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3-150x267.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-3.jpg 1080w\" sizes=\"auto, (max-width: 473px) 100vw, 473px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"mixing-and-fermenting-the-dough\">Mixing and Fermenting the Dough<\/h2>\n<p>Once you\u2019ve cultivated your gluten-free sourdough starter, it\u2019s time to mix up a batch of dough and let the fermentation magic happen. With some simple techniques, you can achieve a properly fermented loaf with a nice rise and complex flavor.<\/p>\n<h3 class=\"wp-block-heading\" id=\"achieving-the-right-dough-consistency\">Achieving the Right Dough Consistency<\/h3>\n<p>Getting the right moisture level is key for gluten-free bread. Too dry and the <a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-not-rising\/\"><strong>dough won\u2019t rise well<\/strong><\/a>; too wet and it will be sticky and structurally unsound when baked. Generally, 60-65% hydration is a good target. That means if you have 300g flour, use 180-195g water.<\/p>\n<p>Beyond moisture, there are some tricks to ensure your dough comes together into a workable blob that will still expand nicely:<\/p>\n<ul class=\"wp-block-list\">\n<li>Mix the dry ingredients first \u2013 your gluten-free flour blend, xanthan gum, and salt. Whisk so they are well combined.<\/li>\n<li>Mash the wet ingredients together \u2013 water, starter, eggs, oil, etc.<\/li>\n<li>Gradually add the wet mix to the dry ingredients. Use a stand mixer fitted with the paddle attachment or robust spoon to incorporate.<\/li>\n<li>The dough should end up slightly tacky to the touch but not crazy sticky. Add a teaspoon more flour or water as needed.<\/li>\n<li>Knead gently until the dough feels cohesive, about 3 minutes max. Overmixing makes the gluten-free dough tough.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"proofing-and-fermenting\">Proofing and Fermenting<\/h3>\n<p>This is when the yeast and bacteria in your starter work to expand and flavor the dough before baking:<\/p>\n<ul class=\"wp-block-list\">\n<li>First rise: After kneading, place dough in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for at least 4 hours and up to 8 hours.<\/li>\n<li>The dough should nearly double in size as gas bubbles inflate it. Gently poke and watch it slowly deflate and return to shape.<\/li>\n<li>Shape dough: Pour onto a clean surface and gently shape into a round boule. Avoid overhandling.<\/li>\n<li>Final proof: Place <a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-shapes\/\"><strong>shaped sourdough dough<\/strong><\/a> in a floured <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-proofing-baskets\/\" data-type=\"post\" data-id=\"12352\">sourdough proofing basket<\/a><\/strong> or towel-lined bowl, seam side up. Cover and proof for 1-2 more hours.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"473\" height=\"840\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-473x840.jpg\" alt=\"101 guide: how to make gluten free sourdough bread\" class=\"wp-image-12790\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 141\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-473x840.jpg 473w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-236x420.jpg 236w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-768x1365.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-864x1536.jpg 864w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-150x267.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread.jpg 1080w\" sizes=\"auto, (max-width: 473px) 100vw, 473px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"baking\">Baking<\/h2>\n<p>You\u2019ve kneaded your gluten-free sourdough dough and allowed it to proof. Now it\u2019s time to transform that bubbly blob into a beautiful, crusty loaf. <\/p>\n<p>Baking sourdough requires precision, but have no fear \u2013 you\u2019ll be pulling picture-perfect loaves from the oven in no time.<\/p>\n<h3 class=\"wp-block-heading\" id=\"preheating-the-oven\">Preheating the Oven<\/h3>\n<p>Gluten-free sourdough needs a nice hot oven to rise and form a crisp crust. Crank that baby up to 450\u00b0F about 30 minutes before you plan to bake. If you have a baking stone, place it on the bottom rack to heat up as well \u2013 this helps mimic the conditions of a professional bread oven.<\/p>\n<p>While the oven heats, place a metal or cast iron Dutch oven with a lid inside. This vessel helps create the initial steam necessary for optimal expansion and oven spring. The heavy material also retains consistent heat. Don\u2019t have a specialty pot? A metal cake or pie pan filled with lava rocks can work too.<\/p>\n<h3 class=\"wp-block-heading\" id=\"scoring-for-an-artistic-rise\">Scoring For An Artistic Rise<\/h3>\n<p>After your dough has properly proofed, transfer it seam-side up into your preheated Dutch oven or pan. Dust lightly with rice flour if it feels sticky. <\/p>\n<p>Now comes the fun part \u2013 scoring your loaf!<\/p>\n<p>Using a sharp blade or lame, make 4-5 quick cuts across the top of your dough at 45\u00b0 angles. Your scores should be 1\u20444 to 1\u20442 inch deep. This helps guide the direction of the oven spring so your loaf can rise into a thing of beauty. Get creative with score designs! Leaf patterns, wheat stalks, and spirals all give your gluten-free loaf a lovely character.<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS &amp; DESIGNS\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/wfoC-daJq8E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h3 class=\"wp-block-heading\" id=\"baking-in-stages\">Baking in Stages<\/h3>\n<p>Here comes the baking magic. Follow this process precisely:<\/p>\n<ul class=\"wp-block-list\">\n<li>Place lid on pot and carefully put in the oven. Bake 30 minutes covered.<\/li>\n<li>Remove lid and bake 15-25 minutes more until deep golden brown.<\/li>\n<li>The initial steam ensures maximum rise before forming the crust. Leaving the lid off at the end allows the crust to crisp up.<\/li>\n<li>To test for doneness, tap the bottom of the loaf \u2013 it should sound hollow. An instant-read thermometer inserted in the center should read 205\u00b0F when done.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"cooling-and-storage\">Cooling and Storage<\/h3>\n<p>As tempting as it is to tear into that beautifully baked sourdough, wait at least 30-60 minutes before slicing. This allows the crumb and moisture to settle and firm.<\/p>\n<p>Once completely cool, store your gluten-free sourdough bread tightly wrapped at room temperature for 2-3 days. Freezing is another great option to enjoy slices for weeks \u2013 just thaw beforehand.<\/p>\n<h2 class=\"wp-block-heading\" id=\"troubleshooting-common-issues\">Troubleshooting Common Issues<\/h2>\n<p>Baking the perfect gluten-free sourdough loaf takes some finesse. With practice, you\u2019ll be pulling beautiful loaves from the oven every time. But when issues pop up, take a deep breath and try these handy tips before tossing a dense brick out the window. We\u2019ve all been there!<\/p>\n<h3 class=\"wp-block-heading\" id=\"fixing-a-dense-texture\">Fixing a Dense Texture<\/h3>\n<p>A heavy sourdough with the texture of a brick means your dough didn\u2019t rise sufficiently. The yeast needs time to produce those lovely air bubbles for an airier crumb. Check for these common culprits:<\/p>\n<ul class=\"wp-block-list\">\n<li>Old flour or yeast: Inactive ingredients won\u2019t rise well. Use fresh flour and yeast. Check expiration dates!<\/li>\n<li>Over-kneading: Excess handling makes the gluten-free dough tough. Knead just until combined.<\/li>\n<li>Insufficient fermentation: Let your <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-cold-proof-sourdough\/\">dough proof<\/a> <\/strong>longer, at least 4 hours for the first rise. Be patient!<\/li>\n<li>Too much flour: Extra flour absorbs moisture needed for rising. Add water a teaspoon at a time if the dough is too dry.<\/li>\n<\/ul>\n<p>With a better understanding of where things went awry, tweak your technique next time. Your patience will pay off with a perfectly airy loaf!<\/p>\n<h3 class=\"wp-block-heading\" id=\"dealing-with-sticky-dough\">Dealing With Sticky Dough<\/h3>\n<p>Is your beautifully mixed gluten-free dough glopping all over your hands and refusing to hold its shape? A sticky mess can be frustrating, but don\u2019t despair. Try these fixes:<\/p>\n<ul class=\"wp-block-list\">\n<li>More flour: Add extra rice or millet flour 1 tablespoon at a time until the dough firms up.<\/li>\n<li>Oil your hands: Grease hands with olive oil when shaping to prevent sticking.<\/li>\n<li>Use wet hands: Dunk hands in water before handling, flouring between touches.<\/li>\n<li>Loosen the dough: Add 1\/2 teaspoon more water to hydrate flour before kneading again lightly.<\/li>\n<\/ul>\n<p>Getting the moisture level right can be tricky with gluten-free doughs. But soon you\u2019ll have a feel for the perfect tacky yet workable texture. Keep baking!<\/p>\n<h3 class=\"wp-block-heading\" id=\"trouble-with-rise\">Trouble With Rise<\/h3>\n<p>Your shaped dough rises nicely but then sinks or deflates upon baking. Help your oven spring soar with these tips:<\/p>\n<ul class=\"wp-block-list\">\n<li>Sharper blade: Use a fresh, sharp lame for deeper score marks to guide oven rise.<\/li>\n<li>Steam the oven: Place lava rocks or ice cubes on the oven floor to create steam for lift.<\/li>\n<li>Hotter oven: Crank heat to 500\u00b0F for initial expansion boost.<\/li>\n<li>Preheat vessel: Heat pot in oven 30 minutes before baking for a jump start.<\/li>\n<li>Rotate loaf: Turn bread midway for even all-around browning and rise.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"473\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-840x473.jpg\" alt=\"101 guide: how to make gluten free sourdough bread\" class=\"wp-image-12793\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 142\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-840x473.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-420x236.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-768x432.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-1536x864.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-1568x882.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4-150x84.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-4.jpg 1920w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"creative-variations-to-customize-your-gluten-free-sourdough-loaf\">Creative Variations to Customize Your Gluten Free Sourdough Loaf<\/h2>\n<p>Now it\u2019s time to unleash your inner artisan baker! <\/p>\n<p>Try out some of these tempting ideas to whip up signature loaves that\u2019ll have your friends and family begging for seconds.<\/p>\n<h3 class=\"wp-block-heading\" id=\"savory-herb-and-cheese\">Savory Herb and Cheese<\/h3>\n<p>Transform your basic dough with savory add-ins like fresh herbs, olives, sun-dried tomatoes, and spices. You can add one of the following ingredients:\u00a0<\/p>\n<ul class=\"wp-block-list\">\n<li>1\u20444 cup of chopped rosemary, basil, or thyme leaves<\/li>\n<li>1\u20442 cup grated parmesan, cheddar or gouda<\/li>\n<li>1\u20443 cup <a href=\"https:\/\/www.greekflavours.com\/en\/blog\/kalamata-olives\" target=\"_blank\" rel=\"noreferrer noopener\">kalamata olives<\/a> or oil-packed sun-dried tomatoes<\/li>\n<li>a sprinkling of garlic powder, onion powder, or cayenne.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"hearty-seed-and-nut\">Hearty Seed and Nut<\/h3>\n<p>Crunch up your gluten-free loaf with mixes of healthy seeds and nuts.\u00a0<\/p>\n<ul class=\"wp-block-list\">\n<li>Toss in 2 tablespoons each of raw pepitas, sunflower, and sesame seeds for a superfood crunch.\u00a0<\/li>\n<li>For nutty decadence, try 1\u20443 cup roughly chopped walnuts, pecans, or slivered almonds.\u00a0<\/li>\n<li>Raisins, dried cherries, or cranberries also blend nicely for a fruited twist (the sweet nuttiness plays perfectly against sourdough\u2019s characteristic tang).\u00a0<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"sweet-and-savory-swirl\">Sweet and Savory Swirl<\/h3>\n<p>If you can\u2019t decide between creating a sweet or savory loaf, why not both? Make two separate dough batches:<\/p>\n<ul class=\"wp-block-list\">\n<li>one with cinnamon-sugar<\/li>\n<li>one with herbs.\u00a0<\/li>\n<\/ul>\n<p>Layer dollops of each dough together in a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-use-a-banneton\/\" data-type=\"post\" data-id=\"6713\">banneton<\/a><\/strong> and let proof.<\/p>\n<div>\n<div class=\"amalinkspro-showcase aligncenter apilink yesprime amalinkspro-showcase-4 alp-load-api\" data-alp-showcase-id=\"4\" data-alp-img=\"https:\/\/m.media-amazon.com\/images\/I\/513GWtimKxL._SL500_.jpg\" data-alp-asin=\"B08DKXVQTM\" data-alp-hide-prime=\"\" data-alp-hide-image=\"\" data-alp-hide-price=\"\" data-alp-hide-button=\"\" style=\"max-width:750px;\">\n<div class=\"amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img\">\n\t\t\t                    <span class=\"alp-showcase-img-wrap enabled-img\"><\/p>\n<p>\t\t\t                    \t\t\t\t\t                    \t\t\t<a class=\"alp-showcase-img-link \" href=\"https:\/\/www.amazon.com\/dp\/B08DKXVQTM?tag=dailysourdough-20&amp;linkCode=osi&amp;th=1&amp;psc=1\" target=\"_blank\" rel=\"nofollow noopener\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/513GWtimKxL._SL500_.jpg\" alt=\"Bread banneton proofing basket set, 10 inch round &amp; 9. 6 inch oval bread proofing basket natural rattan banneton for sourdough with dough whisk + dough scraper + bread lame + cloth liner\" height=\"500\" width=\"500\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 143\"\/><\/a><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t                <\/div>\n<div class=\"amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info\">\n\t\t                    <a class=\"amalinkspro-showcase-4-titlebox \" href=\"https:\/\/www.amazon.com\/dp\/B08DKXVQTM?tag=dailysourdough-20&amp;linkCode=osi&amp;th=1&amp;psc=1\" target=\"_blank\" rel=\"nofollow noopener\">Bread Banneton Proofing Basket Set, 10 Inch Round &amp; 9.6 Inch Oval Bread Proofing Basket Natural Rattan Banneton for Sourdough with Dough Whisk + Dough Scraper + Bread Lame + Cloth Liner<\/a><\/p>\n<div class=\"showcase-4-features\">\n<ul>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">YOU WILL GET 2 STLYES OF BREAD BASKETS: 10 inch round proofing baskets and 9.6 inch oval proofing baskets, which holds 2 pounds of dough. With 2 sizes of washable linen, a metal dough scraper perfect for cutting and transferring bread dough. Scoring lame and 5 blades allows you to make exquisite patterns on the surface of bread. Dough Whisk with double eyes design, double times effect, ideal for mixing flours for bread Design.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">100% NATURAL RATTAN: Our round &amp; oval banneton bread proofing basket is made of top grade 100% Natural Rattan Cane. Exquisite handmade craftsmanship, smooth surface and no splinter, free from dye and chemicals, lightweight, sturdy and durable.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">SPLINTER-FREE, SMOOTH AND NON-STICK: Always expose the dough and maintain a smooth surface. When fully dusted, the Sourdough will easily stay in shape as well as slipping out smoothly onto baking surface. Suitable for any dough rising including sourdough bread. And Both for home use or bread shop.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">PERFECT GIFT: This bread proofing basket set is specially designed for professional bakers or amateurs alike. So it is helpful for a baker and people who like to make fresh and healthy bread. Also its a good gift for your friends in christmas, halloween, wedding, mothers day, fathers day, etc.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<li>\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"alp-showcase-spec-val-editable\">EASY CLEANING: Simply shake the excess flour out after each use, and if dough has stuck to it, wait till it dries, then use a stiff brush to take it off. Keep dry after clean, not easy to mold. With linen liner cloth, making cleaning more convenient! If you have any questions about our specific products, please contact us in time, we will provide you with a satisfactory soluti<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<p class=\"alp-prices-accuracy\"><span class=\"alp-js-apidate-disclaimer icon-amalinkspro-info-block\"\/>Prices pulled from the Amazon Product Advertising API on: <span class=\"alp-api-request-date\"\/><\/p>\n<p class=\"alp-prices-discalimer\">Product prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<h2 class=\"wp-block-heading\" id=\"savor-the-flavor-glutenfree-sourdough-breadmaking-simplified\">Savor the Flavor: Gluten-Free Sourdough Breadmaking Simplified<\/h2>\n<p>Crafting the perfect gluten-free sourdough requires some effort, but it isn\u2019t as hard as you might think. Some key things to remember are: thoughtfully selecting specialty ingredients, patiently cultivating an active starter, meticulously kneading the dough, and artfully scoring before baking. With practice, anyone can create nutritious loaves that rival artisan bakeries. <\/p>\n<p>Explore creative ways to make this versatile dough your own by mixing in herbs, nuts, seeds, or sweet swirls. Gluten-free sourdough offers an inclusive way for all to enjoy the nourishing tradition of homemade bread.<\/p>\n<h2 class=\"wp-block-heading\" id=\"how-to-make-gluten-free-sourdough-bread-faqs\">How To Make Gluten Free Sourdough Bread: FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1705513810832\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can sourdough bread be gluten-free?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes, you can make gluten-free sourdough bread using gluten-free flours like rice, tapioca, buckwheat, or brown rice flour and a gluten-free sourdough starter. It won\u2019t have as much rise as regular wheat sourdough though.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1705513838007\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What flour is best for gluten-free sourdough starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>A 50\/50 blend of brown rice flour and tapioca flour makes the best gluten-free sourdough starter, as the starch in these flours feeds wild yeast effectively for a nice rise without any gluten development.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1705513851627\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Why didn\u2019t my gluten-free sourdough bread rise?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Gluten-free breads don\u2019t rise as well because the lack of gluten means the dough can\u2019t trap as many air bubbles. Ensure your starter is active, knead thoroughly, proof sufficiently long, and use binders like xanthan gum to improve rise.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1705513866153\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is the trick to making good gluten-free bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The keys to good gluten-free bread are using flours that combine well like rice and tapioca, kneading very thoroughly to develop structure, allowing for a long proof time, and adding binders like xanthan gum or psyllium husk to mimic gluten.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-make-gluten-free-sourdough-bread\/print\/12802\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-12802-jump-target\" 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71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 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2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/01\/Gluten-Free-Sourdough-Bread-5-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"101 guide: how to make gluten free sourdough bread\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! 144\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Gluten-Free Flour Blend<\/h4>\n<ul>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> rice flour<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> tapioca flour<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> sorghum or millet flour<\/li>\n<li><span data-amount=\"0.5\">1\/2<\/span> to <span data-amount=\"1\">1<\/span> teaspoon xanthan gum per cup of flour blend<\/li>\n<\/ul>\n<h4>Other Ingredients<\/h4>\n<ul>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> active dry yeast (gluten-free)<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> mature, active gluten-free sourdough starter<\/li>\n<li><span data-amount=\"1\">1<\/span>\u2013<span data-amount=\"2\">2<\/span> teaspoons sea salt or kosher salt<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> olive oil or <span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> melted butter<\/li>\n<li><span data-amount=\"1\">1<\/span>\u2013<span data-amount=\"2\">2<\/span> tablespoons honey or maple syrup (optional)<\/li>\n<li><span data-amount=\"1\">1<\/span> egg (optional)<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> milk or non-dairy milk (optional)<\/li>\n<li><span data-amount=\"2\">2<\/span>\u2013<span data-amount=\"3\">3<\/span> tablespoons mix-ins like herbs, nuts, seeds (optional)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Preparing the Sourdough Starter<\/h4>\n<ol>\n<li id=\"instruction-step-1\">Day 1 \u2013 Mix equal parts gluten-free flour (such as sorghum, rice, millet, or teff) and water with a pinch of gluten-free yeast. Let it sit at room temperature, stirring occasionally.<\/li>\n<li id=\"instruction-step-2\">Days 2-5 \u2013 Daily, discard half the mixture and add fresh equal parts of flour and water. By Day 4 or 5, the starter should be active, bubbling, and doubling in size.<\/li>\n<\/ol>\n<h4>Making the Dough<\/h4>\n<ol>\n<li id=\"instruction-step-3\">Whisk together the gluten-free flour blend, xanthan gum, and salt.<\/li>\n<li id=\"instruction-step-4\">In a separate bowl, mix water, starter, eggs, oil, and sweetener (if using).<\/li>\n<li id=\"instruction-step-5\">Gradually add the wet mixture to the dry ingredients, using a stand mixer with a paddle attachment or a robust spoon.<\/li>\n<li id=\"instruction-step-6\">Knead the dough for about 3 minutes. It should be slightly tacky but not overly sticky.<\/li>\n<\/ol>\n<h4>Fermentation<\/h4>\n<ol>\n<li id=\"instruction-step-7\">Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 4-8 hours.<\/li>\n<li id=\"instruction-step-8\">Shape the dough into a round boule on a clean surface, avoiding overhandling.<\/li>\n<li id=\"instruction-step-9\">Place the dough in a floured sourdough proofing basket or towel-lined bowl, seam side up, for 1-2 more hours.<\/li>\n<\/ol>\n<h4>Baking<\/h4>\n<ol>\n<li id=\"instruction-step-10\"><span style=\"background-color: var(--global--color-background);color: var(--global--color-primary);font-family: var(--global--font-secondary);font-size: var(--global--font-size-base)\">Preheat the oven to 450\u00b0F with a baking stone or Dutch oven inside.<\/span><\/li>\n<li id=\"instruction-step-11\">Transfer the dough seam-side up into the preheated vessel. Score the top of the dough with a sharp blade or lame.<\/li>\n<li id=\"instruction-step-12\">Bake covered for 30 minutes, then uncovered for an additional 15-25 minutes until deep golden brown.<\/li>\n<li id=\"instruction-step-13\">Allow the bread to cool for 30-60 minutes before slicing.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Store the bread tightly wrapped at room temperature for 2-3 days, or freeze for longer storage.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">10.5 hrs<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hr 30 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-nutrition\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n<ul>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 slice<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">120 kcal<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">400 mg<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">2 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">25 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">2 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">3 g<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Baking scrumptious sourdough bread sans gluten may seem impossible, but with a few simple tricks, anyone can craft loaves that are light, airy, and delicious.\u00a0 With step-by-step directions from start to finish, you\u2019ll learn how to make gluten free sourdough bread with just a few basic ingredients and a little effort. Get ready to impress [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":206290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,807,7530,30747,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-206289","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-free","tag-gluten","tag-guilt","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=206289\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How To Make Gluten Free Sourdough Bread: No Gluten, No Guilt! - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Baking scrumptious sourdough bread sans gluten may seem impossible, but with a few simple tricks, anyone can craft loaves that are light, airy, and delicious.\u00a0 With step-by-step directions from start to finish, you\u2019ll learn how to make gluten free sourdough bread with just a few basic ingredients and a little effort. 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