Vegan Gluten-Free Sourdough Sandwich Bread

by Kaitlynn Fenley

No kneading, no stretching or folding, no gumminess, no eggs, no loaves that are as hard as a rock. This gluten-free sourdough sandwich bread is the best and the easiest you’ll try! Mix all ingredients until combined, transfer the mix to a parchment-paper-lined bread pan, wait 8 hours for it to rise, and then bake. It’s a very hands-off process that only requires a little patience. With this gluten-free recipe, you will get that delicious sourdough texture and flavor without any trouble.

Making Gluten-Free Sourdough Sandwich Bread

Seriously, do not bother trying to make a gluten-free sourdough boule. It’s a waste of time and a waste of expensive GF flour. There is no gluten to hold GF bread together, so it is impossible to get a good rise and inner texture while creating a boule shape. I tested three recipes that I developed and tried two other people’s GF sourdough boule recipes… Same result each time: a dense loaf with a crust that is as hard as a brick. I literally cut my knuckle open on the crust while trying to slice one of the loaves.

I tried using different flours, different baking temperatures, different baking times. But there was one problem with the boule recipe: the flour to water ratio. Here’s the thing, though. If you increase the water content, the dough is too wet and impossible to shape because there is no gluten to hold it together. The fix is simple: use a loaf pan and make a sandwich loaf.

Can Gluten-Free Flour Rise with Yeast?

Yes, gluten-free flour can rise with packaged yeast or with wild yeast in a sourdough starter. And with the right bread recipe, the rise is beautiful!

Here’s the thing about gluten-free flour rising with yeast, though: you MUST shape the bread before allowing it to rise. This is NOTHING like glutinous bread dough. There is no punch-down, no stretching or folding, no pre-shaping then shaping. There is one rise and one rise only.

This is why I chose the loaf-pan method for our gluten-free sourdough bread recipe. It allows for a higher water content and no need to try and shape something that includes no gluten to hold everything together.

Equipment you need for this recipe

For this recipe you only need a few things:

  • a kitchen scale
  • a large mixing bowl
  • parchment paper
  • a 9×5 inch loaf pan

Ingredients for Making Gluten-Free Sourdough

If you change any of the flours used in this recipe you will get different baking results. If you want your bread to turn out like mine, you must use the flours I used in the ratios I used.

Here’s all the ingredients you need for this easy recipe:

IMPORTANT Tips for Cutting this Gluten-Free Sourdough Bread

  • Immediately remove the loaf from the hot pan after baking.
  • Let it cool for 4 to 6 hours at room temperature on a cooling rack after baking.
  • After cooling, place the loaf into an air-tight bag and let it sit in there for a few hours or overnight (this helps soften the outside a little before cutting).
  • TURN THE LOAF UPSIDE DOWN TO CUT IT INTO SLICES. I cannot stress this enough; it makes cutting so easy. Use a straight, smooth knife to cut it. Do not use a serrated bread knife.
a loaf of gluten-free sourdough that has been sliced

How to Eat Gluten-Free Sourdough

This gluten-free sourdough texture is ever-so-slightly moist on the inside. The slices are 10/10, five stars, delicious when toasted. If you want a quality slice of GF bread, DO NOT skip throwing those slices in the toaster for a couple minutes.

a slice of Gluten-free toast with lightly melted butter on top

Vegan Gluten-Free Sourdough Sandwich Bread

No kneading, no stretching or folding, no gumminess, no eggs, no loaves that are as hard as a rock…This gluten-free sourdough is the best and the easiest you’ll try! Mix all ingredients until combined, transfer the mix to a parchment-paper-lined bread pan, wait 8 hours for it to rise, and then bake. It’s a very hands-off process that only requires a little patience. With this gluten-free recipe, you will get that delicious sourdough texture and flavor without any trouble.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 15 servings 1x
  • Category: Sourdough
  • Method: Fermentation
  • Diet: Gluten Free




  1. Line a 9×5 inch loaf pan with parchment paper.
  2. Mix all of the ingredients in a large bowl. It’s best to mix all dry ingredients first, then mix in the water until evenly combined.
  3. Scoop the mixture into the parchment paper-lined pan, and spread out evenly with a spatula.
  4. Optional: sprinkle any toppings, like sesame seeds and poppy seeds, on the top. 
  5. Cover the loaf pan with something solid to keep moisture in. I usually cover it with a cutting board or a sheet pan.
  6. Allow the loaf to rise for 8-10 hours at room temperature (70-85° F). You should see it puff up quite a bit. You may notice dry spots and cracking on the surface if it’s not covered well; this is normal. 
  7. Preheat the oven to 475° F.
  8. Bake at 475° F for 30 minutes, rotate the pan, then bake for 20 more minutes.
  9. Remove the pan from the oven. Gentle with the bread, grab the corners of the parchment paper, and immediately take the bread out of the pan to place it on a cooling rack. 
  10. Allow the bread to rest and cool for 4-6 hours before cutting.
  11. This bread is best served freshly toasted. I mean it, cold gluten-free bread is not good. You 100% want to toast this bread before eating it. It is divine when toasted.


  • I suggest flipping the loaf upside down to cut. This helps keep the slices in one piece, especially if the top of the loaf cracked while baking.
  • I also suggest cutting with a smooth knife, not a serrated bread knife. Be careful when cutting bread with a smooth knife.
  • If you try to cut this bread while it is still hot, you will ruin it. 

Keywords: gluten free, vegan, sourdough, bread

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Leave a Comment

Recipe rating


Janie November 6, 2021 - 12:55 pm

Years ago I made sourdough starter with dehydrated potato. I can’t remember the other ingredients but maybe sugar & flour. This made the most delicious bread. Would the addition of potato flakes add anything to this recipe or make a better rise?

Kaitlynn Fenley November 7, 2021 - 2:56 pm

I’m unsure honestly, I haven’t baked much with potato flakes! If you try it let me know how it goes.

Ann DeHoog February 1, 2022 - 7:59 pm

I cannot eat sorghum, would you have a substitute flour?

Kaitlynn Fenley February 2, 2022 - 7:32 am

I haven’t tested this recipe with any other GF flours, so I’m not sure how it will turn out with a substitute.

Melinda March 7, 2022 - 10:45 am

Just made this yesterday! Followed your GF starter recipe last week then made this recipe. Sooooo good! It was a little too dense for hubby, but I loved it! I’m curious, if I added dry yeast, would it make the loaf a little less dense? I know GF products are usually denser, just curious if that would help? Also, just curious have you ever calculated how many carbs are in this recipe? I tried to but I’m not quite sure if I did it right hahaha
Usually I wouldn’t care, but just found out I’m prediabetic so gotta watch those carbs now 😉
Thanks for sharing!

Tamara March 13, 2022 - 4:00 pm

Hello. Your article starts by saying gluten-free flour can rise with packaged yeast. Can you advise how I would make your recipe if I used packaged yeast instead of the sourdough starter over the seven days? I’d like to try both methods.
Thank you very much. This looks absolutely wonderful and I can’t wait to make some!!!

Kaitlynn Fenley March 15, 2022 - 1:11 pm

Hi Tamara,

You can just substitute the sourdough starter for one single package of active dry yeast. You will only need to let it rise for 2 to 3 hours if using packaged yeast. Let us know how it turns out if you try it!

Anonymous April 28, 2022 - 4:30 pm

This recipe I would love to try, but can you convert the grams to cups instead because I don’t have a scale?

Kaitlynn Fenley May 3, 2022 - 1:52 pm

I don’t think that using cups will work well in this baking recipe. To make sure the bread comes out with the right texture it is important to use weight measures. If you want to convert the measurements to try it anyways, 1 cup = about 120 grams.

Denise June 17, 2022 - 10:25 am

Have been working on getting my bread starter ready for my first loaf! Excited to see it actually rising in my glass jar! Do you have any throw away recipes available? I hate wasting! Thanks so much!

Kaitlynn Fenley June 17, 2022 - 11:00 am

Hi there! I do not have any GF sourdough discard recipes at this time. I don’t bake much GF sourdough, so I never really have the opportunity to test and write discard recipes.

Annette July 22, 2022 - 10:49 am

Thank you for sharing! I made this recipe using your gluten free starter recipe (made it with your mix of flours and followed everything exact), the bread turned out wonderful however it has a very bitter aftertaste. Any idea why this is? Could it be the sorghum flour? Any substitute for it?

Kaitlynn Fenley July 22, 2022 - 11:16 am

It may be from your starter. GF sourdough starters can be quite strong and tangy.

Jen August 6, 2022 - 4:55 pm

Hi there. Made this recipe. Kept it in the oven for 50mins, did the rotation, all the things. Took it out and it’s not cooked in the middle. I left it in for prob 30mins longer and the middle still seems raw. Any tips? It’s so
Strange. Thanks

Kaitlynn Fenley August 7, 2022 - 4:27 pm

did you let it cool all the way before cutting it?

Jim L. August 25, 2022 - 5:44 am

Hello. I made this recipe yesterday and followed the directions exactly, but it also turned out gummy in the center. I used the recommended 1:1 flour, a very active buckwheat starter, let the dough rise for 9 hours (it didn’t rise much ), and waited 6 hours before slicing. I used the same starter a week ago and it made a good GF artisan loaf (Dutch oven).

Kaitlynn Fenley August 25, 2022 - 8:22 am

It’s normal for it to be somewhat moist in the middle. That’s why I recommend toasting it before eating.