Home Fermentation Recipes Vegan Gluten-Free Sourdough Sandwich Bread

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 vegan, 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 8 1/2″ by 4 1/2″ loaf pan; or a 9″ x 4″ x 4″
  • a bowl cover

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:

a loaf of gluten-free sourdough that has been sliced

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.

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
Print

Vegan Gluten-Free Sourdough Sandwich Bread

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

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
  • Category: Sourdough
  • Method: Fermentation
  • Diet: Gluten Free

Ingredients

Instructions

  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. *see notes on adding yeast*
  3. Scoop the mixture into the parchment paper-lined pan, (8 1/2″ by 4 1/2″ loaf pan; or a 9″ x 4″ x 4″) and spread it 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 to keep moisture in, but allows room to expand. I have a big food storage container I stick the whole loaf pan in to keep it humid. You can also use a bowl cover positioned so that it isn’t flat on the pan.
  6. Allow the loaf to rise for 8 hours at room temperature (70-85° F), or for 2-3 hours if you added instant yeast. 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 completely 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.

Notes

  • You can add a teaspoon of instant yeast to speed up the process and ensure a fluffier bread. If you add instant yeast you’ll only need to let the bread rise for 2 to 3 hours.
  • I suggest flipping the loaf upside down to cut. This helps keep the slices in one piece, especially if the top of the loaf cracks 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. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

34 comments

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?






Reply
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.

Reply
Ann DeHoog February 1, 2022 - 7:59 pm

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

Reply
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.

Reply
Sarah April 12, 2024 - 1:45 pm

I absolutely love this recipe. It’s worked so great for me every time and I’ve served it at so many brunches and everyone is impressed. Wondering if you have any tips for how to do a cinnamon raisin loaf or if you even think it’s something that would work nicely??






Reply
Kaitlynn Fenley April 15, 2024 - 9:21 am

Hmmm… since you can’t exactly roll cinnamon and raisins into the dough, I’d say to try mixing cinnamon and raisins in at the beginning! Glad you enjoy the recipe.

Reply
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!

Reply
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!!!

Reply
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!

Reply
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?

Reply
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.

Reply
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!

Reply
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.

Reply
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?






Reply
Kaitlynn Fenley July 22, 2022 - 11:16 am

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

Reply
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

Reply
Kaitlynn Fenley August 7, 2022 - 4:27 pm

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

Reply
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).

Reply
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.

Reply
Crickett January 17, 2023 - 9:48 am

Is the sourdough starter you refer to the unfed discard, or should I feed my starter and use it at peak? Thank you!

Reply
Kaitlynn Fenley January 17, 2023 - 10:11 am

you should use an active, fed sourdough starter for baking.

Reply
Ali January 31, 2023 - 7:30 pm

Most cake pans have temperature limitations of ;25 or 450 degrees Fahrenheit. What loaf pan do you recommend?

Reply
Kaitlynn Fenley February 1, 2023 - 6:43 am

I use a glass pyrex loaf pan.

Reply
Kelsi March 9, 2023 - 9:29 am

Hi Kaitlynn!
I made two loaves of this (my first foray into the sourdough world) and after sampling a piece this morning- they are amazing!
Have you frozen one of these loafs? If so, any tips? And how long will these last before going bad if left out?

Thank you!
Kelsi






Reply
Kaitlynn Fenley March 9, 2023 - 10:49 am

Hi there! I’m so glad to hear you enjoyed the recipe. I have not frozen a loaf, but they should freeze fine. I would slice it before freezing; then you can probably toast a slice straight from the freezer.

Reply
Annika May 29, 2023 - 6:53 pm

This is the first gluten free sourdough recipe I have tried and it actually worked! I got a sourdough starter for Christmas and I have been trying different recipes with no success until I found this recipe! Can I pin this on Pinterest? I can’t find it on Pinterest anywhere. I see your account and other posts but not this one.

Reply
Merryl June 27, 2023 - 3:20 am

Hello! I’m going to try and make this – I have one more day on the starter recipe you also provided

Question – is there any way I can use the Dutch oven / casserole pot instead please as my load equipment isn’t big enough
If not – do you have a recipe for the ditch oven equipment that works as yet? Thank you

Reply
Kaitlynn Fenley June 28, 2023 - 11:38 am

Hi there! you need to use a loaf pan for this recipe, since you cannot shape the GF dough a dutch oven won’t work.

Reply
Heather Ordover August 28, 2023 - 6:28 am

Merryl—how big is your Dutch Oven? If it’s small enough (2qt or less) AND you line it loosely with parchment paper* I’ve made it work.

*loosely=don’t bother about flattening the paper against the edge of the Dutch oven to make it neat. You want some “extra space” around the dough-batter. 😉

Reply
Jillian G April 3, 2024 - 9:34 pm

Still in the starter development phase, but I’ve only been using Bobs 1:1 for the starter and realized I should’ve been using the mix you recommend above. Should I restart my starter or do you think I can use the bobs starter I’ve been feeding?

Reply
Kaitlynn Fenley April 6, 2024 - 1:42 pm

you can use bob’s 1:1 and it should work fine. No need to start over completely.

Reply
Becky May 7, 2024 - 6:22 pm

Can I use white rice flour instead of brown rice flour?

Reply
Kaitlynn Fenley May 8, 2024 - 12:19 pm

I haven’t tested it, but that should work!

Reply
Moss June 21, 2024 - 11:11 pm

I made this with gluten free flour blend my work makes and it turned out great! I mistakingly only used 500 grams of flour total and realized after it was too late but it was tasty !

Reply