Looking for the perfect gluten free sourdough bread? With just five foolproof steps, you can bake a soft, tangy loaf that’s packed with flavor and has a crisp golden crust. Whether you’re new to sourdough or a seasoned baker, this recipe is easy to follow and ensures success every time. Say goodbye to dense or crumbly gluten free loaves and hello to a bread that’s so delicious, even those without dietary restrictions will love it. Let’s make gluten free baking simple and satisfying!
Storage & Reheating Tips – Keep Your Homemade Bread Fresh
At Dinnerteller, we believe that every homemade recipe deserves to be enjoyed at its best – and that includes storing and reheating your bread the right way. Here are some simple tips to keep your bread soft, fresh, and full of flavor!
Room Temperature:
Freshly baked bread is best when it’s soft and moist. To keep it that way, store it in an airtight container or wrap it tightly in plastic wrap.
Tip: Avoid putting it in the fridge – it might seem like a good idea, but it can actually make gluten free bread dry and crumbly. Instead, keep it at room temperature for up to 2 days.
Freezing:
Planning to save some bread for later? Here’s a quick trick we always recommend:
Slice the bread before freezing! It makes reheating so much easier. Wrap each slice in parchment paper or plastic wrap, then place them in a freezer-safe bag or container.
How long does it last? Up to 3 months in the freezer – perfect for quick breakfasts or snacks!
Reheating:
When it’s time to enjoy your bread again, here’s how to bring it back to life:
- From Room Temp: Preheat your oven to 180°C (350°F), wrap the bread in foil, and warm it for 5–10 minutes. It’ll be just as soft as when it was fresh!
- From Frozen: No need to wait for it to thaw. Pop a slice directly in the toaster or a preheated oven at 180°C (350°F) for 10–15 minutes.
Gluten Free Sourdough Bread
Ingredients
For the Sourdough Starter (If you don’t already have one)
- 100 g ¾ cup gluten-free flour (e.g., rice flour or buckwheat flour)
- 100 ml ⅓ cup + 1 tbsp lukewarm water
For the Bread
- 250 g 2 cups gluten-free flour (e.g., a blend of rice flour, potato starch, and tapioca starch)
- 200 g ¾ cup gluten-free sourdough starter
- 200 ml ⅔ cup lukewarm water
- 1 tsp salt
- 1 tsp apple cider vinegar for structure
- 1 tsp baking powder optional, for extra fluffiness
Instructions
Preparing the Sourdough Starter (if needed)
- Mix 100 g of gluten-free flour with 100 ml of lukewarm water in a jar.
- Let the mixture sit at room temperature for 24 hours, stirring it twice a day.
- Feed the starter daily with 50 g of gluten free flour and 50 ml of water.
- After 5–7 days, the starter should become bubbly and ready to use.
Mixing the Bread Dough
- In a large bowl, combine the gluten free flour, salt, and baking powder.
- Add the sourdough starter, lukewarm water, and apple cider vinegar.
- Mix until the dough becomes smooth and slightly sticky. If the dough is too dry, add a small amount of water.
Letting the Dough Rise
- Shape the dough into a loaf and place it in a greased or parchment-lined loaf pan.
- Let the dough rise in a warm spot for 4–6 hours, or until it has visibly expanded.
Baking the Bread
- Preheat your oven to 200°C (400°F).
- Bake the loaf for 50–60 minutes, or until the crust turns golden brown.
- Remove the bread from the oven and let it cool completely before slicing.
Notes
With a little love and these simple steps, your homemade bread will always taste fresh and delicious. Enjoy every bite – and don’t forget to check out more recipes on Dinnerteller.com!
Nutrition
Got questions about making the perfect Sourdough Bread? We’ve got you covered! Head over to our Breads FAQ for helpful tips and answers.