Dairy-Free Gluten Free Sourdough Bread

Experience the delight of homemade, artisan-style bread with this Dairy-Free Gluten-Free Sourdough Bread recipe, designed for those with dietary sensitivities or anyone craving a healthier loaf. Made with a gluten-free sourdough starter and a nourishing blend of brown rice flour, sorghum flour, and tapioca starch, this bread achieves the perfect balance of texture and flavor—soft on the inside with a satisfyingly crisp crust. Psyllium husk powder ensures a cohesive, elastic dough without gluten, while olive oil contributes a subtle richness. Naturally fermented overnight for a deep, tangy flavor, this bread requires no dairy, making it ideal for plant-based or lactose-free diets. It’s perfect for toasting, sandwiches, or pairing with your favorite spreads. Whether you're an experienced baker or new to gluten-free sourdough, this recipe is approachable and rewarding, promising a slice of homemade comfort in every bite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 150 grams Gluten-free sourdough starter
• 200 grams Brown rice flour
• 100 grams Sorghum flour
• 100 grams Tapioca starch
• 20 grams Psyllium husk powder
• 10 grams Salt
• 350 milliliters Water
• 30 milliliters Olive oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir until well combined.

Step 2

In a separate bowl, mix together the brown rice flour, sorghum flour, tapioca starch, psyllium husk powder, and salt.

Step 3

Gradually add the dry ingredients to the sourdough starter mixture, stirring to form a thick batter.

Step 4

Add the olive oil, and mix well until the dough starts to come together and is slightly sticky.

Step 5

Cover the bowl with a damp towel and let the dough rest at room temperature for about 8 hours or overnight until it has visibly puffed up.

Step 6

Once the dough has risen, generously flour a clean surface with brown rice flour. Turn the dough out onto the surface and shape it into a loaf or round boule.

Step 7

Transfer the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan.

Step 8

Cover the dough again with a damp towel, and let it rise for another 2 hours.

Step 9

Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven while it preheats.

Step 10

Once preheated, score the top of the loaf with a sharp knife and place it into the oven. If using a Dutch oven, place the lid on top.

Step 11

Bake for 50 minutes. If using a Dutch oven, remove the lid after 30 minutes to allow the crust to brown.

Step 12

After baking, let the bread cool completely on a wire rack before slicing.

Step 13

Enjoy your homemade dairy-free gluten-free sourdough bread!

Nutrition Facts

Serving size	(963.5g)

Amount per serving	% Daily Value*
Calories	1813.6

Total Fat 38.2g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3975.1mg	0%
Total Carbohydrate 346.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 5.0g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 121.1mg	0%
Iron 10.5mg	0%
Potassium 1141.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 5.8%

Carbs: 75.5%