The Best Easy Gluten-Free Sourdough (Beginner Friendly)

December 3, 2025

A classic-style gluten-free sourdough loaf that’s soft, flavorful, and unbelievably good.

If you’ve been searching for a gluten-free sourdough bread that tastes like real bread — soft, airy, flavorful, and not crumbly or gummy — this one is going to blow you away. Trust me… when I pulled this loaf out of the oven for the first time, I was shocked at how incredible it was. The texture, the aroma, the flavor — everything was spot-on.

And the best part? You can make this with a simple, reliable gluten-free starter and King Arthur’s Gluten-Free Measure for Measure Flour, which is one of my absolute favorites for gluten-free baking.

This recipe is intentionally straightforward, beginner-friendly, and absolutely delicious — the perfect “classic loaf” you can slice, toast, butter, and use for sandwiches.

⭐ Why This Gluten-Free Loaf Works

Gluten-free sourdough can be tricky… dense, gummy, or flat. But this loaf uses three key elements that make it magical:

1. King Arthur Measure for Measure Flour
This blend has a perfect balance of whole grains + starches for softness and structure.

2. Psyllium Husk
This replaces gluten by forming a gel that traps gas and creates rise.

3. A Strong Gluten-Free Sourdough Starter
I've tested several different gluten-free starters and the millet starter recipe you can get HERE, outperforms any others so far.

Gluten-Free Sourdough Bread

Made with King Arthur Gluten-Free Measure for Measure Flour

Ingredients

150 g active gluten-free sourdough starter (100% hydration)
370–400 g warm water (start with 370 g; add more only if needed)
400 g King Arthur Gluten-Free Measure for Measure Flour
10 g psyllium husk powder
10 g fine sea salt
15 g olive oil (optional, for softness)

🔮 Step 1 — Make the Psyllium Gel

In a medium bowl, whisk together:

370 g warm water
10 g psyllium husk powder

Let it sit 5–10 minutes. It will thicken into a gel — this is your gluten replacement.

🔮 Step 2 — Mix the Dough

In a large bowl, whisk together:

400 g King Arthur GF flour
10 g salt

Add:

Psyllium gel
150 g active gluten-free starter
15 g olive oil (optional)

Mix well with a spoon or Danish whisk until it forms a thick, sticky batter.
(It will NOT mimic traditional dough — this is exactly right.) If it seems dry, add up to 20–30 g more water.

🔮 Step 3 — Bulk Ferment

Cover the bowl with a towel or lid.

Let ferment at 75–80°F for 4–6 hours, or overnight until:

you see air bubbles throughout
the batter looks slightly puffed
it smells lightly tangy

It won’t double — gluten-free dough behaves differently.

🔮 Step 4 — Shape & Proof

Line a loaf pan or banneton with parchment.

Scoop the dough in and smooth the top with wet hands or a damp spatula.

Cover and proof for 2–3 more hours, or until slightly risen.

🔮 Step 5 — Bake

Preheat oven to 425°F (220°C).
You can bake:

Option A: Inside a Dutch oven (best crust)

35 minutes covered, then 25–30 minutes uncovered

Option B: In a loaf pan

Bake 55–65 minutes total, until deep golden brown and it sounds hollow when tapped.

🔮 Step 6 — Cool Completely

This is the secret to preventing gumminess. Let the loaf cool at least 3–4 hours before slicing.
Texture continues setting as the steam escapes.

📝 Tips for Gluten-Free Sourdough Success

✓ Use a starter jar

(It keeps fermentation consistent and easier to monitor.)

✓ Hydration is key

Start with less water and add only if needed — every GF flour blend absorbs differently.

✓ Don’t knead

There’s no gluten to develop. Stirring is enough.

✓ Warm environments help

Cold rooms slow fermentation dramatically.

✓ Psyllium husk = your best friend

Don’t skip it — it gives you softness, structure, and rise.

🧊 Storage

Store wrapped at room temperature for 1 day
Refrigerate up to 3 days
Slice and freeze for best long-term storage
(To reheat, toast straight from frozen!)

❤️ Final Thoughts

This loaf is everything I want in a gluten-free sourdough:
soft, sliceable, beautifully aromatic, with that classic sourdough flavor — just without the gluten.

When I say this is shockingly good… I mean it.
If you’re gluten-free or baking for someone who is, you’ll want this recipe on repeat.

DOWNLOAD the Recipe HERE

🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
👉 Grab Your Sourdough Baking Essentials Here