15 Classic Gluten-Free Sourdough Bread Recipes You’ll Love

Gluten-free sourdough bread combines the tangy flavor of traditional sourdough with the benefits of being grain-free.

Perfect for those with gluten sensitivities or anyone seeking a healthier alternative, it delivers chewy texture and rich flavor.

From classic loaves to herb-infused, seeded, or nutty variations, gluten-free sourdough offers endless baking possibilities.

These 15 gluten-free sourdough bread recipes are designed to be delicious, easy to make, and ideal for breakfast, sandwiches, or snacks.

Whether for yourself, family, or friends, these recipes bring wholesome, homemade bread to your table.

Gluten-free sourdough bread recipes prove that baking without gluten can still yield flavorful, satisfying loaves.

These 15 recipes highlight classic and creative variations, from seeded and nutty to herb-infused and flavored options.

Incorporating these breads into your meals adds texture, taste, and homemade charm to everyday dishes.

Experimenting with these recipes can make gluten-free baking fun, delicious, and rewarding.

Whether for family meals, gifts, or personal enjoyment, these gluten-free sourdough creations are sure to delight, inspire, and impress.

Classic Gluten-Free Sourdough Bread

Classic Gluten-Free Sourdough Bread is tangy, soft, and aromatic, perfect for everyday sandwiches or toast.

A naturally fermented gluten-free starter enhances flavor while creating a light, airy crumb.

It has a crisp crust and a tender interior.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• 1 cup brown rice flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tbsp honey

Instructions:

• In a large bowl, combine sourdough starter and warm water.
• Mix in gluten-free flours, salt, olive oil, and honey until a sticky dough forms.
• Cover and let rise 4–6 hours until doubled in size.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the baking sheet.
• Bake 45–50 minutes until golden brown.
• Cool completely on a wire rack before slicing.

Classic Gluten-Free Sourdough Bread is tangy, moist, and airy.

It provides a crisp crust, soft crumb, and rich flavor.

Perfect for sandwiches, toast, or snacking.

A reliable, flavorful, and naturally fermented gluten-free bread option.

Almond Flour Gluten-Free Sourdough Bread

Almond Flour Gluten-Free Sourdough Bread is nutty, soft, and naturally tangy.

Almond flour adds richness and a slightly sweet flavor, complementing the tangy sourdough fermentation.

It is moist and perfect for breakfast or sandwiches.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups almond flour
• ½ cup tapioca flour
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

• In a bowl, combine sourdough starter and warm water.
• Mix in almond flour, tapioca flour, salt, and olive oil until smooth.
• Cover and allow to rise 4–6 hours until slightly puffed.
• Preheat oven to 400°F (200°C) and line a loaf pan with parchment.
• Transfer dough to pan and smooth the top.
• Bake 40–45 minutes until golden and firm.
• Cool completely before slicing.

Almond Flour Gluten-Free Sourdough Bread is soft, nutty, and flavorful.

It provides a tender crumb, light tang, and wholesome nutrition.

Perfect for sandwiches, toast, or snacks.

A rich, easy, and naturally fermented gluten-free bread option.

Quinoa Gluten-Free Sourdough Bread

Quinoa Gluten-Free Sourdough Bread is hearty, nutritious, and naturally tangy.

Quinoa flour provides protein, fiber, and a nutty flavor that pairs well with the tangy sourdough base.

It has a dense yet soft crumb and crisp crust.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 1 ½ cups quinoa flour
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

• Combine sourdough starter and warm water in a large bowl.
• Stir in quinoa flour, gluten-free flour, salt, and olive oil until smooth.
• Cover and let rise 4–6 hours until doubled in size.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a round loaf and place on the sheet.
• Bake 45–50 minutes until golden brown.
• Cool on a wire rack completely before slicing.

Quinoa Gluten-Free Sourdough Bread is hearty, tangy, and soft.

It provides protein, fiber, and a nutritious crumb.

Perfect for toast, sandwiches, or snacking.

A healthy, flavorful, and naturally fermented gluten-free bread option.

Buckwheat Gluten-Free Sourdough Bread

Buckwheat Gluten-Free Sourdough Bread is earthy, tangy, and robust.

Buckwheat flour lends a deep, nutty flavor while the sourdough fermentation creates a light, airy texture.

It is perfect for sandwiches or pairing with soups.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups buckwheat flour
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

• Mix sourdough starter and warm water in a large bowl.
• Add buckwheat flour, gluten-free flour, salt, and olive oil, stirring to combine.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 40–50 minutes until firm and golden.
• Cool completely before slicing.

Buckwheat Gluten-Free Sourdough Bread is tangy, earthy, and soft.

It provides fiber, protein, and a robust flavor profile.

Perfect for sandwiches, toast, or soups.

A wholesome, nutritious, and naturally fermented gluten-free bread option.

Oat Flour Gluten-Free Sourdough Bread

Oat Flour Gluten-Free Sourdough Bread is soft, slightly sweet, and tangy.

Oat flour creates a tender crumb while the sourdough starter adds flavor and lightness.

It is perfect for breakfast or sandwiches.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups oat flour
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

• Combine sourdough starter and warm water in a bowl.
• Stir in oat flour, gluten-free flour, salt, honey, and olive oil until smooth.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a loaf pan with parchment.
• Transfer dough to pan and smooth the top.
• Bake 40–50 minutes until golden and firm.
• Cool completely before slicing.

Oat Flour Gluten-Free Sourdough Bread is soft, slightly sweet, and tangy.

It provides fiber, protein, and a tender crumb.

Perfect for toast, sandwiches, or breakfast.

A wholesome, flavorful, and naturally fermented gluten-free bread option

Seeded Gluten-Free Sourdough Bread

Seeded Gluten-Free Sourdough Bread is hearty, crunchy, and naturally tangy.

A combination of sunflower, pumpkin, and sesame seeds adds texture and flavor to the soft, gluten-free sourdough loaf.

It is perfect for sandwiches or toast.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup brown rice flour
• 1 tsp salt
• 2 tbsp olive oil
• ¼ cup mixed seeds (sunflower, pumpkin, sesame)

Instructions:

• Combine sourdough starter and warm water in a large bowl.
• Add flours, salt, and olive oil, mixing to form a sticky dough.
• Fold in the mixed seeds.
• Cover and let rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Seeded Gluten-Free Sourdough Bread is crunchy, tangy, and hearty.

It provides fiber, protein, and a textured crumb.

Perfect for sandwiches, toast, or snacking.

A nutritious, flavorful, and naturally fermented gluten-free bread option.

Herb Gluten-Free Sourdough Bread

Herb Gluten-Free Sourdough Bread is fragrant, soft, and flavorful.

Fresh herbs like rosemary and thyme enhance the naturally tangy sourdough, making the bread perfect for pairing with soups or cheese.

It is aromatic and tender.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup oat flour
• 1 tsp salt
• 2 tbsp olive oil
• 2 tsp mixed fresh herbs (rosemary, thyme)

Instructions:

• In a large bowl, combine sourdough starter and warm water.
• Mix in flours, salt, olive oil, and herbs until dough is smooth.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden brown and firm.
• Cool completely before slicing.

Herb Gluten-Free Sourdough Bread is aromatic, soft, and flavorful.

It provides a tender crumb and natural tang from fermentation.

Perfect for soups, sandwiches, or appetizers.

A fragrant, flavorful, and easy homemade gluten-free bread option.

Cheesy Gluten-Free Sourdough Bread

Cheesy Gluten-Free Sourdough Bread is savory, soft, and flavorful.

Cheddar or mozzarella cheese blends into the dough, adding richness while maintaining the tangy sourdough character.

It is perfect for sandwiches or snacking.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup shredded cheese (cheddar or mozzarella)

Instructions:

• Combine sourdough starter and warm water in a bowl.
• Stir in flours, salt, and olive oil to form a smooth dough.
• Fold in shredded cheese evenly.
• Cover and let rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 40–50 minutes until golden and firm.
• Cool completely before slicing.

Cheesy Gluten-Free Sourdough Bread is soft, savory, and tangy.

It provides protein, flavor, and a tender crumb.

Perfect for sandwiches, snacks, or melting.

A rich, flavorful, and naturally fermented gluten-free bread option.

Cinnamon Raisin Gluten-Free Sourdough Bread

Cinnamon Raisin Gluten-Free Sourdough Bread is sweet, soft, and aromatic.

Cinnamon and plump raisins complement the tangy sourdough, creating a loaf perfect for breakfast or dessert.

It is moist and tender.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup brown rice flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp cinnamon
• ½ cup raisins

Instructions:

• Mix sourdough starter and warm water in a large bowl.
• Stir in flours, salt, olive oil, and cinnamon until smooth.
• Fold in raisins.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Cinnamon Raisin Gluten-Free Sourdough Bread is soft, sweet, and tangy.

It provides a tender crumb, natural sweetness, and aromatic flavor.

Perfect for breakfast, snacks, or dessert.

A flavorful, moist, and naturally fermented gluten-free bread option.

Multigrain Gluten-Free Sourdough Bread

Multigrain Gluten-Free Sourdough Bread is hearty, nutty, and naturally tangy.

A combination of gluten-free flours and seeds creates a nutritious loaf with a firm yet tender crumb.

It is perfect for sandwiches or toast.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 1 cup gluten-free all-purpose flour
• ½ cup buckwheat flour
• ½ cup oat flour
• 1 tsp salt
• 2 tbsp olive oil
• ¼ cup mixed seeds (flax, sunflower, pumpkin)

Instructions:

• Combine sourdough starter and warm water in a large bowl.
• Mix in flours, salt, olive oil, and seeds until a smooth dough forms.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Multigrain Gluten-Free Sourdough Bread is hearty, tangy, and nutritious.

It provides fiber, protein, and a textured crumb.

Perfect for toast, sandwiches, or snacking.

A wholesome, flavorful, and naturally fermented gluten-free bread option

Sun-Dried Tomato Gluten-Free Sourdough Bread

Sun-Dried Tomato Gluten-Free Sourdough Bread is savory, tangy, and aromatic.

Sun-dried tomatoes add a rich, slightly sweet flavor while the gluten-free sourdough creates a tender, airy crumb.

It is perfect for sandwiches or as a side with soups.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup brown rice flour
• 1 tsp salt
• 2 tbsp olive oil
• ½ cup chopped sun-dried tomatoes

Instructions:

• Mix sourdough starter and warm water in a large bowl.
• Stir in flours, salt, and olive oil until smooth.
• Fold in chopped sun-dried tomatoes.
• Cover and let rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Sun-Dried Tomato Gluten-Free Sourdough Bread is soft, tangy, and savory.

It provides a tender crumb, rich flavor, and subtle sweetness.

Perfect for sandwiches, toast, or as a side.

A flavorful, aromatic, and naturally fermented gluten-free bread option.

Garlic Herb Gluten-Free Sourdough Bread

Garlic Herb Gluten-Free Sourdough Bread is fragrant, savory, and soft.

Fresh garlic and mixed herbs infuse the loaf with rich, aromatic flavors, balanced by the tangy sourdough base.

It is perfect for dipping or sandwiches.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup oat flour
• 1 tsp salt
• 2 tbsp olive oil
• 2 tsp minced garlic
• 1 tsp mixed herbs (rosemary, thyme, oregano)

Instructions:

• Combine sourdough starter and warm water in a bowl.
• Add flours, salt, olive oil, garlic, and herbs, mixing into a smooth dough.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Garlic Herb Gluten-Free Sourdough Bread is soft, aromatic, and savory.

It provides a flavorful crumb and tender texture.

Perfect for soups, sandwiches, or dipping.

A fragrant, flavorful, and naturally fermented gluten-free bread option.

Jalapeño Cheddar Gluten-Free Sourdough Bread

Jalapeño Cheddar Gluten-Free Sourdough Bread is spicy, savory, and soft.

Fresh jalapeños and cheddar cheese add bold flavor while the gluten-free sourdough ensures a tender crumb.

It is perfect for sandwiches or snacking.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp salt
• 2 tbsp olive oil
• ½ cup shredded cheddar cheese
• 1–2 jalapeños, chopped

Instructions:

• Mix sourdough starter and warm water in a bowl.
• Add flours, salt, and olive oil, stirring to form a smooth dough.
• Fold in cheese and chopped jalapeños.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Jalapeño Cheddar Gluten-Free Sourdough Bread is soft, spicy, and savory.

It provides a tender crumb, bold flavor, and melty cheese pockets.

Perfect for sandwiches, toast, or snacking.

A flavorful, slightly spicy, and naturally fermented gluten-free bread option.

Carrot Walnut Gluten-Free Sourdough Bread

Carrot Walnut Gluten-Free Sourdough Bread is moist, nutty, and slightly sweet.

Grated carrots and chopped walnuts add texture and flavor, while the gluten-free sourdough base provides a tender, airy crumb.

It is perfect for breakfast or snacks.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup oat flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup grated carrot
• ½ cup chopped walnuts

Instructions:

• Combine sourdough starter and warm water in a bowl.
• Stir in flours, salt, and olive oil until smooth.
• Fold in grated carrot and walnuts.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Carrot Walnut Gluten-Free Sourdough Bread is moist, nutty, and tender.

It provides fiber, healthy fats, and a flavorful crumb.

Perfect for breakfast, snacks, or sandwiches.

A wholesome, naturally fermented, and gluten-free bread option.

Cranberry Orange Gluten-Free Sourdough Bread

Cranberry Orange Gluten-Free Sourdough Bread is sweet, tangy, and aromatic.

Dried cranberries and fresh orange zest complement the tangy gluten-free sourdough for a soft, flavorful loaf.

It is perfect for breakfast or tea.

Ingredients:

• 1 cup gluten-free sourdough starter
• 1 ½ cups warm water
• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp salt
• 2 tbsp olive oil
• ½ cup dried cranberries
• Zest of 1 orange

Instructions:

• Mix sourdough starter and warm water in a large bowl.
• Stir in flours, salt, and olive oil until smooth.
• Fold in cranberries and orange zest.
• Cover and allow to rise 4–6 hours until puffy.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• Shape dough into a loaf and place on the sheet.
• Bake 45–50 minutes until golden and firm.
• Cool completely before slicing.

Cranberry Orange Gluten-Free Sourdough Bread is sweet, tangy, and aromatic.

It provides a soft crumb, fruity flavor, and tender texture.

Perfect for breakfast, tea, or snacks.

A flavorful, naturally fermented, and gluten-free bread option.