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Easy Gluten-Free Sourdough Bread

Prep Time 10 minutes
Cook Time 1 hour
Servings 12 slices
Author Mary | Just Take A Bite


  • 1 1/2 cups brown rice or sorghum sourdough starter
  • 1 1/2 cups water
  • 2 1/2 Tbsp. psyllium husk powder
  • 1 1/4 cups sorghum flour
  • 1/4 cup white rice flour
  • 2 Tbsp. honey
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder


  1. 2-12 hours before making the bread, feed your starter so you have at least 2 cups.

  2. In a large bowl combine the starter and water.

  3. Very gradually whisk in the psyllium husk powder so that it doesn't clump.

  4. Whisk in the honey and oil.

  5. Add the sorghum flour, rice flour, and salt. Mix well. The mixture should be sort of fluffy/clumpy.

  6. Cover and let rise 8-24 hours (the longer it rises, the more sour the bread will be)

  7. When ready to bake, heat the oven to 350 degrees F.

  8. Grease a medium-size loaf pan (4.5 x 8.5 in. / 1.5 qt)

  9. Sprinkle the baking soda and baking powder on top of the risen dough.

  10. Quickly mix in thoroughly (hands work well for this), distributing the soda/powder throughout.

  11. Place the dough in the prepared pan and gently press in.

  12. Bake for 1 hour.

  13. Immediately remove the bread from the pan and allow to cool completely before slicing.

  14. Store in a bag or sealed container at room temp for up to a week or in the freezer for up to a year.