Is any sourdough bread gluten-free?

No, traditional sourdough bread is not gluten-free . While sourdough undergoes fermentation, which can break down some of the gluten, it still contains enough gluten to trigger reactions in people with celiac disease or gluten intolerance. Therefore, it’s important to look for a specifically labeled gluten-free sourdough bread if you need to avoid gluten.

Does sourdough trigger gluten intolerance?

Yes, traditional sourdough bread can trigger gluten intolerance. Despite the fermentation process, the gluten content in traditional sourdough bread remains too high for individuals with gluten sensitivity or celiac disease . If you are gluten-sensitive, it is crucial to avoid sourdough unless it is made with gluten-free ingredients. A gluten-free sourdough starter should be used for making bread that is safe for those with gluten intolerance.

Is gluten-free sourdough bread possible?

Yes, gluten-free sourdough bread is absolutely possible! It requires a bit more effort than regular sourdough bread because gluten-free flours do not have the same structure as wheat-based flour. However, using ingredients like gluten-free flour blends , psyllium husks , and a gluten-free sourdough starter can create a successful and tasty loaf. The bread will have a similar texture and flavor to traditional sourdough but without the gluten.

Can you eat sourdough bread if you are gluten-free?

If you are following a gluten-free diet due to celiac disease or gluten sensitivity, you should not eat traditional sourdough bread. However, you can enjoy gluten-free sourdough bread , which is made with gluten-free ingredients and a gluten-free sourdough starter. This version is safe and provides a similar tangy flavor and airy texture to traditional sourdough bread, but without the gluten.

Gluten-Free Sourdough Sandwich Bread: The Best Recipe for 2025

Description

This Gluten-Free Sourdough Sandwich Bread is soft, tangy, and perfect for sandwiches. Made with a gluten-free starter, it’s an easy way to enjoy sourdough without the gluten!

Ingredients

Scale

650 grams whole milk (dairy-free milk may be substituted)
56 grams butter, melted (dairy-free butter may be substituted)
10 grams whole psyllium husks (or 1 tablespoon psyllium husk powder)
29 grams granulated sugar
100 grams gluten-free sourdough starter (active and bubbly)
400 grams gluten-free bread flour blend
12 grams kosher salt
8 grams baking powder
28 grams butter, melted for brushing

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Instructions

Prepare the Dough: In the bowl of a stand mixer, add the ingredients in the listed order. Mix with a dough hook or beater blade on medium speed for 5 minutes until the dough is smooth but slightly sticky.
Proof the Dough: Scrape the dough into the center of the bowl, cover it, and let it proof for 6-8 hours or overnight. The dough should double in size.
Shape the Dough: Once proofed, turn the dough onto a floured surface and knead it to remove air bubbles. Grease an 8.5 by 4-inch Pullman loaf pan, shape the dough into a loaf, and place it in the pan. Let it rise again until it reaches the top of the pan (3-6 hours).
Bake the Bread: Preheat the oven to 450°F. Score the top of the dough, brush with melted butter, cover the loaf with an inverted pan, and bake for 15 minutes. Then reduce the temperature to 375°F and bake for another 45-60 minutes, or until the internal temperature reaches 210°F.
Cool and Slice: Remove the bread from the pan and cool it on a wire rack. Let it cool completely before slicing to avoid gummy slices.

Notes

For best results, refrigerate the dough overnight for easier handling. Allow the bread to cool completely before slicing to achieve the perfect texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 2g
Sodium: 200mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg