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Recipe: Gluten-Free Sourdough Whole Grain Boule

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This bread could be served to your gluten-free family every day of the week. It is made with hearty buckwheat and sorghum flours and uses no gums. The psyllium husks used as a binder allow the dough to be kneaded and shaped much like wheat bread. Mix the dough the night before and have fresh bread the next day.

20 minutes

120 minutes



Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter


Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!


  • 1-1/2 cups water
  • 1 cup active brown rice sourdough starter
  • 2Tbsp. melted butter
  • 3 Tbsp. honey
  • 3 eggs
  • 2 Tbsp. ground flax seed
  • 1/3 cup psyllium seed husk
  • 1 cup buckwheat flour
  • 1 cup sorghum flour
  • 3/4 cup tapioca flour
  • 1-1/2 tsp. sea salt


  1. Whisk together the water, brown rice sourdough starter, melted butter, honey, and eggs until everything is well-combined. Mix in the flax seed and the psyllium seed husk and allow to sit for 2 to 3 minutes to set up.
  2. Add the flours and sea salt and mix well with a wooden spoon for several minutes. The dough should be sticky and wet, and therefore hard to mix, but will hydrate more through the souring process. Cover bowl with a plate or damp towel and allow to sour for 8-18 hours, or overnight.
  3. When ready to bake, prepare a baking sheet by buttering or applying parchment paper.
  4. Divide dough in two and sprinkle a work surface with tapioca flour. Place one ball of dough on work surface and knead for several minutes, adding an additional 1/4 to 1/2 cup of flour as needed to keep dough from sticking. Despite this, the dough will still be very soft.
  5. Once dough holds together in one cohesive ball, mold it into a round and place it on one half of the baking sheet. Repeat with other half. Cut three parallel slashes into tops of dough with a sharp knife. Let rise in a warm place for 2-4 hours.
  6. Preheat oven to 400°F. Place baking pan in middle rack of oven and bake 25-30 minutes or until an internal temperature of 190°F is reached.
  7. Move immediately to a cooling rack and cool at least 45 minutes before slicing.

    download our gluten-free sourdough guide and recipe book