Sourdough Boule (Gluten-Free)


 This recipe is for my mother.  She carried some of my gluten-free sourdough starter home in her checked luggage when she last visited me, and is now struggling to stay on top of a pet that demands that you bake every week!  Also, she was complaining about the cost of store bought gluten-free bread, so I hope this helps!

I recently made a really great lunch of avocado and smoked mackerel sandwiches on this sourdough served beside a bowl of  Watercress and Buttermilk Vichyssoise.  This bread has a sweet, nutty and sour flavour, a good crust and a moist crumb.  I am annoyed that it needs yeast as well as sourdough, but it is just too dense otherwise.  I use the same mix of flours here that I use for my gluten-free pizza dough , so it is worth it to me to mix it up in big batches.  This mix of flours is from Jennifer Katzinger’s Gluten-Free and Vegan Bread.  For my full thoughts on that book take a look at the gluten-free pizza dough  post.


  • 2 cups brown rice flour
  • 2 cups tapioca flour
  • 1 cup garbanzo flour (also sold as chickpea flour and besan)
  • 1 cup millet flour
  • 1 cup almond flour
  • 3 teaspoons sea salt (depending on how much salt you like)
  • 2 teaspoon xanthan gum

Thoroughly combine the brown rice flour, tapioca flour garbanzo flour, millet flour, almond flour, sea salt,  xanthan gum and yeast.   This will make about 7 cups of this mix.


  •  2 Tablespoons Chia seeds
  • 1 cup room temperature water divided in half
  • 2 teaspoons dry yeast
  • 2 tablespoons maple syrup
  • 4 Tablespoons olive oil
  • 23 ounces ripe gluten-free sourdough starter (about 2 and 1/3 cups)
  • 12 and 1/2 ounces (2 and 1/2 cups)  light bread flour mix (recipe above) OR
    • 3/4 cup brown rice flour
    • 3/4 cup tapioca flour
    • 1/3 cup millet flour
    • 1/3 cup garbanzo bean flour (also sold as chickpea flour and besan)
    • 1/3 cup almond meal
    • 2 tsp sea salt
    • 1 and 1/2 tsp xanthan gum
  1. Preheat the oven to 450 degrees and place a baking tray of  water in the bottom of the oven.
  2. Combine the chia seeds and 1/2 cup water in a small dish and set it aside for 15 minutes.
  3. Dissolve the yeast in the other 1/2 cup of room temperature water.  Add the maple syrup and olive oil and let it proof for 3 minutes.
  4. Measure the flour mix, sourdough starter, soaked chia seeds and yeast mixture into a large non-metallic bowl, and thoroughly combine using a rubber spatula, wooden spoon or (preferably) your hands.  The dough will be sticky.
  5. Dust a baking sheet or a cast iron dutch oven or skillet with a bit rice flour.  Using floured hands, gather the dough as best you can into a smooth disk and lift it onto the pan.  If it’s shape gets messed up in the transfer you can fix it once it’s transferred.  Cut a few slashes 1/3 of an inch deep on the top of the bread.
  6. Bake for 15 minutes at 450,reduce the heat to 425 and bake for 1 and 1/2 hours.  Let the bread cool before slicing it.


9 Comments Add yours

  1. Glenda Berry says:

    Hi, This is great. I will try it on Sun. Mana Foods got my special order in, so I can pick up my cases of flours on Sat. After work. love, mum

    Sent from my iPad

  2. Glenda says:

    Yes, frozen sourdough starter still bubbly when thawed and fed.

  3. Glenda Berry says:

    Bread is in the oven! Yeast should not go in flour mix, right?

  4. right the yeast gets proofed in water, then combined with the starter and softened chia seeds. THEN the flour mix gets added.

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