Texture rich, flavorful and tender, homemade Seeded Multigrain Gluten Free Sourdough Bread is gluten free bread you’ll look forward to eating. Use your Gluten Free Sourdough Starter to make this whole grain gluten free bread and love bread again! 

Sliced gluten free sourdough bread.

Going Gluten Free

Going gluten free for a trial period in the summer of 2018 meant I had to give up my beloved homemade sourdough. After a few weeks of throwing internal fits, I finally decided to explore gluten free flours, and learn the nuances of gluten free baking. I knew it wouldn’t be easy, but I finally embraced the challenge. 

After much research, creating a gluten free sourdough starter and baking many loaves of gluten free sourdough bread, testing, tweaking and taking notes along the way, I’m sharing my best loaf yet: Seeded Multigrain Gluten Free Sourdough Bread.

Although I’m eating gluten again, this bread remains one of my most beloved recipes on the blog. I hope you enjoy it as much as my family, friends and V&B readers have.

Ripe gluten free sourdough starter in a jar.
Adding water to a gf sourdough starter in a mixing bowl.
Mixing the gluten free sourdough, water and flours with a fork.
Mixed gluten free sourdough.

At a Glance:How to Make Gluten Free Sourdough Bread

This gluten free sourdough bread recipe is simple to make, but you’ll need a gluten free sourdough starter. My starter recipe takes six to seven days to develop, but once you create it and continue to refresh (feed) it, it’ll be on stand-by next time you’re ready to bake! 

  • First, prepare the soaker by placing the flax, oats, quinoa, and sunflower seeds into a small bowl with temperature water. Allow to sit overnight.
  • Second, in a medium bowl, whisk the flours including oat, brown rice, millet, tapioca with psyllium husk powder and salt. 
  • Third, in a large bowl, whisk your fed and active starter, water, and maple syrup or honey. Add the flour mixture to the starter/water mixture and mix with a fork. 
  • Fourth, hand mix in the soaker. 
  • Fifth, transfer the GF sourdough to a prepared loaf pan, while patting and smoothing the top and rounding the edges of the dough.
  • Next, cover with a damp tea towel and ferment for 12-14 hours at room temperature. 
  • Last, bake the loaf for about an hour. 

You’ll notice there is no proof for this recipe, meaning it only rises once (fermentation). Once the loaf is shaped and undergoes bulk fermentation, it’s ready to bake.

After baking, the gluten free sourdough needs to cool completely, at least a few hours before you slice into it! Waiting until the following day is even better as it allows the bread time to cure. 

A bowl of seeds and oats for the gluten free sourdough bread.
Hand mixing a bowl of gluten free sourdough with seeds and oats.
Mixed gluten free sourdough in a bowl.
Gluten free sourdough bread dough in a loaf pan lined with parchment.
Three images of the gluten free bread rising from start to finish.

    

Using Other Gluten Free Flours in this Recipe

You can certainly give it a go! I’ve tried subbing buckwheat and amaranth flour for millet in this recipe but the bread wasn’t as tender and light. I’ve found thorough trial and error that millet helps give loft to gluten free bread without adding more starch. Also, amaranth was a little too strong for my taste. 

How Gluten Free Sourdough Bread Tastes

In a word, earthy in such a good way! This GF sourdough bread is texture rich due to the seeds/grains, has a mild oaty flavor, and a chewy interior thanks in part to the binding power of psyllium husk powder, with a nice crisp crust (after toasting). 

Because this bread is gluten free, egg and dairy free (yes, vegan gluten free sourdough bread!), mostly whole grain, free of fillers and large quantities of starches, you’ll notice the interior is moist/tacky to the touch. So, it needs to be toasted to bring out its best texture. Sometimes I’ll double toast for breakfast toast, aka, avocado with egg toast.  

Storing and Toasting

After the bread is completely cool, slice it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly – this is also when I’ll double toast a slice. 

A loaf of gluten free, homemade sourdough bread.
A person slicing a loaf of gluten free sourdough bread.

 

Traci’s Tips

  • Sourdough discard? Save it, put it in a covered container in the refrigerator and then, make these Gluten Free Sourdough Pancakes, Gluten Free Sourdough Waffles, or Gluten Free Sourdough Pizza!
  • Dutch oven? I’ve tested this recipe in a Dutch oven in an effort to make a boule. Without walls of a loaf pan to hold the dough together, it spread way too much and was flat. Stick to a loaf pan ( if not experimenting :D ) .
  • Shaping and then transferring the dough to the pan is sticky business. I’ve included two ways in the recipe to get the hardest part of the recipe done: a. shaping prior to putting the dough into the pan or b. shaping the dough after putting it in the pan. I prefer method a. as it produces a better shaped loaf – but it’s harder to do. Note the photos show method b. 
  • With a 119% hydration, this dough is sticky. But I’ve discovered through my testing, gluten free loaves with higher hydration and low starch content have a better rise and produce a more tender crumb.
  • One of the flours used in this recipe is oat flour. I DIY oat flour and have a tutorial on the blog if needed. 
  • Substitutions: I do not recommend subbing any other ingredient for psyllium husk powder. It soaks up the water, gives the bread it’s chew like gluten-full bread has and holds the dough together.
    • I’ve tried subbing buckwheat and amaranth flour for millet in this recipe but the bread wasn’t as tender and light. I’ve found millet helps give loft to bread without adding more starch. Also, amaranth was a little too strong for my taste.
    • I’ve not attempted subbing a different flour for oat flour. 
  • Use a scale. In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. I recommend investing in a good digital kitchen scale. 
Sliced gluten free sourdough bread.

Makers Notes

So happy to read y’all are enjoying the bread in the comments below. Please note, I’ve not tried the following substitutions, but want to share what the community has offered. Here are a few community notes that may be helpful when making this recipe:

  • Maya commented: “I used sorghum flour for the oats and half buckwheat, half white rice for the millet. It might not have risen as much as your photo, but it still turned out great.”
  • Kate said: “It worked great – I substituted the same amount of arrowroot powder for the tapioca flour.”
  • Sarah said: “Slice thick and when toasted you get the crusty edges and soft spongy center.”
  • Jill said: “…substituted the brown rice, millet, and tapioca for an even exchange of the King Arthur cup for cup gluten free. This loaf came out SOOOOO GOOD!”
  • Leah said: “…sorghum for the oat flour and teff for the millet. I got a nice rise and it came out SO good! The teff really gives it a wheaty flavor, almost like pumpernickel. Both times I left out the soaker and it didn’t seem to be a problem.”
A person slicing a loaf of gluten free sourdough bread.
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Seeded Multigrain Gluten-Free Sourdough Bread

4.85 stars (from 119 ratings)
By Traci York
Prep: 15 minutes
Cook: 1 hour
Total: 15 hours 15 minutes
Servings: 1 loaf
*Advance Prep Required – you'll need a gluten free sourdough starter* I recommend using a digital scale for best outcome. See blog post and "makers notes" above this recipe to help answer any questions you may have.
!! Please note that I do not recommend substituting Psyllium Husk Powder for any other ingredient. **Also see note for Psyllium Husk Powder update.
Texture rich, flavorful and tender, homemade Seeded Multigrain Gluten-Free Sourdough Bread is gluten free bread you'll look forward to eating! gluten free + vegetarian or vegan | Time to ferment can vary depending on how long your loaf takes to reach the appropriate size. For this loaf, fermentation is about 12-14 hours. Use the time as a guide, not as a determining factor.
Baker's Schedule: Friday morning feed your starter. Mix the dough Friday night and ferment overnight. Bake Saturday morning. 
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Ingredients

For the Soaker:

  • 3 Tbs Whole Flax Seeds
  • 3 Tbs Whole Rolled Oats, gluten free
  • 3 Tbs Red or Tricolor Quinoa, rinsed under running water
  • 3 Tbs Hulled Sunflower Seeds
  • 1/3 C (80g) Water, room temperature

For the Bread:

Instructions 

For the Soaker:

  • Prepare the soaker by placing the flax, oats, quinoa, and sunflower seeds into a small bowl. Pour room temperature water over the top of the soaker. Leave out at room temperature for about 6-8 hours. If you forget to do this, you can pour hot water (hot to touch) over the soaker before you start preparing the ingredients for the bread.  

For the Dough:

  • Line the inside of a 8.5L x 4.5W x 2.75H inch loaf pan (23cm X 13cm) with criss crossing parchment with enough hangover on all sides to later help shape the dough and to be used as handles for removing the bread from the pan. If you have clips to clip the parchment to the sides, use them. 
  • UPDATE 5/20: Some makers have commented that they "poured" the dough into the baking pan. Please note that the dough should be of a sticky thickish batter-like consistency where it is scraped into the pan and holds together. The dough should not be pourable. In order to achieve this batter-like consistency, Psyllium Husk Powder is essential. I do not recommend substituting this ingredient.
    Mix the Dough: In a large mixing bowl, add the starter, water and maple syrup (or honey). Whisk until the starter is incorporated. Set aside.
    In a medium mixing bowl whisk the brown rice flour, millet flour, oat flour, tapioca flour, psyllium husk powder and fine sea salt. Mix throughly so that when the psyllium husk powder hits the water, it wont clump. 
    To the water/starter mixture add the flour mixture. Use a fork to mix the flour into the water until the dough starts to stiffen, about one minute. The dough will feel like a thick batter. Add the soaker and knead the dough with your hand, incorporating the soaker until the mixture is evenly distributed, about one minute. Use the fork to scrape any excess dough off your hands and fingers. The dough will be very sticky. Set the bowl aside for about 10 minutes to rest. It will stiffen a bit as it rests.
  • Shape and Pan the Dough: There are two ways to approach shaping. a. if you're in a hurry or b. if you have a bit more time and patience. Either will work but I find I get a better shape out of b. (note that a. was used in the images seen above). 
    A. Scrape the batter into the loaf pan. Use a moist rubber spatula (remoisten as needed) to gently shape the top nudging the edges of the loaf inward to produce a nice dome shape loaf bread is known for. This takes a little practice and finessing. Just do the best you can. Use the 'handles' of the parchment and pull opposite sides inwards towards the center of the dough, helping to round and shape the edges. Moisten your fingers or small spatula and smooth the top to rid any lumpy areas. 
    B. A bench scraper for this method is needed. Moisten your work surface with a bit of water (I use a spray bottle and sprits it a few times). With  moistened fingers, nudge the dough out of the bowl and onto the moist surface. The dough will be very sticky. Re-moisten your hands and pat the dough into a rough rectangle/log a little smaller than the size of the loaf pan using the bench scraper as needed to move the dough. Pat and smooth the edges as needed using wet hands (no flour here), rocking the dough back and fourth to help shape it, smoothing and rounding the top into a rectangular dome. This takes a little practice and finessing, just do the best you can.
    Using one swift move, scoop up the shaped dough with a bench scraper and transfer it to the loaf pan. Use the 'handles' of the parchment and pull opposite sides inwards towards the center of the dough, helping to round and shape the edges. Do this several times. Moisten your fingers or small spatula and smooth the top to rid any lumpy areas. Use a moist rubber spatula to gently shape the top nudging the edges of the loaf inward to produce a nice dome shape loaves of bread are known for.
    Now is a good time to refresh (feed) your starter and store it for next time. 
  • Bulk Ferment: Remove the clips from the pan if using. Cover the dough with a wet tea towel and allow the dough to ferment overnight at room temperature (it's okay if the wet tea towel touches the top of the loaf). Fermentation will take anywhere between 12-14 hours depending on how active your starter is and ambient temperature. 
    In my chilly kitchen at 66F, the dough takes about 14 1/2 hours to rise overnight.
    There is no proof for this recipe. Go right into baking the loaf after bulk fermentation.
    The loaf is ready to bake when the dough increases to 1 1/2 times in size and has risen to about 1.1/2" (3.8cm) above the lip of the pan at the center. The dough will spring back when gently pressed on top. 
  • Bake the Loaf: Place a oven rack in the center of the oven and preheat the oven to 550F (288C). Lightly spray or brush the top of the dough with water and sprinkle 1-2 Tbs of rolled oats over the top. Decrease the oven temperature to 475F (246C) and bake the loaf 55-60 minutes or until the internal temperature of the bread is between 200F-205F. If the bread starts getting too dark on top, tent the bread with foil. The bread pictured here is untented. 
    After 10 minutes out of the oven, transfer the bread to a cooling rack. Cool completely, at least for two-three hours, better if cured overnight, before slicing into it. You'll notice the bread is very hard, but will soften as it cools. 
  • How to Store and Enjoy!: After the bread is completely cool, slice it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly.
    You'll notice the interior of the bread to be tacky. This is normal. I find this gluten free sourdough needs to be toasted before it's enjoyed… sometimes double toasted to bring out its best flavor and texture. 

Video

Notes

!! UPDATE 5/20 The only things I can conclude as to why some experience a “pourable” as opposed to a sticky thickish batter, is that 1. there’s some ingredient substitution (maybe not using psyllium husk powder) and/or 2. It’s possible different brands of flours/starches have varying absorption capacity and/or moisture content. Too, local humidity can also play a role in flour hydration (this has been my experience when baking with glutenous flours). *If concerned about a pourable batter, hold a bit of the water out, mix, then add more as needed.
*SALT Note 11/20: A few makers have written about the salt being a bit too much for their taste. Please feel free to reduce the salt to your preference. Without enough salt, however, the bread will taste flat, so maybe start with reducing the salt by 1/2 – 3/4 tsp.
*Psyllium Husk Powder 10/21: Since writing and testing this recipe, Bob’s Red Mill has discontinued their Psyllium Husk Powder, which is the brand I’ve always used (3 tablespoons in this original recipe). However, I’ve transitioned to using Terrasoul Superfoods Psyllium Husk Powder and found in other recipes I need to reduce the PHP slightly because it’s a much finer powder and otherwise it makes the dough too thick/gummy. I’ve found the finer the powder, the less is needed in the recipe.
Oat flour can be problematic for some coeliacs, so if making for a friend, please let them know or ask if they are able to consume gluten free oats/flour.
Sourdough discard? Save it, put it in a covered container in the refrigerator and then, make these GF Sourdough Pancakes, GF Sourdough Pizza or try my GF Sourdough Waffles! 
Weighing Ingredients: In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you’ll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. 
I enthusiastically recommend an oven thermometer for best outcome. 
Inspiration and my introduction to gluten free sourdough comes from Wholehearted Eats.

Nutrition

Serving: 1 loaf | Calories: 2810kcal | Carbohydrates: 518g | Protein: 69g | Fat: 55g | Saturated Fat: 7g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 16g | Sodium: 8238mg | Potassium: 2164mg | Fiber: 58g | Sugar: 42g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 333mg | Iron: 21mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Made it? Leave a comment below!

The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.

Pinterest pin for gluten free sourdough bread.
Traci sprinkling flour over a disk of pastry.

Filed under:

Gluten Free Sourdough Featured Freezer Friendly Popular Dairy Free Egg Free Gluten Free Vegan Vegetarian

Recipe Key

DFDairy FreeEFEgg FreeGFGluten FreeVVeganVGVegetarian

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well hello!

I’m Traci. So glad you're here!

I cook vibrant vegetarian food, bake sourdough and create from scratch baked recipes, sharing them here since 2014. Inspired by the seasons, my southern roots and global flavors, let's cook something delicious together!

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4.85 from 119 votes (20 ratings without comment)

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501 Comments

  1. Claudia says:

    I’ve made 5 loaves of this bread so far (two for my household and three to give away) and it’s come out wonderful every time! The flavor and texture are just superb, especially considering it’s gluten-free. For one of the loaves I knew I wouldn’t have time to bake it after the 12 to 14 hours, so I put it in the fridge overnight and then took it out for 12 hours and the results were equally wonderful plus it grew a bit more! Thank you so much for this great recipe!

    Reply
    1. Traci says:

      Hi Claudia! So happy to hear you’re enjoying the sourdough. Thank you for your notes regarding your retarding the dough in the fridge. I’ve not tried it with this recipe, but do it all the time for my glutenous sourdough. Hooray for tasty gluten free bread!

      Reply
  2. Karen MacLeod says:

    5 stars
    Made starter with 2T all purpose GF flour & 2 T brown rice flour. Next feeding subbed buckwheat flour for brown rice. It was like a peasant bread. Absolutely delicious. Great recipe & instructions/notes.

    Reply
    1. Traci says:

      So happy to hear, Karen! Thank you for your note and giving the recipe a go. I like your description of peasant bread :D

      Reply
  3. Tracy says:

    Hi, I have a sensitivity to quinoa. Is there a suitable substitute in this recipe?

    Reply
    1. Traci says:

      Hi Tracy! Use any of the soaker ingredients you like to replace the quinoa. I hope this helps!

      Reply
  4. Tora says:

    This might be something you’ve thought of already, but I figured I’d share a thought about the batter being pourable for some. I had that happen to me as well, but I eventually realized that I was using whole psyllium husks instead of the powder, and the weight of 3 tbsp of either is quite a bit different. So I figured out a weighed amount of the whole psyllium that would equal the weight of the powder, and got a much better result. Alternatively, if all you have are the whole husks, you could grind it up in to a powder with a coffee grinder. I haven’t tried it myself, but in theory, it would probably work.
    I love this recipe. I’ve made it a few times, and for a beginner like me, it’s been a great template to play around with different flours and hydration levels. Thanks so much!

    Reply
    1. Traci says:

      Hi Tora! Thank you for your note, giving the recipe a go, and sharing your thoughts regarding the sourdough. Kendra (in an earlier comment below) echoed the same note regarding whole psyllium husks. Thank you for sharing! I’ll add a note on the recipe card ( – not whole psyllium husks). I didn’t even know there was such a thing until Kendra’s note – and now yours!

      Reply
  5. Gail Scruggs says:

    I’ve been making this bread for months now. I love it. I weigh all the ingredients and find that only two cups of water makes the batter the perfect consistency.

    Reply
    1. Traci says:

      SO happy to hear you’re enjoying the recipe Gail! Thank you for your note!

      Reply
  6. Barb says:

    5 stars
    I followed both the starter recipe and the bread recipe exactly and my first loaf came out great! I do think the water weight is off . The first time I made the bread I measured the 2 1/3 cups out not noticing that there was a weight given. On my second attempt I weighed the water instead and realized the batter was too thin. I think the weight of 2 1/3 cups is closer to 550g. This might be why some bakers have a dough that’s too wet…
    This said the recipe is clear, concise and easy to follow, it is by far the best gluten free bread we’ve had and well worth the time to make the starter and gather all the various flours. Thank you!

    Reply
    1. Traci says:

      Thank you for your note, Barb! So happy to hear you’re enjoying the sourdough. I’m not sure what measurement you’re referring to as the dough calls for 2 1/2 C + 2 Tbs (605g) water. I measure all my baking recipes in weight first, and then volume (this is not something I leave to an algorithm) and test both, although weighing is always more accurate. Sourdough is as much as an art as it is following a recipe, something that takes practice to know when and how adjustments need to be made and more importantly, not be made. Thank you for your kind words and sharing your thoughts!

      Reply
  7. Susan C Clotfelter says:

    Hi Traci – I just wanted to add a comment to stop obsessing about “pouring”! I take full responsibility for my imprecise word choice in my earlier comment. My dough does come out thick – definitely more a dough than a batter. But I’m interested in whether I might need to increase the amount of water. I hope you can stop worrying – my bread is coming out great – not just edible but addictive!
    More specifics on the “pouring” vs. “scraping” – the dough I get from following ingredients and instructions to the letter is thick — but it isn’t sticky. It holds itself away from the walls of my Kitchenaid’s dough mixing bowl (to clarify, I mix it by hand, but I use the bowl that goes with my mixer.) I just scrape it away from the walls of the bowl, hold the bowl above my prepared pan, and sort of tip/roll the big ball of dough into the pan, then smooth as you instruct.
    I am in northern Colorado, so everything around me is bone dry – the air, the flour, the seeds — even our water might be dryer than yours! This time around, I actually weighed the water (and then added a tablespoon). I store my flour in the freezer for the long term – so usually the flour I use has been out of the freezer a month or less. (I do bring it all up to room temp before mixing.
    I think flour hydration might be one of those really tricky chemistry things, no matter where you are and whether you’re using wheat, other grains, nuts or bean flour.

    Reply
    1. Traci says:

      Hi Susan! No worries…. there are several other makers who shared that their batter was pourable too, reason why I added clarification in the recipe. Indeed, humidity impacts flour hydration from kitchen to kitchen. Thank you for your note! SO happy to hear your enjoying the bread.

      Reply
  8. Bruce says:

    Hi Traci, I’m really looking forward to trying your recipe, I was wondering if you could recommend a flour substitute for the Rice Flour. The rest is good but I can’t have the rice.

    Reply
    1. Traci says:

      Hi Bruce! Thank you for your note. Unfortunately, I’m unable to say for sure what could be used instead of rice flour, as I’ve not tested/made this recipe with a sub for rice flour. Feel free to browse the comments and/or makers notes above the recipe for what other people subbed. If you do exchange it for another flour, please let us know how it goes. I know it will help others!

      Reply
  9. Justine says:

    5 stars
    I’ve made this recipe twice now, the first time with a substitution of quinoa flour for millet and the second time as is. The first time it was a bit too dense and wet. The second time, with the correct ingredients, it was less wet inside and less dense. It never rose to double it’s size but was close.

    The ingredients were weighed and the dough was not too watery.
    The loaf was topped with sesame seeds instead of oats because of the nutty flavor the seeds add.
    With the recent “stay at home” orders, my new stove could not be installed. With a few extra measures taken, I baked this bread in my outdoor gas grill!

    With a nice crumb and full of flavor, this hearty bread is perfect for toasting. In the future, I will make two loaves and slice the second and store it in the freezer.

    Thanks for this recipe!

    Reply
    1. Traci says:

      Hi Justine! Thank you for your note and sharing your experience with this bread. Way to go you baking on your outdoor grill! Amazing! SO happy to hear you’re enjoying delicious GF Sourdough!

      Reply
  10. Ashlyn says:

    Hi Traci!

    I have spent a whole month waiting for my starter to be ready to use is this recipe – I think this had to do with the temperature of my kitchen. I finally got the starter to double and made my dough last night. It has been sitting for over 14 hours now with no rise… is there a certain point where I should just go ahead and bake? Or should I let it sit to see if it finally rises?

    Thank you!!

    Reply
    1. Traci says:

      Hi Ashlyn! Thank you for your note… I need a bit more information. What is the temperature of your kitchen? At this point, I would put the dough in a turned off oven with the light on (even better, put a loaf pan in there and pour some hot steamy water in it) and give it another hour or two to see if it will rise.

      Reply
      1. Ashlyn says:

        Thanks so much for your quick response! My kitchen is about 65 degrees now. I just placed the loaf in the turned off oven now and hoping I get some rise soon. Thanks again!

        Reply
        1. Ashlyn says:

          Hi Traci,

          My loaf turned out very dense and wet. Do you think this could have been from over proofing the bread? The only ingredients I changed were some of what’s needed for the soak – did not have quinoa or sunflower seeds so I subbed for more oats and flax seeds. Any advice before I try again?

          Thank you!

          Reply
          1. Traci says:

            Hi Ashlyn. I’m sorry to hear the loaf turned out dense and wet… I need a bit more information before I can offer advice. Was your starter doubled in size? Did you weigh the ingredients? How long did the dough ferment for (the temp was 65f..)? I’m curious too about oven temperature… do you use an external oven thermometer? Did the dough rise to about 1.1/2″ (3.8cm) above the lip of the pan at the center? Having a bit more information may help me better determine what could have gone wrong.