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. Ginna Bird says:

    5 stars
    I have been baking GF bread for 5 years, but just recently braved attempting sourdough. The details in this recipe are exceptional. I followed your instructions (but used instant GF oat instead of oat flour. I was lazy! And skipped parchment paper because I used a silicone pan). I was so worried that my dough would overflow the pan over night, but next time I will let it rise a bit longer. Thanks!

    Reply
    1. Traci says:

      So happy to hear you enjoyed the recipe Ginna! Thank you for your note, kind words and rating!

      Reply
  2. Vishal says:

    I have just made your bread and it looks beautiful at least on the outside. But could you please tell me how have you calculated the hydration to 119%

    Reply
    1. Traci says:

      Hi Vishal! Thank you for your note. To calculate hydration I used “bakers percent” calculation. To simplify, I calculated hydration based on the core recipe (since the starter is 100% hydration). To find hydration I divided the weight of water by the weight of the flour (total). It can get much more complex if using the starter and the soaker to calculate, and I estimate the hydration would be slightly higher – please let us know what you find if you give it a go!

      Reply
  3. Lauren says:

    5 stars
    I cooked it for 50 minutes and it burned so I recommend checking it at 40 minutes :)

    Reply
    1. Traci says:

      Thank you for your note Lauren. Good to keep an eye on it since oven temperatures vary so much. I hope you enjoyed the bread!

      Reply
  4. Diane says:

    Can I eliminate the seeds? Or use only oats (not as much as the total of all seeds) – and reduce water?

    Reply
    1. Traci says:

      Hi Diane! You can leave them out or add 6Tbs of oats and quinoa mixture – although the texture of the bread will be different. I wouldn’t change the water, as this is what helps the bread rise. Please keep us posted!

      Reply
  5. MaryAnne Stirrett says:

    After a month or so of searching for gluten-free sourdough bread, I decided on this recipe.

    My concern is that, formthe starter, I could get brown rice flour to do anything even though I followed your instructions exactly. It just sits there. So I tried using buckwheat flour that I ground myself from groats. By morning, it had already doubled in size.

    I will continue your instructions for the next 6 days but I’m wondering if it is necessary given how quickly it doubled.

    I would be wonderful if you would comment for a fellow Washingtonian

    Reply
    1. Traci says:

      Hi MaryAnne! Thank you for your note and giving the recipe a go! So happy to hear buckwheat is working for you. Indeed, keep feeding your starter for at least a few more days. It will need to be strong enough to raise the sourdough. Remember, you’re building a strong microbiome and this takes a bit of time. Additionally, building your starter over time develops its flavor/character. Give it a bit more time. THANK you for your tip on grinding your own buckwheat flour. Are you using a mix of buckwheat and sweet rice flour for your starter?

      Reply
  6. Shosho says:

    5 stars
    I made the starter and then bread and it came out beautifully and tasty.
    I was wondering if any body has tried using commercial yeast instead.

    Reply
    1. Traci says:

      Hi Shosho! Thank you for your note. SO happy to hear you’re enjoying the sourdough! Thank you for coming back, rating the recipe and leaving a note :D . I’ve not heard form anyone that’s tried commercial yeast.

      Reply
      1. Ann says:

        I have used bakers yeast when my starter got moldy. It works just fine. About the same amount of rise. This really is a wonderful recipe.

        Reply
        1. Traci says:

          Such a good tip Ann! Thank you for your note. How much bakers yeast did you use?

          Reply
        2. R says:

          Hi Ann,

          How much yeast did you use, and how did the recipe change? I would love to know.
          Thank you!

          Reply
  7. Tamara says:

    Has anyone tried baking this in a bread machine? I don’t have an oven and would love to try this recipe.

    Reply
    1. Traci says:

      Hi Tamara! I’ve not received any notes regarding making this in a bread machine. If you give it a go, please let us know how it goes.

      Reply
  8. Jill says:

    5 stars
    Hello, I made this loaf and 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! I almost wish that it didn’t so I wouldn’t want to eat the entire loaf! Thank you for this amazing recipe.

    Reply
    1. Traci says:

      Hiii Jill! Thank you for your note and rating! That is AMAZING! Thank you for sharing your note on the KA cup for cup gf flour! Hooray! I’m thrilled to hear you’re enjoying good bread. Your note makes me so happy!

      Reply
  9. Jeanne Barnum says:

    I made this last week in two smaller loaf pans using my brown rice starter, and subbing sorguhm flour for the millet. It came out quite nice, a little chewy with a tangy sourdough flavor. It took a long time to rise (its cold here, and the house reflects that) so after a night on the counter top, I put it in the oven with the light on for a couple of hours and that helped.

    I’m not thrilled with the “gumminess” of it, but I toasted my little slices in a cast iron skillet with some grass-fed butter and that was delicious.

    Reply
    1. Traci says:

      Hi Jeanne! Thank you for your note! Indeed, the temperature can really slow the rise of the dough as you observed. Turing on the oven light is a perfect way to get that dough moving! Exactly my reason for recommending toasting the bread, to help it dry out further. To make this recipe dryer, a lot more starch would be needed (from my experience) and it was my goal to make this loaf with mostly whole grains.

      Reply
  10. Barbara Desrosiers says:

    I’ve made this bread twice and it’s fantastic. However, my starter now has separated and doesn’t look like it did before. It is refrigerated. Should I try to feed it anyway or do I need to start from scratch?

    Reply
    1. Traci says:

      Hi Barbara! Thank you for you note. I’m so happy to hear you’re enjoying the bread! For your starter, how does it smell? Does it smell sweet and ripe or off? Is there a liquid layer? Is there any off coloring or moldy growth? Hooch is normal, a liquid layer which indicates a starter in need of feeding. If everything smells and looks okay with no off odors or colors, stir in or pour off the hooch and give it a feed once a day for several days in a row, to strengthen it, before you bake again. Remember, the starter is ready when it doubles in size. If there is any off odor or color, throw it out and start from scratch. I hope this helps! Please keep us posted!

      Reply
      1. Barbara Desrosiers says:

        Thank you. I will give it a shot.

        Reply