Ahhh, ambitious and cozy. 🌾✨
Gluten-free vegan sourdough artisan bread is totally possible—it just plays by different rules. Think structure from starches, lift from fermentation, and patience instead of kneading.
Here’s a reliable, bakery-style loaf with a crisp crust and tender, slightly tangy crumb.
Gluten-Free Vegan Sourdough Artisan Bread
What makes this work
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No gluten → we build structure with psyllium husk
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No yeast → all rise comes from a gluten-free sourdough starter
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No eggs/dairy → 100% plant-based
Ingredients
Dry
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120 g (1 cup) brown rice flour
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120 g (1 cup) sorghum flour (or more rice flour)
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80 g (⅔ cup) tapioca starch
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40 g (⅓ cup) potato starch
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2 tbsp psyllium husk powder (not whole husks)
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1½ tsp salt
Wet
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200 g (¾–1 cup) active gluten-free sourdough starter
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360–380 ml (1½ cups) warm water
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1 tbsp olive oil (optional, but improves crumb)
Method
1. Make the “gel”
In a bowl, whisk psyllium husk + warm water.
Wait 1–2 minutes—it should turn into a thick, stretchy gel. This is your gluten.
2. Mix
Add starter and olive oil to the gel. Stir.
In a separate bowl, mix all dry ingredients.
Combine everything into a thick, sticky dough (more like clay than bread dough).
No kneading. Just mix until smooth.
3. Shape
With wet hands, shape into a round boule.
Place on parchment paper. Smooth the surface with damp fingers.
4. Ferment
Cover loosely and let rise at room temperature for 4–6 hours
(or overnight in the fridge).
You’re looking for:
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Slight rise (30–50%)
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Small surface bubbles
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A gentle sour smell
Overproofing = collapse, so don’t chase a big rise.
5. Bake (Artisan Crust)
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Preheat oven to 230°C / 450°F
Place a Dutch oven inside if you have one. -
Score the loaf with a sharp knife.
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Bake:
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30 minutes covered
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20–25 minutes uncovered until deep golden
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Internal temp should be ~96–98°C / 205–208°F.
6. Cool (Important!)
Let cool at least 2 hours before slicing.
Gluten-free bread sets as it cools—cut too early and it’ll be gummy.
Texture & Flavor
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Crackly artisan crust
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Moist, open crumb (for GF)
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Mild tang with real sourdough character
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Excellent toasted
Variations
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Seeded loaf: add sunflower, pumpkin, flax
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Rustic herbs: rosemary + olive oil
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Whole-grain: replace 30 g starch with buckwheat flour
If you want, I can:
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Help you build a gluten-free starter from scratch
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Adjust this for no psyllium
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Or tweak it for sandwich vs. rustic loaf