Gluten-free sourdough bread.
About a year ago, on September the 11th of 2025, I started creating (“breeding”, really) my homemade sourdough starter out of gluten free flours!
The very first picture I have of it:
I can no longer find the exact mix that I used at that time, but it was based on the typical mix that you can find online. Something along the line of 1/3 whole rice, 1/3 sorghum, 1/3 buckwheat. Nowadays, I have refined it for highest activity after trial and error.
You can find the latest version of my flour mix for sourdough here (in French) with the accompanying sourdough recipe here but here is a quick summary of it:
- 30% semi-whole grain rice flour
- 25% buckwheat flour
- 25% sorghum flour
- 20% millet flour
Here is my very first (somewhat funny looking) homemade bread. I was very proud, even though it was pretty much a complete failure, it was promising (and very good).
The second trial was already so much more encouraging (the pain would come later):
As you can see, at that time, I was also playing with the aesthetical aspect of it:
I initially had to adapt the recipe to make it softer, for my son who found it too acidic. I basically used only white flours, and reduced the fermenting activity as much as possible. It became quite bland to be frank!
But then as we all grew accustomed to the taste, I reintroduced whole flours, I added various seeds, and it became very tasty overall!
You can have a look at the latest version of my recipe (in French) (and the corresponding flour mix) but here is a quick summary of it:
- I make the dough with an active gluten-free sourdough starter, which takes around 4 hours to ferment.
- I use my rice, corn, tapioca, buckwheat, sorghum and millet flour blend.
- I shape it in a floured banneton. It needs around another 4-5 hours to ferment.
- After it has fermented, I score it nicely.
- Then bake it around an hour (in a dutch oven, not shown in the pictures), starting at 240°C until it is well coloured.
- It requires 4 hours to completely cool down before we can eat it.
And in pictures:
