Hi Donna! Which flour did you use to make your …

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Comment on How to Make Grain-Free Bread by Chantal.

Hi Donna! Which flour did you use to make your starter? In the post, I added some notes if you want to try this recipe as a sourdough. I’ve copied and pasted the info here for you. Let me know if you have any questions after you read the details.


Initially, I really wanted to share this bread recipe as a grain-free fermented sourdough. After various trials, I decided that for beginner bakers this might not be the easiest of methods to start with.

If you do have a lot of gluten-free sourdough baking experience, then go ahead and create a wild yeast starter with any of the grain-free flours in this recipe. It will work, but it does take up to 7 days to develop a bubbly grain-free sourdough starter. You can use the Gluten-Free Sourdough Starter recipe to guide you along the way.

Keep in mind, if you do try this recipe as a fermented sourdough, you will have to reduce the dry ingredients by about 1/2 cup (e.i., reduce the banana flour to 1/2 cup instead of 1 cup) and reduce the amount of water to about 1-1/4 to 1-1/2 cups total (instead of 1-3/4 cups total). And of course, you would also leave out the baking powder.

One more thing, baking this recipe as a sourdough will require a slightly different prepping method. Although the slow overnight soaking/fermenting of the ingredients will work equally well for this version, an additional proofing/rising period of approximately 2-4 hours would also be required. Please leave a comment below if you need more guidance with the grain-free sourdough option.

Chantal Also Commented

How to Make Grain-Free Bread
Hi Denise! Thank you so much for the lovely message! The information to convert this Grain-Free Bread recipe into a sourdough is within the Grain-Free Bread recipe post. A few paragraphs above the recipe card in a light grey box. For the version without GF sourdough starter, you basically add 1/2 cup of starter to the dough mixture. The instructions are included as well. Let me know if you have any questions once you read it over 😉

How to Make Grain-Free Bread
Hi Emily! Did you take out the dough from the fridge yet? Did it thicken up? For this time, I would leave it as is, and if it’s really too thin (the batter-like dough), bake it in a parchment-lined bread pan. Also, you don’t have to add the GF baking powder, but it can help the dough rise a bit more for sure! If you have more questions, I’m at my computer today so let me know.

How to Make Grain-Free Bread
Hi Tess! Thank you for your message! If you used the same sea salt that you did in other bread recipes, I don’t think it’s the salt. What kind of baking powder did you use? I use GF baking powder prepared with cream of tartar, baking soda and tapioca starch. It’s very possible that the baking powder you used could contain more baking soda, hence the enhanced salty and possible odd taste/texture. Let me know when you have a chance so we can troubleshoot together. If that’s what might have happened you could decrease the amount of baking powder next time.

Recent Comments by Chantal

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Hi Renee! That sounds delicious! Thank you for sharing what you tried!

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Hi Marie! I’m so happy you tried the yeast-free bread recipe! I like it too! Did you use hemp milk or a different plant milk? Thank you so much for your comment and rating! I appreciate it!

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Hi Penny! You could try to replace the arrowroot with corn starch but please note that I haven’t tried. For half a cup it should be ok. You can also use tapioca starch/flour as a substitute. Using the same measurement should work and you can replace by the same weight if you’re using a scale. You can replace the brown rice flour with GF oat flour or buckwheat flour. I like using light buckwheat flour as it’s similar in texture to brown rice flour and oat flour.

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Comments are closed.


Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.