When I share recipes like this Wild Yeast Bread, I’m excited and even a little nervous! The interest in gluten-free and vegan bread baking is growing—rapidly, and I’m thrilled to help!
Just knowing that so many look up to Fresh is Real for plant-based and allergen-friendly recipes make all the hard work of recipe creation and food blogging worth it!
This sourdough bread recipe, with wild yeast (GF sourdough starter), is similar to other fermented bread recipes on the blog, but the method is different. By making a few tweaks, I’m hoping that we can all improve our gluten-free sourdough baking skills!
I baked a few loaves to test this recipe and photographed four while highlighting them in the How-To Video. In case you’re wondering, all loaves are the same recipe. The only difference was the amount of water I added.
NEW – Wild Yeast Bread Recipe!
You might wonder why I created yet another gluten-free sourdough recipe. Or why wild yeast bread recipes are so popular right now. Well, there are a few reasons.
Even before the pandemic started, there was already an increase of interest in gut-friendly bread recipes. And using natural homemade wild yeast, also known as sourdough starter, is perfect for people that can’t seem to find any commercial active dry yeast due to shortages.
The process of fermenting bread helps to break down the ingredients making it much easier to consume for people with digestive issues. And even though regular wheat-based sourdough bread can be easier on some of our tummies, this gluten-free version of sourdough is not the same.
A growing population of bread lovers can get very sick if they consume gluten or wheat. If you use allergen-friendly ingredients, it can be so much safer for people with allergies. Just make sure to purchase baking ingredients that are free of the allergens you avoid.
Unless you have food sensitivities, allergies or autoimmune conditions, I’m pretty sure you’re not going to stumble across this post. You could be here to learn for a loved one, if that is the case, I applaud you for your curiosity and willingness to try!
I’m pretty sure many of us experience the same struggles when it comes to finding healthier alternatives to recipes we miss. I hope this post or the How-To Video for this recipe will help answer some of your bread baking questions and teach you how to make Wild Yeast Bread!
Wild Yeast Bread Process
The steps for this recipe are actually easy once you have all your ingredients and your gluten-free sourdough starter is ready! Here are a few photos of the process.
Refreshing and feeding a gluten-free wild yeast sourdough starter.
Only 10 simple ingredients in this Wild Yeast Bread recipe! The addition of extra psyllium husk and flaxseed meal really helps the structure of the bread.
Gluten-free sourdough wild yeast bread dough before and after rise.
To make this recipe, you will need a few key tools! If you have a stand mixer, use it for this recipe—it’s much faster!
- Stand mixer
- Medium bowls or measuring glass cups
- Dry ingredients measuring cups and spoons
- Kitchen scale
- Dutch oven or bread pan
- Unbleached parchment paper
- Banneton basket or soup bowl(s)
- Spatula and spoons
- Bench/dough scraper
Helpful How-To YouTube Video
If you’ve never made a gluten-free sourdough wild yeast bread before, make sure to watch the helpful How-To Video.
I created it to help reduce any fears you might have before starting your sourdough baking journey!
Top 8 Free!
If you avoid most or all top allergens, this sourdough wild yeast bread recipe will be excellent for you to try! Plus, it’s also free of corn, oil, legumes and can be oat free!
When buying new baking ingredients, make sure to read the labels. This step is crucial to ensure they are free of the allergens you must avoid.
If you would like to learn more about gluten-free, vegan and allergen-friendly ingredients, visit the FLOUR GUIDE post! It’s packed with tips that will help you with baking substitutions!
Previously on FiR
Once you have a gluten-free sourdough starter, make sure to try the yummy Gluten-Free Sourdough Brownies recipe!
There’s also a brownie version without starter if that’s easier for you! I hope you try making this treat!
More Learning Options
Whether you are new to gluten-free baking or you’ve been doing it for a while, I’m happy that you’re here to learn!
Here’s another beautiful gluten-free sourdough recipe by Meghan Telpner! She was my culinary nutrition teacher back in 2016!
I started my gluten-free baking journey about four years ago. At first, I knew nothing, and even though I tried, I did have many flops. That’s when I decided to learn from the best and take the learn-at-your own-pace GFBA online bread baking course! I eventually also took the Classic Cookies 101! The teacher for both is the amazing Heather Crosby! If you’re looking for a class-type learning experience with videos and printables, baking this way was great fun and might be right for you!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal
|⭐ RATE & COMMENT 📝|
|Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you!|
Wild Yeast Bread (GF/V)
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 8-24 hrs (hands-off time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Oven-Baked
- Cuisine: Gluten-Free, Vegan, Allergen-Friendly
- Diet: Gluten Free
Get your stand mixer ready for this gorgeous Wild Yeast Bread! You could probably do it by hand, but now is a great time to improve your skills. This recipe is impressive and only includes ten ingredients! You’ll fall in love with the fantastic structure of this gluten-free, vegan and allergen-friendly loaf!
- Stand mixer
- Medium bowls or measuring glass cups
- Dry ingredients measuring cups and spoons
- Kitchen scale
- Dutch oven or bread pan
- Unbleached parchment paper
- Banneton basket or soup bowl(s)
- Spatula and spoons
- Bench/dough scraper
Wild Yeast Refresh (GF Brown Rice Sourdough Starter)*:
- 1/4 cup (30g) brown rice flour (with 30g water, just enough to stir)
Wild Yeast for Bread (GF Brown Rice Sourdough Starter):
- 1/2 cup refreshed GF brown rice sourdough starter (150g)
- 1 cup brown rice flour (125g)
- 3/4 to 1 cup water (177g to 240g)**
Psyllium Husk/Flax Gel:
- 1/3 cup whole psyllium husk (20g) (or 20g psyllium husk powder)
- 1/3 cup golden flaxseed meal (30g) (or 30g ground flax)
- 1–1/2 cups warm water (355g)
- 1–1/4 cup sorghum flour (138g)
- 1/2 cup light buckwheat flour (70g) (or 70g GF oat flour)
- 1/2 cup white rice flour (70g)** (or 70g GF oat flour)
- 1/2 cup arrowroot starch (60g) (or 60g tapioca flour/starch)
- 1/2 cup potato starch (70g)
- 1 tablespoon coconut palm sugar (12g), optional
- 1 tablespoon fine grey sea salt (10g)
- 1/4 to 1/2 cup water (60 to 118g)**
Before you begin, watch the Wild Yeast Bread How-To Video!
Step 1 – STARTER REFRESH
The night before you plan to bake, refresh your refrigerated starter with 1/4 cup (25g) of brown rice flour with just enough water to stir. Cover your jar and let it sit at room temperature until the morning.
Step 2 – PREPARING THE STARTER
The morning you want to bake, feed your starter by choosing one of the methods below.
Method 1: Feed your starter directly into your jar (approx. 950ml). Your jar should already contain a minimum of 150g of starter. Give it 1 cup brown rice flour (125g) and 3/4 cup (177g) up to 1 cup (240g) of water, mix it well and let it get active and bubbly (approx. 2-4 hours). Add 2 cups of lively starter (approx. 515g) to the bread ingredients once it reaches its peak of activity.
Method 2: If your jar is already half full or more, your other option is to remove 1/2 cup of starter (150g) and place into a medium-sized bowl. Feed that portion 1 cup of brown rice flour (125g) and 3/4 cup (177g) up to 1 cup (240g) of water, mix it well, cover the bowl and give it a few hours to get active. This method can take longer, sometimes up to 10 hours. TIP: If you want to save time, you could consider doing this step the night before you plan to bake. Doing so would require you to refresh your starter beforehand in the afternoon. This method will create about 2 cups of thin bubbly starter. Add it to the bread ingredients once it reaches its peak of activity.
Proceed with Step 3 once your starter is ready.
Step 3 – PREPARING THE GEL
Combine the psyllium husk (whole or powder) and flax (flaxseed meal or ground flax), add the warm water, mix well. It will start to get thicker and gel, set aside while you prepare the bread ingredients.
Step 4 – COMBINING THE INGREDIENTS
To a stand mixer bowl, sift and combine the bread ingredients. With a spoon, you can give the dry ingredients a quick mix by hand. Attach the mixer bowl and the attachment to your stand mixer. If using a KitchenAid Stand Mixer, I find that the flat beater attachment works well. Pour in the wild yeast starter, the gel mixture and mix on a low setting for about 1 minute. The dough should come together nicely, and you might notice some dry ingredients leftover at the bottom. At this point, add the 1/4 cup of water and keep mixing. If the dough ball seems too stiff, consider adding a bit more water in increments (up to 1/2 cup). Add carefully, because adding too much will result in a dough that you can’t handle with your hands. Depending on the ingredients you use, some brands of gluten-free flours are more absorbent. The dough mixture should be well combined after a few minutes of mixing.
Step 5 – SHAPING THE DOUGH
Transfer dough to a well-floured flat surface—brown rice flour is perfect. Gently stretch and fold the dough a few times while keeping it loose. Don’t overwork the dough. Watch HOW-TO VIDEO for guidance. Tuck in the dough while turning it to create a round shape. Transfer dough ball to a flour-dusted banneton basket or a soup bowl lined with a clean tea towel and dusted with some brown rice flour. Cover your dough and insert it in a plastic bag to help it rise. Place it somewhere warm in your kitchen and let it rise for 4-6 hours. It will take less time in the warmer months. Check on the rise at the 3-hour mark. If the dough shows some growth (up to 1 inch), proceed to turn on your oven to 450° F. It’s ready to bake when it bounces back when gently pressed down. Preheat your oven, along with a 5- 7QT Dutch oven, so they both get hot (preheat for at least 30 minutes). If your dough is not quite ready, preheat your oven when you’re happy with the rise of your dough—ideally, thirty minutes to one hour before you want to bake.
Step 6 – BAKING
Ready to bake? Make sure your oven is hot. Have a 10×13-in sheet of parchment paper and a bread scoring lame or sharp knife ready. Remove the preheated Dutch oven from the oven and be careful it will be hot. Transfer your dough onto the parchment paper, dust it with more brown rice flour if you wish and score it with a simple design. TIP: The main scoreline should be about 1/4-in deep to help the loaf expand in the right way. The additional decorative lines can be less deep (1/8-in). With the help of the parchment paper, transfer the dough to the preheated Dutch oven and place a few ice cubes (if you wish) under the parchment paper. You can also spray a mist of water. Doing so will create steam once you cover your pot. Place the cover and bake in your preheated oven for 25 minutes covered, 25 minutes uncovered and 10 minutes directly on the middle rack. Tap the top, sides and bottom of your loaf! If it sounds hard and hollow—it’s ready!
Step 7 – COOLING
Let your loaf cool on a wire rack for a good 6 hours or overnight. Doing so will help set the crumb and make it less sticky. Slice your bread and enjoy it fresh or toasted! You can store your loaf wrapped in a clean towel for a day or so, then slice the leftovers and refrigerate for a few more days or freeze for a few months.
*Make sure you have at least 1 cup of starter in your 950ml jar before refreshing it.
** Depending on if you added 3/4 or 1 cup of water when preparing your starter, you might not need more than 1/4 cup of water when mixing the dough ingredients. It’s always best to add less water to start and increase the amount if necessary.
Keywords: Gluten-Free Sourdough, Wild Yeast Bread, Vegan Sourdough, Allergen-Friendly Recipes, Gluten-Free Recipes, Gut-Friendly Bread, Fermented Bread, Gluten-Free Vegan Sourdough, Gluten-Free Sourdough Starter
I made this recipe 1x using a loaf pan that has a lid and is more suited for GF breads that use commercial yeast as they don’t rise as much. The finished product was a bit dense and “gummy.” Full disclosure, I didn’t use the full cook time as I have a gas oven and feel that my oven cooks quickly with my other breads I only ever bake @ 350 for 30-35 minutes (GF and wheat sourdough). If I were to make this recipe in just a regular loaf pan (no lid for steam) how would I adjust the time and temp from your dutch oven recommendations?
Hi Jessica! I don’t have experience with a gas oven, unfortunately. The Wild Yeast Bread recipe makes a larger loaf, and I feel that 35 minutes would not be enough. If you think that 450°F is too hot for your gas oven, consider baking at 425°F for more time. My newest GF sourdough bread recipe (https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/) bakes for 80 minutes at 425 regardless if it’s in a Dutch oven or a bread pan. You could go as low as 400, but you would need to bake for a minimum of 1 hour up to 70-80 minutes.View Comment
Hi Chantal, I am an avid maker of Kefir, a batch every day, and while I don’t usually have much left over (I use it in salad dressings, sauces and to marinate chicken, and make Kefir cream cheese, a couple of weeks ago I tried using fresh Kefir as a sour dough starter. I did let it ferment/rise in the fridge for 24 hours but it worked beautifully and the bread was very tasty. I’ll be doing that again.View Comment
Thank you, Robyn! I love hearing stories like yours! I’m guessing that Kefir would be similar to using creamy buttermilk in a bread recipe? Thank you for sharing!View Comment
Vey good gluten free sourdough! I make it multiple times a week! literally amazing.
Hi Rachel! Thank you so much for trying the Wild Yeast Bread recipe! I’ll be sharing a new GF sourdough bread recipe soon!View Comment
Thanks for the recipe. I haven’t tried it yet but would like to. Is there an alternative flour to sorghum that you would recommend for this recipe or would you recommend just buy using this recipe if sorghum isn’t going to be used? Thanks!View Comment
Hi Amanda! You can replace the sorghum flour with more light buckwheat flour and some GF oat flour (if you can consume it). Other alternatives are teff flour, more brown rice flour, almond or sunflower seed flour, or even millet flour. Ideally, replace it with another GF that is lighter in texture or sub with a combo of 2 to 3 other GF flours. There’s also quinoa, coconut or chickpea to consider, but I would only add a smaller quantity of either as they can be denser. Would you consider trying a smaller recipe to start? Link to smaller 7-in Boule: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I made a version of this sourdough bread recipe a couple of days ago, and I switched up the GF flours and even baked it in my bread machine, and it turned out beautifully. Please note that whatever changes you make, you may need to adjust the liquids. Some ingredients are more absorbent. Replace ingredients in grams for best results. Let me know if you have any questions.View Comment
Hi Chantel. Here’s my question. Can I bake the bread in a corning ware dish with its glass lid instead of a cast iron dutch even? Thank you.View Comment
Hi Alberta! I feel that it might not withstand the high oven temperature and break. Have you ever baked using corning ware at temperatures over 425°F? If you do try, consider baking at 425 instead of 450°F. If you bake at a lower temperature, bake for a little longer than in the recipe instructions. Or consider dividing your dough into two smaller loaves.View Comment
Hi Chantal, although not new to sourdough baking I’m new to gluten free sourdough baking which is very different for obvious reasons but I have found your blog so helpful. I followed your method to create the GF sourdough starter which was very lively and bubbly and I then made the wild yeast loaf which turned out beautifully. The only sub I made was to use tapioca starch instead of potato starch due to an intolerance. Also I live in the U.K. and found it particularly helpful having weight measurements. Thank you so much. I look forward to trying more of your recipes.
Hi Lalita! Thank you so much for letting us know that you gave gluten-free sourdough bread baking a try! I saw a picture of a couple of your loaves, and they were gorgeous! Thank you for your sharing your modification, rating and comment! I appreciate it!View Comment
I have made my third loaf, taste is wonderful! I can’t seem to get a bigger rise, but it tastes so good!
I may have missed it in the above comments, but is a nutritional guide for this recipe?
Hi Karen! Thank you for your comment and rating! I don’t have the nutritional details for any of my bread recipes. Although you can copy and paste any recipe links into the calculation bar of this site (right on the first page): https://whisk.com/recipe-nutrition-calculator/. It should give you all the nutritional information that you need. As for baking GF sourdough bread, keep practicing and note any changes you try, that way it will be easier to track what works best. You can play around with a touch less (or more) water, let your dough rise for less time (or more), try a different baking vessel, with or without steam, etc. Make sure your oven is nice and hot before you bake!View Comment
Just to say that, after a break of several months, I’ve just made your wild yeast loaf again and it’s proving in my airing cupboard as my kitchen is not very warm (my house backs onto a hill – so the kitchen is lovely and cool in the summer months but is also rather cold the rest of the year).
Although I have baked wheat & rye sourdough breads every week, I haven’t made a sourdough GF loaf since before Christmas. My GF starter had been at the back of the fridge for quite a while and I wasn’t sure if it would revive after all that time but, with a little coaxing and regular feeding over the past few days, it seems to have perked up again. I did re-pot it before I started feeding it again as the sides of the jar looked a little icky and I also only used the bottom part of the starter as the top of the starter was a little discoloured and dry looking. Keeping fingers crossed now that it rises and bakes as well as the ones I made in 2020!
My query is this. I know that you can dry wheat and rye starters (as a safety net in case of sourdough starter disaster or to give away if you can’t give the gooey version) but can do you know if you can do the same with GF starters? I thought I might give it a go – to have ‘belt and braces’ just in case!
Thank you again for this recipe – it’s definitely the best I’ve found for GF sourdough baking.
Hi Ruth! Thank you for your message! I bet you that your loaf turned out just perfect! Also, to answer your question about drying some starter for future use, it’s definitely possible. Some smudge a very thin layer on a sheet of parchment paper or even dehydrate it in a low-temperature oven. To store the dry starter pieces, you could probably keep them in the freezer or fridge in a sealed bag or container. Then once you want to get a new starter going simply combine a few pieces of your dry starter with some fresh flour and water, stir and give it some time to get active. It should work!View Comment
New follower and subscriber! Waiting for oven to heat up currently to put this loaf in! Excited to see how it comes out. It did “rise” for longer than necessary because we got stuck out running errands but I’m confident it’s still gonna be delicious!!View Comment
Hi Christine! Very exciting and thank you for your support! Let me know if you ever have any questions about my recipes!View Comment
Do you think this recipe would work if I replace all the flour and use only quinoa flour?
I’m not sure. Quinoa flour can be pretty dense. Which flour is your starter made with? Would you keep the starches as is?View Comment
Thank you for sharing such wonderful recipes…I am a bit nervous about starting my journey into baking bread w/o traditional yeast…however I really want to try. How much starter does one recipe yield? We are not big bread eaters so for example if I make a starter and use it for my first loaf and want to bake ànother loaf two weeks later, will I need to create a new starter again? I’m trying to figure out scheduling.
Thank youView Comment
Hi! Once you have a GF starter you can store it in the fridge when you don’t have time to bake. To keep it alive you need to feed it every 2-3 weeks and return it to the fridge if you still don’t have time to bake. You can do it! Consider making the smaller portion GF starter recipe to try. Here’s the link to the YouTube video: https://youtu.be/QuHSndIBMQI And here’s the recipe post link: https://www.freshisreal.com/easiest-gf-sourdough-starter/ Then once your GF starter is ready feed it more to create the 1/2 cup to 2 cups of active sourdough starter you will need to make a sourdough recipe.View Comment
I tried this recipe using just ground flax, as I didn’t have the psyllium powder, and followed the rest of the recipe as directed. The loaf tasted amazing, but was very dense. My spouse liked the flavour, but found it too hard to eat, so I made bread crumbs with the remainder of the loaf. Today I am attempting my second loaf, this time with the psyllium powder. What a difference in the feel of the dough! I have 5 more hours of rise time to go, but I am hopeful! I will update you on how it turns out. Thanks for all your hard work and sharing these recipes!View Comment
Hi Barb! Thank you for sharing your feedback! Remember that when using psyllium husk powder, you don’t need as much as when you buy it whole. If you weigh your ingredients, the total weight would be the same. But yes you will notice a difference for sure! Let me know how it turns out! It’s good that you tested both the flax and the psyllium that way you get better at understanding how each performs in a GF vegan bread recipe!View Comment
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I made the sourdough recipe this Sunday, after growing my own starter at home. The results were superb!! The was immensely tasty with a moist inside and perfect crumb.
I believe my success was tied to the fact that I followed all of the instructions EXACTLY and watched each video a couple of times to feel comfortable with the process. I also used the weight measures instead of the volume, I I feel it’s a better way to insure accuracy across time.
I certainly recommend giving it a try. Just follow along directions as given, and you’ll have success.
Hi Charity! Thank you for trying the Wild Yeast Bread recipe! I’m so happy that the process went well for you and I’m glad that the video was helpful!View Comment
Hi Chantal. I’m a bit confused with the instruction starter. How much started should i take from the fridge. I didnt see clear where you explain it. I hope can answer soon. I took out 150 grm of starter from the fridge and fed 1/4 cup of brown rice flour with water. Hope its corrext. Thank you.View Comment
Hi Sukma! Did you watch the video for this recipe? It might be helpful: https://youtu.be/8EzbPsTZePw This is the link to the recipe post: https://www.freshisreal.com/wild-yeast-bread-(gf-v)/ If you read the recipe it calls for a refresh the night before which consists of feeding your starter 1/4 cup of brown rice flour with just enough water to stir. This is to wake it up for the next big feeding, typically the next morning. The second feeding consists of 150g (1/2 cup of refreshed/fed starter) with 1 cup of flour and about 1-1/2 cups of water. The end goal is to create at least 515g of starter which about 2 cups of lively active starter. I hope this helps!View Comment
Hi Chantal.. Thank you for ur reply. I got it. I need help Chantal.. So my starter after I fed for the 2nd time it grew but then after 3 hours I weight and its only 466 gram. As u said it needs to reach 2 cups. What should I do now?. Should I feed it again or I can just continue making the dough? . Writing this I’m looking at my starter and hoping to call you directly 😭😭.. Waiting for u.. Thank you Chantal
Synthia again… I have a rather late schedule and sometimes I make the bread dough rather late and would like to rise it overnight. Can I do this in the fridge so it does not overproof? If so, should I rise it outside of the fridge first a while? Also should I bring to room temp before baking the next day?View Comment
Hi! Yes, you can place your dough in the fridge to rise overnight. Letting the dough come to room temperature is usually what I would suggest, at least 1-2 hours. Then bake 😉View Comment
Hi Chantal -Synthia again.View Comment
Been playing with this and loving the creation of the psyllium/flax gel beforehand. i think that makes a big difference. But I noticed we are using more starter here than in the other GF recipe … 2 cups here. Is that much really needed? Also what about other proteins to replicate what gluten does… have you ever worked with pea protein or anything else? Just found this crazy article on the topic but have not “digested” it yet:
Thinking to try pea protein isolate which I use in my shakes….but not sure how much…
Hi Synthia! Yes, this recipe does call for more GF sourdough starter also referred to in some recipe as the preferment, poolish or even levain. Feel free to experiment with amounts that work well for you. For this recipe, I did include more and it works well. As for plant-based proteins, I did not yet include pea protein in my bread recipes. It seems that people with multiple food allergies/sensitivities often avoid pea protein.View Comment
Thanks for some grewat videos. They have given me the confidence to make some sourdough bread, which I did this weekend. I used to make bread years ago, pre-gluten sensitivity but have only had store bought or almond bread I make in a bread maker.
The biggest thing I noticed was that the psyllium/ flax seed amount seemed off. I measure 1/3 cup of each and the water amount in the recipe directions and got a mass that was far thicker thanexpected and one I could not stir and was more like a block of goo than the gel you showed in your videos. I tossed it and started again with just the psyllium. That also rendered a thick mass but it was slightly better than before so I didn’t use any flax at all.
When I put all the ingredients in the mixer the gel was so thick that it I had difficulty getting it to totally belnd in. Even after mixing for several minutes there were clumbs I had to smoosh and mix in by hand. My dough seemd really thick, far thicker than yours did so I added more water (1/2-3/4 cup) bit by bit until it looked more like yours without becoming too sticky.
I baked it in my cast iron dutch oven and got a beautiful loaf. When I cut into it the texture was smooth, had a good spring to it, and it tasted great. As I got cut the 3rd or 4th slice the bread was somewhat gummy as if it could use 5-10 more minutes baking in the dutch oven with the top on for a total of 30-35 minutes.
Overall I am pleased with the end product but am not sure I really want to make this a regular thing in my life. If I do, I need a different dutch oven as mine has feet and that makes it very hard to get in and out of a high temp oven. I can use one of my cast iron pizza pans in place of a stone. I am looking forward to making some sourdough rolls and pancakes however. And I plan to expertiment with using starter in my almond flour bread recipe that I make in the bread maker.View Comment
Hi Karen! Thank you for trying the Wild Yeast Bread recipe! Did you measure of weigh your ingredients? Maybe that’s where the difference was? Also, did you use psyllium powder or whole psyllium husk? If you use powder, weigh the husk as opposed to measuring it. You don’t need as much powder if you measure. So if you weigh your powder or whole psyllium husk you’re looking to get 20 grams. But if you measure with cups, 1/3 of whole psyllium husk is what you need but for the powdered version a little less than 1/4 cup is probably sufficient. And, yes, if you can eventually bake with the help of a Dutch oven it will improve your GF sourdough loaves of bread for sure!View Comment
Thanks for the reply Chantal. I used psylium powder so that would explain my problem wouldnt it. I’m new to making gluten free bread other than a bread maker recipe I have made quite a few times. Every bakers seems to have a different take on making gluten-free sourdough but over all I really like your relaxed way to doing it all. You leave room to play so I have decided its like a science experiment that I can chane and play with.
I have watched most of your Youtube channel and many pothers too. I’ve even taken a short GF sourdough class on line. I learned a great deal from all of them but I think you are my favorite so far. Thanks again!
Karen, thank you for your comment and rating! You’ve made my day! Reading messages like yours encourages me to keep creating and sharing! Thank you for watching my videos and trying this recipe! You’re the best!View Comment
I love this recipe so much! I have made it at least 4 times and it’s always the best gf bread! I don’t think I make it the same way every time but it’s always delicious! I always use the flaxseed and psyllium and alltheall the same amounts of ingredients but I change the types of flour around. I like the gf brand at Wal-Mart Mart. I take a bag and mix a half a cup of so of starch to it and use that as a base with the sorghum amount. The first time I made it I used buckwheat instead of sorghum. I used 1 1/4 cup sorghum and 2 cups of the gf mix with arrowroot starch. Love this recipe!
Hi Stephanie! I’m so happy that you’ve found success with this GF sourdough recipe! I love that you’re playing around with the ingredients—that’s what experimenting is all about! Thank you for sharing what you’ve tried and rating this recipe!View Comment
I’ve been baking your ‘Wild Yeast’ bread for the last several weeks now, and loving it! My only question is about the moistness/stickiness of the crumb. After cooling it has this sticky texture, which I don’t mind as 30 seconds in the toaster takes care of that, but any suggestions as to what to start adjusting to try to overcome that. I’ve been playing with the amount of water, but only manage to change the density of the loaf – the sticky texture stays the same. I am using the exact ingredients as the recipe, no substitutions, other than I grind my own Buckwheat and Rice flours.
I’ve been a confirmed celiac for 15+ years, and these recipes certainly help with the craving for a ‘good’ bread. Thanks for all the work and effort you put into developing your recipes!View Comment
Hi Stan! I’m so happy to hear that you’ve been baking Wild Yeast Bread recipe! As for the stickiness, you could try leaving the loaf in the oven for an extra 10-15 minutes with the oven turned off once the loaf is ready. Or wait longer (overnight) before slicing it? Do you bake with steam and in a Dutch oven? If so, that’s great! In all honesty, I can bake the same recipe 5 times, and the outcome can vary based on the weather, the ingredients I use, the temperature of my oven, etc. The best tip I can offer is to keep baking and practicing, and eventually, something will click, and your loaf will be just perfect! Great work!View Comment
Hi ChantalView Comment
Thanks so much for sharing all your recipes and tips!!. I made my first sourdough starter and loaf. The rise was great, the taste and outside crust turned out amazing, but the inside part of the loaf was very dense (and a little moist). I’m new to gluten free baking so I’m wondering how I could improve this or what I did wrong? Thanks!!
Hi Larissa! You did great! You didn’t do anything wrong. Gluten-free sourdough bread baking takes a lot of practice and tweaks to get it just right in your environment with the tools you have, etc. Keep baking and takes notes along the way, so when you do bake a loaf that is perfect for you, you will be able to recreate it, and even then, each loaf is often a little different. The season you’re in, where you live in the world, the ingredients you use, the amount of water you include, the oven temperature, if you use steam, the activity in your GF starter, etc. can play a roll on the result of your loaves of bread. Did you join the Fresh is Real Facebook group? It’s a great place to ask even more questions 😉 https://www.facebook.com/groups/191987888217239/View Comment
Can I proof this overnight?View Comment
Hi Sara! Yes, for sure! Although I would do a longer overnight ferment in the fridge. Then the next day, take it out, leave it a room temperature for a bit then bake!View Comment
Love this recipe! It’s the best gluten free sourdough recipe I’ve found that is as true to what true sourdough bread is as possible, and actually works! However, many times when I bake it I get a “flying crust.” I’m thinking it’s because I’m over proofing (although I’m only doing 1.5-2 hours, but it’s been rising quite a bit in that time), or the oven temperature is too high or low? I’m wondering if you have any ideas about why that is? Thanks!
Hi Veronica! If you’re only proofing/rising the dough for 1.5-2 hours it’s most likely due to a little bit too much water. Try reducing the amount by even 2-4 tablespoons to start to see if that makes a difference. Thank you for your message and rating! I appreciate it very much!View Comment
Thanks for your reply! I took your advice and it worked perfectly!
Looks like my comments are not being posted for some reason…
Anyway, let me try one more time! I tried my hand at making this recipe for GF sourdough for my brother in law and it turned out great for being the first time! the rise in the oven and after fermentation was not a lot, so I was not expecting much, but the crumb was good and it tasted great.
I made two loaves now and they are bulk fermenting as I write this. Speaking about bulk fermentation, I have a question about that. As I mentioned , mine rose very little and I am not sure if it was due to my starter (I watched your other video on that) not being too active or not…. It’s the first time making a GF starter so I do not know what to expect, as it looks and behaves differently from a wheat based one. Do you let them sit in a fermentation chamber at a certain temp or not? These loaves are sitting in the oven with the light on, so I will see if that makes a difference, but I would love some tips for this and for keeping the starter vigorous.
It looks like you have a ton of recipes, so I will try my hand at more of them later. Love your videos, what you are doing and I am also vegan, so that is the icing on the cake.
Hi Fernando! Thank you for your message! I did get and see the other one as well! I gave you a few tips in my first reply 😉 I’m glad my videos are helpful! I’ll be sharing a few more recipes and videos very soon! Let me know if you ever have any more questions!View Comment
Hello Chantal, I tried my hands at your gluten free sourdough (and gluten free bread in general) for the first time on Sunday, when I made it for my brother in law. Truthfully, I did not have a ton of expectations since the behavior of the dough and all that is SO different from wheat based sourdough. But it turned out very good. I also made some brown rice starter for it and that turned out well as well. I had a question about the bulk fermentation process. This one did not rise very much (again, comparing to wheat based sourdough), even after 6 hours. Do you do that part in a chamber at a certain temperature? Do you ever do that in the fridge as I have seen done for other sourdoughs? Your pics and video show it rising quite a bit, so I was wondering if you have any tips for that.
Thanks very much for all you have here. I will definitely make more if your recipes!
Thank you, Fernando, for your rating and comment! I appreciate it! With gluten-free sourdough, so many elements can affect the rise of a loaf. The temperature in your home, the ingredients you are using, the temperature of your oven when baking! If you’re trying to increase the rise, you could play around with longer ferments/rise times in either the fridge or at room temperature or tweak your mixture to include a little bit more water. Whatever you try, always take notes, so if you do bake a loaf that is perfect for your preferences, you will know what you tried.View Comment
Thanks to your excellent instructions Chantal, I have made the most beautiful and delicious loaf of bread!! I followed the recipe to the letter and was surprised at how well it rose in the bowl. It was the first loaf that didn’t crack apart when I inverted it onto parchment paper for scoring and transfer to my Dutch Oven. When we cut into it this morning we discovered that it tastes as good as it looks 🙂 The taste is lovely and the texture is perfectly chewy.
I also began the Sorghum Sourdough recipe yesterday, mixed in the starter and salt this morning and am waiting for that to proof today. It is a good thing I have the second loaf on the go because my husband and son have eaten more than half of the loaf already!View Comment
Hi Larissa! Thank you so much for your feedback and for trying the recipe! I’ll be sharing new sourdough recipes soon so make sure to visit again!View Comment
Thank you – thank you – thank you! 😊
I have been making sourdough with a variety of wheat flours for some time but, about 9 months ago, her doctor suggested to one of my daughters that she go wheat-free to try and sort out her IBS symptoms. She felt so much better that she has therefore stuck with it, despite having to give up certain things that she loves. One of these was sourdough bread. While I was able to make her a pretty good bread using normal yeast, I struggled to find a sourdough recipe that was wheat-free and didn’t end up looking more like a brick than bread! About 2 months ago I found your Facebook page and, from that, this recipe. I have now made it several times using a variety of the substitutions you suggest and it has worked really well every time. The video was particularly useful, showing me exactly what I needed to do and what I should expect my dough and bread to look like.
Thank you so much for sharing it-both my daughter and I are really pleased with the results.
I do have one query…. is there a flour, or perhaps a mixture of flours, that can be used in place of the sorghum flour in this recipe? With lockdown still in force here in Wales, I have not been able to source any sorghum flour and only have enough left for 2 more loaves.
Ruth! You’re awesome! I’m so happy you’ve found a GF sourdough recipe to make for your daughter! She is lucky to have you! Some other GF flours you could consider are: corn flour (not cornstarch), millet, almond meal/flour (if you’re not allergic), or use more buckwheat and GF oat flour.View Comment
I have made this loaf half a dozen times and LOVE this recipe. I’ve even gotten creative and made it into a cinnamon raisin swirl loaf. I flattened out the dough into a rectangle, sprinkled with coconut sugar, cinnamon, and raisin. Rolled it up, placed seam side down in a loaf pan and let it rise for 4-5 hours. Bake at 450 degrees for 45 minutes. It has the most crispy crust and perfectly soft center!
Hi Brittany! I’ve seen your gorgeous Cinnamon Raisin Swirl Loaf, and it’s incredible! Thank you so much for your rating, comment and sharing your details!View Comment
Thank you for the lovely recipe, Chantal! How much GF sourdough starter do I need if I feed my starter direct in the jar ? Many thanks!
Hi Helen! You’ll need 2 cups of lively starter. In grams, 515g.View Comment
This is the single best resource I’ve seen on my gluten free sourdough journey. The YouTube video is so helpful to see the step by step instructions. I love that things are measured and weighed. I also love that she has taken the time to try different floors, different amounts of water….really doing all the heavy lifting to make sure the recipe comes out perfect for us every time!! Thank you for your wealth of knowledge.
Brittany, thank you for your very nice kind message! I’m thrilled the information is useful!View Comment
I made this with method 1- worked great!
I am trying method 2 and pulled out 1/2 cup the starter and fed it. I am confused though-the recipe says
“Doing so would require you to refresh your starter beforehand in the afternoon. ” does it sit on the counter until tomorrow afternoon or can I bake with it in the morning? Or do I feed it again in the morning and bake with it in the afternoon.
thank you so much!
Hi! If you tried the first method there’s no need to try the second method unless you want to experiment to see the difference. The only difference is for the second method you’re feeding a portion of the refreshed starter (Step 1) into a separate bowl or jar. My note about starting in the afternoon is because feeding your starter in a separate container can take much longer. Starting the day before you want to bake would be something to try. If not, feeding only on the day of, if you have to wait many hours, could mean that you would only be baking later in the evening. I hope this helps!View Comment
hi, curious what size banneton you use. I’m interested in the sizing for both the round and the oval banneton as there are SO MANY options on amazon!! Appreciate any recommendations you may have.View Comment
Hi Amber! The oval one I have is about 10 inches (the top). Here’s an Amazon link to one that looks like mine. If you get a round or oval banneton basket ranging from 9 to 10 inches it should be perfect!View Comment
Just a quick message to say thank you so much for your recipe and videos! I discovered your website and making sourdough after I was given some brown rice sourdough starter from your recipes and links to here. I made my very first gf sourdough bread on Sunday and it turned out amazing! Smells amazing and tastes so amazing that even my non gf mum and friend loved it too! I didn’t have access to flaxseed or flaxseed meal but homemade chia seed meal worked well as a substitute.
I also didn’t have any maple syrup or grapes so substituted manuka honey to add while feeding my starter one day, turned out yum! Thanks again for introducing me to sourdough and helping me discover a wonderful new passion! Can’t wait to make more 🙂
Thank you, Miranda, for trying my recipes! I’m happy you were able to tweak the ingredients to work with what you had on hand! Great job!View Comment
I made this recipe and love it! However, I love to use oil or some kind of fat when making bread. Is there a spot in this recipe where some oil can be subbed for Part of the water? Thanks so much for your recipes!
Hi Lyndsay! Of course, you can add some oil! You can add a couple of tablespoons up to 1/4 cup in a recipe like this one. And at the end, when you’re mixing the dough, add the remaining water (1/4 to 1/2 cup) in increments in case you don’t need all of it because of the addition of oil.View Comment
I made this recipe in a steam toaster oven and it came out wonderfully. The steam helped it poof a bit more. Thank you for this delicious recipe. Wondering if you ever tried using nutritional yeast to make cheese bread? My daughter cannot have wheat, dairy, and some FODMAPs like garlic, onion, cashews, and pistachios. She loved this bread and the buckwheat sourdough bread too!
Hi Jeanne! I’m happy to hear that this recipe worked baked in a toaster oven! I made crackers the other day and added nutritional yeast to add a cheesy flavour. You can most definitely add some to a loaf with herbs and jalapenos—if that’s your thing! Yum! I appreciate your message, and thank you so much for the fantastic rating!View Comment
Hi Chantal, I finally got my bugs sorted out and have made this recipe twice in the last week. Very happy with it!
Before my partner discovered she was celiac, i made whole wheat sourdough weekly.
It has been 8 years now gf and we are really grateful for this recipe. No more relying on store bought bread.
Slowly replacing the brown rice with sorghum flour…
Thank you! I have shared your site with several people.
Hi Chaya! Thank you so much for your kind words! It makes me feel very happy when I read messages like yours! I’m so glad you tried this new Wild Yeast Bread recipe! I appreciate you taking the time to let me know!View Comment
I tried this recipe and it turned out fantastic! Thank you so much for the video it was so helpful to see your dough! I did sub oat flour as I am out of white rice flour and it worked great, loved the options listed especially since my stock is low during quarantine.
Hi Sherri! I’m so happy you tried the Wild Yeast Bread recipe and that your substitutions worked out well! Thank you for sharing your experience and rating the recipe!View Comment
I am loving this recipe, the flavor is amazing. I did have to make some substitutions because I have a solanine/nightshade intolerance so I used tapioca instead of potato starch and I also used Brown vs. White rice flour and oat vs. buckwheat because no one had buckwheat in stock where I live.
I do have some questions about altitude…. I’m at approx 7000 ft and my first loaf was a little dense & gummy inside with using slightly more than 1/4 c water b/c it appeared dry to start. I only used 1/4c water with my second loaf but its still a little dense and both loaves needed to cook longer. Do you have any other suggestions to try for adjusting for altitude with this recipe? THANKS!!
Hi Sara! Thank you so much for trying the recipe and sharing your baking experience. As for high altitude baking, it is not my expertise. Although you could consider baking at a lower temperature for a little longer. And adjusting your liquids for future bakes. Takes notes every time you try something new that way you can compare what works best for you.View Comment
Thanks for the reply Chantal, I just realized that my original comment only showed 4 stars when it should have definitely been 5 STARS!!
I will continue to adjust for time/temp and liquid and save my notes.
Thanks for the reply Chantal, I just realized that my original comment only showed 4 stars when it should have definitely been 5 STARS!!
I love this recipe! I made a few substitutions to what I have on hand.
I used a sorghum sourdough starter.
I used tigernut flour instead of buckwheat flour.
I used brown rice flour instead of white rice flour.
Thank you for experimenting and sharing!!!
Hi Sandra! I’m glad you tried this recipe and tweaked it to make it your own! Great job! I love tiger nut flour too! I appreciate you taking the time to share your experience and for rating this recipe! Thank you!View Comment
hi. looking forward to trying this!View Comment
what can i use to cover the loaf if i do not have a proper dutch oven?
Hi Chaya! Do you have other oven-safe dishes? What about something that you can flip upside down like and use as a cover? Like a rotisserie pan of some sort? In a pinch, try covering your loaf with a tented piece of aluminum foil.View Comment
Thank you . one more question. On the video it seems like you are talking about starter that has been in the fridge.View Comment
Do i still need to refresh a starter that i have been feeding daily… and then wait 2-4 hours? Or can i just take from the active starter in the morning and add to the recipe?
I would like to know this too as I have a starter I don’t refrigerate. 🙂View Comment
As long as you have a good 2 cups (approx. 515g) it should work just fine to use your regular active GF sourdough starter 😉View Comment
Hello, I am just making my first sourdough starter which I think is ready. I have enough for the recipe but wondered why I need two cups as apposed to the 1/2 cup in the recipe if I intend to use the active starter straight from the jar without feeding it first? Is it because a certain volume needs to be left in the jar in order to keep it going?View Comment
Hi Kate! The idea is to get the starter to be as lively as possible. If yours is nice and active and you know you have 2 cups in your jar, then yes, please proceed with the recipe. Even if you empty your jar, there should still be some yeast left on the sides of the jar to create more starter after. Just make sure to feed your jar at least 1/2 cup (even 1 cup) of flour with just enough water to stir once you’re done, so you still have some in your jar before storing it on the counter or fridge. I hope this makes sense.View Comment