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Little hands holding a stunning wild yeast bread loaf boule

Wild Yeast Bread (GF/V)

  • Author: Chantal | Fresh is Real
  • 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! 




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)
  • 11/2 cups warm water (355g)


  • 11/4 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!

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.

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.

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.

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. 

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