How can I make gluten-free sourdough bread?

Sourdough made from gluten-free grains requires different techniques than wheat bread because gluten is the protein complex that gives elasticity and structure. For people with celiac disease or wheat allergy, relying on fermentation to remove gluten is risky. Alessio Fasano Massachusetts General Hospital and Harvard Medical School has emphasized that traditional sourdough fermentation of wheat does not reliably eliminate the peptides that trigger celiac disease, so use only certified gluten-free flours and separate equipment to avoid cross-contamination.

Choosing flours and building a starter
Start with whole-grain gluten-free flours such as brown rice, sorghum, buckwheat, teff, or millet, because they provide nutrients that support a lively starter and complex flavor. Create a gluten-free starter by mixing equal weights of flour and filtered water, keeping it warm and feeding daily until it becomes bubbly and pleasantly acidic, typically within five to seven days. Using whole-grain rice or buckwheat as the base encourages diverse lactic acid bacteria and yeasts. Research by Marco Gobbetti University of Naples Federico II documents how selected lactic acid bacteria strains can alter cereal proteins and flavors during long fermentation; however those studies used specialized strains and processes that are not equivalent to a home starter and do not mean wheat sourdough is safe for celiac disease.

Dough development and binders
Because gluten-free dough lacks the protein network that traps gas, incorporate binders and hydrocolloids to mimic elasticity. Psyllium husk forms a gel that improves crumb and moisture retention, and xanthan gum or guar gum can add stretch and cohesion. Hydration is higher than for wheat dough, so expect a batter-like consistency for much of the process. Allow an autolyse period after mixing so the flours fully hydrate and enzymes begin breaking down starches; then knead gently or use stretch-and-fold motions to develop structure without overworking. Longer fermentation at moderate temperatures enhances acidity and flavor while helping texture, but it will not confer safety for those with celiac disease unless ingredients and processes are validated in clinical settings.

Proofing, baking, and cultural context
Proof the shaped dough in a well-oiled pan or banneton lined with cloth; a cold retard in the refrigerator overnight often improves flavor and handling. Bake in a preheated oven with steam for the first portion of the bake to promote oven spring, then remove steam for browning. Typical home practice is an initial high temperature followed by a lower finish to set the crumb and crust. Expect a denser crumb than wheat sourdough, with variability depending on grain blends and binders used.

Using regional grains connects gluten-free sourdough to culinary traditions, for example teff in Ethiopian injera or buckwheat in Breton galettes, and supports biodiversity. Environmentally, substituting grains affects land use and supply chains, so choose responsibly sourced flours. For anyone with celiac disease, consult a healthcare provider and follow guidance from specialized clinicians because fermentation alone cannot be relied upon to make wheat safe.