Gluten Free Sourdough Bread Recipe Ingredients

gluten free sourdough bread recipe

My friend Maria has been gluten free for over five years now and loves bread so when I heard she was going to make a gluten-free sourdough bread recipe I was very excited! She has made several recipes so I decided to take a chance and try one of them. It came out delicious and I have decided that she would like it so I am saving one of her favorite recipes in my arsenal for when I get the chance to try it again. If you have made this bread before then you know how easy and tasty it is-so simple yet nutritious and so much healthier for you than anything you could make from scratch. This bread has no refined flours, it has no sugar, it has no fat, and no unhealthy fillers, so good for you that it could be the only thing you buy if you lost your job.

An Overview

I was not able to find the exact ingredients for her gluten-free sourdough bread recipe but I was able to find some ingredients from the internet. Her recipe called for brown rice flour, tapioca starch, brown sugar, water, and baking soda. The ingredients were easily available from several different websites. I was also able to find several different recipes for yeast free bread that called for ingredients such as honey, molasses, agave nectar, or maple syrup. These ingredients can be used but should not replace them in your own recipes.

I used a non-stick pan for this recipe and lightly spray the inside with olive oil spray. Then set the recipe called for, followed by filling it with the mixture. Once the filling is done you simply add your choice of nuts or other seasonings to the top and fold the crust over so that it forms a rounded bottom. In the last step of the process you lightly spray the outside of the pan with cooking spray. Place in your oven and let bake at 300 degrees for about an hour.

Making Process

A banana sitting on top of a wooden table

It took me a while to find a good gluten free flour, which is also known as “bleach.” After a lot of searching I found a product by the name of “Life’s Abundance,” which has been called “the one thing that every vegan needs.” This product is made from coconut flour, rolled oats, and tapioca starch. The Life’s Abundance gluten free sourdough bread recipe card did not specify if it had dyes or not but my investigation has turned up that it does.

The benefits of this gluten free sourdough starter is that you are able to get started using this product without any problems. You can also experiment with different kinds of breads by substituting the usual flour with this product. I used it for pizza and wheat bread. Although there are more traditional products available such as rye, wheat, and whole wheat that can be used to make traditional sourdough breads, it seems that this product can produce wheat bread as well. The trick is to follow the directions provided with the recipe and only put in enough flour to make it a complete food, then mix in the other ingredients.

Main Ingredients

The first two ingredients for the Life’s Abundance recipe included are vital for the success of this recipe. The first one is the Gfjules sour, which is actually a variety of yeast extract. There are several types of yeast, but the Gfjules is most commonly used because it contains a higher concentration of yeast. It also produces a lighter, coarser texture when mixed with water. When mixing the product with water, make sure you mix it completely until you obtain a foam-like substance. Your glazed glass bowl will look like the back of a traditional baking pan.

The second ingredient, the wheat berries bought from your local grocery store or a health food specialty store, help give the bread its coarseness. It is because these items provide the body, or gluten, for the product. Without the gluten, this product would not be possible to make at home, as it cannot rise without it. In this recipe, you can also add the fruit into the mix, up to the recommended amounts; the fruit does not have to be replaced entirely. For the gluten-free part of the recipe, I recommend keeping the grains or flours in the refrigerator for up to a week after the mix has been produced.


As for the final ingredients, your flour of choice and sugar are what make up the main bulk of the recipe. I recommend using white bread in place of wheat bread. White bread contains more fiber than wheat bread. Brown or whole grain breads provide more starch for the dough. Flour, in addition to being a carbohydrate, also provides protein. If you feel like eating more meat, feel free to add more red meat, but be sure to remove the skin before breading the meat.

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