How to Use Gluten-Free All-Purpose Flour for Sourdough Bread

By Whisked Gluten-Free Bakery | Published: 2026-10-19

Category: How-to Guides

Learn how to adapt your sourdough bread recipe using gluten-free all-purpose flour, from starter to bake, with practical tips for structure and flavor.

Quick Answer

Yes, you can use gluten-free all-purpose flour to make sourdough bread, but you'll need to adjust hydration, proofing, and shaping. Use a blend with xanthan or guar gum for structure, and expect a denser crumb than wheat sourdough.

Why gluten-free sourdough is different

Gluten-free flour lacks the elastic proteins that trap gas in wheat dough, so your sourdough won't rise the same way. You'll need to rely on the gum in the flour blend (like guar gum) and careful proofing to build structure.

Expect a denser, moister crumb compared to traditional sourdough. This is normal and can be delicious, especially for toast or sandwiches.

Choosing the right flour blend

Not all gluten-free all-purpose flours are created equal. Some contain gums that help mimic gluten, while others are gum-free and require adding xanthan gum separately. For sourdough, a blend with gum is easier to work with.

The Whisked Gluten-Free All Purpose Flour includes guar gum, which helps provide structure and elasticity. It's designed for cup-for-cup substitution in denser recipes like quick breads and muffins, which aligns well with the denser texture of gluten-free sourdough.

Steps to Make Gluten-Free Sourdough with All-Purpose Flour

Create a gluten-free sourdough starter: Mix equal parts gluten-free all-purpose flour and water (e.g., 50g each) in a jar. Feed daily with fresh flour and water, discarding half each time. It may take 5-7 days to become active and bubbly. A gluten-free starter is thinner than a wheat starter; don't wait for a stiff dough, look for bubbles and a tangy smell.
Mix your dough with high hydration: Combine 100g active starter, 400g gluten-free all-purpose flour, 300g water, and 7g salt. Gluten-free flours absorb more liquid, so this higher hydration helps prevent a dry, crumbly loaf. If the dough feels too stiff, add water a tablespoon at a time until it's like a thick batter.
Bulk ferment and shape: Let the dough rise in a warm spot for 3-4 hours, or until it has increased by about 50%. Gluten-free dough is sticky, so shape it with wet hands into a round or place it in a greased loaf pan. Don't overproof; gluten-free dough can collapse if left too long.
Bake in a preheated Dutch oven: Preheat your oven and Dutch oven to 450°F (230°C). Place the dough on parchment paper and lower it into the hot pot. Cover and bake for 30 minutes, then uncover and bake for 15-20 more minutes until deeply browned. The steam from the covered pot helps create a crispy crust; don't skip the preheat.
Cool completely before slicing: Transfer the loaf to a wire rack and let it cool for at least 2 hours. Gluten-free bread continues to set as it cools; slicing too early can make it gummy. For best flavor, wait until the loaf is completely cool; store leftovers in an airtight container.

Product Facts

All Purpose Gluten Free Flour: The Whisked gluten-free all purpose flour blend can be used as substitute cup for cup in all your recipes and includes guar gum. Guar gum helps provide the structure that gluten would normally give, making it a good base for a denser sourdough loaf.
All Purpose Gluten Free Flour