Gluten-Free Sourdough Sandwich Bread

Name: Gluten-Free Sourdough Sandwich Bread
Prep time: 15 min
Cook time: 40 min
Total time: 12 h 55 min
Cuisine: Gluten-Free
Ingredients: ½ cup gluten-free sourdough starter discard; 1 cup gluten-free all-purpose baking flour; ½ teaspoon fine sea salt; 10 tablespoons non-chlorinated water (or more if needed); 1 teaspoon vegetable oil (for brushing); Sesame seeds (for topping)

Author: Emily

Published: 5 February 2026

Updated: 3 April 2026

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Making gluten-free sourdough sandwich bread is a truly delightful experience. There’s just something special about the smell of fresh bread filling your kitchen and the joy of sharing it. Whether you’re gluten-sensitive or just exploring new flavors, this recipe makes a loaf that’s soft, melt-in-your-mouth delicious. Plus, it uses the sourdough starter discard, which makes it a wonderful way to reduce waste and embrace sourdough culture. Let’s jump into this cozy baking adventure together!

why make this recipe

This gluten-free sourdough sandwich bread is a game changer. It holds together beautifully and has a lovely crust while staying soft on the inside. You can slice it thin for sandwiches or enjoy it slathered with butter. And, if you’ve ever been curious about gluten-free baking, this recipe is a fantastic introduction. It’s simple, forgiving, and will leave you with a delightful homemade loaf that everyone will love.

how to make Gluten-Free Sourdough Sandwich Bread

Gather your ingredients and let’s get started! You’ll need ½ cup of gluten-free sourdough starter discard, 1 cup of gluten-free all-purpose baking flour, ½ teaspoon of fine sea salt, 10 tablespoons of non-chlorinated water (or a bit more if needed), and a few extras like vegetable oil and sesame seeds for that perfect finishing touch.

Now, first things first. Line an 8x4x2 ½-inch loaf pan with parchment paper. This will make it much easier to remove the bread later. In your stand mixer, combine the sourdough starter discard, flour, and salt. Mix it on low speed, letting those ingredients blend beautifully.

Next, add the water one tablespoon at a time. We want the dough to be a little on the thick side—just enough to come together without being too runny. If you think it’s too dry, don’t hesitate to add a splash more water.

Once everything is mixed well, grab a rubber scraper and gently pour the dough into the lined loaf pan. Cover it softly with plastic wrap and pop it into a cold oven. This gives it time to rise overnight or for up to 12 hours. It’s a bit of a waiting game, but trust me, it’s worth it!

When you’re ready, remove the loaf from the oven. Mix 1 teaspoon of vegetable oil with 1 teaspoon of water and brush this mixture on top of your risen dough. Now sprinkle those lovely sesame seeds evenly over the top.

Preheat your oven to 425 degrees F (220 degrees C) and bake for 20 minutes. After that, lower the temperature to 375 degrees F (190 degrees C) and continue baking until your bread reaches an internal temperature of 190 degrees F (87 degrees C)—about another 20 minutes.

Let it cool for 5 minutes in the pan before transferring the loaf to a cooling rack. And here’s a little tip: wait until it’s completely cool before slicing. It’ll make the perfect slices without crumbling!

how to serve Gluten-Free Sourdough Sandwich Bread

This bread shines as a sandwich base. Picture it layered with crispy lettuce, juicy tomato, and your favorite protein. Or, enjoy it toast-style with a smear of avocado and a sprinkle of salt. If you’re in the mood for something sweet, try it with your favorite jam or Nutella.

I also love serving this with sourdough garlic rolls for a cozy meal. It pairs wonderfully with soups or salads too!

how to store Gluten-Free Sourdough Sandwich Bread

To keep your delicious bread fresh, store it in an airtight container or a resealable bag at room temperature for up to three days. If you want to keep it longer, slice the loaf and freeze individual pieces. When you’re ready for a slice, just pop it in the toaster straight from the freezer—it’s perfect every time!

tips to make Gluten-Free Sourdough Sandwich Bread

If you’re new to gluten-free baking, remember that the texture and flavor can vary greatly. Don’t hesitate to adjust the water if your dough feels too dry. You want that nice balance between dough and batter.

For added fun, experiment with different toppings before the second bake. Seeds or herbs can bring extra flavor. I’ve even added a bit of garlic powder when I’m feeling adventurous!

variation (if any)

Feel free to change up the seeds on top! Sunflower seeds or poppy seeds can give your bread an exciting twist. You could even mix in some herbs into the dough for extra flavor—think rosemary or thyme. Options are endless!

FAQs

How do I know when my bread is done baking?
Your bread is ready when it reaches an internal temperature of 190 degrees F (87 degrees C). You can use a kitchen thermometer to check the temperature, ensuring perfect results each time.

Can I use a different type of gluten-free flour?
Yes, you can! Just be sure it’s a good all-purpose gluten-free blend that includes xanthan gum for the best results.

What if my dough doesn’t rise?
If your dough doesn’t rise well, it could be because your sourdough starter isn’t active enough. Make sure it’s bubbly and fresh when you use it!

With each slice of this hearty bread, you’ll feel the warmth of home. Give it a try—I know you’ll love it just as much as I do!

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