Same Day Gluten Free Sourdough

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With all the same flavor and soft texture you're used to, this Same Day Gluten Free Sourdough requires no refrigeration and only one rise!

overhead shot of loaf of sourdough on round wire rack.

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YOU GUYS!!!!! I finally found a way to make gluten free sourdough in ONE DAY, and it's just as glorious as my original recipe! Dare I say, maybe more so? I've been making it on repeat for a few weeks now and I have yet to tire of it. My current favorite way to enjoy it is to spread it with butter, "toast" it in a skillet, and dip it in the yolk of an over easy egg. Or place an egg on top. Mmmm, mmmm, good! But, spread with butter, made into sandwiches, or dipped in olive oil have all been my guilty pleasures as of late. And I'm not ashamed to say so.

what is same day sourdough?

Many of y'all are familiar with my original sourdough recipe, Best Ever Gluten Free Sourdough Bread. It's been a game changer for us here, and I've heard from many of you that feel the same. That crusty exterior and soft and fluffy interior is some of the best bread I've ever had. Full stop. Not even any gluten-filled bread can compare, at least from what I remember.

But if you know anything about sourdough, you know that it takes time. Not hands on time, though. Most of it is waiting. And waiting. And waiting some more. I'm not one to shy away from waiting for hours when the prize is an amazing loaf of bread. Not to mention one that tastes like, and more importantly, has the texture of gluten-filled bread.

So when I came up with this method that could be started in the morning and finished within the day, I just KNEW I had to share it with y'all. My husband (who is not gluten free and loves his regular bread) told me to tell y'all that he'd rather eat this bread than any other!

here's what you'll need

one rise sourdough ingredients measured out and labeled.

Kim's gluten free bread flour blend - a must for gluten free bread baking success. However, while I haven't tried them yet, there are a few flours on the market that could possibly work. Those are King Arthur Gluten Free Bread Flour (affiliate link) and Caputo Gluten Free Flour (affiliate link). But, word to the wise, both of these contain wheat starch, which apparently is NOT a problem for people with celiac, but of course would be a problem for those who suffer from a wheat allergy.
Active gluten free sourdough starter - you will need to feed your (well established and mature) gluten free sourdough starter either the night before OR early in the morning of the day you plan on making bread.
Whole psyllium husks - normally I advise that most, if not all, of my breads can be made without psyllium husks. However, for this particular bread, you will need to make a psyllium gel to avoid refrigeration so that you can knead it right away.
Baking powder - I often add baking powder to many of my gluten free bread recipes because it gives that extra boost we may need when baking gluten free.

Helpful Equipment for Baking Sourdough Bread

Digital kitchen scale (affiliate link) - this is the hill I will die on. The kitchen scale hill. Please, just do yourself a favor and buy a cheap kitchen scale and start using it. You will thank me profusely. The accuracy and ease is bar none.
Stand mixer (affiliate link) - a great stand mixer is an investment, but it's one that will last a long, long time (mine is still kickin' after nearly 30 years!). A Danish dough whisk (affiliate link) can be substituted with a little more elbow grease, but you'll get the best results with a stand mixer.
Dutch oven (affiliate link) - until I tried it, I didn't know the advantage of using a Dutch oven. But once I tried it, I'll never go back. It holds in the steam for maximum oven spring. There are circumstances where a Dutch oven just won't do, though (think baguettes), in which case the second best option is a baking steel (affiliate link). A baking steel is often used for making pizzas in a home oven to replicate the heat from a pizza oven. A pizza stone (affiliate link) or overturned baking sheet (affiliate link) set on your middle rack with a shallow heat-proof pan on the rack below this. Hot water is poured into the shallow pan, which creates steam for good oven spring.
Bread lame (affiliate link) - it's not absolutely necessary, but a bread lame is a great tool for scoring your sourdough. I started my sourdough journey scoring with a serrated knife, but found I got better results with a lame.
Banneton basket (affiliate link) - these little baskets are perfect for shaping and getting those beautiful lines on your finished bread (and they're fairly cheap), but another alternative is a large bowl, such as a Pyrex bowl (affiliate link), lined with a tea towel.

how to make sourdough in one day

bubbly sourdough starter in a glass jar.

Step 1: Feed your gluten free starter either the night before or early in the morning; let sit until nearly doubled in size.

psyllium gel in the bottom of stainless steel bowl of stand mixer.

Step 2: Place the warm water in the bowl of a stand mixer. Add psyllium husks and stir; let sit for a few minutes until a gel forms.

dough in the bowl of a stand mixer with red handled small spatula on top.

Step 3: Add remaining ingredients in the order in which they're listed. Attach to mixer and use the dough hook to knead the dough for 5 minutes.

dough shaped into an oval loaf on marble surface.

Step 4: Knead dough on a lightly floured surface and shape into a smooth, taut round or baton (torpedo) shape.

Step 5: Place smooth side down in floured banneton or bowl lined with a floured tea towel.

risen dough in oval banneton covered with plastic wrap.

Step 6: Cover and let rise until almost doubled. This will take anywhere from 2-4 hours. Preheat oven with a Dutch oven inside to 450 degrees.

oval-shaped dough with ridges on piece of white parchment.

Step 1: Place a piece of parchment carefully on top and gently flip the loaf out of the basket and onto the parchment.

shaped sourdough loaf on parchment inside red dutch oven.

Step 2: Carefully place the loaf on parchment into the hot Dutch oven; replace the lid and bake for exactly 6 minutes.

Step 3: Open oven, remove the lid from the Dutch oven, and slash the bread right down the center with a bread lame or sharp knife. Replace the lid and continue baking for 30 minutes.

partially baked sourdough loaf on parchment inside dutch oven.

Step 4: Remove the lid and continue baking for an additional 20-25 minutes, or until deep golden brown and crusty.

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same day sourdough FAQs

Is sourdough bread gluten free?

Sourdough bread that is made with gluten-filled flours (wheat, rye, barley) are NOT gluten free. The starter AND the flours that make the sourdough MUST be gluten free for the sourdough bread to be considered gluten free.

Do I have to use a banneton basket to shape gluten free sourdough?

While they do make it easier (and they're very cheap) bannetons aren't absolutely necessary. You can use a simple bowl lined with a tea towel as a substitute.

Why is this recipe for gluten free sourdough only in grams?

For the best results, everyone should always bake using grams (or at least ounces) as weighing ingredients is a much more accurate method for baking. One person's volume (cup) measurement may be different to another person's, and this can cause many problems when baking. When making gluten-free bread in particular, grams are essential to bread making success and allow for easier troubleshooting when things go wrong.

more gluten free sourdough bread recipes

a slice of bread folded in half in a hand.

I hope you enjoy this Same Day Gluten Free Sourdough as much as we do!