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!
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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
- 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
- Step 1: Feed your gluten free starter either the night before or early in the morning; let sit until nearly doubled in size.
- 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.
- 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.
- 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.
- 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.
- Step 1: Place a piece of parchment carefully on top and gently flip the loaf out of the basket and onto the parchment.
- 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.
- Step 4: Remove the lid and continue baking for an additional 20-25 minutes, or until deep golden brown and crusty.
prefer to watch?
same day sourdough FAQs
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.
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.
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
- gluten free cranberry walnut sourdough
- gluten free sourdough sandwich bread
- best ever gluten free sourdough bread
- gluten free sourdough soft pretzel recipe
- gluten free sourdough cinnamon rolls
- Sourdough English Muffins (Gluten Free)
I hope you enjoy this Same Day Gluten Free Sourdough as much as we do!
Same Day Gluten Free Sourdough
Ingredients
- PLEASE NOTE THAT ALL INGREDIENTS UNDERLINED AND COLORED PINK BELOW ARE LINKS. SIMPLY CLICK OR TAP ON THE LINK TO FIND THOSE INGREDIENTS OR RECIPES REQUIRED TO MAKE THIS RECIPE.
- 350 grams warm water
- 17 grams whole psyllium husks (or 13g psyllium husk powder)
- 115 grams active gluten free sourdough starter (fed the night before or early in the morning of the day you'll be baking your bread)
- 25 grams olive oil
- 17 grams honey
- 350 grams Kim's gluten free bread flour blend (plus additional flour blend for kneading and shaping)
- 7 grams kosher salt
- 9 grams baking powder
Instructions
- In the bowl of a stand mixer, add the warm water and psyllium husks. Stir or whisk to combine and let sit for 5 minutes until a thick gel forms.
- Add the rest of the ingredients, in the order in which they are listed, and attach the dough hook. Knead on medium high for 5 minutes.
- Dump dough out onto a well-floured surface and knead until smooth.
- To shape into an oval, flatten dough into a rough square and roll up tightly (like you would a jelly roll). Pinch seam to seal and place in a well-floured banneton basket, seam side up.
- To shape into a round boule, flatten slightly and pull sides up into the middle to form a rough round. Pinch to seal. Flip over onto an un-floured surface and gently pull and push it between two hands until the top is fairly taut. Use your bench scraper, if necessary, to release it from the counter. Place it in a well-floured round banneton basket or tea towel-lined bowl.
- Cover and let rise until nearly doubled in size, which could take anywhere from 2-4+ hours, depending on the ambient temperature in your kitchen and the time of year. PRO TIP: Turn your oven on to the lowest possible setting, allow it to fully heat up, and then turn your oven off and place the dough inside. OR boil water and place in a shallow pan in a turned off oven, and place the dough inside. OR use a proofing mat. OR turn your clothes dryer on (yep, you read that right!) for 5 minutes and then place your dough inside. ALL of these methods work very well for helping to proof dough.
- When dough is nearly done proofing, preheat oven (with Dutch oven inside) to 450°F.
- Remove cover from dough and place a small piece of parchment paper gently on top. Place one hand gently on top of the parchment and use the other hand to flip the basket or bowl over so the shaped dough is laying on top of the parchment.
- Remove the hot Dutch oven from the oven and carefully place the shaped dough (on the parchment) inside. Replace the cover and bake for EXACTLY 6 minutes.
- Open the oven door, remove the Dutch oven top, and slash the dough right down the middle with a bread lame or sharp knife. Replace the lid, close the oven door, and continue to bake for 30 minutes.
- Open the oven door, remove the Dutch oven lid, and continue to bake the bread with the lid off for an additional 20-25 minutes, or until the bread is deep golden brown and crusty.
- Remove the bread from the oven and place it on a cooling rack to cool completely before slicing. The crust will soften as it cools.
J says
What ingredient ratio would you use for baguettes?
Kim says
I'm not sure what you're asking. I wouldn't change any of the ingredients in this particular recipe if you want to make long baguette loaves. Just divide it out into 2-3 loaves. I haven't tried it on this recipe, but I've made baguettes using my gluten free artisan bread recipe so you might check there and see how many grams of dough per loaf you'll need.
Meska says
Kim, I love your recipes and am so disappointed with myself for not following the directions on this bread.
I am anxious to see what comes of this first loaf and I'm wondering if you have any insight on if this is fixable or not.
What I've done is baked the bread through the whole process at 400 degrees. Once I realized my mistake (it's not the golden brown you mentioned) I upped the temp and replaced the lid and baked an additional 15, taken the lid off and baked an additional 10.
I am trying to wait to find out what the bread has done and if the additional time did anything but it's not an easy wait. SO, I'm requesting insight from an experienced baker of how to remedy something like this if I should ever make a similar mistake again. (honestly, I probably will)
Kim says
Oh, gosh, I really don't know what to say, other than to make sure you have the oven preheated to the proper temperature at the beginning, before you ever put your dough in the oven. I'm sorry I can't be of further help.
Paul Atherton says
I have just started trying to bake gf sourdough bread but first 2 loaves were failures. Thank goodness I saw your same day recipe on you tube. I looked up the recipe and followed it exactly except for using Pamela’s gf Pancake & Baking Mix flour. Wow! That’s amazing! Best bread ever! My wife has celiac and both of us have been unimpressed over the years with any gf bread we have ever bought or made. This recipe using Pamela’s flour was Incredibly soft and fluffy and flavorful. Thanks for your recipe! We will make this every week from now on.
Erin says
Hi. I'm wondering when & how to use the psyllium powder if not using the whole husks? Thanks!
Kim says
The same exact way, but only using 13g of the psyllium husk powder.
Geanine Jamison says
I am just getting started with gluten free baking. I am on day 2 of making the starter and just realized that I added your GF flour blend instead of brown rice flour. Did I mess this up? Should I just start over or will it be ok for one day using the GF blend? Thank you so much. I can’t wait to make my own sourdough!
Kim says
I honestly don't know. By now, you've probably figured it out, but I would just continue to go with it and see if it works (of course using the brown rice flour this time).
Melissa says
This recipe worked great! I was so glad to come across one that didn’t take 2-3 days to proof. Thanks for coming up with it 😁
Mariah says
This recipe was my saving grace. I tried a different GF recipe a couple weeks ago with just basic 1 to 1 flour and it turned out like a purple hockey puck (assuming is the psyllium husk lol) but I tried it with the LTEGF flour blend and it was like magic. I did a little happy dance pulling it out of the oven. It’s still purple but it tastes delicious and is soft and spongy. Will make again! The videos were also wonderful since I am a visual learner and could NOT find any videos anywhere on what my dough should be looking like. THANK YOU.
Christina says
The flavor is wonderful and the steps were so easy. I followed it to a T but my dough was soooo sticky. I don’t know what I did wrong. Any help would be greatly appreciated.
Linda says
I have made about 5 boules now and mine in super sticky too. I shape it the best I can but it doesn't shape very well. Any suggestions?
Kim says
What type of white rice flour are you using in the flour blend? It needs to be superfine.
Kim says
Did you use my flour blend or substitute anything within it? And the white rice flour you're using is superfine?? How slack is your sourdough starter? You may need a slightly stiffer starter, which can be achieved by adding an equal amount or less of flour to water.
Brandi says
My favorite recipe! Your flour mix has changed everything!! Just wondering, how do I get more flavorful sourdough? I’m not getting that “sour” taste. It’s about 4 months old and I do distilled water and brown rice flour. Anything I can do to increase the flavor of my bakes?
Kim says
Are you pouring off the hooch? For more sourness, make sure to leave the hooch in there. You can try adding up to 40g more starter into the recipe. You don't want to go overboard or the measurements will be off, but that should help. Mine nearly blows me away every time I take it out of the fridge with how sour it is, so I'm not really sure what's different in mine. It's pretty mature now, so maybe that's it (at least 2 years old).
Jessica says
I tried your Same Day GF sourdough bread recipe and it was the best GF sourdough bread I have made by far!
I was wondering if you can make this or your other sourdough bread recipe using your multi-grain flour blend?
Also, is it possible to make the bread without the psyllium husk? I don't like the flavor of it or the taste it leaves in my mouth.
Thanks you!
Kim says
Yes, you can make it with the multigrain, and yes, you can also leave out the psyllium husks by reducing the amount of water by 60g. You may have a harder time shaping it without the psyllium so your best bet is to refrigerate the dough for any length of time before shaping. The cold dough will be a little easier to shape.
Heather says
I have made the starter and am almost ready to bake a loaf for my hubby. Does it have to have the honey or can it go without ? Or is there a substitute please? Very much looking forward to trying this. I make normal sourdough for the rest of the family so it will be great if he can eat the same with us. It’s been 14 years of not!
Julie Garmon says
Chiming in again to say I took a hot-out-of-the-oven loaf to my Small Group yesterday— 20 of us. Two of the ladies eat GF like me. One lady had happy tears when she tasted it. I shared your website with them.
THANK YOU ❤️❤️❤️🙌🙌🙌
Kim says
That is so great to hear, Julie!!! It makes me so happy 😍😍😍
Nia says
I made this yesterday - my first attempt at making any type of sourdough bread and I think it just might the best thing I have ever made from your recipe collection, Kim. And that is saying something as we make your artisan and sandwich bread weekly and absolutely devour your cinnamon rolls. I was very nervous to make this since I had never even made sourdough starter before, but thanks to your impeccable instructions and video I was rewarded with an incredible sourdough loaf with great rise, taste and texture. Waiting for it to cool was the hardest part! I baked my oval loaf in an old 5qt le creuset dutch oven and it turned out perfectly - lovely crust on the outside, but so soft and pliable on the inside. I can't wait for my celiac daughter to come home from school to try my latest 'Kim creation'. Thank you Kim for all you do for our community. You've made life so much better ♥️
Kim says
WOOHOO!!!!! I am so happy for you (and your daughter) 🥰🥰🥰
Marjorie says
Hi Kim,
Thank you, thank you, thank you for this recipe! It has really been a game changer. I’ve done this about 5 or 6 times so far, and each loaf has been better than the one before. The success of this recipe inspired me to purchase a bread oven which has pushed the result to an even higher level. I can eat bread again!! (Without nasty aftereffects😬) posted a picture on Instagram with link to lettheeatgfcake.com
https://www.instagram.com/p/DLWQcpFSk0UsNwj8BkhGS4Al_M3Q3rCuEz-gKQ0/
Kim says
Thank you so much, Marjorie! I'm so glad you're loving the sourdough 🙂
Julie Garmon says
This bread is fantastic— a whole, new world for me (and my daughter-in-law) who also has Celiac.
One question. Just found out my cholesterol is high. Can I add flaxseeds or is there anything else you suggest to up the fiber? If so, do I add at the initial mixer/beating step? Thank you sooooo much!
❤️
Julie
Kim says
Yes, you can add flaxseeds or any seeds you'd like. Also, psyllium husks are basically fiber in a container so if you're using the psyllium husks, you're definitely getting good fiber.
Julie Garmon says
I added 1/4 cup of ground flaxseeds while mixing. Worked beautifully!
Julie
Natalie says
When I went to score my bread, it didn’t expand like yours in the photos, but instead just created a cut on the surface. Does this mean my bread didn’t rise enough?
Thank you!
Kim says
It could mean either underproofed OR overproofed. Both of those could affect your oven spring.
Meg Mayo Lucas says
Hi Kim,
Your recipes are the best! So reliable! Whenever I see a recipe that includes an ingredient as just "gluten free flour" I won't even bother to read it because I know that the GF flour you use makes all the difference in baking. Your blend is what makes all your recipes work.
So, I made the same day sourdough bread yesterday (and I make your regular sourdough weekly.)
Is the bread really supposed to bake at 450 degrees the entire time (about an hour)? Usually, your recipes call to turn the oven temp lower after a certain amount of time. My bread was so dark after the 30 minute mark when I removed the lid, that I turned my oven down to 350 degrees for the last 20-30 minutes. I'm eating the bread right now, and it's nice and soft and tastes great, but the crust is so dark it doesn't taste good. And yes, I check the temp of my oven 🙂
Kim says
Awe, thank you so much for your continued support! It means the world to me.
I think the reason I left this one at the higher temp is because with my new Dutch oven for sourdough bread baking, it really insulates the bread so well that when I finally take the cover off, it still needs the high heat. But I realize that that may not work for everyone (and I appreciate you alerting me to that), so please feel free to turn your temp down after you remove the lid of your Dutch oven and I will change the instructions in the written recipe.
Nate K. says
Hi Kim! I’m looking forward to trying this recipe. However, your gluten-free flour blend includes whey protein isolate. From my understanding there is a risk of spoilage after two hours at room temperature one is mixed with water. You have a room temperature proof of 4 to 6 hours once mixed. Is this safe?
Kim says
I've never had a problem with spoilage in all my 13 years of baking with it.
Joann says
This is amazing! This is the first loaf I have made that turned out so well. My family loved it. Thank you so very much for perfecting & sharing with all of us! Thank you, thank you!
Rachel says
Hi Kim,
I’m new to sourdough and have struggled to make a good bread. I tried your same day sourdough and it was the best version yet. It does taste overly sour though - do you know why this is?
Thanks! Rachel
Kim says
Try pouring off any hooch that accumulates on the top instead of mixing it in.
Kim says
It's totally my pleasure! I'm so glad you're happy with the bread 🙂
Louise Gagne says
I haven't eaten it yet, but it looks so awesome. I have never had a loaf turn out like this one. The height is amazing. I had to take a picture to show my family!
Thank you so much for this recipe, Kim. I will definitely be making more of this one
)Guess it helps when your sourdough is really active when you are going to use it!)
Louise ❤️
Pam says
I love the flavour. Easy to make. Is there an internal temperature to know when the bread is baked?
Kim says
I don't usually test it by temperature because it can vary, but generally it needs to be at least 205 degrees. The way I prefer to test is to lift up (with potholders of course) the baked bread straight from the oven and see how it feels. If it feels like it is very lightweight, it's done. If it feels at all heavy, I would give it another 10-15 minutes and check again.
Kim says
Yay!!! I'm thrilled it came out so well. I can't wait to hear how you liked the taste (and texture!).
Louise A Gagne says
If I could give this more stars I would.
I've made this at least once a week since you sent it out, and haven't been disappointed once. So, I guess that's about 12 loaves! Only had one that fell after sitting to cool, but know that I didn't follow the recipe as written. (That'll teach me!!) Still the taste worked.
Taste and texture of this bread is the best I've made.
Thank you Kim, so very much for giving me a recipe I can really trust!
Blessings,
Louise
Kim says
I'm THRILLED that you're enjoying this bread! It's one of my favorites, too!!!
Debbie says
What temperature are you using in your Wolf oven to proof? And how long does it usually take? I just realized I have that feature on my Wolf oven and also on my Breville Smart oven. I have been using a bowl of hot water in my turned off oven and switching it out every 30-60 minutes to make my proofing. I have been making your 2 day version for almost a year and it is wonderful.
I am making the same day version today and trying the proofing feature on my oven, so I hope it turns out.
Will let you know. I am confident it will be great like the 2 day version.
Thanks for providing such great recipes and videos.
Debbie
Kim says
My oven is an LG and I think it said the proof setting is at about 90 degrees F.
I hope your same day version came out wonderful!
Ashley Dicks says
Made this today and it did not disappoint- SO good. Would like to confirm- when we say an Active Sourdough starter are we feeding and waiting for it to hit peak to use OR are we feeding and using once its peaked and fallen? Thank you- this made for a great friday me project <3
Kim says
So glad you liked it!!!! Waiting for it to peak and using it then.
Ashley Dicks says
Thank you! This is what I did when I tried it and I was pleased with the results but really wanted to confirm.
I’ve been slowly working though all your recipies and eveyone has been such a hit. Did the ravioli last night and it was just divine. My gosh so good. I loved cooking and baking before needing to be gluten free and this has given me that back! Each weekend my partner says “which Kim recipie are we having this weekend” haha
Thank you!
Kim says
Awe, that is so awesome! And your partner is so sweet 🥰
Shelley Smith says
Can’t wait to try this Kim!!! Thank you💜