Sturdy Gluten-Free Sourdough Sandwich Bread

This gluten-free sourdough sandwich bread is easy to make, perfectly sliceable, and sturdy enough to hold all your favorite fillings without crumbling or getting soggy. Light yet satisfying, it’s baked in a loaf pan with a handful of wholesome ingredients, minimal starches, and no dairy or eggs — a healthy, homemade alternative to store-bought gluten-free bread.

Your Everyday Gluten-Free Sandwich Bread

I love the rustic character of artisan loaves baked in a Dutch oven, but there’s something special about a simple, easy-to-slice sandwich bread — especially when it’s gluten-free. This loaf is made with my gluten-free and lectin-free sourdough starter, though any strong, active gluten-free starter should work beautifully.

This isn’t “wonder bread” — it’s better. Many gluten-free sandwich breads aim for that ultra-soft, white texture, often achieved using only starchy flours like potato, rice, and tapioca. While these have their place in gluten-free baking, they offer little nutrition. The whiter and fluffier the bread, the higher the starch and the glycemic index, and the lower the nutrient content.

With this recipe, my goal was to keep the bread nutrient-dense and allergen-friendly, avoiding dairy, eggs, and nuts while maintaining a light, airy crumb and excellent structure. It slices beautifully for open or stacked sandwiches. My first test? A sardine melt sandwich — and it was absolutely divine.

For more details on my sourdough method and recipes, check out my Beginner’s Guide to Baking Gluten-Free Sourdough.

Here’s the complete list of ingredients, quantities, and a step-by-step guide with photos. At the end of the post, you’ll find a printable recipe card and a detailed nutrition label.

Gluten-Free Sourdough Sandwich Bread: The Ingredients

For the Preferment

(Prepare about 6 hours before mixing the dough — see Step 1)

• 20 grams gluten-free sourdough starter
• About 62 grams filtered, non-chlorinated water (enough for a thick paste consistency; add 1–2 grams more if needed)
• 70 grams flour mix (equal parts sorghum, millet, and teff)

For the Dough

• 17 grams whole psyllium husk (flakes)
• 230 grams flour mix (100g millet, 65g teff, 65g sorghum)
• 70 grams tapioca starch
• 6 grams fine, non-iodized salt
• 420 grams filtered, non-chlorinated water (400 g + 20 g)
• 10 grams organic raw honey (preferably local)
• 17 grams extra-virgin olive oil
• Prepared preferment

Step-by-Step Instructions

STEP 1: Prepare the Preferment

Mix the starter, water, and flour blend until well combined. Let it ferment at room temperature (around 72°F / 22°C) for about 6 hours, or until it reaches its peak. For a quicker fermentation, place the preferment in a warmer spot (80–85°F / 27–29°C) for about 3 hours. Alternatively, prepare it the night before and use it within 9–10 hours.

STEP 2: Mix the Wet Ingredients

In a medium bowl, combine the psyllium powder, honey, and olive oil with 400 g of water. Stir until the honey dissolves and everything is mixed well. Let the mixture sit for 3–5 minutes to allow a thick gel to form. Add all of the preferment to the gel. Use the remaining 20 g of water to rinse the preferment jar, making sure every bit is added to the bowl. Mix until smooth and fully incorporated.

STEP 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flours, tapioca and salt until thoroughly combined.

STEP 4: Combine Wet and Dry Mixtures

Add the wet gel mixture to the dry ingredients. Start mixing with a spatula, then use clean hands to bring the dough together until it forms a homogeneous mass (about 1–2 minutes).

Scrape down the sides with a dough scraper and fold the dough toward the center, rotating the bowl as you go. Repeat about 20 times. The dough will be soft and slightly sticky but should hold its shape. Cover the bowl with a lid and set it in a draft-free, warm spot (room temperature is fine if not too cold).

STEP 5: Bulk Fermentation (First Rise)

Let the dough ferment at room temperature for about 1 hour, depending on ambient conditions. In summer, 1 hour is often enough; in winter, it can take up to 2 hours. Signs it’s ready: slight puffing, a smoother and lighter texture. If using a glass bowl (recommended), you’ll notice small holes on the bottom and sides of the dough.

STEP 6: Shape the Loaf

Lightly oil a regular loaf pan and line it with parchment paper. Flour a clean work surface. Gently invert the dough onto the surface. Take the side farthest from you and fold it over to the center, then repeat once more, folding toward yourself — essentially rolling the dough tightly toward you. The seam should now be on the bottom.

Use your hands to create gentle tension between the dough and the surface, shaping it into a smooth log with the seam sealed. Lightly dust the top of the dough and the bottom of the loaf pan with flour. Place the log seam-side down in the pan, cover with plastic wrap and a towel.

STEP 7: Final Proof (Second Rise)

Proof for 1 hour at room temperature (about 72°F / 22°C). In gluten-free sourdough baking, the signs of readiness are more subtle than with wheat dough. With practice, you’ll learn to recognize them: a rise of about 20%, a slightly puffy appearance, and a gentle jiggle when moved. If your dough has risen significantly, it’s likely over-proofed.

STEP 8: Bake

Preheat the oven to 210°C / 410°F with a baking stone or heavy-duty pan in the middle rack and another empty heavy-duty pan below. Heat water in a kettle.

Lightly dust the dough with flour and score it with four oblique lines. Place the pan on the hot stone or pan, and pour the hot water into the bottom tray to create steam. Bake for 20 minutes with steam, then carefully remove the bottom tray.

Continue baking for another 20 minutes, until the loaf feels set (the crust should be firm, not soft to the touch). Using the parchment paper as handles, remove the bread from the loaf pan and place it directly on the hot stone or pan.

Peel the parchment from the sides and bake for another 25 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Remove from the oven, discard the parchment, and cool completely on a rack for at least 4 hours before slicing.

How to Store Gluten-Free Sandwich Bread

Short-term: Wrap the cooled loaf in a clean cotton towel or place it in a paper bag. Keeps well at room temperature for up to 3 days. Toast it before serving.

Long-term: Slice and freeze with parchment between slices. Toast directly from frozen, or thaw and toast before serving.

Tips For a Better Serving Experience

Gluten-free bread naturally holds more moisture than wheat bread, so a few small adjustments can make a big difference:

• If you are making an open sandwich, toast the bread to your preference first, then add your toppings.
• If you’re making a stacked sandwich, lightly toast the bread first — about 30 seconds is enough.
• After toasting, place the slices on a cooling rack, not a plate. Setting warm bread directly on a plate creates condensation, which can make the bottom soggy.
• Once slightly cooled, butter the top sides if desired, then build your sandwich. You can enjoy it right away or toast it again in a pan or sandwich maker for extra crispness.
• Just remember: avoid placing a warm sandwich directly on a plate — always use a cooling rack to keep it perfectly crisp.

I hope you enjoy this gluten-free sourdough sandwich bread as much as we do!

For a non-sourdough gluten-free recipe, try this Sorghum Sandwich Bread.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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