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After successfully bringing my gluten-free sourdough starter to life, I was beyond excited to finally bake a loaf of bread that actually worked — soft inside, golden crust outside, and completely gluten-free.

I based my recipe on Joanna Overly’s Gluten-Free Sourdough Bread but made a few changes to fit my ingredients and schedule. I used Namaste Foods Gluten Free Organic Perfect Flour Blend, filtered water, Celtic sea salt, and olive oil. And instead of an overnight proof, I proofed mine for just two hours — and it turned out beautifully!

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🍞 Ingredients

• 2 cups active Gluten-Free Sourdough Starter (from my previous post)
• 2 ½ cups Namaste Foods Gluten Free Organic Perfect Flour Blend
• 1 ¼ cups filtered water (room temperature)
• 1 ½ tsp Celtic Sea Salt
• 1 tbsp olive oil

Optional: a little extra flour for dusting the top before baking.

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🥣 Instructions

1. Mix the Dough

In a large mixing bowl, combine your active gluten-free sourdough starter, filtered water, and olive oil. Stir until smooth using your Skinny Spurtle — it’s perfect for mixing without scratching the bowl.

Gradually add in the Namaste flour blend and Celtic sea salt, stirring until the dough thickens. It should have a sticky but firm consistency — thicker than pancake batter but not as stiff as traditional bread dough.

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2. Transfer and Shape

I used a floured Banneton Bread Proofing Basket for my dough. Once it was shaped, I placed it inside and covered it loosely. Since my oven has a proofing setting, I used that to keep the temperature warm and steady — it worked perfectly!

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3. Proof

I proofed my dough for 2 hours (not overnight) and it rose beautifully during that time. You don’t need an overnight rise — two hours was perfect for me. The dough should puff slightly and look lighter in texture when it’s ready.

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4. Preheat the Oven

After the dough proofs, preheat your oven to 450°F (232°C).

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5. Bake

Once your dough has proofed, gently place it in the oven. I used a dutch oven with a lid to bake in.

Bake for 50 minutes, or until the top is golden brown and the crust feels firm.

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6. Cool Before Slicing

Remove your loaf from the oven and let it cool on a wire rack for at least 2 hours before slicing.
This step is important — gluten-free bread needs time to set so the texture doesn’t get gummy inside.

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💫 Michele’s Notes

• Short Proof Success: I skipped the overnight proof and only did 2 hours — and it worked perfectly!
• Namaste Flour: This blend gave the bread a soft texture and mild flavor without any grittiness.
• Filtered Water Matters: Just like with my starter, clean water helped keep the dough active and happy.
• Celtic Sea Salt: Adds depth of flavor and balances the tang from the starter.
• Olive Oil: Keeps the loaf soft and adds a subtle richness.

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🧡 Final Thoughts

There’s something deeply satisfying about slicing into a homemade gluten-free sourdough loaf — especially when it rises beautifully and fills the kitchen with that warm, comforting smell.

This recipe was the perfect reward after days of nurturing my starter. The crust had a lovely crunch, the center was soft, and every bite reminded me why baking from scratch is worth it.

If you’ve been hesitant to try gluten-free sourdough, give it a go. With a little patience (and warmth), it’s absolutely possible to bake a loaf that’s both nourishing and delicious.

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Baking Notes:
When I baked my first loaf, I only proofed the dough for about 2 hours instead of letting it sit overnight. The bread turned out a little denser than I hoped, which I suspect was because of the shorter proofing time — but the flavor was absolutely wonderful! It had that comforting sourdough tang and a soft texture that paired perfectly with a little olive oil or butter. Next time, I might let it proof longer to see how the crumb develops.