Is sourdough bread gluten free? Sourdough gluten-free bread sources

Is sourdough bread gluten free? Sourdough gluten-free bread sources

Is sourdough bread gluten free? Sourdough gluten-free bread sources

Are you a celiac or following a gluten-free diet but still want to enjoy the delicious tastes of freshly baked bread? Well, there may be hope for you yet! Sourdough bread is becoming increasingly popular amongst bakers and foodies alike. However, does sourdough bread have gluten?

In this blog post, Fabrice Refay will cover everything you need to know about sourdough, including the sourdough gluten-free bread sources. We also clearly answer the key question: Is sourdough bread gluten free? Read on to scratch your itch for knowledge on this classic bakery delight.

Is sourdough bread gluten free?

Is sourdough bread gluten free?

Is sourdough bread gluten free?

Is all sourdough bread gluten free? No. Sourdough is a low-gluten bread, but it’s not gluten-free. Most doctors don’t consider sourdough gluten-free because it contains wheat flour.

The vast majority of sourdough bread available for purchase is not gluten free. Sourdough is unsafe for celiac disease patients and those on a gluten-free diet.

But the answer is in the ingredients that are used to make the sourdough starter culture. A true sourdough is considered gluten-free when it is made from gluten-free flours like rice, sorghum, or teff.

Sourdough bread made with a wheat-based sourdough starter is not gluten free. Check the flour used to manufacture your grocery store’s “sourdough” to discover if it’s gluten-free!

The National Food Authority has recently redefined the term “gluten free,” which now means absolutely no gluten.

As cited in

How to identify gluten-free sourdough bread

Does sourdough bread contain gluten? It’s important to check the label when buying sourdough bread to see what kind of flour was used.

If you’re celiac or sensitive to gluten, avoid bread made with wheat, barley, rye, oats, or any other gluten-containing grain.

Even though a product may be labeled ‘gluten-free,’ always look out for additives that could contain trace amounts of the protein. Those who are allergic must take necessary precautions when selecting their loaf!

About gluten and its harmful effects

About gluten and its harmful effects

About gluten and its harmful effects

Gluten is a protein that can be found in wheat, barley, rye, oats, and corn, among other grains. Therefore, it’s essential to be aware of all potential sources of gluten if you plan on avoiding it. Sourdough has higher levels of resistant starch than other breads, especially when whole grains are used.

Gluten occurs in many meals. However, it doesn’t supply any nutrients that can’t be found in fresh fruit, nuts and seeds, pastured beef, eggs, or wild-caught fish. In fact, not only is gluten unnecessary, it is harmful to your health.

For people with gluten intolerance or celiac disease, consuming gluten can be hazardous to their health. The protein causes an immunological reaction and intestinal and systemic inflammation. This systemic inflammation contributes further toward autoimmunity-related issues and overall well-being concerns.

The fermentation process

The fermentation process

The fermentation process

Gluten is broken down during fermentation

Sourdough bread rises with natural yeast and lactobacilli bacteria in a starter. The fermentation process for sourdough bread partially breaks down the gluten in the flour. However, this is not enough for it to be considered gluten-free as established by U.S. standards. There is still an excessive amount of gluten left after this step.

Sourdough’s long fermentation makes it simpler to digest

Bacteria and yeast acidify complex carbohydrates and proteins during fermentation. This decreases their indigestibility and makes them easier to digest.

Other substances in sourdough bread that can harm your digestion

Gluten may not be the culprit for symptoms. Bread flour contains gluten and other stomach irritants. Wheat contains fructans. Many gluten-intolerant people are fructan-sensitive. Fructans ferment in your intestines, creating IBS. Garlic, onions, kidney beans, cashew nuts, plums, and melons contain fructans. The low-FODMAPs diet, a popular IBS treatment, excludes fructans.

Sourdough degrades fructans and gluten. Sourdough is easier to digest, despite containing gluten and fructans. It contains fewer glutens and fructans.

Sourdough gluten-free bread sources

Sourdough gluten-free bread sources

Sourdough gluten-free bread sources

For those on a gluten-free diet, there are numerous ready-made sourdough pieces of bread to choose from.

Yet, the fermentation technique used to create these items improves flavor and texture. The technique also boosts their shelf life, making them even more attractive than ordinary GF products.

Sourdough’s delicious flavor and longer shelf life make it a better gluten-free bread.

List of brands currently offered

Where to buy gluten-free sourdough bread? If you’re looking for a certified gluten-free sourdough option, look no further! These brands are guaranteed to meet your dietary needs:

  • Simple Kneads
  • Cook’s Gluten-Free Sourdough
  • New Grains
  • Ener-G
  • Bread SRSLY

Even though there are other brands, you should check out their labels before buying them. Also, your search may be over if you can find a local bakery that specializes in gluten-free goods.

DIY baking

Essential ingredients & tools:

You’ll need specialized ingredients and tools:

  • Sourdough starter (gluten-free)
  • Organic brown rice flour, white rice flour, or any other GF all-purpose mix
  • Active dry yeast
  • Psyllium husk powder, xanthan gum, or guar gum
  • A stand mixer (or a bowl and stirring utensil)


Once you have all of your ingredients ready to go:

  1. Activate the sourdough starter by combining it with some lukewarm water and GF flour and letting it sit for 8–12 hours.
  2. Create the dough by combining the starter, flour, yeast, psyllium husk powder, or other gum in a stand mixer bowl or any large mixing bowl.
  3. Knead the dough with your hands or use the dough hook of your stand mixer until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 4-6 hours or overnight until it has doubled in size.
  5. Deflate the dough by punching it down, and then shape it into your desired loaf pan shape on parchment paper sprinkled with cornmeal, if using.
  6. Preheat the oven to 375 F and let the dough rise again for 30 minutes before baking.
  7. Bake the bread for 45–60 minutes, or until golden brown on top and an inserted thermometer reads 190 F.
  8. Let the bread cool completely before slicing and enjoying!

Bonus tips:

  • Letting your dough rise in a warm, moist environment will help it achieve its desired texture.
  • Have patience with the rising process, as it will take time for your dough to double in size.
  • Feel free to experiment with different flours and gums to customize the flavor of your bread.
  • If you want a crispier crust and a chewier inside, try baking in a Dutch oven.
  • Store cooled bread in an airtight container or bag to preserve freshness.
  • Freezing is a great option if you’re not able to eat the entire loaf in one sitting. You can also experiment with different flavorings and mix-ins, such as dried fruits, nuts, or seeds, for an added layer of flavor and texture. Be sure to sprinkle any additions lightly on the dough before baking.

With these simple tips and tricks, you’ll be able to enjoy a delicious gluten-free sourdough loaf in no time! Happy baking!

FAQs Is sourdough bread gluten free?

What kinds of bread are naturally free of gluten?

Gluten-free bread made with chia, quinoa, and millet has a lot more flavor than most other gluten-free breads.

Does San Luis sourdough bread contain no gluten?

San Luis Sourdough Bread Round is a completely gluten-free product.

Does sourdough contain less gluten than regular bread?

Does sourdough bread have gluten in it? Sourdough is a low-gluten bread. By using sourdough as opposed to conventional yeast-based bread, you can benefit from its reduced gluten content. During protracted fermentation, your starter’s lactobacteria break down flour’s gluten, making gluten-free bread.

Can gluten-sensitive people eat sourdough bread?

For people with IBS, gluten intolerance, or gluten sensitivity, sourdough bread has less gluten and fructans. Therefore, sourdough may be a better option for those suffering from these conditions.


Is there gluten in sourdough bread? In conclusion, sourdough bread can be gluten free, but it depends on the specific recipe used. To make sure sourdough bread fits your diet, examine labels and ask bakers. By gaining insight into this topic on, you can determine what type of sourdough bread works best for you.

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