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Celiac Sourdough Bread

A bread that is springy, chewy, tasty, crusty and good both hot and cold. This recipe is a variation of one Margaret Powers offers in her excellent book "Gluten Free and Good".

Sourdough Starter


Sourdough Starter:

Dissolve the yeast in the warm water and let sit 10 to 15 minutes. Slowly add the flour and mix well with a wooden spoon. Place in a clean jar or crock (never use metal) and allow to sit at room temperature until fermented and bubbly.
If in a warm room, this may require only 15 minutes. When bubbly and risen a little, cover and refrigerate. Starter is now ready for use. It should be the consistency of thick pancake batter when ready to use. It is best used within several weeks.


Use nonmetal pans and utensils as much as possible when mixing this bread. Since this is a stiff dough, you will need a heavy-duty mixer and a bread hook.

Place Gluten Free All Purpose Flour, sugar, salt, milk and xanthan gum in mixing bowl and blend together on very low speed.

In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.

Cover and let rise until double in bulk. Don't hurry. This may take up to 1-1/2 hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.

Preheat oven to 350°F. Bake until dough rises to top of pans, about 10 minutes. Increase oven temperature to 400°F and bake a total of 50-60 minutes.

Feed Starter:

After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.

1 cup starter
1 cup warm water
1-1/2 cups rice flour

Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.

Makes 2 loaves (16 slices).

Celiac Sourdough Bread



Products Used in this Recipe

Gluten Free
White Rice Flour

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Gluten Free
Active Dry Yeast

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Gluten Free
Xanthan Gum

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Baking Aids
Non-Fat Dry Milk Powder

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Baking Aids
Sea Salt

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GF All Purpose Baking Flour

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Ratings & Comments (10)

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10 Reviews

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Tracey November 8, 2012
This bread worked brilliantly, I'm delighted with the results, the time involved in getting it into the oven was totally worthwhile.
The bread is everything the recipe promised it to be, thanks so much!
Barb January 6, 2013
I followed this recipe exactly but am wondering if the temps called out in the recipe are swapped. Should it be 400 degrees for 10 minutes and then 350 for 50-60?
My bread turned black after only 20 minutes at 400 degrees.
Very disappointing - had to throw it all away.
Joan January 26, 2013
Could someone clarify the baking temps and times? I agree, seems like they are reversed...
Bob's Red Mill January 30, 2013
I've double-checked the original Celiac Sourdough Bread recipe submitted to Bob's Red Mill and the baking times and temperatures correspond to the recipe as posted on our website. If we receive further comments, we will retest the recipe.
FWY November 23, 2013
This bread is phenomenal. It equals non-gluten free breads for texture, taste, and longevity. Delicious toasted and holds up beautifully for sandwiches, even longer than a week. I didn't think it tasted sour like a true sourdough. But it is really amazing. Thank you!
Kathy January 20, 2014
2nd attempt at this recipe. Starter is beautiful, but bread takes 4 hours in direct sunlight/warm window to rise at all. Makes only 1 loaf. Top burns before loaf is cooked, even when I covered with foil.
Janice February 25, 2014
This sour dough is great, I also have the issue with it browning almost burning at the temps stated. I lowered the temps and used different pans. I would like to alter this recipe to be non-dairy, any suggestions on substitutions and amounts for the cottage cheese and the milk powder?
Bob's Red Mill February 26, 2014
When wanting to use a dairy free substitute for cottage cheese, you may be interested in using a silken tofu. We do not currently have a recipe stating how to do this, but a web search will yield multiple results. To replace milk powder, simply use a powdered non-dairy milk equivalent.
Becky November 24, 2014
My grandchild has Celiac's disease and is also allergic to rice, could I substitute another GF type of flour, like coconut flour or tapioca or potato to make the sour dough starter?
Bob's Red Mill November 25, 2014
When preparing a gluten free sourdough starter, it can be prepared using any of our gluten free flours. With the Celiac Sourdough Bread sourdough starter, you may be able to successfully substitute tapioca flour for the rice flour. However, we have not tested this preparation.

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