At a Glance
A moist, gluten-free sourdough loaf based on rice flours and a hydrated, batter-style method. Long fermentation and proper hydration give better texture and flavor; the approach adapts sourdough principles to gluten-free starches and uses rice flour blends for structure.[1] [2]
Not suitable if:
- • You need high wheat-gluten structure → use wheat/rye recipes instead
- • You don't have a gluten-free starter → create a starter (use gluten-free flours)
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of rice flour and water
Large Mixing Bowl
For mixing sticky gluten-free batter
Dutch Oven
Creates necessary steam for crust development
Dough Scraper
Helps handle wet batter and transfer to pan
Bread Lame
Clean scoring to control oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. In gluten-free baking, hydration and weight are critical for consistent crumb and fermentation control.[1]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| White rice flour | 360g | 60% | Fine rice flour for light crumb |
| Brown rice flour | 120g | 20% | Adds flavor and chew |
| Tapioca starch | 80g | 13% | Improves cohesion and chew |
| Xanthan gum | 6g | 1% | Provides structure in place of gluten |
| Water | 520g | 87% | Room temperature; rice flours absorb a lot |
| Active gluten-free starter | 120g | 20% | Fed and bubbly (use rice or other GF flour) |
| Salt | 9g | 1.5% | |
| Olive oil | 20g | 3.5% | Optional, improves shelf life |
Schedule
Overnight Fridge (recommended)
Mix in evening, bake next afternoon for best flavor
Same-day (faster)
Use warmer room temp and active starter to shorten timing
💡 Tips
- If the batter seems too loose after mixing, rest 20–30 min (autolyse effect) — rice flours hydrate and thicken with time[1].
- Use the fridge to slow fermentation and develop flavor — cold proofing for 8–18 hours improves crumb and handling[2].
Step by Step
Combine dry ingredients
Whisk white rice flour, brown rice flour, tapioca starch, and xanthan gum in a large mixing bowl until homogeneous. This prevents clumps and ensures even hydration.[1]
⏱ 5 minutes
Mix wet and dry
Stir water, active gluten-free starter, salt, and oil in a separate container. Combine with dry mix in the bowl using a dough whisk or spatula until a thick batter forms. Use a dough scraper to scrape the sides. Batter will be sticky and pourable — this is expected for GF rice doughs.[1] [2]
⏱ 7-10 minutes
Autolyse/rest
Cover the bowl with a lid or plastic wrap and rest 30–60 minutes to hydrate flours fully. This improves crumb and reduces stickiness when transferring to pan.[1]
⏱ 30-60 minutes
Bulk fermentation / cold proof
Option A: Leave at room temperature for 2–4 hours until slightly puffy. Option B (recommended): transfer covered to the fridge for 8–18 hours for better flavor and handling.[2]
⏱ Variable
Prepare pan and transfer
Lightly grease a loaf pan or line with parchment paper. Use a dough scraper to transfer the batter into the pan, smoothing the top with a wet spatula or wet hand.
⏱ 5 minutes
Final proof
Cover and proof at room temperature 1–2 hours, or leave in fridge 1–6 hours if shaped straight from cold. The batter should rise slightly but not double.[2]
⏱ 1–6 hours
Bake
Preheat oven to 450°F/230°C with an empty Dutch oven or baking stone inside (20–30 min). If using a Dutch oven, place loaf (on parchment paper) inside and score shallowly with a bread lame to control where steam escapes. Bake covered 20 min, then uncover and reduce to 400°F/200°C for 35–50 min until crust is golden and internal temperature reaches 200–205°F (93–96°C) when checked with an instant-read thermometer.[1] [2]
⏱ 55–75 minutes
Cool
Use oven mitts to remove loaf to a wire rack. Cool completely (at least 2 hours) before slicing with a serrated bread knife; cooling allows crumb structure to set and prevents gummy texture.[1] [2]
⏱ 2+ hours
Tips & Variations
Variations
Seeded rice loaf
Stir 60g toasted sunflower and pumpkin seeds into batter before baking
→ Adds texture and flavor
Herbed
Add 1–2 tbsp chopped fresh herbs (rosemary, thyme)
→ Savory aroma and flavor
Sweet version
Add 30g honey and 50g raisins
→ Softer crust and sweeter crumb
Pro Tips
- 💡 Measure everything with a kitchen scale — volume measures are unreliable for rice flours[1].
- 💡 Cold proofing improves handling and flavor — recommended for most bakers[2].
- 💡 If crumb is too gummy, extend bake time and check internal temp; allow full cooling before judging[1].
Common Issues
Not going as planned? Common issues with GF rice sourdough and quick fixes:
Storage
Bread bag or airtight container
3–5 days
Keep at room temp; wrap in paper then plastic for longer freshness
Kitchen towel
2–3 days
Good for short-term use; avoid direct sunlight
Freezing
3 months
Slice and freeze; toast slices straight from frozen
⚠️ Avoid storing in the fridge — it accelerates staling of gluten-free starches through retrogradation[1] [2].