How to Bake Perfect Gluten-Free Sourdough Bread at Home

There’s nothing quite like the smell of fresh bread baking at home. If gluten-free sourdough has ever felt a little intimidating, this guide will help you make it feel much simpler.

At Simple Bake, our gluten-free bread premixes are made fresh to order in the UK using organic ingredients, with no preservatives. Whether you’re new to sourdough or already love home baking, this step-by-step method will help you bake a loaf with more confidence.

What’s included in your Simple Bake package?

Each bread order includes:

• A gluten-free bread premix

• A separate dry sourdough starter pouch

• Product-specific baking instructions

This keeps everything fresh and gives you flexibility over when you want to bake.

If you’re choosing your first loaf, try our  Buckwheat premix ,  Oat premix , or  Chickpea premix .

Step 1: Wake up your sourdough starter

Your dry starter usually needs 2 to 3 days to become active.

Day 1

• Empty the starter into a clean jar

• Add 60ml lukewarm water

• Stir well and cover loosely

• Leave in a warm place

Day 2

• Discard about half

• Add 26ml lukewarm water and 30g flour

• Stir, cover, and return to a warm spot

Day 3

• Feed again with 26ml lukewarm water and 30g flour

• Leave for 4 to 6 hours

• Once bubbly and lively, it’s ready to use

If your kitchen is cool, your starter may need an extra day.

Step 2: Mix your dough

Once your starter is active:

1. Pour your premix into a bowl

2. Add your active starter

3. Add the recommended lukewarm water

4. Add your oil

5. Mix until thick, sticky, and fully combined

Gluten-free dough should feel more like a thick batter than a traditional kneadable dough.

Step 3: Let it rise

Transfer the dough to a lined or greased loaf tin and smooth the top. Cover loosely and leave in a warm place for 4 to 8 hours, until it looks puffed up and has risen by around 50%.

Step 4: Bake

• Preheat your oven to 180°C (160°C fan)

• Bake for 45 to 55 minutes

• Cool in the tin for 10 minutes

• Transfer to a wire rack and cool completely before slicing

This cooling step is especially important for gluten-free bread, as it helps the loaf set properly.

Troubleshooting tips

• Starter not bubbling? It may need more warmth and time.

• Dough not rising? Your starter may not have been active enough.

• Bread too dense? It may need a little more fermentation time or liquid.

• Gummy texture? Bake slightly longer before removing from the oven.

Which Simple Bake premix should you choose?

Each blend has its own character:

•  Buckwheat  for a hearty, earthy loaf

•  Oat  for a soft, mild everyday bread

•  Chickpea  for a more savoury, protein-rich option

•  Amaranth  and  Quinoa  for more distinctive flavour

If you’re just getting started, Oat and Buckwheat are lovely beginner-friendly options.

Ready to bake?

If you’ve been putting off gluten-free sourdough because it felt too complicated, start simple. With the right premix, a little patience, and a warm kitchen, you can bake a loaf that tastes beautiful and feels genuinely achievable.

Explore the full Simple Bake range and find your favourite blend to get started.

Happy baking 💚