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Gluten-free Sourdough Bread

I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.

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Quantities are for for two 500g loaves



200g Shipton Mill gluten-free bread flour

200g Water

All the Sourdough ‘starter’ from last time less 1tsp (see below at 3 and note at the end) 





50g Linseed whizzed so they are roughly the consistency of ground almonds

100g Water


The soaker not only adds a flavour twist to the bread. The soaked seeds also generate a gel that helps the dough to retain gas in small bubbles as it rises.

You can omit the soaker, but the dough's crumb will be a little less fine and the taste will suffer.


Main dough

All the Sourdough less 1tsp

All the Soaker

1tsp gluten free Dried yeast (optional)

1½ tsp Salt (up to 2 tsp)

2tsp Honey

310g Warm water - Weigh it! Most measuring jugs are wildly inaccurate

350g Shipton Mill gluten-free bread flour

1 tbsp Olive oil

Olive oil for brushing or spraying


1. Mix together ingredients for the sourdough. Leave 12 to 24 hours at room temperature (around 20 degrees C. Less time if it is hot weather).

2. Mix together ingredients for soaker. Leave in fridge for same time as soaker.

3. Remove 1tsp of fermented sourdough. Mix it with 2tbsp of flour plus enough water to make a thick paste. Put it in the fridge in a loosely covered jam jar for next time. This will be your ‘starter’ for your next batch. It will keep for up to a week in the fridge. Don't worry if the top surface darkens a bit. See note at the end as to making a gluten-free sourdough starter.

4. Grease two deep small (500g) bread tins.

5. Put the remaining sourdough, soaker, [optional dried yeast if used] and honey into a bowl and mix.

6. Pour the water onto the sourdough mix and stir thoroughly to disperse sourdough and soaker. 


7. Add the flour, then mix thoroughly for at least a minute. The dough will stiffen as the flour absorbs more water.


8. Leave to rise for 1 hour at room temperature. [You can omit this stage if you are using dried yeast.]


9. Add the salt and stir in thoroughly.

10. Add the olive oil and fold it in. The dough texture will change. The quality of the oil will subtly affect the finished bread’s flavour.

11. Heat the oven to 240 degrees 

12. Share the dough equally between the two greased tins

13. Cover the tins with a damp tea towel and leave it to rise at room temperature until the dough is level with the top of the tins. In a warm room this will take 40 minutes if you used  the optional yeast, a little longer if you didn't. In a cooler room it will take longer.  Don't let it overflow!

14. When it has risen, score the top of each loaf with a sharp knife, then brush or spray the top with olive oil. Make sure you have cut right across the length of the loaf's top as it will rise considerably.

15. Put a container with about 20ml water into the bottom of the oven. This will generate steam which will help the loaves to rise. Immediately put in the bread.


16. Bake for about 35 minutes until golden brown.

17. To double check the bread is cooked, turn it out and tap its bottom. It should come out easily and sound hollow.

18. Leave to cool before eating.


This bread is excellent to eat as is for the first day. After that it makes particularly delicious toast.


Note on making a truly gluten-free starter

You can find a recipe to start a new sourdough starter from the King Arthur Mill here: https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe Just substitue Shipton Mill Gluten Free Bread Flour for King Arthur's "Gluten-Free Measure for Measure Flour" and you are ready to go.

Added by: Anthony Fitzsimmons

Tags: Bread Sourdough Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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