Looking for a wholesome and hearty loaf that’s easy on the gut but big on flavor?

The James Martin Gluten Free Sourdough Bread Recipe is the perfect fit. With its golden crust, airy crumb, and naturally tangy taste, this recipe delivers everything you love about sourdough—without the gluten.

What is James Martin’s Gluten Free Sourdough Bread

This gluten-free sourdough bread, inspired by James Martin’s rustic style, is a naturally fermented loaf made with gluten-free flour and an active sourdough starter. It rises slowly, giving it a deep flavor and excellent texture without the need for commercial yeast. The dough ferments over hours, creating those signature air pockets and tangy notes sourdough lovers crave—all while remaining completely gluten-free.

James Martin Gluten Free Sourdough Bread

Other Popular Recipes

Why You Should Try This Recipe

Perfect for Gluten Sensitivities – A safe and delicious option for those with celiac or gluten intolerance
Naturally Fermented – Uses wild yeast and beneficial bacteria for improved digestion
No Compromise on Taste – Crisp crust, chewy crumb, and a deep sour flavor without wheat
Versatile and Sliceable – Great for toast, sandwiches, or dipping in olive oil
Homemade Goodness – Free from preservatives and unnecessary additives
Fun to Make – A satisfying baking experience for both beginners and experienced bakers

Ingredients Needed to Make James Martin’s Gluten-Free Sourdough Bread

Here’s what you’ll need to create this beautifully rustic loaf:

1½ cups gluten free sourdough starter (active & bubbly) – Acts as the natural leavening
2½ cups gluten-free bread flour blend – Choose one with xanthan gum or add 1 tsp if your mix lacks it
1½ cups warm water (around 100°F) – Helps dissolve ingredients and activate the starter
1 tsp sea salt – Enhances flavor and helps with fermentation control
1 tbsp olive oil – Adds moisture and a subtle richness to the crumb
1 tsp apple cider vinegar – Boosts fermentation and improves dough elasticity

Equipment Needed

Before you begin, gather these tools to streamline your baking:

Mixing bowls (preferably glass or ceramic)
Digital kitchen scale (for precise measurements)
Dutch oven or cast iron pot with lid
Banneton basket or bowl lined with cloth
Parchment paper
Sharp knife or bread lame
Plastic wrap or a damp kitchen towel

Instructions to Make James Martin’s Gluten-Free Sourdough Bread

Step 1: Activate the starter

Mix your gluten-free sourdough starter with water and stir well until it looks cloudy and bubbly.

Step 2: Combine dry ingredients

In a separate bowl, mix gluten-free flour and sea salt thoroughly.

Step 3: Mix wet and dry

Pour the starter mixture into the dry ingredients. Add vinegar and olive oil. Stir until a sticky dough forms.

Step 4: Rest the dough

Cover the bowl with a towel and let it rest at room temperature for 30 minutes.

Step 5: Shape the dough

Transfer to a floured surface and shape into a round loaf. Place into a banneton or bowl, seam side up.

Step 6: Let it proof

Cover and refrigerate overnight or let it rise at room temperature for 4–5 hours until puffy.

Step 7: Preheat oven and pot

Place your Dutch oven in the oven and preheat to 450°F (230°C) at least 30 minutes before baking.

Step 8: Score and transfer

Gently turn the dough onto parchment, score the top with a blade, and carefully place it in the hot Dutch oven.

Step 9: Bake with steam

Bake covered for 25 minutes, then uncover and bake another 25–30 minutes until golden and crisp.

Step 10: Cool completely

Let the loaf rest on a wire rack for at least 2 hours before slicing to avoid a gummy texture.

What Goes Well With James Martin Gluten Free Sourdough Bread

Pair with creamy scrambled eggs – The contrast of soft eggs and crusty bread is irresistible
Top with avocado and sea salt – A nourishing and trendy breakfast option
Dip into hearty soups or stews – It soaks up flavors beautifully without falling apart
Spread with homemade jam or nut butter – Makes for a sweet and satisfying snack
Serve with cheese boards – Its firm crust pairs well with creamy and hard cheeses
Enjoy with smoked salmon and cream cheese – A sophisticated and protein-rich meal
Toast and rub with garlic – Simple yet full of flavor, especially with a drizzle of olive oil

Expert Tips for Making the Best James Martin Gluten Free Sourdough Bread

Making gluten free sourdough takes a few tweaks. Here’s how to get it just right:
Always use an active starter – Ensure your starter is bubbly and passes the float test before using
Hydration is key – Gluten free flours absorb more water; don’t be afraid if the dough feels wetter than wheat dough
Use a banneton for structure – This helps shape the dough and supports a nice rise during baking
Don’t skip the long fermentation – It develops flavor and makes the bread easier to digest
Slash with confidence – A clean cut before baking encourages oven spring
Allow proper cooling time – Cutting too early can result in a gummy texture
Experiment with flour blends – Mixing brown rice, sorghum, and tapioca can improve taste and texture

Easy Variations of James Martin’s Gluten Free Sourdough Bread

Add seeds to the mix – Sunflower, flax, or pumpkin seeds give it a nutty crunch
Mix in dried herbs – Rosemary, thyme, or oregano, bring a savory depth
Use a multigrain blend – Enhance flavor and nutrition with millet or buckwheat flour
Make it slightly sweet – Add a spoonful of honey or maple syrup to the dough
Turn it into a sandwich loaf – Bake in a tin for an everyday sliceable version
Fold in olives or caramelized onions – Elevates it to artisan bakery level

Best Practices to Store James Martin Gluten Free Sourdough Bread

Store at room temperature – Keep it in a bread bag or wrapped in a tea towel for up to 2 days
Avoid plastic wrapping – It causes the crust to soften and the bread to sweat
Slice before freezing – Makes it easier to grab a piece when needed without thawing the whole loaf
Use a bread box – Allows airflow while protecting from moisture loss
Wrap in foil and freeze – Stays good for up to 2 months when double-wrapped
Label with the date – Helps track freshness when stored in the freezer

Best Practices to Reheat James Martin Gluten Free Sourdough Bread

Reheat in the oven – Wrap in foil and warm at 350°F (175°C) for 10–15 minutes
Toast for a crisp bite – Use a toaster or pan grill for a crunchier texture
Use a microwave cautiously – Wrap in a damp paper towel and heat for 20–30 seconds to soften slices
Steam for extra softness – Place in a steamer basket for 2–3 minutes
Reheat from frozen – Go straight to the toaster or oven without thawing first

How Can I Make James Martin’s Gluten Free Sourdough Bread Healthier?

Choose whole grain flour blends – Brown rice or sorghum flour boosts fiber
Limit added fats – Use less oil if you’re watching fat intake
Incorporate psyllium husk – Adds fiber and improves texture naturally
Use apple cider vinegar – Helps gut health and enhances the rise
Skip any refined sugar – Keep it as clean and natural as possible

Nutrition Value (per serving):

Calories: 150
Carbohydrates: 28g
Protein: 3g
Fat: 3.5g
Fiber: 2g
Sugar: <1g
Sodium: 210mg

(Approximate values based on 10 slices per loaf)

FAQs

How do you know when gluten-free sourdough is done proofing?

Gluten-free sourdough is ready to bake when the dough appears slightly domed and has visible bubbles on the surface. It should feel soft and airy to the touch, but not collapse. Over-proofing will make the dough sticky and weak, while under-proofing results in a dense loaf.

Can I use a regular sourdough starter for gluten free sourdough bread?

No, a regular sourdough starter made with wheat flour contains gluten. You need an established gluten free sourdough starter fed with gluten free flour such as brown rice or sorghum. This ensures your bread stays safe for gluten-sensitive diets.

Why is my gluten free sourdough dough so sticky?

Gluten free dough is naturally wetter and stickier due to the lack of gluten structure. It’s normal for it to feel more like a thick batter than a firm dough. Using a banneton or lined bowl for shaping and flouring your hands or tools helps manage stickiness.

Do I need to knead gluten free sourdough dough?

No, kneading is not required for gluten-free sourdough. Since there’s no gluten to develop, you only need to mix until combined. Letting the dough rest and ferment is more important for building structure and flavor.

Final Words

The James Martin Gluten Free Sourdough Bread is more than just a gluten-free alternative—it’s a satisfying loaf packed with character, crunch, and comfort. With a few simple ingredients and a bit of patience, you can enjoy a fresh, homemade sourdough that’s as nourishing as it is delicious. Ideal for breakfast, lunch, or simply enjoying with your favorite spreads, this recipe might just become a staple in your kitchen. Give it a try, and enjoy the journey from starter to slice.

James Martin Gluten Free Sourdough Bread Recipe