How to Make Gluten-Free Sourdough Bread at Home — A Complete Beginner's Masterclass for Beginners
Gluten-Free Sourdough Kit Guide
Whether you scanned the QR code in your Gluten-Free Sourdough Kit or found us while hunting for the perfect homemade gluten-free loaf — you're in the right place, and we're so glad you're here.
Before you start, grab a cuppa and read this guide all the way through, watching the videos as you go. Ten minutes now will save you a lot of second-guessing later — and you'll feel far more confident once you can picture the whole journey ahead.
Our kits are made to be simple and easy to follow, with one-on-one chat support at every step. We've deliberately kept things focused — no endless variations, just one clear path — because with sourdough, repetition is the real teacher. Follow along and you'll surprise yourself with how quickly it clicks.
Be kind to yourself, and don't give up. Every "failed" bake teaches you something — it's all part of mastering the craft.
Your sourdough journey at a glance
Here's the whole process in two parts, so you know exactly what's ahead. Both are mostly hands-off — a little bit of doing, and a lot of patient waiting.
Two simple parts
1. Wake up your starter ~24 hours
Bring your dried starter flakes back to life until they're bubbly, lively and ready to bake with.
2. Bake your bread ~12 hours, start to finish
Mix, ferment, shape and bake your first gluten-free loaf.
Ways to get support
We want to give you the best possible chance of success. There are three easy ways to get help along the way:
One-on-one chat support
Anh or Andy are on hand Monday–Friday, 9am–5pm via the live chat on our website. If you're stuck, just ask.
FAQ & Knowledge Base
Skill up and find answers to common questions in our Gluten-Free FAQ and Knowledge Base.
Community group
Join our Gluten-Free Sourdough Community Group to swap wins, laugh off the fails and learn from fellow bakers. This is a public, community-run group — it isn't officially monitored or moderated by Sourdough Mate, so please keep it kind, helpful and free of self-promotion. For direct help from our team, use the website chat above.
What you will need:
Here's everything to gather before you begin. Most of it came in your kit — the rest you may already have in the kitchen.
In your classic kit
Active gluten-free starter
Your first job is activating the dried flakes (Part 1) to bring them to life.
Gluten-free bread flour
Specially formulated for sourdough. We don't recommend supermarket gluten-free flour — we've found it doesn't work in sourdough recipes. Need to top up? Grab more here
Half-moon bowl scraper
For moving and tidying dough on the bench and in the bowl.
Danish dough whisk
Its spiral shape cuts through thick, sticky dough far more easily than a spoon — without overworking it. Using a KitchenAid with a dough hook? You won't need this — just don't overdo it.
In the classic+oven kit
Cast iron Dutch oven
Our preferred baking method — it creates the hot, steamy environment your bread needs to rise and expand. No Dutch oven? Read alternative methods here, or try our Bread Pan Cast Iron Dutch Oven.
From your kitchen
Small jar with lid
A cleaned, sterilised jam jar works well — or our Sourdough Mate Jar.
Kitchen scale
For weighing flour, water and salt accurately. Well worth it — try our rechargeable kitchen scale.
Large mixing bowl
Give the dough room to grow. We use a 24 cm / 3 L Pyrex bowl with a tea towel; our Sourdough Mixing Bowl with Lid is purpose-built.
Home oven
It needs to reach at least 230–250°C— that high heat is essential for a good bake.
Nice to have
Fermentation box or starter warming pad (especially in winter)
Not essential in warmer months, but a game-changer once winter hits. Keeping your starter and dough around a steady 28°C means livelier bubbles, more predictable rises and less guesswork. Shop winter fermentation tools.
Silicon bread sling
Reusable, replaces baking paper, and lets you lower dough into a hot Dutch oven and lift it out safely — no burnt hands, no deflated loaf. Buy one here.
Part 1 · Wake up your gluten-free starter ~ 24 hours
his is your very first step: bringing the dried starter flakes back to life. It takes about 24 hours — mostly waiting — before your starter is active and bubbly.
👉 Follow the step-by-step instructions to activate your starter here.
Once your starter is active and bubbly, you're ready for Part 2. If it's not quite there yet, give it more time and a little warmth — patience pays off.
Part 2 · Make & bake your bread
Make sure your starter is active and bubbly before you begin — then set aside about 12 hours from start to finish (again, mostly hands-off).
For reliable results, use only our White Gluten-Free Sourdough Bread Flour or Wholemeal Gluten-Free Sourdough Bread Flour. They're specially formulated with the higher protein that gives your loaf structure, rise and a better texture. Most other gluten-free flours simply aren't designed for sourdough — which is why so many people end up with flat, dense loaves.
Recipes to try
White Gluten-Free Sourdough
Wholemeal Gluten-Free Sourdough
Not ready to bake yet?
No problem. If your starter is active but you're not ready to bake, simply pop it in the fridge. When you're ready, bring it back to room temperature, feed it, and wait until it's bubbly again before you start.
Useful links
