GLUTEN FREE SOURDOUGH BREAD KIT GUIDE

LEARN TO MAKE SOURDOUGH AT HOME

(Click here for Wheat-Based Bread Kit Guide) 


A COMPLETE SOURDOUGH MASTERCLASS FOR BEGINNERS 

Thank you for choosing Sourdough Mate Gluten Free Bread Kits. This guide is your step-by-step journey through the world of real sourdough baking at home. Whether you’re brand new to baking or ready to perfect your technique, this masterclass will give you the knowledge, confidence, and inspiration to bake beautiful sourdough bread in your own kitchen.

Before you begin, we recommend reading and watching all the video instructions from start to finish. It’s the best way to feel prepared and confident before diving in.

Although we’ve kept this recipe and guide simple, it’s completely normal to feel a little overwhelmed at first. Every baker starts here — unsure, curious, and probably with a few sticky doughs along the way. The early learning curve can feel steep, and that’s often where many people give up. But with a little patience, practise, and our guidance along the way, you’ll get there. We hope this becomes more than just a phase — that baking sourdough becomes a regular, rewarding part of everyday life in your home.

✨✨ Be kind to yourself and don’t give up — every “failed” bake is actually a step toward mastering the craft!✨✨


ONGOING SUPPORT

We’re here to give you the best possible chance of success. Here are three ways to get support during your journey with us:

Join our Gluten Free Support Group

 A friendly space to connect with others on the same journey.

Frequently Asked Questions and Knowledge Base Area

Skill up and find answers to some common questions.

Website Chat

Our team are available Monday–Friday, 9am–5pm, ready to answer your questions via the chat 💬 (bottom right corner) on our website.


LET’S GET BAKING!

Below are a few tools you’ll need to gather before we get started — some you might already have in your kitchen, and others may have come in your Sourdough Mate kit.


YOU WILL  NEED:

Gluten Free Bread Flour (included in kit)

We don’t recommend substituting supermarket gluten free flour as we have found it does not work with sourdough or these recipes. 

If you need to top up your gluten-free flour you can do it here.

Half Moon Bowl Scraper (included in kit)

Useful for moving and tidying up dough on benches and inside bowls.

Danish Dough Whisk (included in kit)

Used to help mix dough, its spiral shape cuts through thick, sticky mixtures much more easily than a spoon or spatula — without overworking the dough or making a mess.

If using a KitchenAid with a dough hook, you won't need this tool. But don't over do it!

Silicon Oven Bread Mat (included in Oven Kit)

Replaces your baking paper and is reusable, helps you safely lower your shaped dough into a hot Dutch oven — and lift it out again — without burning your hands or deflating your loaf. Purchase one here.

Small Jar with Lid 

An old jam jar that has been cleaned and sterilised is perfect for housing your starter.

Kitchen Scale

Useful for weighing all types of ingredients - flour, water, salt. Worth the investment, try our rechargeable kitchen scale. 

Large Mixing Bowl

Preferably a large thick walled mixing bowl, in the videos we have used a Pyrex 24cm/3L glass mixing bowl or similar with a lid is even better!

Cast iron Dutch oven (included in Oven Kit)

Our preferred method of baking bread is the Dutch oven method. This is the perfect vessel to create a hot & steamy environment so that your bread can rise & expand easily. If you don't have one please read alternative methods here. For best results we recommend a bread specific pan like our Bread Pan Cast Iron Dutch Oven.

Home Oven

Ensure your oven is able to reach a high temperature of at least 320 degrees Celsius, required for baking bread. 

 

PART 1: ACTIVATE GLUTEN FREE STARTER FLAKES 

Activating your starter flakes is the first step. Allow for 24 hours before an active starter is achieved. Follow the instructions to activate here. 

Once your starter is active you may proceed to Part 2 (below) to begin making your sourdough bread. 

 

PART 2: LET’S MAKE GLUTEN-FREE SOURDOUGH BREAD

Your starter must be active and bubbly before commencing Part 2. 

Allow for 12 hours from start to finish. 

If using our WHITE GF FLOUR please use this white recipe.

If using our WHOLEMEAL GF FLOUR please use this wholemeal recipe.

 

If My Starter Is Active and I’m Not Ready to Bake, What Should I Do?

If your starter is bubbly and ready to bake but you don’t have time to make a loaf, don’t stress — it’s easy to pause things.

1. Pop it in the fridge.

Once your starter has peaked (doubled in size and full of bubbles), place it in the fridge. The cold slows fermentation right down, so your starter will stay healthy and active for several days without needing to be fed.

2. Feed it again before baking.

When you’re ready to bake again, take your starter out and give it a feed at room temperature. Let it warm up and become bubbly again before using it in dough — this usually takes 4–8 hours depending on your kitchen temperature.

3. Keep your routine simple.

If you’re not baking often, keep refrigerated & just feed your starter once a week to keep it happy. It doesn’t need constant attention — it’s surprisingly resilient.

In Short:

If your starter is active but you’re not ready to bake, simply refrigerate it. When you’re ready, bring it back to room temperature, feed it, and wait until it’s bubbly again before using. Read the FAQ’s on starters or check out the starter maintenance page for more useful tips.

Enjoy the journey & happy baking!

– Anh 💛