Gluten-Free Rice & Buckwheat Sourdough
A naturally gluten-free sourdough loaf built on rice and buckwheat flour, bound with psyllium husk for a moist, tender crumb and a crackly crust — no wheat, no commercial yeast.
Dietary Notice
This is a specialised gluten-free bread. It is intended for people with gluten sensitivity or coeliac disease, or on the advice of a doctor or dietitian.
Don't worry — the batter is meant to be runny
Gluten-free dough behaves nothing like wheat dough. This is a thick, sticky, almost pourable batter — you spoon it into the tin rather than shape it, and that's exactly right. Resist adding extra flour; the loaf firms up beautifully as it bakes and cools.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Whisk together the rice flour, buckwheat flour, psyllium husk and salt in a large bowl.
Add the water and active gluten-free starter, then stir into a thick, sticky batter. It will be very wet and almost pourable — that's exactly right for a gluten-free loaf.
Let the batter rest for 20–30 minutes so the psyllium husk absorbs the water and firms it up slightly.
Spoon the batter into a parchment-lined loaf pan — the same pan you'll bake in — and smooth the top. Cover with a clean cloth.
Let it rise for 2–3 hours at room temperature.
Move it to a cooler spot and let it ferment for a further 12 hours.
Preheat the oven to 230°C.
Bake for 20 minutes covered, or with steam.
Lower the oven to 200°C and bake for a further 35–45 minutes. If the top browns too quickly, tent it with foil.
Cool completely on a wire rack — slice only once it is fully cold.