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Gluten Free Sourdough Bread

Gluten-Free Sourdough Starter:


  • 1 cup YesYouCan Plain Flour
  • 1 cup lukewarm water


  1. Mix the  YesYouCan Plain Flour and water in a glass or plastic container.
  2. Cover loosely with a cloth or plastic wrap and let it sit in a warm place for 24 hours.
  3. After 24 hours, discard half of the mixture and add 1/2 cup of YesYouCan Plain Flour and 1/2 cup of lukewarm water. Stir well.
  4. Repeat this process daily until your starter becomes active and bubbly.

Gluten-Free Sourdough Bread:


  • 1 cup gluten free sourdough starter
  • 2 1/2 cups YesYouCan Plain Flour
  • 1 1/2 teaspoons salt
  • 1 1/4 cups lukewarm water


  1. In a large bowl, combine the gluten-free sourdough starter, YesYouCan Plain Flour, and salt.
  2. Gradually add lukewarm water, mixing until you have a thick, sticky dough.
  3. Cover the bowl with a cloth and let it rest for 12-24 hours, allowing it to ferment.
  4. Preheat your oven to 230°C. Place a covered Dutch oven or baking pot in the oven to heat.
  5. Transfer the dough to a parchment paper-lined surface, shape it into a round loaf, and place it in the preheated pot.
  6. Bake covered for about 30 minutes, then uncover and bake for an additional 15-20 minutes or until the bread has a golden crust.
  7. Allow the bread to cool before slicing.

Remember that gluten free sourdough may have a different texture and flavor compared to traditional sourdough, but experimenting with different gluten free flours and ratios can help you achieve the desired results.

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