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Melissa & Dave - Adventures at Sea

Gluten Free Sourdough Bread



  • 3 C Maninis Old Fashioned Bread Flour
  • 1½ cups water
  • 1 tbsp coconut sugar
  • 1½ tsp sea salt
  • ¼ cup olive oil
  • 1 cup of active starter (see notes below)
  • 1 Tbsp apple cider vinegar

I made starter following these instructions - but instead used 100% Maninis Old Fashioned Bread flour - same as I used to bake the bread.  It takes a week - so plan ahead!


  1. Measure water, add salt and sugar to the water and let dissolve.

  2. Sift flour into a large glass mixing bowl.

  3. Mix in water and avocado oil using a spatula.  Ensure dough is well-mixed, use your hands if necessary. It is not necessary to knead a gluten free bread.

  4. Set dough aside for 1-2 hours or can keep in the fridge for a day or so or overnight. If putting in the fridge, allow time for it to come to room temperature before the next step.

  5. Once dough is set, stir in well-fed, active starter and cider vinegar and using spatula, mix together until well-combined and you have a somewhat firm dough that already feels like it has a little bounce.

  6. Transfer your dough to a towel-lined bowl or bread-proofing basket. Cover and place in a warm spot in your home and let dough rise for 4-6 hours or overnight. It should rise about 1 inch.

  7. When ready to bake, place your pizza stone and empty 9" dutch oven into the oven and preheat to 450 degrees. Allow the pizza stone and empty dutch oven to heat for 30-40 minutes.

  8. Cut a piece a parchment paper as shown in photo.  Its a circle as large as the bottom of your dutch oven with tabs on the sides so that you can hold it by the parchment when you lower it into the dutch oven.

  9. Carefully turn your dough over, flat side down and place on parchment. With a sharp knife, score the top of your bread about ¼-inch thick in a slight 'S' curve.

  10. Remove dutch oven from the oven and *extremely* carefully, lower your dough into the dutch oven.

  11. Cover and put in the oven and bake for 25 minutes.

  12. At the 25 minute mark, remove lid and bake for another 25 minutes.

  13. Remove bread from dutch oven and place back in the oven directly on the pizza stone or if not using, right on the wire rack and bake for another 10 minutes.

  14. Remove and place on cooling rack for 2-3 hours until bread has cooled substantially. Cutting in too soon can result in too much moisture loss or potentially, a collapse of your bread.

  15. Will keep on your counter for 3 days, or slice and store in the fridge or freezer.

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