White Gluten Free Sourdough Kit Recipe (Beginner Friendly)

October 6, 2025

You’re just one loaf away from something special!

Thanks for choosing our Gluten-Free White Sourdough Kit. Whether you’re totally new to sourdough or experienced but new to gluten-free baking, this guide is designed to walk you through the process, step by step, so you feel confident and get a great result.

Tip: Read through the whole guide first, then gather your tools and ingredients and start. Knowing what’s ahead always reduces stress and boosts enjoyment.

1. Gather your tools & ingredients

Before you begin, make sure you have:

The specially-selected gluten-free 1-1 white flour by Wild Sourdough that came in your kit (this blend is chosen for best sourdough performance — please don’t substitute a supermarket gluten-free flour, you wont acheive the same results).

Active starter at peak rise.
A large mixing bowl.
A kitchen scale (accurate weighing strongly recommended).
A dough whisk or spatula to gently combine (gluten-free dough is different in feel).
Optional: A bowl scraper for sticky dough, but it’s not critical.
A cast iron Dutch oven or heavy lidded pot (for best crust and oven-spring).
An oven that can reach at least ~250 °C.
A clean bench surface and patience — gluten-free sourdough needs a little different handling than wheat-based.

2. Starter & activation

Ensure your gluten-free starter is active, bubbly and ready. See here for instructions if you havent already activated it!
If your starter hasn’t been fed recently: feed 30-50 g starter + 50 g your kit’s white flour (in the white packaging) + 50 g water, then let rest at ~24 °C until bubbly and about 30-50% larger.
Only use the correct amount of starter for your dough and leave some left over to keep your culture going for the next bake. The suggested recipe uses around 80-100 grams active starter.

3. Mixing & initial rest

1. In your large bowl, weigh and combine the wet ingredients first. Whisk to form an emulsion of the wet ingredients.

Water: 375-400 g (start at the lower end)
Active starter: ~80-100 g.
Salt: 10 g.
Optional additions if you like: 10-14g (1 tablespoon) apple cider vinegar, 20 g olive oil to help with fermentation.
1 whole egg or egg white (improves the final product consistency)
1 tsp instant dried yeast — helpful for boosting fermentation in colder kitchens

2. Now add the flour: 500 g of your kit’s white gluten-free 1-1 baking flour

Use the whisk or spatula to mix until no dry patches remain. This can take up to 10 mins, but trust us, it's worth it! Because it’s gluten-free, the dough will feel different — wetter, less elastic. Leave the dough to hydrate for a further 15 mins and then check to see if you need to add the remaining 25mL of water.

3. Cover the bowl and let the dough rest and rise to double its original size (in the bowl).

4. Shape & final proof

After the initial rest and rise, mix the dough again. It sounds counterintuitive but it helps degas the dough and actually leads to a better oven spring!
Now turn the dough onto your bench (no need to flour the surface). Pat out air bubbles and smooth the surface.
Shape into your desired shape. You can roll the top of the dough in seeds of your choice for something a little extra, before flipping smooth-side down into a lightly floured banneton or lined tin.
Place in the banneton for the final proof:

At ~21-24 °C room temperature. Be prepared for this to take some time; you can expect anything up to 8 hours if proofing in the fride (or in colder conditions).
Cooler temps will lengthen proof time.
The dough is ready when it has risen by ~50% and looks domed — judge by feel and height, not just the clock. Anything more than 50% will lead to less oven spring.

5. Pre-heat & bake

1. About 30-45 minutes before baking, pre-heat your oven and your Dutch oven or oven safe pot (with lid on) to 240-250 °C.

2. For baking in a Dutch oven:

Carefully turn the proofed dough onto your dough sling (smooth side up) and place into the hot pot.
Score the top (a clean cut helps the loaf expand).
Optional: Drop 2 ice cubes in for steam. Commercial bakeries use steam in their ovens for the first part of their bake so we are essentially emulating this :)
Bake at 240-250 °C with lid on for ~30 minutes. Then remove lid (purge steam), reduce temp to ~230 °C and bake for another 30-40 minutes (or until crust is your preferred colour).
If you have a temperature probe, it's ready when the internal temperature reaches 100°C and the crust is golden brown

3. If you don’t have a Dutch oven:

Place the dough onto a baking steel/tray with baking paper.
Spray the dough liberally with water for steam and bake at ~230 °C for 60-70 minutes. Or until the crust is golden brown and internal temperature is 100°C.

6. Cooling & slicing

Once your loaf is done, remove it from the oven and allow it to cool completely on a rack before slicing. We know it's torture , however cutting into your loaf too early will result in a gummy crumb.
After cooling, slice and enjoy! This loaf is designed to be white, lighter in colour and flavour, with a crisp crust and soft crumb.

7. Troubleshooting & tips

Dense or heavy loaf? Check proof time (did it rise ~50%?), ensure starter was active and warm.
Under-proved dough? Might lead to lack of oven-spring — give a little more time next bake or use slightly warmer proofing temp.
Over-proved? The structure may collapse, large holes or thin crust.
Crust too dark / burning? Consider dropping oven temp 5-10 °C or shortening bake time; each oven behaves differently.
Cold kitchen? Use warm spot for proofing (≈24-26 °C is ideal).

8. Enjoy & share your success

Once your loaf is cooled and sliced, spread your favourite topping or enjoy it plain. Because it’s gluten-free white sourdough, it’s perfect for everyday eating — sandwiches, toast, relish it!

We’d love to see how it turned out — tag us @DoughMyGodOfficial on Instagram to share your photo and thoughts. What surprised you? What will you try next time?

9. Where to go next

Try a cold proof (proof in fridge overnight) for deeper flavour — once you’re comfortable.
Try different shapes (batard, loaf tin) or add seeds/herbs.
Keep your starter strong and healthy for regular baking.

Final Word

We’re so glad you’ve chosen Dough My God for your gluten-free sourdough journey. Baking your first loaf can feel big — but if you follow this guide you’re well on your way to delicious, confident results. Every bake teaches you something new.

Be patient, stay curious, and enjoy. Here’s to your first gluten-free sourdough loaf — and many more to come!

Need help?
If you hit any snags, or just want to share your success — get in touch at ohcrumb@doughmygod.com.au

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