Mary Berry-Style Gluten Free Sourdough Recipe – Tangy and Rustic

I’ll be honest: the first time I tried gluten free sourdough, I nearly swore it off forever. My “loaf” came out as a flat, gummy brick that could have doubled as a doorstop. But after a fair bit of tinkering (and a small mountain of washing-up bowls), I cracked it: a golden crust, soft crumb, and proper sour tang—without a speck of gluten.

This is the version I now make for my neighbour who can’t have wheat, and she swears it’s the best thing since… well, sliced gluten-free bread, that’s actually nice.

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THE SECRET BEHIND THIS BAKE

Three things made the difference for me:

1. An active starter that’s properly bubbly – If it doesn’t float in water, it’s not ready, and your bread will sulk.
2. A wetter dough – Gluten-free flour needs more hydration to avoid that dreaded dense texture.
3. Patience with the proofing – The flavour (and the air pockets) need time. No rushing it.

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INGREDIENTS + WHY THEY MATTER

• 1½ cups active gluten free sourdough starter – This is your natural lift. A sluggish starter = flat loaf.
• 2½ cups gluten-free bread flour blend – Look for one with xanthan gum, or add 1 tsp yourself.
• 1½ cups warm water – Around 38°C (100°F) helps the starter spring into action.
• 1 tsp sea salt – Balances the tang and slows fermentation slightly.
• 1 tbsp olive oil – Adds moisture and stops the crust from being too hard.
• 1 tsp apple cider vinegar – Helps structure and gives a subtle flavour edge.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Herby loaf – Add 2 tsp dried rosemary or thyme with the flour.
• Seedy crust – Sprinkle sunflower or sesame seeds in the banneton before proofing.
• Sandwich loaf – Shape into a tin instead of a boule for easy slicing.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Loaf collapsed in oven	Over-proofed dough	Bake sooner – watch for slight dome only
Dense, gummy crumb	Under-proofed or starter too weak	Let it rise longer and test starter first
Pale, soft crust	Oven not hot enough at start	Preheat Dutch oven for 30 minutes

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HOW TO MAKE MARY BERRY-STYLE GLUTEN FREE SOURDOUGH

1. Feed your starter the night before so it’s bubbly by morning.
2. Mix starter and water in a large bowl until cloudy.
3. Whisk flour and salt together in a separate bowl.
4. Combine wet and dry, then stir in vinegar and olive oil until sticky.
5. Rest for 30 mins, covered, at room temperature.
6. Shape gently on a floured surface, seam side up in a banneton.
7. Proof – either 4–5 hours at room temp or overnight in the fridge.
8. Preheat oven & Dutch oven to 230°C (450°F) for at least 30 mins.
9. Score loaf and transfer (with parchment) into hot pot.
10. Bake covered 25 mins, then uncovered 25–30 mins until golden.
11. Cool completely on a rack—minimum 2 hours—before slicing.

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TIPS FROM MY KITCHEN

• My banneton is lined with a well-floured tea towel—less sticking than the bare cane.
• If your kitchen’s cold, I proof in the (switched-off) oven with the light on.
• Gluten-free dough will always feel wetter than wheat dough—resist the urge to add too much extra flour.

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STORAGE + SERVING

• Room temp: Wrapped in a tea towel, up to 2 days.
• Freeze: Slice first, wrap well, up to 2 months.
• Best eaten: Toasted with salted butter, or dipped into soup.

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FAQs

Q: Can I use my regular wheat sourdough starter?
A: No—wheat starter still contains gluten. You’ll need a dedicated gluten-free starter.

Q: Why is my dough so sticky?
A: That’s normal. Gluten-free dough behaves more like a thick batter. Banneton + flour + wet hands help.

Q: Do I have to knead it?
A: Nope. Just mix well and let the fermentation do the work.

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Other Similar Recipes:

• Mary Berry Gluten-Free Scones Recipe
• Mary Berry Gluten-Free Victoria Sponge
• Mary Berry Gluten Free Pizza Dough Recipe

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