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Egg & Gluten Free Sourdough Sandwich Loaf

We absolutely love the flavor and texture of this Egg & Gluten Free Soudough Sandwich Loaf! Making gluten free bread with sourdough starter not only creates the healthiest and most flavorful bread, it also makes it possible to bake up a loaf like this without the addition of eggs. Gluten is protein, it gives dough elasticity, and it also forms strong bonds in the dough that hold in the air bubbles that form when the dough rises. Without gluten, eggs can help add protein to bread, but we are striving for a real sandwich loaf made with just flour and no added eggs or starches. Sourdough works magic on gluten free bread dough, and it gives strength, creates a slower rise, and when combined with jovial Gluten Free Bread Flour, which is made with ancient grains that are higher in protein and fiber, everything works out just deliciously.

In order to make this bread, you will need to create a gluten free sourdough starter, which will take a little over a week. Once the starter is strong, you can maintain it quite easily, and use it for years to come. Some of our gluten free sourdough recipes will use just the starter in the dough, while others like this one will use a sourdough levain, which is a wet dough that is created with starter, water and gluten free flour and left to rise before the final dough is mixed up. There is a learning curve, but the good news is that sourdough makes the best gluten free bread and it is actually easier to create a maintain a starter with gluten free flours than it is with wheat flour.

Gluten Free Sourdough Sandwich Loaf

Makes 1 loaf



  1. In a large bowl, mix together the levain, milk or water, sugar, and butter or other fat.
  2. Add the flour and sprinkle the salt on top.
  3. Mix with a spatula until the dough comes together. The dough will have a thick batter-like consistency and may seem lumpy.
  4. Cover the bowl with plastic wrap and let rest for 1 hour. The dough will only have a slight rise.
  5. Generously grease an 812 x 412-inch loaf pan. Transfer the dough to the pan. 
  6. Smooth the top of the loaf with an offset spatula. Smooth out the dough and spread it toward the center to create rounded edges and a slightly domed center.
  7. Cover the pan with buttered plastic wrap. Let rise for 2 hours until the dough just rises above the edge of the pan and touches the plastic wrap.
  8. Preheat the oven to 350°F.
  9. Bake for 40 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing.
  10. The bread will stay fresh in a sealed plastic bag for up to 3 days at room temperature. You can freeze the loaf whole or cut it into slices, then freeze in a sealed plastic bag for up to a month. Remove the loaf or slices as you need them and let them defrost at room temperature before serving or toasting.

Notes: Adding milk gives this loaf a softer texture and the added protein will help the loaf rise more. However, we also think this bread tastes great made with added water, so if you are dairy-free, you can make this substitution and your bread will still be delicious.

It took us months to develop this and a full collection of sourdough bread recipes, tweaking the amounts of gluten free flour and liquids each day of testing. We know you will have success if you use a digital baking scale to measure each ingredient in grams, like we do. Measuring in cups is not accurate and will lead to inconsistent results. Trust us when we say it is worth the investment in a scale if you do not already have one. We want your bread to come out just as good as ours!

6 Responses to Egg & Gluten Free Sourdough Sandwich Loaf

  1. Dave says:

    I’m going to try this. I need a recipe change. King Arthur Flour makes an extra deep loaf pan specifically to support the sides of a gluten-free loaf. That way you can raise it higher without the need for a foil collar or a nasty mess in the oven from “oven spring.”

    I am not compensated for the above statement. I stumbled upon the pan. :-))

  2. Mandy Kerns says:

    Can this recipe be made with a dairy free milk such as almond milk, goat milk or goat kefir, also can the sugar be substituted with coconut palm sugar, raw honey or honey granules?

  3. Jill Partridge says:

    Your recipe call for 1 batch of gluten free sourdough levain. How much is that? Do I use my entire batch of starter in one loaf? and I am dairy free. Will almond milk work?

    • jovial says:

      Hello Jill, A gluten free sourdough levain has 2 tablespoons (25 g) Gluten Free Sourdough Starter, ¾ cup (177 g) warm water and 1¼ cup (150 g) jovial Gluten Free Bread Flour. Here is a link to the recipe https://jovialfoods.com/recipes/gluten-free-sourdough-levain/
      You will use the entire batch for one loaf. The flour and water used in the levain are part of the bread recipe. Use of a levain shortens the proofing time and yields a tasty and easily digested bread.
      Yes, you can substitute almond milk.

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