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Shop Jovial Gluten Free & Einkorn Products

Gluten Free Sourdough Boule- Egg & Dairy Free

The crispy crust alone is worth the effort that goes into making this Gluten Free Sourdough Boule! This bread is dairy and egg-free and is incredibly versatile. It slices well, and can be served warm and soft with a drizzle of olive oil or a slathering of butter, toasted for bruschetta, or grilled for sandwiches. The possibilites are endless. You’ll need to make your very own gluten free sourdough starter, but we’ve got the method down. In fact, you’ll find it easier than you might think. Enjoy great bread that is made with ancient grain flours and sourdough, what could be better?

Gluten Free Sourdough Boule- Egg & Dairy Free

Makes 1 loaf



  1. In a large bowl, mix together the levain and water.
  2. Add the flour and sprinkle the salt on top. Mix together until all of the flour is absorbed. Add oil and mix until the oil is incorporated. The dough will be very soft.
  3. To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a tall round about 6-inches wide.
  4. With a small offset spatula, gently smooth out the surface of the loaf. Lightly dust the top of the loaf with flour.
  5. Slash two ¼ -inch-deep strips across the top of the loaf lengthwise and two crosswise.
  6. Cover the loaf with an inverted glass bowl and let rise for 2 hours. We recommend a clear glass bowl to watch the dough rise. As the loaf rises, the slashes will widen. Watch the dough carefully in the last 15 minutes of the rise to make sure the surface of the dough doesn’t show signs of pitting. (Pitting is when the rising dough bubbles through the surface creating little holes that decrease the dough’s ability to rise in the oven.) If this occurs, immediately bake the loaf.
  7. Place a 5-Quart Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F for 30 minutes.
  8. Remove the pot from the oven and take off the lid. Be careful, the pot will be very hot. Lift the loaf up by the edges of the parchment paper and lower it into the pot. Cover and place in the oven.
  9. Bake the bread for 20 minutes with the lid on the pot. Remove the lid and continue to bake uncovered for 30 minutes until the loaf is a dark golden brown.
  10. Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire rack and cool the bread completely before slicing, about 3 hours.  
  11. The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.

Notes: If you do not have a Dutch Oven, you can bake the bread on a preheated heavy baking sheet, but you must create steam in your oven for a crispy crust. See the instructions for our Gluten Free Sourdough Baguette for more information on how to create steam in your oven.

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!

18 Responses to Gluten Free Sourdough Boule- Egg & Dairy Free

  1. Terri says:

    This recipe is AMAZING!!!!! Thank you so much for putting in the effort to make this bread recipe. Can’t wait to try the other recipes on your site. Tonight I am starting the sourdough bread loaf style.

    • jovial says:

      So happy to hear that! As you keep baking, the bread will just keep coming out better and better. Good luck!

  2. Annie says:

    Thanks for creating this amazing recipe! I’m on my third loaf today and it’s so, so exciting to have crusty sour dough bread again (18 years after my celiac diagnosis!). Excited to try other sour dough recipes now that my starter is going!

    • jovial says:

      So happy to hear your bread is turning out well. The more you bake with your starter, the better it will get. Thanks for letting us know. We are also working on some new recipes.

  3. Karen says:

    I measured carefully with a kitchen scale but my loaf spread a bit too much. It looks more like biscotti than a boule. Any suggestions?

    • Jovial Customer Service says:

      Until the starter gets strong, it may spread more than you’d like. Keep feeding the starter and the shape will improve. Ours spread too at first!

    • Jovial Customer Service says:

      A newly refreshed starter will weigh 110 grams and you will need 25 grams of starter plus 177 grams warm water and 150 grams of GF flour to make a batch of levain.

  4. Gaile McGregor says:

    FIrst ever loaf is in the oven now. Super excited. My starter smells great and is lively, so I’m hoping I get a good rise, but I know it’s my first loaf so we shall see!

    • jovial says:

      We haven’t tested a half recipe. Another option would be to bake the full loaf, slice half of it and put in the freezer for up to a month.

  5. Freda Metaxotos says:

    Hi thanks from Melbourne Australia xx
    Only problem … mine looked amazing.. the crust was gorgeous! The bread was very dense.. is this the nature of it?

    • Jovial Customer Service says:

      Continue to build your starter-when the starter is nice and strong the crumb will improve and be lighter.

  6. This is a great recipe! I have tried gluten-free sourdough recipes for years, and this was the best. I used my domed baker, and it worked very well. My dough was a little wet, so it didn’t get as high as I would like because of spread, so I try to correct this next time. Thanks for this!

  7. Jeannine says:

    The first loaf I ended up baking with this sourdough starter recipe rose beautifully however I did not detect that distinct sourdough taste I love. Does that taste get stronger with time?

    • jovial says:

      Hello Jeannine. The more you let it rise, the more sour it gets, but that can be tough with gluten free. You could try refrigerating the dough overnight after you mix it up, then shape, rise and bake. Please let us know how it turns out!

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