Seeded Multigrain Gluten-Free Sourdough Bread

adapted by Sean Jackson

This recipe is gluten free and vegetarian or vegan.

Starter time: 7 Days of Feeding + Refresh

Dough time: 12-14 Hours

Bake Time: 60-70 Minutes

(Time to ferment can vary depending on how long your loaf takes to reach the appropriate size. Use the time as a guide.)

How to Make a Gluten-Free Sourdough Starter 

Day 1:  In a glass jar, whisk 2 Tbs. buckwheat flour with 2 Tbs. quinoa/oat flour and 1/4 cup water. Cover with a damp tea towel and set aside at room temperature 24 hours.

Day 2:  Whisk 2 Tbs. of mixture you made yesterday (discard the leftover) with 2 Tbs. buckwheat flour with 2 Tbs. quinoa/oat flour and ¼ cup water. Lid or cover with a damp tea towel and set aside at room temperature for 24 hours.

Day 3 through 7: Repeat Day 2 until the mixture becomes puffy, has a sour aroma and bubbles begin to form under the surface.

Refresh Starter: Add 1/2 cup of sourdough starter (discard or save the leftover). To the starter, mix in 1/3 cup room temperature water, 3 Tbs. buckwheat and 3 Tbs. quinoa/oat flour. Mix well until the flours are hydrated. Loosely lid the jar and wrap a rubber band around the jar at the height of the starter. This will give you a visual indication of how much the starter has grown. Once the starter has doubled in size, is bubbly, and has a sour aroma, it’s ready to use in your gluten free sourdough bread recipe.


For the Soaker:

3 Tbs Whole Flax Seeds (I only had 1 Tbs. left, so I used Chia Seeds for the next 2 Tbs.)

3 Tbs Whole Rolled Oats

3 Tbs Quinoa rinsed under running water

3 Tbs Hulled Pumpkin Seeds

1/3 C (80g) Water room temperature

For the Bread:

1 cup of your refreshed Gluten-Free Sourdough Starter (see above for instructions)

2 1/2 cups Hot Water

3 Tbs Honey (or Maple Syrup for Vegan)

1 cup Brown Rice Flour (I just blended the grains of rice I had into a flour)

1 cup Quinoa Flour (Again, I just blended the quinoa I had into a flour)

1 1/4 cup Gluten-Free Oat Flour (I blended the rolled and/or steel cut into a flour)

1/2 cup Corn Starch

3 Tbs Psyllium Husk Powder

3 1/2 tsp. Fine Sea Salt

1-2 Tbs Whole Rolled Oats for sprinkling on top, gluten free


For the Soaker: Prepare the soaker by placing the flax/chia, oats, quinoa, and pumpkin seeds into a small bowl. Pour hot water (hot to touch) over the soaker before you start preparing the ingredients for the bread.

For the Dough:

  • In a large mixing bowl, add the starter, water and honey. Whisk until the starter is incorporated. Set aside.
  • In a medium mixing bowl whisk the brown rice flour, quinoa flour, oat flour, cornstarch, psyllium husk powder and salt. Mix thoroughly.
  • Add the flour mixture to the starter bowl. Use a fork to mix the flour into the water until the dough starts to stiffen, about one minute. The dough will feel like a thick batter. Add the soaker and knead the dough with your hand, incorporating the soaker until the mixture is evenly distributed, about one minute. Use the fork to scrape any excess dough off your hands and fingers. The dough will be very sticky. Set the bowl aside for about 10 minutes to rest. It will stiffen a bit as it rests.

Bulk Ferment and Baking: This recipe is ideal with a Dutch oven. I personally used a clay baking dish, and also read that using a pizza stone covered with an oven safe bowl also does the trick. Transfer dough into desired baking vehicle.  Cover the dough with a wet tea towel and allow the dough to ferment overnight at room temperature. Fermentation will take anywhere between 12-14 hours depending on how active your starter is and temperature. (Thus, ideal to refresh your starter in the morning, mix dough in the evening, and bake the next morning).

  • The loaf is ready to bake when the dough increases to 1 1/2 times in size and the dough springs back when gently pressed.
  • Place an oven rack in the center of the oven and preheat the oven to 550F. Lightly spray the top of the dough with water and sprinkle 1-2 Tbs of rolled oats over the top. Decrease the oven temperature to 475F and bake for 60 minutes.
  • Let cool in baking vehicle for 10 minutes, and then transfer to a cooling rack. Let cool completely before slicing. Slice with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly.

Recipe adapted from Traci at
and Emillie at