seeded gluten free sourdough bread-2

08 Feb Seeded Gluten Free Sourdough Bread

A friend of my mother loves my recipe for gluten free sourdough bread. She told me that she likes to make a healthier version of it by substituting some of the flour for seeds. I thought it sounded like a great idea so I made my own version of a seeded gluten free sourdough bread and it was delicious! Both the method and the ingredients list are pretty similar to my original sourdough bread recipe. The biggest change is that I’ve replaced the sorghum flour for flax seeds, sunflower seeds, sesame seeds and chia seeds. What you get is a delicious, moist and fibre rich bread.

My little sister is the pickiest of eaters and her breakfast usually consists of the fluffiest whitest store-bought bread you can find. So when I want to know if a recipe is good, like really good and kids approved I always want her to taste it. Guess what? She actually liked it! Seriously, if she likes a gluten free sourdough bread packed with seeds then I don’t know who wouldn’t like it. I love this bread because it’s kneadable and you can shape it into a loaf and score beautiful patterns on the crust. And the crust! It’s crispy and chewy and makes you forget that this is actually a gluten free bread.

seeded gluten free sourdough bread-8
seeded gluten free sourdough bread-9
     seeded gluten free sourdough bread-5

Just look at that crust! It really looks and feels lika a “real” (as in gluten kind of real) artisan sourdough bread that you buy at one of those fancy bakeries. And a picture of the bottom of the bread to show you that there’s no soggy bottom whatsoever.

And do you see those beautiful little air pockets in the bread? Not as big as in regular sourdough bread but still very good considering it’s a gluten free seeded bread. I think it’s just the right amount of seeds in the dough, not too much which would make it dense, but still enough to add some fibre and a lovely texture. I know you’ll love this recipe!

     seeded gluten free sourdough bread-3

A reader asked me to make a video tutorial for my gluten free sourdough starter and I’m working on it… It just takes quite a lot of time to make videos and especially when you have to spend a week on it… Anyway, while we’re talking about sourdough starters I wanted to tell you that I currently use light buckwheat flour instead of dark (which is made from unhulled buckwheat seeds) in my gluten free sourdough starter simply because I haven’t been able to find it in the grocery store.

My sourdough starter is 100% hydration(50% water, 50% flour, measured in weight) and it’s made with 2 parts water, 1 part brown rice flour and 1 part buckwheat flour and the buckwheat flour can be replaced with any kind of flour like sorghum, millet, teff, quinoa etc. I would however try to stick to the brown rice flour, if you absolutely can’t find any replace it with another whole grain flour.

seeded gluten free sourdough bread-12


  • Note that is says cold sourdough starter which means that you don’t need to let it sit in room temperature for 12 hours before baking. In the evening you mix the cold sourdough starter with brown rice flour and water and let it sit overnight in room temperature and in the morning it will be active and bubbly.


  • You can find a recipe for my gluten free sourdough starter HERE. And HERE‘s a video that shows how to make my original gluten free sourdough bread, it’ll give you a feel of how the dough should look like and what I mean with a tin foil tent. I’ve also tried making a “tent” out of parchment paper and it works just as good. Fold it in half lengthwise and place on top of the bread.


  • Equipment required: 2 bowls, 1 small bowl or jug, electric hand mixer with dough hooks, oval proofing basket, small knife.


Seeded Gluten Free Sourdough Bread


  • 80 g brown rice flour
  • 140 g cold sourdough starter
  • 110 g water
  • ———WET———
  • 350 g water at room temp
  • 20 g psyllium husk
  • 10 g ground golden flax seeds
  • ———DRY———
  • 60 g of each
  • - oat flour
  • - buckwheat flour
  • - corn starch
  • - potato starch
  • 20 g dark flax seeds
  • 20 g sesame seeds
  • 20 g sunflower seeds
  • 10 g chia seeds
  • 24 g granulated sugar
  • 1 tsp salt


  1. In the evening: Mix brown rice flour, sourdough starter and water in a small bowl or jug and cover with cling film. Let sit over night(8-12 hours) in a warm and non-drafty place.
  2. In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms.
  3. Add the sourdough starter that you made the night before to the gel and mix.
  4. In a separate bowl mix all of the dry ingredients(flours, seeds, sugar and salt).
  5. Make a well in the middle of the dry ingredients and add the wet to the dry.
  6. Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
  7. Tip the dough out onto a floured work surface and shape it into a loaf.
  8. Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
  9. Fold the towel over the loaf and place the basket in a plastic bag.
  10. Allow to rise in a warm and non-drafty place(for example a switched off oven) for 4-6 hours.
  11. Preheat the oven to 400°F/200°C with a baking pan inside + a baking pan on the bottom of the oven.
  12. Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread with a small knife.
  13. Bake the bread in the middle of the oven with a tin foil tent on top and put a couple of tablespoons of water on the pan in the bottom of the oven and quickly close the oven door. Bake with the tin foil tent on top for 40 min. Bake another 20 min without the foil.
  14. Let cool on a wire rack for at least 1 hour.


  • Josefine
    Posted at 22:53h, 08 February Reply

    This is beautiful! Looks so delicious. And how great your sister lied it.
    I was wondering, where do you buy psyllium husk? Because that is pretty much the only thing that keeps me from jumping right out into the kitchen immediatly and start baking ALL of you recipes 🙂

    • Thea Tillberg
      Posted at 10:42h, 09 February Reply

      Thanks Josefine! I can find it in the grocery stores in Sweden. You could probably order it online! Remember that there’s a difference between psyllium husk and psyllium husk powder which is ground psyllium husk. In this recipe I use psyllium husk. 🙂

  • Cailee
    Posted at 17:38h, 09 February Reply

    YUM! This recipe looks amazing! I’m gluten intolerant so this is perf for me!! Seriously your pictures are beautiful!! I’m in love with your blog! It’s so lovely! 🙂

    • Thea Tillberg
      Posted at 18:49h, 09 February Reply

      Thanks Cailee! 🙂

    • Maria-Louisa
      Posted at 22:55h, 03 October Reply

      Thank you so much Thea! I am so inspired by your gluten free breads! The videos are truly artistic. 🙂

  • Renee Kemps
    Posted at 19:17h, 09 February Reply

    OH MY THEA!!! Your bread! It’s too gorgeous! I’m so so jealous right now, haha. I really can’t wait to try yours out. Can’t believe how pretty it is!!

  • Tuulia Talvio
    Posted at 19:47h, 09 February Reply

    This bread looks gorgeous! I wish I could have it right now and not to have to bake it haha 😀 But one day I’ll be patient enough and try doing gf sourdough bread! Now I just like to do different kinds of quick breads or bread rolls but they’re never the same as the actual bread that I used to have before becoming celiac. But this looks just like the other normal breads, and I believe it tastes amazing!

    • Thea Tillberg
      Posted at 22:01h, 09 February Reply

      Thanks Tuulia! I hope you’ll try it out one day. Sourdough is the best! 🙂

  • valentina | sweet kabocha
    Posted at 08:51h, 10 February Reply

    I own a sourdough but it’s not gluten-free. Your bread seems perfect, I need to try gluten-free sourdough and this recipe, absolutely!

  • Mariana @The Candid Kitchen
    Posted at 22:13h, 13 February Reply

    It is definitely a bread worth of being in an artisan bakery, looks so inviting! x

  • Jean | lemons & anchovies
    Posted at 01:23h, 17 February Reply

    I spent a few days in Stockholm last year and it was plenty of time to fall in love with all the wonderful breads. I’m sure this one is exceptional!

  • Caroline
    Posted at 17:40h, 09 March Reply

    OMG your blog is gorgeous! Your photographs are stunning…wish you could teach me! 😉 This recipe looks awesome…I definitely will have to try it out as I’ve never attempted to home-bake my own gluten free bread! Thanks for sharing.

    • Thea Tillberg
      Posted at 22:16h, 09 March Reply

      Thanks Caroline! 🙂 So glad you like the blog and I hope you’ll try the recipe!

  • Ania
    Posted at 13:45h, 30 March Reply

    Dear Thea,
    I just made a loaf of bread from your recipe and can’t stop cutting another slice from it. It is a worry. Love your recipes and your blog and look forward to more.

    • Thea Tillberg
      Posted at 14:51h, 30 March Reply

      Thanks Ania! I’m so happy you like the recipe! 🙂

  • Melanie McNaughton
    Posted at 04:41h, 14 May Reply

    I love the way the light hits your beautiful Sourdough Bread; it looks delicious! How did you make that gorgeous design on top?

    • Thea Tillberg
      Posted at 11:18h, 14 May Reply

      Thanks Melanie! I scored the top with a small knife in a leafy pattern 🙂

  • Dora Luchsinger
    Posted at 06:59h, 17 July Reply

    Hi, I cannot use flaxseeds.
    What can I use to replace the flax meal ? Thanks

    • Thea Tillberg
      Posted at 08:26h, 17 July Reply

      You could replace it with 4 g of psyllium husk but I’ve found that the result is best when you use both psyllium husk and ground flax meal. It should still work but it wont be as good. Let me know how it turned out!

  • Rachel C
    Posted at 19:25h, 05 September Reply

    hi, what lovely looking bread – I can’t wait to try it!

    I wondered if you knew whether it could go in a bread maker instead of the oven?

    • Thea Tillberg
      Posted at 21:56h, 05 September Reply

      I have no idea since I’ve never used a bread maker before. My only concern is that you wont get a nice crust like you would if you’d bake it in the oven. But please let me know how it turned out if you give it a try! 🙂

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  • Beth
    Posted at 09:41h, 27 September Reply

    That’s a beautiful looking loaf! I have recently found I have an allergy to potato so can’t use the potato starch you specified. Do you have any other suggestions? Perhaps using an extra 20g of each of the other 3 starches listed? Thx,

    • Thea Tillberg
      Posted at 18:42h, 28 September Reply

      Just replace the potato starch with corn, tapioca or arrowroot starch. 🙂

  • Beth
    Posted at 23:53h, 28 September Reply

    Thanks Thea!

  • Bubbs
    Posted at 14:44h, 29 October Reply

    Hey,,..can we do without corn starch?

    • Thea Tillberg
      Posted at 16:54h, 31 October Reply

      YOu can probably replace the corn starch with arrowroot or tapioca starch. 🙂

    Posted at 09:28h, 01 March Reply

    This bread is amazing – it tastes so nutritious, moist, and textured – even my rather fussy husband has said it is the best bread I have ever made! Thank you. X

    • Thea Tillberg
      Posted at 18:24h, 04 March Reply

      Thanks! I love the bread too and I’m so glad you and your husband likes it! 🙂

  • Stefanie Elischer
    Posted at 17:44h, 06 March Reply

    Hello Thea,

    I love your bread. the recipe is wonderful, thank you so much for it.
    But I am living in Africa and I can’t find gluten free oats in my country.
    What would be best to replace the oats with?
    Thank you very much,

    • Thea Tillberg
      Posted at 18:09h, 06 March Reply

      Try replacing the oat flour with millet flour instead. 🙂

  • Stefanie Elischer
    Posted at 18:52h, 06 March Reply

    Thank you, but I already replace the buckwheat flour with millet flour, as we don’t have buckwheat either. What else can I please take?

  • Victoria
    Posted at 10:56h, 09 March Reply

    Hello Thea,
    I just adore your blog – it honestly helped me to be happy again about the idea of baking after a surprise coeliac diagnosis. So thank-you! I made this bread tonight and can’t believe how it really worked, a handmade gluten-free sourdough! The only question I have is that mine turned out really, reeeally sour, like the taste of really sour natural yoghurt (still very edible and delicious, just much more sour than other sourdoughs I’ve had). Do you know why this might be – it’s very warm here in Melbourne at the moment (30-35 degrees C), would that exaggerate the acidity? Should I be feeding my starter more regularly?
    Anyway, lots of love from Melbourne and looking forward to future gluten free recipes and videos!

    • Thea Tillberg
      Posted at 21:47h, 10 March Reply

      Thanks Victoria! It makes me so happy to hear! I think you’re right about the temperature. Here in Sweden it’s much colder. Try leaving the overnight sponge for a shorter time during the night and put it in a place where it’s not so hot. How often do you feed your sourdough starter? And do you store it in the fridge?

  • Laura Hope
    Posted at 20:47h, 18 March Reply

    Great success! Followed your recipe this week and it’s amazing! I always had trouble with regular bread but this is amazing. I shall be making more. Everyone loves it. Do you think it will cook well in an actual loaf tin?

    • Thea Tillberg
      Posted at 22:41h, 22 March Reply

      I don’t think the crust will be as good but it should work. 🙂

  • Evonne Bellefleur
    Posted at 21:20h, 25 March Reply

    Hey there!

    I was so excited to try this! It turned out nicely. I found with the proportions of liquids to dry, that the batter was very liquidy. I would not have been able to form a loaf. So I just kept adding more flour until it reached what I thought was the desired feel. Do you ever have this problem? I also had to bake it for a lot longe .


    • Thea Tillberg
      Posted at 21:32h, 30 March Reply

      I’ve never had this problem. Are you sure you used the psyllium husk and flax seeds according to the recipe?

  • Sandra Preston
    Posted at 23:41h, 30 April Reply

    Can I replace the buckwheat in the bread reciepe with sorghum.

  • Sandra Preston
    Posted at 00:48h, 10 May Reply

    I have made the loaf and it looked good until I tipped the loaf onto the parchment paper after 4.0 hours of rising and it spread. I cooked it has a nice crust but is about 2.5 cm deep and seems a little wet on the inside. I did use sorghum flour instead of buckwheat. Do you have any suggestions.

    • Thea Tillberg
      Posted at 21:59h, 21 May Reply

      I’m not sure what went wrong. Sometimes you have to bake a recipe a couple of times to figure out what the consistency of the dough should be for example. Did you follow the recipe exactly except from switching the flours?

  • Annabel Andrews
    Posted at 04:15h, 19 May Reply

    I have a problem with oats as they usually contain a protein which some gluten free people can’t digest properly. Do you have any idea what I could use as a substitute?

    • Thea Tillberg
      Posted at 22:02h, 21 May Reply

      I think you could try sorghum flour or millet flour instead 🙂

  • G P
    Posted at 12:17h, 21 May Reply

    I’m a MS patient with little energy, so everything needs to be easy ;c )) gluten is a killer for me, it clogg’s like nothing’s else ! We have made GF bread with the Cottage bread mix from GF Robert’s in Victoria Australia . Is it possible to make Sour Dough from this mix also ?

    • Thea Tillberg
      Posted at 22:03h, 21 May Reply

      HI! I understand your problem but unfortunately I don’t know how this mix work since we don’t have it in Sweden. You could always give it a try and let me know how it went! 🙂

  • Angie
    Posted at 14:17h, 18 June Reply

    Hi! Do you think I can replace brown rice flour with sorghum flour? 🙂 Thanks!

    • Thea Tillberg
      Posted at 22:59h, 25 June Reply

      I wouldn’t recommend it but you could always try! 🙂

  • Rebecca McClure
    Posted at 00:47h, 11 July Reply

    Love this recipe! I’ve made several loafs now. They come out wonderful but always still a bit wet/not fully baked on the inside. I’ve tried leaving the loafs up to 30 minutes longer in the oven and they’re still a little damp on the inside, but crispy on the outside. I usually end up toasted the slices to eat, and that takes care of the extra moisture. Wondering if you have any recommendations on fixing the issue in the oven though. Maybe a higher temperature?

    • Thea Tillberg
      Posted at 18:05h, 10 September Reply

      do you bake it in a loaf tin? I’ve never succesfully made this in a loaf tin, only on a baking sheet. Maybe that’s the problem! 😉

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  • Jo Ann
    Posted at 14:34h, 19 October Reply

    Hi Thea You certainly are a wonder to behold. I have to get over my fear of failure which inhibits me from jumping in and making alterations. I cannot have flax seed because of the estragen factor. Could I possibly use chia seed instead? Also what can I substitute the buckwheat for as I can’t get it. Thanks so much for any help.

  • Olga Froltseva
    Posted at 08:04h, 21 November Reply

    i have just made it yesterday. very nice. i put a buckwheat flour instead of sorghum. i wish i could attach photo here.. Thank you very much for the recipe.

  • Fiona
    Posted at 20:43h, 21 December Reply


    Hi, Looks yummy! I am allergic to certain items such as: almonds, coconut, rice, and potato so is it possible for me to substitute more sorghum… or amaranth, buckwheat, teff, or flaxmeal or any alternative, what you suggest for me to substitute some items from your recipe. Its been really hard for me to find a bread recipe, I would really appreciate your help and effort.


    • Thea Tillberg
      Posted at 19:07h, 26 December Reply

      You could substitute the potato starch with tapioca or arrowroot starch. I’m not sure the result will be exactly the same but it should work! And you could probably replace the brown rice flour with millet, sorghum or amaranth flour. Hope this will help 🙂

  • Meghan Stickfort
    Posted at 18:29h, 06 January Reply

    Hi there! I am so thankful for this recipe and am so excited to try it! I even ordered a food scale so that I could do it properly rather than converting to cups.

    I’m wondering if there’s any substitute for the psyllium husk?? I know that psyllium husk provides binding and absorbs moisture so I’m wondering if a little coconut flour would at least absorb the moisture and result in a more crumbly bread?

    Let me know your thoughts! Thanks!

    • Thea Tillberg
      Posted at 21:52h, 16 January Reply

      Hi Meghan! Si glad you’re excited about gluten free baking. Yes, the psyllium husk is neccessary and can not be replaced by coconut flour. You can usually find psyllium husk in health food stores!

      • Meghan Stickfort
        Posted at 17:41h, 17 January Reply

        Hi Thea! Thank you so much for getting back to me! Over the last week since I posted my question I’ve fallen in love with your blog and your recipes. Thank you for being so responsive and helpful in your comments.

        I did end up finding psyllium husk at my local grocery store and used it to make the bread- I can understand now that I’ve worked with it why it’s so important. The bread was SO delicious! I subbed honey instead of the sugar and tapioca starch instead of the potato starch and it turned out great. (I even accidentally left the rising bread dough in the oven while I preheated it for something else- whoops! The dough was resilient ant the bread turned out fine.)

        I’m so excited to have the starter in my fridge now to be able to make this and other sourdough recipes frequently. Thanks again!

        • Thea Tillberg
          Posted at 17:05h, 22 January Reply

          Hi Meghan! I’m so glad you like the recipe! 🙂

  • Leide Galhardo
    Posted at 18:12h, 26 January Reply

    I was wondering If I can bake it in the Dutch oven like le crouset?

  • Camilla
    Posted at 10:42h, 02 February Reply

    Just wondering what oven setting you used? I have a very modern oven and didn’t k ow if it should have a fan on or not?

  • Camilla rizzotto
    Posted at 11:04h, 02 February Reply

    What setting do you use on your oven? Fan forced?

  • Diane
    Posted at 05:47h, 13 March Reply

    Wow! This bread is fabulous!!! It is so simple and easy to make it is ridiculous!

    I had a packet of flax flour so I have substituted this for the ground flax meal 1:1. I am gluten sensitive so I have substituted the oat flour with teff flour.

    Like Victoria who posted on the 9th March I too live in Melbourne and I find the bread has a ‘sour’ taste but this doesn’t detract from an enjoyable loaf of bread. I’ll take on board your suggestion for reducing the time the sponge sits overnight and refrain for letting it prove overnight instead of the 4-6 hours.

    I’m not feeding my starter whilst it sits in the fridge. Is this okay??? I make a loaf of bread each week and feed it after taking out the required quantity.

    Forgive me if you have already answered this, but what is the best way to store the bread other than cutting and placing in the freezer for future use? I was storing it in a covered plastic container at room temperature, but I noticed the container becoming fogging – potentially condensation I guess – on the inside. I then placed the partially consumed loaf into a brown paper bag at room temperature, but the crust became very hard in parts. It was still enjoyable as is or toasted. We can however. take up to 1 week to consume a loaf.

    Sorry for the long inquiry.

    • Thea Tillberg
      Posted at 13:58h, 25 June Reply

      Let the bread cool completely before storing otherwise it will get soggy. I always store it covered in a tea towel in a bread box/drawer and it’s fine for a couple of days! 🙂

  • Diane Batley
    Posted at 09:42h, 31 March Reply

    Hello Thea,
    We absolutely adore this bread. What is the best way to store it (other than cutting into slices and freezing)?

    • Thea Tillberg
      Posted at 13:56h, 02 May Reply

      I usually stor it in a tea towel for up to a week. Otherwise it sounds good to cut it into slices and then store it in the freezer!

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    Posted at 23:22h, 23 May Reply

    This would be even healthier if you put the seeds in with the water and starter overnight and sprout them.

  • Jennifer Krigsman
    Posted at 18:48h, 04 October Reply

    Your bread looks so beautiful! Thank you for sharing the recipe and your techniques! I would love to start using hemp flour. If I used hemp instead of buckwheat (just b/c I think they tastes might clash) and I replaced the oat with hemp as well, do you think it would still work? Thank you!

    • Thea Tillberg
      Posted at 21:38h, 19 October Reply

      I’ve never baked with hemp flower so I’m not sure… But you could always give it a try. But I suggest starting with only a little bit of hemp flower to see how it affects the taste!

  • jackie
    Posted at 02:04h, 17 October Reply

    thank you so much for this amazing recipe! i made this bread over the weekend and it turned out perfectly!
    one question:
    1. have you ever tried to proof the dough longer than 6 hours? what if i tried to leave it for 24?

    • Thea Tillberg
      Posted at 21:37h, 19 October Reply

      I’ve tried but it doesn’t work very well 🙁

  • Franca Bernal Alterman
    Posted at 20:37h, 03 November Reply

    Hi thanks for all your help and advise. I’ve made the bread and I can’t believe how great the texture and crust are. I would like for it to be less sweet and more sour. Any advise you can give me? I used 24 g of honey instead of sugar (should I have used less?) When I used to make regular sourdough bread I would proof it in the refrigerator for many hours to develop the flavor and make it more sour, Do you think I could do the same with this? If not, could I add citric acid as some people do to make it more sour? Sorry for all the questions and thanks you for taking the time to read my question.

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