This gluten free potato flake sourdough bread recipe is perfect for those who want or need to eat a gluten free bread. Now you can bake your own gluten-free bread at home, naturally risen with your gluten free potato flake starter.

Whether you have celiac disease, gluten sensitivity, or just prefer to avoid gluten, this gluten-free potato flake sourdough bread recipe is a game-changer. With a soft crumb you’ll love having this versatile loaf in your kitchen.
In this guide, I’ll walk you through the steps to achieve bakery-quality gluten-free bread that’s perfect sandwiches, toast, pretty much anything you’d use regular bread for! We’ll cover everything from the essential ingredients to troubleshooting common issues so you can enjoy a beautiful loaf every time.
It’s important to note that many people who struggle to tolerate gluten can actually tolerate eating potato flake bread with this starter without using a special gluten free flour. Sourdough bread contains less gluten than other breads because the fermentation process breaks down some of the gluten in the flour. This makes it more tolerable for people with gluten sensitivities.
So if you just have a hard time with gluten, but aren’t allergic, you might be able to give the original potato flake sourdough bread recipe a go!
However, some people who have celiac disease or are allergic to gluten still are unable to tolerate normal potato flake sourdough bread made with bread flour. This is why I came up with a recipe using gluten free flours!
Gluten-Free Bread: It’s not as difficult as you might think!
Gluten-free baking doesn’t have to be complicated. With the right blend of gluten-free flours, the perfect potato flake starter, and a few key techniques, you’ll be well on your way to creating gluten-free bread that rivals any store-bought loaf.
What sets this recipe apart is the use of a potato flake sourdough starter. Unlike a traditional sourdough starter, which is made from flour and water, the potato flake starter is made from potato flakes, water, sugar, and initially active dry yeast. It is already gluten free without having to use a special flour to make a gluten free starter.
You do need to make sure that the yeast used to start the starter is gluten free just to be sure, but using this type of starter is a gluten free starter that is much easier and cheaper to maintain. Since this starter is so much easier to maintain it makes it a great option for beginners or experienced bakers!
It’s also a bit sweeter than a traditional sourdough starter which has a bit of a sour taste. The sweeter flavor makes it even more perfect for sandwich bread. Not to mention, it makes tons of other delicious sweet treats!
This recipe uses a combination of gluten-free flours to create a texture that’s similar to traditional white sandwich bread. While it is a bit more dense than a typical loaf of bread, you’ll find that this gluten-free version holds up beautifully for sandwiches, toast, or any other bread-based dishes you love. It has similar density to that of a banana bread loaf, but doesn’t crumble. It has a slightly airier crumb and slices nicely while holding together well like a traditional loaf of bread!
Ingredients that are key for successfully making Gluten-Free Bread
Creating gluten-free bread with a tender crumb and a good rise requires a thoughtful combination of ingredients. Let’s break down what you’ll need:
Gluten-Free Flour Blend
For the base of this bread, we use a combination of gluten-free all-purpose flour and a 1-to-1 gluten-free flour blend. There are many brands out there that offer these type of flours. For this recipe I used Bob’s Red Mill brand. I cannot say if another brand would produce the same results, but if you give it a try, I’d love to hear how it works for you! Using the the two different types of gluten free flours not only provides structure, but each type of flour brings something unique to the texture of the bread. While all-purpose gluten-free flour is versatile and has a balanced flavor, the 1-to-1 blend is ideal for mimicking the elasticity you’d expect in traditional bread.
Xanthan Gum
Xanthan gum is a crucial binder in gluten-free baking. It replaces the role of gluten by holding the bread dough together, giving the final loaf the stretchiness and cohesion we typically associate with wheat-based breads. If you leave this out you will likely not get a great rise and will end up with a crumbly loaf that won’t stay together for those slices of bread that you’d want to enjoy.
Potato Flake Sourdough Starter
This is where the magic happens. A potato flake starter is a type of sourdough starter that adds a slightly sweet, tangy flavor to the bread. Made from instant potato flakes, sugar, and warm water, the starter becomes a bubbly, active culture over time. The starter is fed regularly to keep it active, and its wild yeast works wonders in this gluten-free bread recipe.
Other Essentials: Baking Powder, Flax Meal, and More
To get that perfect rise, we also include baking powder, which gives an extra lift, and flax meal, which provides a slight nutty flavor while adding structure. Brown sugar, salt, and coconut oil round out the ingredients for a balanced flavor profile.
Eggs: Is it really necessary?
Eggs are commonly used in gluten-free baking because they can replace some of the functions that gluten provides. Eggs help with binding, improving texture, and helps the bread structure.
Egg is the best choice, but it’s possible that you could use an alternative and get similar results! Here are two things to try if you are allergic to eggs and are unable to use them in this recipe.
Flax egg-egg substitute:
In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Stir well to mix. Allow the mixture to sit for about 5-10 minutes. During this time, the flaxseed will absorb the water and thicken into a gel-like consistency similar to that of an egg. Once the mixture has thickened, it’s ready to use in your recipe as a substitute for one egg. If you don’t have flax seed you can also make a chia egg using the same method, substituting ground chia seeds for flaxseed.
Commercial Egg Substitute:
Bob’s Red Mill, Gluten-Free Vegan Egg Replacer is a great option. It’s made from a blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber. In a small bowl combine 2 tablespoons of egg replacer and 4 tablespoons of water. Stir the egg replacer and water together until well combined. Allow it to sit for about 1 minute. The mixture will thicken slightly as it sits. Once thickened, add the mixture to your recipe in place of the eggs.
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Tools you will need:
Large Bowl or stand mixer
Small bowl
Rubber Spatula
Here’s how to make Potato Flake Sourdough Gluten Free Bread:
Let’s dive into how to create your own gluten-free potato flake sourdough bread.

Ingredients:
- 2 cups gluten-free all-purpose flour (Bob’s Red Mill)
- 1 ½ cups 1-to-1 gluten-free flour (Bob’s Red Mill)
- 3 ½ tsp xanthan gum
- 2 tsp baking powder
- ¼ cup flax meal
- ¼ cup packed brown sugar
- 1 tsp salt
- 1 ¼ cups active potato flake starter
- ½ cup whole milk
- ¼ cup coconut oil
- 2 large eggs
Instructions:

Prep the Loaf Pan: Start by greasing a 4×9” loaf pan or lining it with parchment paper. This step helps prevent the bread from sticking and ensures easy removal after baking.

Mix the Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, 1-to-1 gluten-free flour, xanthan gum, baking powder, flax meal, brown sugar, and salt. It’s important to thoroughly mix these dry ingredients so that everything is evenly distributed.
Combine the Wet Ingredients: In another bowl, whisk together the potato flake starter, warm milk, coconut oil, and eggs. Make sure the milk is at room temperature or slightly warm, as this helps activate the yeast and ensures a good rise.

Form the Dough: Slowly add the wet mixture into the dry ingredients, stirring with a wooden spoon or using the paddle attachment on your stand mixer. The dough will be wetter than traditional bread dough, which is normal for gluten-free recipes. The consistency should be thick, smooth and batter-like.

Bread Rise: Pour the dough into the prepared loaf pan and smooth the top. Cover with plastic wrap and let the dough rise in a warm place for 10-13 hours, or until it reaches the rim of the pan. For the best results, keep the room temperature around 70-75°F during this fermentation process.

Bake the Bread: Preheat your oven to 375°F. Bake the loaf for 40-50 minutes, or until the internal temperature reaches 190-200°F. If the top starts browning too quickly, cover the loaf with foil halfway through baking. The goal is to achieve a golden-brown crust without over-browning.

Cool and Enjoy: Once baked, remove the loaf from the pan and cool on a rack. Let it cool completely before slicing to avoid a gummy texture inside.
Troubleshooting Common Issues
Baking gluten-free bread comes with its own set of challenges. Here are some tips for common issues:
- Why Isn’t My Dough Rising?: Make sure your potato flake sourdough starter is active and bubbly before you begin. Feeding it about 10-12 hours before mixing up the dough helps kickstart the wild yeast activity. Also, be sure to keep your dough in a warm place for the rise.
- My Bread is Too Dense or Crumbly: This could be due to too much flour or not enough liquid. Gluten-free bread doughs should be wetter than traditional yeast breads, so resist the urge to add extra flour. Also, xanthan gum is key to holding the structure together. It really is a must in this gluten free recipe.
- The Crumb is Uneven: If you see large holes or an uneven texture, it could mean the dough wasn’t mixed thoroughly. Make sure the dry and wet ingredients are fully combined for a consistent crumb. It helps to mix the dry ingredients together separately first. This extra step can be a bit annoying but it makes sure that the baking powder is evenly distributed throughout the dough.
Flavor Variations and Add-Ins
Once you’ve mastered the basic recipe, feel free to experiment with different flavor profiles:
- Herbs and Spices: Add rosemary, garlic powder, or Italian seasoning for a savory twist.
- Seeds and Nuts: Mix in sunflower seeds, chia seeds, or even chopped nuts for added crunch. Be cautious to not add too much, adding in nuts and seeds weighs down the dough and could make it difficult for the bread to rise.
- Sweet Variations: If you prefer a sweeter bread, you can add cinnamon, a bit more sugar, or even dried fruit like raisins. If you add raisins, be prepared to add in more starter or milk since the raisins will soak up some of the liquid.
Gluten Free Potato Flake Sourdough Bread Serving Suggestions
This gluten-free bread is perfect for a variety of meals:
- Sandwiches: The texture is sturdy enough for sandwiches, whether it’s a BLT, grilled cheese, or a simple peanut butter and jelly.
- Toast: It toasts beautifully, making it ideal for breakfast with butter and honey or mashed avocado.
- Side for Soups: Pair it with a bowl of soup for a comforting meal. The slightly of the bread adds a nice contrast to savory dishes.
Storing and Freezing Tips
For freshness, store your gluten free homemade sourdough bread in an airtight container at room temperature for up to three days. If you plan on storing it longer, slice the loaf and freeze the slices in a sealed bag. Frozen slices can go straight from the freezer to the toaster for quick and easy use.
Homemade Gluten Free Potato Flake Sourdough Bread
Baking your own gluten-free sourdough bread is both rewarding and delicious. The combination of the potato flake starter and the blend of gluten-free flours creates a loaf that’s perfect for everything from sandwiches to toast. Plus, knowing you’ve made something free from gluten but full of flavor makes it all the more satisfying.
With practice, patience, and the right ingredients, you’ll be able to perfect this recipe and even start experimenting with your own variations. Whether it’s your first time or you’re a seasoned baker, there’s something incredibly fulfilling about pulling a freshly baked loaf of bread from your own oven.
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Potato Flake Sourdough Gluten Free Bread
Ingredients
- 2 cups gluten-free all-purpose flour Bob’s Red Mill
- 1 ½ cups 1-to-1 gluten-free flour Bob’s Red Mill
- 3 ½ tsp xanthan gum
- 2 tsp baking powder
- ¼ cup flax meal
- ¼ cup packed brown sugar
- 1 tsp salt
- 1 ¼ cups active potato flake starter
- ½ cup whole milk
- ¼ cup coconut oil
- 2 large eggs
Instructions
- Prep the Loaf Pan: Start by greasing a 4×9” loaf pan or lining it with parchment paper. This step helps prevent the bread from sticking and ensures easy removal after baking.
- Mix the Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, 1-to-1 gluten-free flour, xanthan gum, baking powder, flax meal, brown sugar, and salt. It’s important to thoroughly mix these dry ingredients so that everything is evenly distributed.
- Combine the Wet Ingredients: In another bowl, whisk together the potato flake starter, warm milk, coconut oil, and eggs. Make sure the milk is at room temperature or slightly warm, as this helps activate the yeast and ensures a good rise.
- Form the Dough: Slowly add the wet mixture into the dry ingredients, stirring with a wooden spoon or using the paddle attachment on your stand mixer. The dough will be wetter than traditional bread dough, which is normal for gluten-free recipes. The consistency should be thick, smooth and batter-like.
- Bread Rise: Pour the dough into the prepared loaf pan and smooth the top. Cover with plastic wrap and let the dough rise in a warm place for 10-13 hours, or until it reaches the rim of the pan. For the best results, keep the room temperature around 70-75°F during this fermentation process.
- Bake the Bread: Preheat your oven to 375°F. Bake the loaf for 40-50 minutes, or until the internal temperature reaches 190-200°F. If the top starts browning too quickly, cover the loaf with foil halfway through baking. The goal is to achieve a golden-brown crust without over-browning.
- Cool and Enjoy: Once baked, remove the loaf from the pan and cool on a rack. Let it cool completely before slicing to avoid a gummy texture inside.
Thanks for this recipe, Magen! I have never baked gluten free before, but my friend really enjoyed this and wants it every week!
This is AWESOME! Your friend is lucky to have you baking them bread!! 🙂 Thank you for your feedback!!
Awesome recipe. I’ve been make “regular” bread with potato flake starter for years, but when I found out I needed to go gluten-free three years ago, I tried and tried but couldn’t get a bread to turn out right. This recipe is a BLESSING! Thank you so very much!
I am so pleased to hear this! Thank you for your review, it means so much to me!
I have potato flake starter. I’ve been asked to bake gluten-free sourdough bread, so I’ve pinned this recipe. Here’s my question. I recently found out that I, myself, am allergic to coconut oil! Is there an oil substitution I can use that will work well, instead of using the coconut oil?
Please and THANK YOU!
I would use a mild flavor olive oil 🙂