The key to gluten free bread? Add honey and apple cider vinegar.

I learned about this combination in one of my most popular recipes on the blog – GLUTEN FREE HONEY WHITE BREAD. I have no idea what the science is but the consistency of the bread using these ingredients creates gluten free bread that really holds together. You can really see that texture and a good crumb in this GF Sourdough Honey Bread.

It was pointed out to me by my daughter-in-law that my recipes are complicated. It got me thinking. I do have a lot of ingredients in my recipes. This recipe has 13 ingredients. But bread making is pretty straightforward. Mix the wet ingredients and dry ingredients separately. Then, combine them together.

I have been mixing up my ingredients to find the right sourdough combination. I am pretty happy with this one. I also had good results with these:

GINGER ALE

USING PSYLLIUM HUSK

USING SOURDOUGH STARTER DISCARD

The cast of characters.

Making the Bread.

The GF Sourdough Honey Bread plated.

The Recipe

GF Sourdough Honey Bread

Print Pin

A gluten-free sourdough loaf with honey and apple cider vinegar for a soft crumb that holds together. 13 ingredients.

Rise2 hours hrs

Prep20 minutes mins

Cook1 hour hr

Total3 hours hrs 20 minutes mins

Servings8 slices

Scale

1x2x3x

Ingredients 

Dry

• ▢ 3 cups Bob’s Red Mill 1-to-1 gluten-free baking flour
• ▢ 3 Tbsp nonfat dry milk powder
• ▢ 2 tsp psyllium husk powder
• ▢ 2 tsp sugar
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt

Wet

• ▢ 1/2 cup gluten-free sourdough starter, active
• ▢ 1 cup club soda
• ▢ 2 whole eggs
• ▢ 1 Tbsp honey
• ▢ 1/4 cup olive oil
• ▢ 2 Tbsp apple cider vinegar

Instructions 

• In a large bowl, whisk together the dry ingredients: flour, dry milk, psyllium, sugar, baking powder, baking soda and salt.
• In a second bowl, whisk together the wet ingredients: starter, club soda, eggs, honey, olive oil and apple cider vinegar.
• Pour the wet ingredients into the dry and mix until a thick, sticky dough forms with no dry spots. Let it rest 10 minutes so the psyllium can thicken it.
• Shape the dough into a round loaf with wet hands, set it on a piece of parchment paper and score the top with a serrated knife. Cover and let it rise in a warm spot for 1 to 2 hours, until puffy.
• About 45 minutes before baking, put a Dutch oven with its lid in the oven and heat to 450°F.
• Lift the loaf by the parchment into the hot Dutch oven. Cover and bake 40 minutes, then remove the lid and bake 15 to 20 minutes more, until deep golden and the inside reaches about 205°F.
• Cool on a rack for at least 1 hour before slicing.

Recipe Notes

Card rebuilt in October 2026 from the post and its ingredient photos; amounts are estimates. Nutrition is an estimate per serving.

Nutrition Information

Calories: 320kcal (16%), Carbohydrates: 52g (17%), Protein: 6g (12%), Fat: 8g (12%)