There are two keys to a good sourdough – the starter and the carbonation. My GF Sourdough Ginger Ale Bread used ginger ale for the carbonated water – OBVI.

Now that I have made gluten free sourdough starter, I have made bread using the sourdough starter and the sourdough discard including:

GF SOURDOUGH BREAD

GF SOURDOUGH DISCARD BREAD

These sourdough breads can be made as artisan loaves or in a loaf pan. I just like the look that an artisan loaf provides. You can get creative with the way in which you score the bread – the slices on top. You need to use a serrated knife. I am not sure I love the look of the serrating on this bread after baking but the flavor is not affected.

My favorite part to see when I cut the bread is the crumb. The crumb is the aerated holes in the bread. It is easy to get a good crumb in gluten breads but hard in a gluten free bread. So I get excited when I see a decent crumb as this bread has. It means the bread will have a lighter interior.

The cast of characters.

The building of the bread.

The GF Sourdough Ginger Ale Bread plated.

The Recipe

GF Sourdough Ginger Ale Bread

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Gluten-free sourdough with ginger ale as the carbonation for a lighter crumb. Bake it as an artisan loaf or in a loaf pan.

Rise2 hours hrs

Prep20 minutes mins

Cook1 hour hr

Total3 hours hrs 20 minutes mins

Servings8 slices

Scale

1x2x3x

Ingredients 

Dry

• ▢ 2 1/2 cups gluten-free flour blend
• ▢ 1/2 cup gluten-free buckwheat flour
• ▢ 3 Tbsp nonfat dry milk powder
• ▢ 2 tsp psyllium husk powder
• ▢ 2 tsp sugar
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 2 tsp active dry yeast
• ▢ 1 tsp salt

Wet

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

Instructions 

• In a large bowl, whisk together the dry ingredients: flour blend, buckwheat flour, dry milk, psyllium, sugar, baking powder, baking soda, yeast and salt.
• In a second bowl, whisk together the wet ingredients: starter, ginger ale, eggs, 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

To bake in a loaf pan instead, bake at 375°F for 55 to 65 minutes.

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

Nutrition Information

Calories: 315kcal (16%), Carbohydrates: 52g (17%), Protein: 6g (12%), Fat: 8g (12%)