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GF Sourdough Ginger Ale Bread

Gluten-free sourdough with ginger ale as the carbonation for a lighter crumb. Bake it as an artisan loaf or in a loaf pan.
Prep Time 20 minutes
Cook Time 1 hour
Rise 2 hours
Total Time 3 hours 20 minutes
Servings 8 slices
Calories 315kcal

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.

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

Calories: 315kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g