Gluten-Free Sourdough: The Complete Baking Guide

Let's get this out of the way first, because it's the most common question we hear: no, traditional sourdough bread is not gluten-free. Regular sourdough is made with wheat flour, and while the long fermentation process does break down some of the gluten proteins, it does not break down enough to be safe for people with celiac disease or serious gluten sensitivity. Studies have measured gluten reduction during sourdough fermentation and found levels still far above the 20 parts per million threshold that defines "gluten-free" under FDA labeling rules.You'll see claims floating around the internet that sourdough fermentation makes wheat bread safe for people who can't eat gluten. This is dangerously misleading. A 2021 study published in Food Research International found that even after 48 hours of fermentation with specific lactobacillus strains, wheat sourdough still contained gluten levels well above safe thresholds for celiac patients. Some people with mild wheat sensitivity report tolerating long-fermented sourdough better than commercial bread, but that's a completely different situation from celiac disease or a diagnosed gluten intolerance.Here's the good news: you absolutely can make real sourdough bread using gluten-free flours. It requires a dedicated gluten-free sourdough starter, a specific flour blend, and techniques adapted for the absence of gluten, but the result is genuine sourdough. The wild yeast and lactic acid bacteria do their thing regardless of whether the flour contains gluten. You get that tangy, complex flavor, the chewy-crisp crust, the open crumb, and all the gut-health benefits of long fermentation. It's just built on different flour.This guide covers everything you need to turn a healthy gluten-free sourdough starter into a loaf of bread you'll genuinely be proud of. Our first successful GF sourdough loaf took 47 attempts to get right. Your first one won't take nearly that long; we've made all the mistakes for you.

If you've already baked gluten-free bread with commercial yeast, you might be wondering why you should bother with the extra complexity of sourdough. Fair question. Here's why we think it's worth every extra hour of fermentation time.

Flavor That Commercial Yeast Can't Touch

Commercial yeast produces CO₂ and alcohol. That's basically it. A sourdough starter contains dozens of wild yeast strains and lactic acid bacteria that produce hundreds of flavor compounds during fermentation: organic acids, esters, and aldehydes that give sourdough its characteristic tang, depth, and complexity. Gluten-free flours, especially sorghum and brown rice, develop beautifully nutty, almost caramel-like notes during long fermentation that you simply cannot get with a packet of instant yeast.

Improved Digestibility

This is where the science gets genuinely exciting. The lactic acid bacteria in sourdough break down phytic acid (an antinutrient present in all grains, including gluten-free ones, that binds minerals and can cause digestive discomfort). Long fermentation also breaks down FODMAPs, the fermentable sugars that trigger symptoms in people with IBS. A 2020 study in Nutrients found that sourdough fermentation reduced FODMAP content in GF bread by up to 70% compared to straight-yeast GF bread. If regular GF bread bothers your stomach, sourdough GF bread might be a completely different experience.

Better Texture and Shelf Life

The organic acids produced during fermentation naturally slow staling. Our gluten-free sourdough stays soft for 3–4 days at room temperature, compared to 1–2 days for our yeast-leavened GF bread. The crumb is also more open and less gummy; the long, slow rise gives the starches more time to hydrate fully and the gas bubbles more time to develop.

No Commercial Yeast Required

Once you have an active starter, you're self-sufficient. No more buying yeast packets, no more worrying about whether your yeast is still alive. Your starter is a living culture that you maintain with flour and water, and it will serve you for years.The trade-off? Time. Regular GF bread takes 2–3 hours from start to finish. GF sourdough takes 8–24 hours, depending on your method. But most of that is hands-off time while fermentation works its magic. The actual active work is maybe 30 minutes total.

Everything starts with your starter. If you don't have one yet, head to our sourdough fundamentals guide for the full creation process; it takes about 7–14 days to build a GF starter from scratch. For this guide, we're assuming you have an established starter and want to get it ready for bake day.

Can You Use a Regular Wheat Sourdough Starter?

No. A wheat-based starter contains gluten. Even if you've been feeding it GF flour for a few days, trace amounts of gluten can persist in the culture. If you're baking GF sourdough for someone with celiac disease, you need a starter that has only ever been fed gluten-free flour. If you're baking for a mild sensitivity and want to convert a wheat starter, feed it exclusively GF flour for at least 2 weeks, but understand this does not guarantee it's below the 20ppm threshold.

How to Know Your Starter Is Ready to Bake

This is the single most important checkpoint before you mix dough. An immature or sluggish starter is the number-one reason GF sourdough fails. Your starter is ready when it meets ALL of these criteria:

• It doubles in volume within 4–6 hours after feeding at room temperature (around 75°F/24°C). This is non-negotiable. If it's only rising 50%, it's not ready.
• It has a pleasant sour smell: tangy and yeasty, like yogurt or ripe fruit. If it smells like nail polish remover (acetone), it's been neglected and needs several feedings to recover.
• It passes the float test: a teaspoon of starter dropped into water floats on the surface. Not a perfectly reliable test on its own, but combined with the doubling criterion, it confirms good gas production.
• The surface shows plenty of bubbles, both small and large, throughout the culture. A flat, lifeless surface means sluggish fermentation.

Bake Day Feeding Schedule

We recommend this timeline for best results:

• The night before bake day (around 10 PM): Feed your starter at a 1:2:2 ratio: 25g starter, 50g brown rice flour, 50g filtered water. Stir well, cover loosely, leave at room temperature.
• Morning of bake day (6–8 AM): Your starter should be at or near its peak: fully doubled, domed on top, lots of bubbles. This is when you use it. If it's already started to collapse (concave surface), it's slightly past peak; still usable, but your rise time may be longer.

You'll use 100–150g of active starter for most GF sourdough recipes. Always keep back at least 25g of unfed starter to maintain your culture; feed it and return it to the fridge if you're not baking again soon.

Your flour blend is the foundation of your loaf. After testing more blends than we care to count, we've settled on a combination that gives us consistent results with good rise, an open crumb, and genuine sourdough flavor. Here's our go-to blend for one loaf of gluten-free sourdough bread:

Our Tested GF Sourdough Flour Blend

Ingredient	Weight	Role
Sorghum flour	150g	Whole-grain base: mild, slightly sweet, excellent fermentation flavor
Brown rice flour	100g	Structure and familiarity: neutral flavor, good crumb
Tapioca starch	80g	Chewiness and elasticity: helps mimic gluten's stretch
Potato starch	70g	Moisture retention and tenderness: keeps the crumb soft
Psyllium husk powder	25g	Primary binder: forms a gel network that traps gas

Total flour weight: 425g (including psyllium). This makes one standard loaf.

Why This Blend Works

Sorghum flour is our sourdough MVP. It ferments beautifully; the wild yeast and bacteria in your starter love sorghum's sugars, and the flavor compounds that develop during fermentation are nutty, complex, and genuinely delicious. It also has a relatively high protein content for a GF flour (around 10–11%), which helps with structure.Brown rice flour provides a neutral, familiar base and good structural support. White rice flour works too but gives a slightly less interesting flavor. We use brown rice flour in the starter as well, so the microbes in the culture are already adapted to it.Tapioca starch is the unsung hero. It contributes a stretchy, chewy quality that's closer to gluten than almost any other GF ingredient. In sourdough, where you need the dough to stretch around expanding gas bubbles, tapioca makes a noticeable difference in crumb openness.Potato starch (not potato flour; they're different products) helps the crumb stay moist and tender. Without it, GF sourdough tends to dry out and crumble within a day.Psyllium husk powder deserves its own section, because it's doing the heavy lifting that gluten would normally do.

The Role of Psyllium in GF Sourdough

Psyllium husk is our preferred binder for sourdough (not xanthan gum, not flax eggs, not chia seeds). Here's why: psyllium forms a gel matrix when hydrated that actually strengthens during fermentation. The acidic environment created by the lactic acid bacteria causes the psyllium gel to become firmer and more elastic, which means it gets better at trapping gas bubbles over the course of a long ferment. Xanthan gum, by contrast, can break down in acidic conditions and sometimes gives sourdough a slimy texture.Use psyllium husk powder, not whole psyllium husks. The powder hydrates faster and distributes more evenly. If you can only find whole husks, grind them in a spice grinder to a fine powder before using. The brand matters, too; some are finer than others. We use the type that's pale, almost white. If your psyllium is dark purple, it's a different variety that can add a noticeable color and slightly bitter flavor.For more on how different binders behave in bread applications, see our complete binders guide. And if you want to experiment with other flour combinations, the GF flour calculator can help you balance protein, starch, and whole-grain ratios.

This is where GF sourdough diverges most dramatically from wheat sourdough. With wheat dough, mixing develops gluten; you knead for 10 minutes to build an elastic, windowpane-passing dough. With GF sourdough, you're not developing gluten (there is none). You're hydrating starches, activating your psyllium binder, and evenly distributing the starter. Over-mixing is a real risk because it incorporates too much air too early and can break down your binder network.

The Autolyse: Why It Matters Even More for GF Sourdough

Autolyse is the step where you mix your flour blend and water (without the starter and salt) and let it rest before proceeding. In wheat baking, autolyse gives gluten a head start on forming. In GF baking, it does something arguably even more important: it gives the psyllium husk time to fully hydrate and form its gel network, and it lets the starches absorb water without competition from the acidic starter.Here's our process:

1. Combine the flour blend and water. Whisk the dry flour blend together first, then add your water. For this recipe, use 370–390g of warm water (about 90°F/32°C) for 425g of flour blend. That's roughly 87–92% hydration, terrifyingly wet if you're used to wheat dough. This is correct. GF sourdough dough should look like thick pancake batter or a very stiff porridge, not a ball of dough.
2. Mix until no dry spots remain. Use a sturdy spatula or a stand mixer with the paddle attachment on low speed. 2–3 minutes is plenty. Don't knead. Don't overwork it.
3. Cover and rest for 30–60 minutes. This is your autolyse. The psyllium will absorb water and the mixture will thicken noticeably. When you come back, it should have firmed up from a batter to a thick, scoopable dough.
4. Add the starter and salt. After the autolyse, add 120g of active starter (at peak) and 9g of fine sea salt. Mix thoroughly; the starter needs to be evenly distributed. Another 2–3 minutes of mixing. The dough will loosen up slightly when you add the starter. That's normal.

What the dough should look like at this point: A thick, sticky, slightly glossy batter that holds its shape for a moment when scooped but then slowly settles. It is NOT a ball. You cannot shape it with your hands the way you shape wheat dough. If your dough looks like a ball, you haven't added enough water.For precise hydration calculations based on your specific flour blend, our sourdough calculator can help you dial in the numbers.

Bulk fermentation is where the magic happens. Your starter's wild yeast produces CO₂ that inflates the dough, while lactic acid bacteria produce the organic acids that give sourdough its flavor. Temperature is the single most important variable here; it controls fermentation speed, the balance between tangy and mild flavor, and ultimately whether your loaf rises properly or sits there like a brick.

Temperature and Time Reference

These are guidelines, not gospel. Every starter is different, every flour blend ferments at a slightly different rate, and your kitchen temperature probably fluctuates throughout the day. Use these as a starting point and adjust based on what you observe.

Dough Temperature	Estimated Bulk Time	Flavor Profile
80°F / 27°C	3–5 hours	Milder, more yeasty, less tangy
75°F / 24°C	5–7 hours	Balanced tang and sweetness (our sweet spot)
70°F / 21°C	8–12 hours	More pronounced sourness, complex flavor
65°F / 18°C	12–18 hours	Deep, assertive tang, for sour lovers

Our preferred method is mixing the dough in the morning and fermenting at about 75°F/24°C for 5–7 hours. If your kitchen runs cold in winter, put the bowl in your oven with just the light on; that usually adds 5–8°F above ambient temperature. Alternatively, a proofing box set to 76°F is the most reliable tool we own for consistent sourdough results.For a deeper dive into how temperature affects fermentation rate and flavor development, see our temperature and timing guide.

How to Tell When Bulk Fermentation Is Done

Forget the clock; learn to read the dough. Time is a rough guide, but your dough will tell you when it's ready if you know what to look for:

• Volume increase: The dough should increase by 50–75% in volume. Not double; that's usually too far for GF sourdough. Use a straight-sided, clear container so you can actually see the rise. Mark the starting level with a rubber band or a piece of tape.
• Bubbles: You should see bubbles on the surface and around the edges of the container. Not just a few; a healthy number of small and medium bubbles throughout.
• The jiggle test: Gently shake or tap the container. Properly fermented GF sourdough dough will jiggle like set jelly; it moves as a unified mass with a slight wobble. Under-fermented dough barely moves. Over-fermented dough sloshes like a liquid and has lost its structure.
• Aroma: It should smell pleasantly sour, like yogurt or tangy fruit. If it smells aggressively sour or like vinegar, it's gone too far.

Over-fermentation is a bigger risk with GF sourdough than under-fermentation. Gluten can tolerate significant over-proofing because the protein network is resilient. The psyllium gel network in GF dough is not as forgiving; once the acids break it down too far, the dough loses its ability to hold gas and the result is a dense, flat, overly sour loaf. When in doubt, err on the shorter side.

If you've watched videos of people shaping wheat sourdough (pulling, folding, creating taut surface tension with practiced hand movements), set those expectations aside. GF sourdough shaping is a completely different process. Your dough is too wet and too fragile for traditional shaping techniques. And that's fine. You're going to get a beautiful loaf anyway.

Preparing Your Banneton

You'll want a round (boule) or oval (batard) banneton proofing basket, lined with a cotton or linen cloth. This is important; unlike wheat dough, which can go directly into a floured banneton, GF dough will stick mercilessly to an unlined basket regardless of how much you flour it. Line the cloth with a generous dusting of rice flour. Don't use wheat flour (obviously), and don't use tapioca or potato starch; they absorb moisture from the dough surface and create a gummy layer.

The "Shaping" Process

Calling this "shaping" is generous. What you're really doing is transferring:

1. Wet your hands thoroughly with water. GF sourdough dough sticks to dry hands like industrial adhesive.
2. Gently scrape the dough from the fermentation container into the center of the lined banneton. Use a wet silicone spatula or dough scraper.
3. Smooth the top with wet hands. Try to create a relatively even, domed surface. If there are big air pockets near the surface, gently press them down.
4. Don't try to create surface tension. You can't; there's no gluten to tension. Any aggressive handling will degas the dough and undo your careful fermentation.

The Cold Retard: Overnight Proofing in the Fridge

This is where your patience is rewarded. Once the dough is in the banneton, cover it tightly with plastic wrap or a shower cap and put it in the fridge. Leave it there for 12–24 hours.The cold retard does three critical things:

• Flavor development: The lactic acid bacteria continue to produce flavor compounds at fridge temperature (38–40°F/3–4°C), but the yeast slows down dramatically. This means your dough develops more tang and complexity without over-rising.
• Easier scoring: Cold dough is firmer and scores much more cleanly than room-temperature dough. For GF sourdough, which is always wet and sticky, this is a game changer.
• Schedule flexibility: You can bake whenever it's convenient the next day, rather than being locked into a tight timeline.

Can you skip the cold retard and bake the same day? Yes, but your flavor will be less developed and scoring will be harder. If you're doing a same-day bake, let the shaped dough proof at room temperature for 60–90 minutes after shaping, until it's puffed up slightly and jiggles gently when tapped.

Bake day. This is the part that never stops being exciting, even after hundreds of loaves. Here's the exact process we use every single time.

Preheat with the Dutch Oven

Place your Dutch oven (with the lid on) in the oven and preheat to 450°F (230°C) for at least 45 minutes. Yes, 45 minutes; you want that cast iron screaming hot. The thermal mass of a preheated Dutch oven is what gives sourdough its explosive initial rise (oven spring) and its thick, crackly crust.No Dutch oven? You can use a heavy oven-safe pot with a lid, a ceramic bread cloche, or even a large inverted roasting pan over a baking stone. The key is trapping steam around the loaf for the first phase of baking. Steam keeps the crust flexible so the bread can expand before the crust sets. Without it, the crust hardens too early and constrains the rise.

Scoring the Dough

Pull your banneton from the fridge. Cut a piece of parchment paper large enough to lower the loaf into the Dutch oven. Gently invert the banneton onto the parchment; the dough should release cleanly from the floured cloth. If it sticks, use a thin spatula to help ease it out.Score the top with a sharp lame (bread scoring blade) or a razor blade. GF sourdough scoring is more forgiving than wheat sourdough scoring in one way: you don't need to worry about deflating a tightly shaped boule, because the dough is held in shape by the psyllium gel rather than surface tension. But it's less forgiving in another way; the dough is sticky, so your cuts need to be swift and confident.Scoring patterns that work well for GF sourdough:

• Single slash: One decisive cut, about ½ inch deep, across the top. The most reliable option.
• Cross or X pattern: Two cuts forming an X. Opens the loaf evenly.
• Square score: A square cut on top; looks beautiful when it opens up during baking.

Don't go deeper than ½ inch. GF dough doesn't have the structural resilience of wheat dough, and deep cuts can cause the loaf to spread laterally instead of rising upward.

The Two-Phase Bake

Carefully lower the scored loaf (on its parchment) into the preheated Dutch oven. Put the lid on.

1. Phase 1: Covered, 450°F (230°C), 30 minutes. The trapped steam creates the initial oven spring and keeps the crust flexible. Resist the temptation to peek.
2. Phase 2: Uncovered, 400°F (205°C), 20–25 minutes. Remove the lid, reduce the temperature, and bake until the crust is deep golden brown. GF sourdough benefits from a darker bake than you might expect; a pale crust usually means a gummy interior. The internal temperature should reach 205–210°F (96–99°C) when measured with an instant-read thermometer.

When the loaf comes out, it should sound hollow when you tap the bottom. The crust should be hard (almost worryingly hard). It will soften slightly as it cools. If the bottom is underdone (pale and soft), place the loaf directly on the oven rack at 400°F for an additional 5–10 minutes.

This is the hardest part of the entire process. Your kitchen smells incredible. The loaf is sitting on the cooling rack, crackling as the crust contracts. Everything in your body is telling you to slice into it. Do not.Gluten-free sourdough bread must cool for a minimum of 2 hours before slicing. Three hours is better. And honestly? It's at its best the next day.

What's Happening Inside

When your loaf comes out of the oven, the interior is still essentially a starchy gel: hot, moist, and structurally unstable. The process of starch retrogradation is what transforms that gel into a sliceable, tender crumb. As the starches cool, they rearrange from a swollen, amorphous state into a more organized crystalline structure. This takes time. Cut into the loaf too early, and you'll find a gummy, wet interior that sticks to the knife; you'll think your bake failed when really you just didn't wait long enough.This is even more important for GF bread than wheat bread, because GF loaves rely more heavily on starch for their crumb structure (wheat bread has gluten to help). The retrogradation process in GF sourdough continues for up to 24 hours, which is why many GF sourdough bakers (ourselves included) swear the bread tastes and slices better the day after baking.

Cooling and Storage Tips

• Cool on a wire rack, not on a cutting board or plate. Air needs to circulate around the entire loaf, including the bottom, to prevent the crust from getting soggy.
• Don't cover it while cooling. The escaping steam needs somewhere to go. Covering the loaf traps moisture and softens the crust.
• Storage: Once fully cooled, store in a bread bag or wrapped in a clean tea towel at room temperature for up to 3–4 days. For longer storage, slice and freeze. GF sourdough freezes beautifully; toast individual slices directly from frozen.
• Don't refrigerate. Refrigerator temperature (around 38°F/3°C) actually accelerates staling in bread. Room temperature or freezer; never the fridge.

GF sourdough has a learning curve, and almost everyone hits the same problems at first. Here are the issues we see most often, with specific fixes for each.

My Loaf Is Flat (No Rise)

This is the most common GF sourdough complaint. Possible causes:

• Starter wasn't active enough. The number-one cause. If your starter didn't double within 4–6 hours before you used it, it didn't have enough leavening power. Solution: rebuild your starter with daily feedings for 3–5 days and try again.
• Over-fermentation. The dough fermented too long and the acids broke down the psyllium gel network. Solution: reduce bulk fermentation time. Try 75°F for 4–5 hours and see if you get a better rise.
• Not enough psyllium. Psyllium is what traps the gas. If you reduced the amount, or used whole husks instead of powder, the dough can't hold onto CO₂. Solution: use the full 25g of finely ground psyllium husk powder per 400g of flour.
• Too much handling during shaping. Degassed the dough by being too aggressive. Solution: be extremely gentle when transferring to the banneton.

Gummy or Underdone Crumb

• Cut the loaf too early. The single most common cause. Wait at least 2 hours, preferably 3 or more.
• Underbaked. GF bread needs a thorough bake. The internal temp should hit 205–210°F (96–99°C). A pale crust almost always means the interior isn't done. Solution: bake longer and don't be afraid of dark golden-brown crust.
• Too much water. While GF sourdough is wet, there is an upper limit. If your dough was more like a pourable batter than a thick, scoopable one, reduce water by 20g on your next attempt.

Too Sour

• Fermented too long or too cold. Lactic acid bacteria are more active at lower temperatures relative to yeast, producing more acid over long, slow fermentations. Solution: ferment warmer (75–80°F) and for less time. Skip the overnight cold retard, or reduce it to 8 hours.
• Starter was overly mature when used. A starter that's past its peak and starting to collapse is very acidic. Solution: use your starter right at its peak, when it's just doubled and the surface is still domed.

Not Sour Enough

• Fermented too warm and too fast. Quick fermentation produces less acid. Solution: ferment cooler (68–70°F) for a longer time. Add an overnight cold retard if you're not already doing one.
• Young starter. Starters that are only a few weeks old often produce mild bread. The microbial community becomes more complex and produces more flavor compounds over months and years. Solution: keep baking. Your starter will mature.

Dense Crumb (No Open Holes)

• Under-fermentation. The yeast didn't produce enough gas. Solution: ferment longer, or use a warmer environment.
• Low-activity starter. Related to the above; a sluggish starter means less gas production. Strengthen your starter with consistent feedings.
• Flour blend too heavy on whole-grain. A blend that's 70%+ whole-grain flour will tend toward denser crumb. Increase the starch proportion (tapioca and potato starch) for a lighter, more open texture.

Thick, Tough Crust

• Baked too long uncovered. Reduce the uncovered bake time by 5 minutes.
• Oven too hot. Check your oven temperature with an oven thermometer; many ovens run 15–25°F hotter than the dial says.
• Too much surface flour. Excess rice flour on the loaf surface can bake into a tough layer. Brush off excess before scoring.

Loaf Cracks on the Side or Bottom

• Insufficient scoring. The loaf needs a weak point to expand through. If you don't score deeply enough or don't score at all, the dough will find its own weak point, usually the bottom or side. Solution: score with confidence, ½ inch deep.
• Oven too hot initially. The crust set too fast before the interior finished expanding. Solution: make sure you're using a Dutch oven for trapped steam.

For more general GF bread troubleshooting tips beyond sourdough-specific issues, see our complete GF bread-making guide.

Here's the full recipe pulled together in one place, for easy reference once you've read through the guide and understand the why behind each step.

Ingredients

• 150g sorghum flour
• 100g brown rice flour
• 80g tapioca starch
• 70g potato starch
• 25g psyllium husk powder
• 370–390g warm water (90°F/32°C)
• 120g active GF sourdough starter (at peak)
• 9g fine sea salt

Timeline

Step	Time	Active Work
Feed starter (night before)	10:00 PM	5 min
Mix flour + water (autolyse)	7:00 AM	5 min
Add starter + salt, mix	7:45 AM	5 min
Bulk fermentation	8:00 AM – 1:00 PM	Hands off
Shape + into banneton	1:00 PM	5 min
Cold retard (fridge)	1:15 PM – next morning	Hands off
Preheat oven + Dutch oven	8:00 AM (next day)	1 min
Score + bake (covered)	8:45 AM	5 min
Bake (uncovered)	9:15 AM	1 min
Cool completely	9:40 AM – 12:00 PM	Resist temptation

Total active time: ~30 minutes. Total elapsed time: ~38 hours (including cold retard). Most of that is waiting.

Step-by-Step Summary

1. Whisk dry flour blend together. Add warm water, mix until no dry spots remain. Cover and autolyse 30–60 minutes.
2. Add active starter and salt. Mix thoroughly, 2–3 minutes.
3. Cover. Bulk ferment at 75°F/24°C for 5–7 hours. Look for 50–75% volume increase, surface bubbles, and a jelly-like jiggle.
4. With wet hands, gently transfer dough to a lined, rice-floured banneton. Smooth the top.
5. Cover tightly. Refrigerate 12–24 hours.
6. Preheat oven to 450°F/230°C with Dutch oven inside, 45 minutes.
7. Invert dough onto parchment. Score ½ inch deep. Lower into Dutch oven.
8. Bake covered 30 minutes at 450°F. Remove lid, reduce to 400°F/205°C, bake 20–25 minutes until deep golden brown and internal temp reads 205–210°F.
9. Cool on wire rack minimum 2 hours. Better at 3. Best next day.

If you're also interested in exploring flour blends for other types of GF baking beyond sourdough, our flour guide covers everything from cakes to pasta.