What I Learned Baking GF Sourdough for 7 Days

Lessons that changed everything (and how you can copy them)

Nov 06, 2026

Hi,

A while back, I did something a little wild.

For seven days straight, I baked only gluten-free sourdough. Different flours, different hydration levels, different fermentation times. My kitchen turned into a science lab, and my family learned to recognize the “starter smell” before their morning coffee.

By day three, I was sure I’d ruined everything.

The dough was wet and sticky, and my loaves looked like deflated balloons.

Skip the trial and error: see the Gluten-Free Sourdough Masterclass →

Here’s what I didn’t know yet: gluten-free flours soak up much more water than regular flour, so a good dough looks too wet. My instinct was to add more flour, and that’s exactly what makes a loaf dense and gummy.

So if your gluten-free bread has ever come out heavy, it probably wasn’t your baking skills. Nobody taught you how GF dough actually behaves.

By day five, something shifted.
The texture came alive.
The crust developed that golden crackle.
And the smell (tangy, nutty, just slightly sweet) filled the whole house.

That’s when it clicked: gluten-free bread doesn’t have to be a substitute. It can be better.

Discover the Easy Way to GF Sourdough

That’s exactly why we created the Gluten-Free Sourdough Masterclass: to give you those “aha” moments without a week of failed loaves.

Inside, you’ll get:
✔ Step-by-step video lessons for growing your starter from scratch
✔ The simple flour mix (buckwheat, rice, sorghum) that replaces store-bought blends
✔ Bakery-style loaves that rise, crackle and taste amazing, all gluten-free
✔ A troubleshooting guide for dense, gummy or flat loaves