9 Best Gluten Free Flour for Sourdough Bread (November 2026)
The best gluten free flour for sourdough bread include the Anthony's Premium White Rice Flour for crisp, neutral baking, the Namaste Foods for simple cup-for-cup baking, and the freee Gluten Free White Bread Flour 2.2 for gluten free sourdough loaves.
On this page (4 sections)
The best gluten free flour for sourdough bread is freee Gluten Free White Bread Flour because it combines rice, tapioca, potato and xanthan gum in a blend made for breads and sourdoughs. That mix is aimed at bakers who want a ready blend rather than building one from separate bags.
Gluten free sourdough often needs more than one grain in a recipe. Rice flour can keep the flavor light, while starches can change the crumb and sorghum can add color and a slightly sweet taste.
For a broader overview of loaf types, see which types of bread are gluten free. That link can help you place sourdough next to other bread styles before you focus on flour choice.
Before choosing a bag, review our guide to bread flour. It explains how flour choice affects structure in plain terms that carry over to gluten free baking.
You can also read what is sourdough bread made of if you are still learning how flour, water, starter and salt work together. Those basics make it easier to judge whether a blend or a single flour suits your recipe.
A premixed bread flour suits bakers who want the fewest moving parts. A single rice or sorghum flour suits bakers who already have a tested blend formula.
Anthony's white rice flour gives you a neutral base for a custom mix, while sorghum flours add mild grain flavor. Your recipe style should decide which route feels safer.
Start with the flour your recipe was written for, then adjust water and handling in small steps. Gluten free dough can absorb liquid differently, so careful measuring matters from the first loaf.
Choose a complete blend when ease matters most. Choose separate flours when you want to tune flavor, color and crumb with more control.
Our picks at a glance
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Best for gluten free sourdough loavesfreee Gluten Free White Bread Flour 2.2
9.2/10 our score
See it on Amazon
- 4
Check itYupik Organic Sorghum Flour 2.2 lb
Best for mild sweet grain flavor - 5
Check itQuay Naturals Organic Sorghum Flour 2lb
Best for organic whole-grain blends - 6
Best for multi-pack sorghum storageCheck it - 7
Check itRelative Foods Organic Sorghum Flour
Best for a larger organic package - 8
Best for easy recipe swapsCheck it - 9
Check itAntimo Caputo Gluten Free Pizza Flour 2.2lb
Best for long-fermented pizza-style dough
The best gluten free flour for sourdough bread by baking goal
Freee is the clearest choice for a dedicated gluten free sourdough loaf, while the other picks help you build a blend or simplify everyday substitutions. The best option depends on whether you want a ready mix, a single flour or a larger pantry package.
Think about your recipe first, because sourdough depends on fermentation, hydration and structure. A flour that suits pancakes or muffins may still need changes before it works well in a loaf.
Our score weighs specs, features and buyer feedback against what you are shopping for. We checked the stated ingredients, package sizes, certifications and intended uses, but we did not test these flours.
Use the product details to compare blend type, bag size and dietary notes. A smaller specialty bag can be sensible for occasional baking, while a larger bag can suit a regular routine.
If you want a bread focused blend, freee is the most direct match in this group. If you want to build your own mix, rice flour and sorghum flour give you separate building blocks.
Keep storage in mind when you compare package sizes. A large bag only helps if you have a cool, dry place and will use it before quality fades.
Match the flour to the work you plan to do most often. That simple check can save more time than chasing the largest package or the longest feature list.
| Product | Best for | Package size | Flour type | Dietary details | Our score |
|---|---|---|---|---|---|
| Anthony's Premium White Rice Flour | crisp, neutral baking | 3 lb | Fine white rice flour | Gluten free, non-GMO and vegan | 9.6 |
| Namaste Foods | simple cup-for-cup baking | 5 lb | Vegan, gluten free and free of top 9+ allergens | 9.5 | |
| freee Gluten Free White Bread Flour 2.2 | gluten free sourdough loaves | 2.2 lb (1 kg) | 9.2 | ||
| Yupik Organic Sorghum Flour 2.2 lb | mild sweet grain flavor | 2.2 lb | Finely milled sorghum flour | 9.0 | |
| Quay Naturals Organic Sorghum Flour 2lb | organic whole-grain blends | 2 lb | Organic sorghum flour, also called jowar flour | Gluten free and non-GMO | 8.8 |
| Bob's Red Mill | multi-pack sorghum storage | Gluten free sweet white sorghum flour | 8.5 | ||
| Relative Foods Organic Sorghum Flour | a larger organic package | 3 lb | Organic whole grain sorghum flour | 8.3 | |
| Domata Recipe Ready Flour | easy recipe swaps | 4 lb | 8.0 | ||
| Antimo Caputo Gluten Free Pizza Flour 2.2lb | long-fermented pizza-style dough | 2.2 lb | 7.6 |
Anthony's Premium White Rice Flour: Best for crisp, neutral baking
- 3 lb package
- Fine white rice flour
- Batch tested and verified gluten free
- Non-GMO and vegan
Fine white rice flour gives you a neutral base for a custom gluten free sourdough blend. It can also add crispness to baked recipes.
Pros
- Large 3 lb package
- Neutral flavor
- Fine powder
Cons
- Best used in a blend for bread structure
- Not a complete bread flour blend
Anthony's Premium White Rice Flour is the best starting point when you want a fine, neutral flour for a custom gluten free sourdough blend. The 3 lb package gives regular bakers a useful amount for repeated recipes.
White rice flour can keep a loaf's flavor mild while adding a smooth powder to the mix. That neutral base can let other flours or starches set the character of the final crumb.
Anthony's describes the flour as useful for baked goods, noodles, crackers, soups and gravies. That range means one bag can serve more than one kitchen task, which can be handy in a shared pantry.
The product is batch tested and verified gluten free, and it is also non-GMO and vegan. Those details may matter if you need a flour that fits several dietary preferences at once.
Fine powder can blend easily with other gluten free ingredients when you follow a tested ratio. It still needs a recipe that explains how much starch, binder or second flour to add.
Rice flour alone does not provide the same role as a complete bread blend. Use it when you already understand the formula you are following, rather than swapping it in alone.
Store the bag in a cool, dry place and close it after each use. Clean, dry measuring tools help keep the flour fresh for the next bake.
This flour suits bakers who enjoy building a blend from parts. It is less suited to bakers who want one bag to handle the whole loaf on its own.
Namaste Foods: Best for simple cup-for-cup baking
- 5 lb package
- Whole grain brown rice blend
- Cup-for-cup replacement
- Resealable bag
Namaste Foods is a practical choice when you want a premixed flour that replaces wheat flour cup for cup. Its resealable 5 lb bag suits regular baking.
Pros
- Largest package among the top picks
- Cup-for-cup use
- Resealable bag
Cons
- A general blend rather than a sourdough-specific flour
- Exact flour ratios are not given here
Namaste Foods is the best choice for simple cup-for-cup baking. Its 5 lb resealable bag is the largest package among the top general blends here, which suits bakers who make gluten free recipes often.
The blend uses whole grain brown rice and is designed to replace wheat flour cup for cup. That makes it easier to adapt ordinary recipes without measuring a separate binder.
Sourdough bread still depends on hydration, starter strength and dough handling. A cup for cup label helps with flour swaps, but it does not remove the need for careful water measurement.
Namaste Foods is vegan, gluten free and free of the top 9+ allergens. It also has no GMO ingredients, preservatives or casein according to its product details.
The resealable bag can make daily use feel simpler than a paper bag you must fold shut. It also helps when you bake in small batches across the week.
Choose this blend when easy measuring matters more than building a flour formula from separate bags. It can be a practical bridge between everyday recipes and sourdough attempts.
For a loaf designed specifically around sourdough, compare its general recipe use with freee's bread focused blend. That comparison helps you decide whether convenience or specialization matters more.
Keep the opened bag cool, dry and closed between uses. A large package works best when your routine uses it steadily.
freee Gluten Free White Bread Flour 2.2: Best for gluten free sourdough loaves
- Rice, tapioca and potato blend
- Xanthan gum included
- Made for breads and sourdoughs
- Works in ovens or bread machines
This is the most direct match for gluten free sourdough bread because the blend is designed for breads and sourdoughs. Xanthan gum is already included to support dough texture.
Pros
- Designed for sourdoughs
- Includes xanthan gum
- Suitable for ovens and bread machines
Cons
- Smaller package than the 5 lb and 4 lb options
- Imported from the UK
freee Gluten Free White Bread Flour is the best gluten free bread flour for sourdough in this roundup. Its blend combines rice, tapioca, potato and xanthan gum, so you don't need to start with separate flour and starch bags.
The blend is made for breads, sourdoughs, rolls, buns and pastries. A ready-made sourdough starter to buy is another part of that setup.
It works in ovens or bread machines, which gives you more flexibility if you are comparing hand-shaped loaves with machine baking.
The package is 2.2 lb, or 1 kg, and the flour is imported from the UK. It is vegan, kosher and halal certified, which can help narrow choices for some households.
Freee recommends mixing for 8 to 10 minutes for best dough elasticity, and its storage guidance is simple: roll down the paper package after use and keep it in a cool, dry place.
Yupik Organic Sorghum Flour 2.2 lb: Best for mild sweet grain flavor
- 2.2 lb package
- USDA certified organic
- Mildly sweet and nutty flavor
- Vegan, kosher and non-GMO
Yupik adds a mildly sweet and nutty flavor to a gluten free sourdough blend. Its suggested replacement level makes it useful as a supporting flour rather than the only flour.
Pros
- Organic and non-GMO
- Mild flavor
- Fine texture
Cons
- Better as part of a blend
- The suggested replacement level limits one-to-one use
Yupik Organic Sorghum Flour is best for adding a mildly sweet and nutty flavor to a gluten free sourdough blend. Its 2.2 lb package contains finely milled sorghum with organic, kosher, vegan and non-GMO details.
Sorghum can make a custom flour blend taste more like a whole grain loaf without a strong flavor. That mild profile can suit bakers who want depth without bitterness.
Yupik says it can replace up to 20% of the flour in a recipe. Treat it as a supporting ingredient unless your own recipe gives different directions.
The flour is raw and should be kept cool and dry. That storage point matters for any flour you use slowly, especially when you buy a package for occasional sourdough baking.
A supporting role can still change the loaf in useful ways. It may add color, aroma and a gentle sweetness that plain rice flour does not provide.
Choose Yupik when flavor matters and you already have a reliable blend formula. A tested ratio gives sorghum a clear job instead of leaving the loaf to chance.
If you want one bag aimed at sourdough bread, freee is the more direct fit. Yupik makes more sense as part of a planned mix.
Seal the package after use and avoid damp storage areas. Small habits like that help protect a flour you may open only now and then.
Quay Naturals Organic Sorghum Flour 2lb: Best for organic whole-grain blends
- 2 lb package
- Organic sorghum whole grain
- Mild, slightly sweet flavor
- Naturally gluten free
Quay Naturals works for bakers who want organic sorghum in a custom flour mix. Its mild flavor can add character without taking over the loaf.
Pros
- Organic whole-grain sorghum
- Mild flavor
- Useful in custom blends
Cons
- Not a complete sourdough bread blend
- The package is smaller than the 3 lb and 4 lb choices
Quay Naturals is the best organic sorghum choice for a custom whole-grain blend. The 2 lb package contains organic sorghum flour, also called jowar flour, with a mild, slightly sweet flavor.
Sorghum can add fiber and protein to a flour mix, while its mild taste keeps the loaf from becoming too sharp or bitter. That balance can help a whole grain style loaf stay approachable.
Quay Naturals also positions the flour for use in breads, flatbreads, muffins, pancakes and other baking. Those uses suggest a versatile single flour for bakers who like to experiment.
This is a single flour rather than a complete gluten free bread formula. Pair it with the other parts of your recipe instead of treating it as a direct replacement for wheat bread flour.
A 2 lb package can be a sensible size for testing a new blend. It limits waste if your first formula needs more tweaking than expected.
Choose Quay Naturals if you want organic sorghum in a smaller package. It suits bakers who want to learn how sorghum changes flavor and texture over several bakes.
The 3 lb Relative Foods option makes more sense if you bake with sorghum often. A larger bag can reduce restocking when a blend becomes part of your routine.
Keep the flour cool, dry and closed after use. Good storage gives a slow used specialty flour a better chance to stay fresh.
Bob's Red Mill: Best for multi-pack sorghum storage
- 22 oz bags
- Pack of 4
- Mildly sweet flavor
- Processed in a dedicated gluten free facility
Bob's Red Mill gives you four smaller bags of sweet white sorghum flour. That format can help if you prefer a pantry reserve that is divided into separate packages.
Pros
- Four individual bags
- Mild flavor
- Dedicated gluten free facility
Cons
- Sorghum flour needs other ingredients for loaf structure
- More bags to store and open
Bob's Red Mill is best for keeping sorghum in four separate bags. Each bag contains 22 oz, for a total of 88 oz, so you can open one package at a time instead of exposing the full amount at once.
The sweet white sorghum flour has a mildly sweet flavor and smooth texture. It can work in sweet breads, savory breads, biscuits, muffins, cookies and cakes, but it still needs other ingredients for a complete gluten free sourdough structure.
For a different quick-bread use, compare gluten-free flour for banana bread.
Bob's Red Mill says this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status. Keep the four-bag format in mind if pantry space is limited.
Choose this pack when separate bags fit your storage routine. Pick Yupik, Quay Naturals or Relative Foods if you prefer one bag of sorghum flour.
Relative Foods Organic Sorghum Flour: Best for a larger organic package
- 3 lb package
- Organic whole grain sorghum
- Mild, slightly sweet flavor
- Gluten free and non-GMO
Relative Foods suits bakers who use sorghum often and want a 3 lb package. The brand describes it as a flour for breads, tortillas, pancakes and muffins.
Pros
- Large package
- Organic whole grain
- Mild flavor
Cons
- Needs a blend for gluten free bread structure
- The package is larger than the 2 lb sorghum option
Relative Foods is the best sorghum pick for larger organic baking supplies. Its 3 lb package contains organic whole grain sorghum flour with a mild, slightly sweet flavor.
The brand describes it as suitable for pancakes, muffins, breads and tortillas. That range can make the bag useful beyond sourdough, especially in a kitchen that bakes several gluten free items.
It also says the flour blends well with rice or tapioca flour. That makes it a useful part of a custom gluten free recipe rather than a lone loaf flour.
A larger package can reduce the need to restock when sorghum is a regular part of your baking. It can also make it easier to keep a preferred blend consistent from week to week.
A larger package also means you should have a cool, dry storage place ready before opening it. Flour that sits in heat or damp air can lose quality more quickly.
Choose Relative Foods over the smaller sorghum options when you want 3 lb in one package. It suits bakers who already know they like sorghum in their mixes.
It is not the best match if you want a ready to use sourdough bread blend. A complete blend saves you from planning ratios and extra ingredients.
Use clean, dry tools and close the package after each measure. Those simple steps matter more when a bag will stay in your pantry for a while.
Domata Recipe Ready Flour: Best for easy recipe swaps
- 4 lb package
- Cup-for-cup measurement exchange
- Xanthan gum already added
- Gluten free
Domata is a useful starting point when you want a 4 lb flour blend with xanthan gum already added. Its cup-for-cup format keeps ordinary recipe conversions simple.
Pros
- Large 4 lb package
- Xanthan gum included
- Simple cup-for-cup exchange
Cons
- Not described specifically as a sourdough blend
- The flour ingredients are not detailed here
Domata Recipe Ready Flour is best for easy cup-for-cup recipe changes. The 4 lb gluten free flour already contains xanthan gum, so you do not have to measure that ingredient separately.
That format can make everyday baking simpler, especially when converting recipes that call for wheat flour. It lets you focus on water, starter and mixing instead of extra pantry items.
It is also a larger package than the 2 lb and 2.2 lb specialty options here. That size can suit bakers who use gluten free flour for many recipes, not only sourdough.
Domata is not described specifically as a sourdough flour, so check how your recipe handles starter, water and dough consistency. A cup for cup label does not guarantee that every sourdough formula will need no changes.
Gluten free sourdough dough can feel different from wheat dough even with a convenient blend. Small changes in water can affect how the dough holds together and rises.
Choose Domata when convenience and package size matter most. It can be a practical option for bakers who want a straightforward swap.
Choose freee when the flour's stated use for breads and sourdoughs is the deciding factor. That bread focused claim may matter more than a general cup for cup label.
Store the flour cool, dry and closed between bakes. A 4 lb bag will serve you best when your routine moves through it at a steady pace.
Antimo Caputo Gluten Free Pizza Flour 2.2lb: Best for long-fermented pizza-style dough
- 2.2 lb package
- Rice and potato starch blend
- Made for long fermentation
- Suitable for bread, pizza and pasta
Antimo Caputo is aimed at gluten free doughs and long fermentation, so it may suit sourdough bakers who also make pizza. Its blend is more specialized than a plain rice or sorghum flour.
Pros
- Designed for long fermentation
- Works for bread, pizza and pasta
- Imported from Naples, Italy
Cons
- Marketed primarily as pizza flour
- Contains gluten free wheat starch, so check your dietary needs
Antimo Caputo is best for long-fermented gluten free dough, especially when sourdough baking overlaps with pizza making. Its 2.2 lb blend contains rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber.
The flour is made for bread, pizza and pasta, and the brand describes it as suitable for long fermentation. That makes it interesting for bakers who want one specialized blend for several fermented dough projects.
This kind of blend can appeal to households that move between pizza night and loaf baking. One bag may simplify shopping when both dough styles appear in the same week.
Pay close attention to the ingredient and allergen details before buying. The product includes gluten free wheat starch, and the stated ingredients also include soy flour.
Those details matter for dietary choices even when the flour is labeled gluten free. A quick label check can prevent a mismatch with your household needs.
Choose Antimo Caputo when long fermentation and pizza style dough are part of your routine. It is a more specialized pick than a plain rice or sorghum flour.
For a standard gluten free sourdough loaf, freee remains the more direct match. Its stated focus on breads and sourdoughs keeps the decision simple.
Keep the package cool, dry and closed after use. A specialized blend can last longer in your kitchen when storage stays consistent.
How to choose gluten free flour for sourdough bread
Choose a complete blend if you want the simplest path to a loaf. Freee combines rice, tapioca, potato and xanthan gum, while Domata includes xanthan gum for cup for cup recipe use.
A complete blend reduces the number of separate ingredients you must measure. That can be a real advantage when you are learning how gluten free sourdough dough behaves.
A single flour gives you more control but requires a tested formula. Rice flour keeps the flavor neutral, while sorghum adds a mild, slightly sweet and nutty note.
Control comes with extra responsibility, because ratios affect hydration and structure. A tested recipe tells you how each flour should work with starches and binders.
Package size also deserves a place in your choice. A 5 lb or 4 lb bag suits frequent baking, while a 2 lb bag can be safer for a first test.
Think about storage before you buy a large bag. Flour needs a cool, dry place and a closed container or sealed package between bakes.
For a more whole grain style loaf, compare this guide with the best whole wheat flour for sourdough bread. That comparison can help you decide how much grain character you want.
If rye flavor interests you, see the best rye flour for sourdough bread and this rye flour sourdough bread recipe. Those pages focus on a different flavor direction from rice and sorghum blends.
Match the flour to your recipe style first. A simple blend suits new bakers, while separate flours suit bakers who want to tune a formula over time.
How should you use gluten free flour in sourdough?
Start with the flour blend your recipe was written for, then measure water carefully. Gluten free dough can behave differently from wheat dough, so avoid making large substitutions until you understand how the flour absorbs liquid.
Water control matters because the dough may need time to hydrate evenly. A careful measure and a short rest can make mixing feel more predictable.
If you use rice or sorghum flour, follow a recipe that gives the full blend ratio. Adding a single flour without adjusting starches, binders or hydration can change the dough's texture and the finished loaf.
Small substitutions can still change the result in a visible way. It is safer to change one part at a time and write down what you did.
Keep flour cool and dry, close packages after use and use clean, dry measuring tools. Those habits help prevent dampness and cross mixing between bags.
For freee, roll down the paper package after opening and store it in a cool, dry place. That simple step matches the storage guidance given for the flour.
A paper package may need extra care in a humid kitchen. An airtight container can help if your pantry air changes with the weather.
If you use a bread machine, read Can You Use a Bread Machine for Gluten Free Sourdough? before choosing a cycle. Machine timing and dough handling can differ from hand shaped loaves.
Our guide to Best Gluten Free Flour For Bread Machines can help you compare machine friendly blends. That extra check is useful when the machine will do part of the work for you.
Build skill with one recipe before you swap flours again. Steady notes on water, rest time and rise will teach you more than frequent changes.
Which gluten free flour is best for sourdough bread?
Pick freee Gluten Free White Bread Flour if you want the most direct match for gluten free sourdough bread. Its bread focused blend includes rice, tapioca, potato and xanthan gum.
That mix suits bakers who want a flour made for breads and sourdoughs from the start. It removes the need to buy separate starches and binder for a first loaf.
Pick Anthony's if you want a neutral rice flour for a custom formula. It works best when your recipe already explains the full blend.
Choose Namaste or Domata for simpler cup for cup baking. Those options can help when everyday recipes matter more than a sourdough specific blend.
Choose Yupik, Quay Naturals, Bob's Red Mill or Relative Foods when sorghum flavor and blend control matter. Each one brings a mild, slightly sweet grain note in a different package size.
Antimo Caputo is the better fit for bakers who also make long fermented pizza dough. Its specialized blend can serve more than one fermented dough project.
The right decision is the one that matches your recipe style, dietary needs and willingness to build a blend. A simple choice now can make your next loaf easier to repeat.
If you are new to gluten free sourdough, start with a complete blend. You can explore single flours later once you know how your dough handles water and fermentation.
Our top 3 picks at a glance
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1
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3
Best for gluten free sourdough loaves
freee Gluten Free White Bread Flour 2.2
9.2/10 our score
See it on Amazon
Frequently asked questions
What is the best gluten free flour for sourdough bread?
The best gluten free flour for sourdough bread in this group is freee Gluten Free White Bread Flour because its rice, tapioca, potato and xanthan gum blend is made for breads and sourdoughs. A blend is usually easier for loaf structure than using only rice or sorghum flour.
Can you use rice flour for gluten free sourdough?
Yes, rice flour can be part of gluten free sourdough, but a plain rice flour is not the same as a complete bread blend. Anthony's Premium White Rice Flour has a neutral flavor and fine powder, so combine it with other gluten free flours or starches for a more suitable dough.
Is sorghum flour good for gluten free sourdough?
Sorghum flour can add mild sweetness and a nutty grain flavor to gluten free sourdough. It works best as part of a blend because the sorghum options here are single flours, not complete bread formulas with all the ingredients needed for dough structure.
Does gluten free flour need xanthan gum for sourdough?
Xanthan gum can help a gluten free flour blend hold together, but the right amount depends on the recipe and blend. freee, Domata and the Namaste blend offer different levels of convenience, while plain rice and sorghum flours require more recipe planning.
