Best Gluten-free Sourdough-Style Skillet Loaf Boule Bread



A gluten free sourdough-style boule loaf we have all be waiting for! Made without a starter and baked in a skillet. Featuring an impressive crunchy exterior, chewy soft crumb and amazing taste which takes me back to pre-coeliac days!

You will never want to buy another loaf again with this recipe to hand - I promise you won't be disappointed! Did I mention it’s plant based? No need for eggs or dairy products!

* Recipe adapted from the LoopyWhisk.


1 Loaf


1 Hour 10 Minutes


60 Minutes


  • 8g (2.5 tsp) active dried yeast

  • 20g (2 Tbsp) coconut sugar

  • 390g warm water, divided into 150g and 240g

  • 20g psyllium husk (rough husk form)

  • 130g buckwheat flour

  • 100g potato starch (sub tapioca starch)

  • 90g brown rice flour

  • 10g (2 tsp) sea salt

  • 12g (2 tsp) apple cider vinegar


  1. In a small bowl, mix together the yeast, sugar and 150g warm water. (no hotter than 38C/100F or else it will kill the yeast.)

  2. Set aside for 10 minutes, until the mixture starts frothing.

  3. In another small bowl, mix together the psyllium husk and 240g warm water. After a few minutes a thick gel will form.

  4. In a large bowl of a stand mixer with dough hook attachment, add all the dry ingredients: 130g buckwheat flour, 100g potato starch, 90g brown rice flour and 2tsp salt until well combined.

  5. On medium speed, add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Mix the dough for about 5 minutes until smooth and a ball begins to form.

  6. Form into a ball, drizzle with olive oil to prevent from sticking.

  7. Liberally sprinkle your proving basket (or a large bowl) with brown rice flour, transfer your dough into the basket and sprinkle with more brown rice flour on top.

  8. Cover with a damp tea towel (or I find a shower cap works very well) and allow to rise in a warm place for about 1 hour until it has doubled in size.

  9. Pre-heat the oven to 220ºC with a cast iron skillet on the middle rack and a small baking tray with an inch of water on the bottom rack of the oven- the steam will help the rise.

  10. Once risen, turn the dough out onto some baking paper and score the top with desired pattern.

  11. Remove the hot skillet from the oven and transfer the dough along with the baking paper into the skillet.

  12. Bake for 20 minutes at 220ºC with steam and do not open the oven door during this fist stage (think Yorkshire puddings)

  13. After 20 minutes, carefully remove the bottom tray with water from the oven and reduce the oven temperature to 200ºC, and bake for a further 40 minutes.

  14. The final loaf should be of a dark caramel colour with a hard crust.

  15. Transfer the loaf onto a wire cooling rack and allow to cool. Trust me, I get the excitement and I'm a hugely impatient person when it comes to fresh bread, especially when it looks this good! But don't be tempted to cut into it until it can cooled completely, else it will make the bread gummy and lose that lovely bounce.


  • This recipe keeps well in an air tight container for about 3-5 days, or equally freeze and have when you like!



Psyllium husk - acts as a gluten substitute, but also high fibre and great for the gut.  (Source)

Brown rice flour - is high in protein and fiber, which can help lower blood sugar levels and reduce body weight. It’s also rich in iron, B vitamins, magnesium and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease.(Source)

Buckwheat flour - is rich in fiber and nutrients and contains antioxidants that help the body fight inflammation. (Source)

Apple cider vinegar - not only helps to strengthen dough by making it more springy and allowing it to rise more easily, but has various healthful properties, including antimicrobial and antioxidant effects. (Source)


I'd love to hear your thoughts! Leave me a comment below, tag your snaps on Instagram @glutini and use the hashtag #glutini so I can see or leave me a message on Facebook!

  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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