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Bread Machine Gluten Free Sourdough White Bread

bread image
Gluten-free white sandwich bread with added flavor from the sourdough starter. Slice and serve with butter, or enjoy with a sandwich.
Yield 1 loaf



Wet Ingredients

  • 1 cup water
  • 3 large eggs
  • 3/4 cup ricotta cheese (whole, part skim, or non-fat)
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon cider vinegar
  • 3/4 cup Gluten Free Sourdough Starter

Dry Ingredients

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1/2 cup dry milk powder
  • 3 1/2 teaspoons xantham gum
  • 1 1/2 teaspoons salt


  • Have all ingredients at room temperature. Add wet ingredients to mixing bowl, whisk to combine; pour into baking pan. Add dry ingredients to a separate mixing bowl; whisk to combine; add to baking pan on top of the wet ingredients.
  • Select gluten free cycle; start machine. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.
  • When the cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.


Get Traditional Bread Making Method here.

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Review & Comments

Sue | Reply

4 stars
I used the gluten-free setting on my bread maker but the bread didn’t brown on top and it deflated a bit upon cooling. Also, the bottom of the loaf didn’t rise and cook. I’d like to try making this bread again as the flavor and texture is sensational. Is this a problem with my sourdough starter, baking time, or something else?

Red Star Yeast | Reply

Hi Sue – We’d be happy to help you troubleshoot. Please use our Contact form here.

Daydr | Reply

What can I substitute for ricotta cheese? I am dairy intolerant. Can I use almond milk?

Red Star Yeast | Reply

Hi Daydr – Almond milk wouldn’t make a good substitute because it’s not the same consistency as ricotta cheese. You could try tofu. When you are substituting tofu for ricotta cheese, it is best to choose a firm silken tofu, which has a creamy and custard-like consistency, rather than regular tofu, which is more dense and solid.
Happy baking!

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