Gluten free sourdough and Oven spring- a Contradiction in terms?


Any thoughts about how to increase any real oven spring for gluten free sourdough bread? I work with my own delicious starter plus a little yeast to give it a boost. It is quite a thick batter, and I let it rise as a sponge (without added yeast) for 12-18 hours, then mix in flours, flax, cornmeal, some buttermilk, butter, honey, a little xanthan gum and eggs. Let it rise another 3-6 hours- in a high side loaf pan. Comes out delicious, but when I put it in the oven once it's doubled it stays right where it is, sometimes even shrinking a little. Dough is not so wet, but I am thinking it doesn't have enough "structure" to rise. Or is oven spring and GF bread just a futile effort?

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farinam's picture
farinam 2017 October 10

Hello anonymous,

I haven't had a great deal of experience with gluten free bread baking (yet) and only with prilled commercial yeast.  But, from what I have seen there is not a lot of oven-spring to be had.  The rise that you get in the pan is pretty much it. As I am wworking from a very small sample of observations, I am also very happy to be proved wrong.

Good luck with your projects.


Julie Powell 2017 December 11

Hi Anonymous

Your post could have been in my words exactly. I am trying to solve the problem of no-oven-spring in GF sourdough breads. I do the exact things that you mention in your post. I have been thinking the dough might be too wet, but when I have made it more dry it comes out like a brick. I wish I could figure this out also. My starter and the flavor are excellent, so I have just accepted that it is going to be dense, but after almost 50 years as a bread baker, I have high standards. Thanks

Mikeh 2018 March 19
There is a show on netflix called cooked. You should check out the episode air. I have read and herd people that have a gluten intolerence can eat sourdough with gluten as the culture gets active in a wheat sourdough it breaks the gluten down. My dad is gluten intolerent and tried this he says it works if your reaction to gluten is not sever id say give it a shot.

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