Gluten-Free Sourdough Date and Walnut Bread

This bread is sweet, crunchy and chewy.
Course Breads
Author Sara


  • 1 cup Gluten-Free Boosted Brown Rice Starter
  • 1 cup brown rice flour
  • 1 cup sweet rice flour
  • 1 cup tapioca flour
  • 1/2 cup arrowroot flour
  • 1 teaspoon guar gum
  • 1/2 cup water kefir plain or kombucha, or raw apple cider vinegar, or...
  • 1 teaspoon sea salt
  • 1 cup dates finely chopped
  • 1 cup black walnuts finely chopped
  • pure water as needed


  1. Mix together all the ingredients and add water a bit at a time (I think I needed about 1/2 cuuntil you have a dough that will hold its shape, but is a bit sticky.
  2. If you prepare gluten free dough too dry, it may crumble when you roll it out. If this happens, just return it to the bowl and knead in a tiny bit more water.
  3. Cover a cookie sheet in parchment paper.
  4. Divide the dough into 10 equal portions.
  5. Taking one portion at a time, roll into a ball as best you can, pat down on the parchment paper, then cover with another small piece of parchment and using a rolling pin, roll each “cake” until it is round and about 1/4-inch thick.
  6. Space the cakes about 1/2-inch apart.
  7. My bread cakes were about 6 to 7 inches in diameter.
  8. Cover with a dish towel and allow to rise overnight, or for at least 8 hours*.
  9. Preheat oven to 500 degrees Fahrenheit (after all, they cooked over a fire in Bible times, right?) and bake 5 to 6 minutes or until lightly browned.

Recipe Notes

I didn’t see much rise from my bread -- much less than I expected. When I make this again, I may try rolling a few a little thicker, more like 1/2-inch. I think all the dates and nuts might have kept the sourdough from rising like it normally would have. It still turned out great!