Contributor profile
Home baker and writer
Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.
From the recipe box
Artisan Loaves
INTERMEDIATE
GLUTEN FREE SOURDOUGH
NOV 7, 2025
Our upgraded house boule: King Arthur gluten-free bread flour, whole psyllium husk, and a 500F Dutch oven for a blistered crust.
Artisan Loaves
BEGINNER
BEGINNER
NOV 14, 2025
The beginner country loaf linked from our starter guide: brown rice, sorghum, tapioca, and psyllium powder at 5%.
Artisan Loaves
BEGINNER
COUNTRY LOAF
DEC 2, 2025
A rice-forward country loaf with sorghum sweetness, a little potato starch, and whole psyllium gelled 10:1 before mixing.
Artisan Loaves
INTERMEDIATE
TEFF
DEC 18, 2025
A molasses-optional dark loaf with teff and buckwheat for rye-like depth — no rye, wheat, or barley in the formula.
Artisan Loaves
INTERMEDIATE
PORRIDGE LOAF
JAN 8, 2026
Millet-sorghum dough with a certified gluten-free oat porridge soaker for a moist, breakfast-friendly crumb.
Artisan Loaves
INTERMEDIATE
SEEDED BREAD
JAN 22, 2026
Sorghum, millet, teff, and brown rice packed with pumpkin, sunflower, flax, and sesame seeds.
Artisan Loaves
INTERMEDIATE
OLIVE BREAD
FEB 5, 2026
A savory country loaf with brined olives and fresh rosemary folded through a sorghum-rice dough.
Artisan Loaves
INTERMEDIATE
WALNUT RAISIN
FEB 19, 2026
A lightly cinnamon-scented country loaf with toasted walnuts and raisins soaked so they do not steal dough water.
Artisan Loaves
INTERMEDIATE
ROASTED GARLIC
MAR 6, 2026
Sweet roasted garlic mashed into a sorghum-rice dough with thyme, parsley, and a little olive oil.
Artisan Loaves
BEGINNER
EVERYTHING BAGEL
MAR 20, 2026
A pan-friendly sourdough loaf with everything-bagel seasoning in the crumb and on the crust — not a boiled bagel.
Artisan Loaves
INTERMEDIATE
OVERNIGHT
APR 9, 2026
Shape, refrigerate 8–18 hours, then bake from a cold proof for deeper tang and a flexible morning schedule.
Artisan Loaves
BEGINNER
SAME DAY
APR 23, 2026
A warmer, 30% starter loaf you can mix after breakfast and bake before dinner — 6–8 hours total.
Artisan Loaves
ADVANCED
CIABATTA
JUN 18, 2026
A 110% hydration gluten-free ciabatta dimpled with olive oil and baked on a steel with steam — no Dutch oven required.
Artisan Loaves
ADVANCED
BAGUETTES
JUL 16, 2026
Two steam-baked baguettes from a 95% hydration dough with extra psyllium for a shape that holds a slash.
Sandwich Breads
BEGINNER
SANDWICH
MAR 1, 2026
A Pullman-style pan loaf with extra starch, milk, and 4.5% psyllium for square, toastable slices.
Sandwich Breads
INTERMEDIATE
BRIOCHE
MAR 1, 2026
Enriched sourdough with eggs or a flax swap, butter, and extra starch. French toast bread that still ferments.
Rolls & Buns
INTERMEDIATE
BUNS
MAR 1, 2026
Soft, sturdy burger buns that do not dissolve under a juicy patty. Psyllium, starch, and a milk wash.
Rolls & Buns
INTERMEDIATE
BUNS
MAR 1, 2026
The same bun dough as burgers, rolled into logs and baked snuggled together so the sides stay soft.
Rolls & Buns
BEGINNER
ROLLS
MAR 1, 2026
Pull-apart skillet rolls with a butter finish. Holiday bread that still starts with a peaked starter.
Rolls & Buns
INTERMEDIATE
ROLLS
MAR 1, 2026
Pineapple juice and a little brown sugar in enriched dough. Sweet, not candy-sweet, with real sourdough underneath.
Rolls & Buns
ADVANCED
PRETZEL
MAR 1, 2026
Baking-soda bath, coarse salt, mahogany crust. Burger buns that taste like a ballpark pretzel.
Breakfast
INTERMEDIATE
ENGLISH MUFFINS
MAR 1, 2026
Griddled, then briefly oven-finished. Fork-split for nooks that hold butter the way an English muffin should.
Pizza
INTERMEDIATE
PIZZA
MAR 1, 2026
A steel-baked sourdough pizza dough with 4% psyllium, olive oil, and a parbake option so the center does not stay pale and gummy.
Pizza
INTERMEDIATE
PIZZA
MAR 1, 2026
Rolled thinner, baked hotter, topped lighter. A cracker-chewy hybrid for people who want snap at the edge.
Flatbreads
BEGINNER
FOCACCIA
MAR 1, 2026
A pan of 105% hydration dough, dimpled in olive oil, with a crisp bottom and a plush, salty top.
Flatbreads
BEGINNER
FOCACCIA
MAR 1, 2026
House focaccia dough with blistered cherry tomatoes and olives pressed in at the second dimple.
Flatbreads
INTERMEDIATE
FOCACCIA
MAR 1, 2026
Paper-thin potato slices overlapping like scales on olive-oiled sourdough focaccia.
Flatbreads
BEGINNER
NAAN
MAR 1, 2026
Yogurt-enriched disks blistered in a ripping-hot skillet. Soft, charred, and foldable around a curry.
Flatbreads
INTERMEDIATE
PITA
MAR 1, 2026
Steel-baked disks that puff into pockets. High heat, even thickness, and a dough stiff enough to round.
Flatbreads
BEGINNER
TORTILLAS
MAR 1, 2026
Press or roll thin, skillet 30–45 seconds a side. Flexible wraps with a quiet sourdough tang.
Rolls & Buns
INTERMEDIATE
GARLIC KNOTS
MAR 1, 2026
Pizza dough ropes tied, baked, and tossed in garlic oil. The pizzeria side that happens to be gluten-free.
Rolls & Buns
BEGINNER
BREADSTICKS
MAR 1, 2026
Pizza-dough logs baked until you choose: soft-chewy or extra crisp. Dip in marinara.
Discard
BEGINNER
PANCAKES
MAR 1, 2026
Weekday pancakes that spend 150g of unfed starter. Baking soda reacts with the acid; you get tang and lift without a 4-hour proof.
Discard
BEGINNER
WAFFLES
MAR 1, 2026
Crisper than the pancakes because more fat hits a waffle iron. Same discard math, extra oil, optional overnight rest.
Discard
BEGINNER
CRACKERS
MAR 1, 2026
Roll thin between parchment, dock, salt, bake until snap. The fastest way to use 120g of discard.
Discard
BEGINNER
MUFFINS
MAR 1, 2026
Bakery-domed muffins that spend 120g discard. Blueberries optional; the tang is not.
Breakfast
BEGINNER
BANANA BREAD
MAR 1, 2026
Very ripe bananas plus 150g discard. Moist, sliceable, and less cloying than typical banana bread because the starter adds acid.
Sweets
BEGINNER
COOKIES
MAR 1, 2026
Brown butter optional, 100g discard, a chill, and an early pull. Tang in the background, chocolate in front.
Sweets
BEGINNER
BROWNIES
MAR 1, 2026
Fudgy, shiny-top brownies with 120g discard. Cocoa, melted chocolate, and an hour of cooling so they slice clean.
Discard
INTERMEDIATE
SCONES
MAR 1, 2026
Cold butter, 100g discard, a quick mix, and a hot oven. Tender wedges with a sour-cream personality.
Discard
BEGINNER
CORNBREAD
MAR 1, 2026
Certified gluten-free cornmeal, 120g discard, and a screaming-hot skillet. Southern-leaning, not cake-sweet.
Discard
BEGINNER
GRANOLA
MAR 1, 2026
Discard as the glue for certified gluten-free oat clusters. Low oven, long bake, no stirring if you want chunks.
Breakfast
INTERMEDIATE
BAGELS
APR 8, 2026
Chewy gluten-free sourdough bagels poached in baking-soda honey water, then baked hot for a glossy blistered crust.
Breakfast
INTERMEDIATE
CINNAMON ROLLS
APR 22, 2026
Soft gluten-free sourdough cinnamon rolls enriched with milk, butter, and psyllium. Pan-proof until puffy, never doubled.
Sweets
INTERMEDIATE
STICKY BUNS
MAY 6, 2026
Pecan-caramel sticky buns from gluten-free sourdough enriched dough. The pan does the frosting. Proof until puffy.
Breakfast
BEGINNER
CRUMPETS
MAY 14, 2026
Griddle crumpets with a sour batter and a late baking-soda burst. Rings, lots of bubbles, toasted and buttered.
Breakfast
BEGINNER
DUTCH BABY
MAY 28, 2026
A blender Dutch baby that uses discard or a spoon of starter, poured into a ripping-hot buttery skillet.
Sweets
ADVANCED
BABKA
JUN 11, 2026
Chocolate-swirl gluten-free sourdough babka from psyllium-enriched dough. Twist, pan-proof until puffy, bake.
Artisan Loaves
INTERMEDIATE
LOAVES
JUN 25, 2026
A gluten-free sourdough boule packed with sharp cheddar and pickled jalapeños. Tang, heat, and a toasted-cheese crust.
Artisan Loaves
INTERMEDIATE
LOAVES
JUL 9, 2026
A soft gluten-free sourdough pan loaf with a cinnamon-sugar ribbon. Built for toast, not for a sugar coma.
Rolls & Buns
INTERMEDIATE
PRETZELS
JUL 23, 2026
Soft gluten-free sourdough pretzels dipped in a baking-soda bath, baked hot, and brushed with butter.
Holiday
INTERMEDIATE
HOLIDAY
AUG 12, 2026
An herb gluten-free sourdough pan loaf designed to cube, dry, and become dressing. Sage, thyme, celery seed.
Sweets
BEGINNER
COOKIES
JAN 4, 2026
Soft, cinnamon-sugar snickerdoodles with a gentle vinegar boost for extra chew. A gluten-free bakery classic, not a sourdough cookie.
Sweets
BEGINNER
COOKIES
FEB 13, 2026
Soft centers, crisp edges, and a smooth canvas for decorating. These gluten-free cut-outs hold their shape.
Artisan Loaves
INTERMEDIATE
LOAF
MAR 12, 2026
A cocoa-dark boule studded with tart cherries. Psyllium keeps the crumb sliceable; the starter keeps it from tasting like a muffin.
Artisan Loaves
INTERMEDIATE
LOAF
MAR 26, 2026
A malt-adjacent country loaf built with certified gluten-free beer. Barley beer is not a shortcut; it is a celiac problem.
Holiday
INTERMEDIATE
HOLIDAY
APR 9, 2026
Holiday sorghum boule with real pumpkin puree, warm spice, and a pepita crust. Pie filling stays in the pie.
Holiday
ADVANCED
HOLIDAY
APR 23, 2026
An advanced holiday panettone: long ferment, citrus, raisins, and a tall mold. It will not shred like wheat. It will still feel like a celebration.
Holiday
INTERMEDIATE
HOLIDAY
MAY 7, 2026
Spiced Easter buns with currants, orange zest, and a rice-flour cross. The paste is not wheat flour, and the oats in the blend are certified gluten-free.
Flatbreads
BEGINNER
FLATBREAD
MAY 21, 2026
Masa harina arepas with sourdough tang. This is fusion, not a Venezuelan or Colombian claim. The corn is gluten-free; the starter is extra.
Breakfast
BEGINNER
BREAKFAST
JUN 4, 2026
Lacy breakfast crepes from gluten-free discard, buckwheat, and rice flour. Buckwheat is not wheat; the first crepe is still for the cook.
Discard
BEGINNER
DISCARD
JUN 18, 2026
Cold-butter biscuits that fold unfed starter into the dough instead of extra buttermilk. Tall, tangy, and weeknight-fast.
Discard
BEGINNER
DISCARD
JUL 2, 2026
Day-old gluten-free sourdough cubes, tossed in oil and baked until they rattle. The discard-jar mindset applied to leftover bread.
Sweets
BEGINNER
SWEETS
JUL 16, 2026
Stale gluten-free sourdough cubes soaked in vanilla custard. Pumpkin loaf or chocolate-cherry both work; wheat bread does not.
Discard
BEGINNER
DISCARD
JUL 30, 2026
Spread-thin discard crackers loaded with sesame, flax, and pepitas. Not the rosemary rolled crackers; these are seed sheets you break by hand.
Flatbreads
INTERMEDIATE
FOCACCIA
AUG 13, 2026
High-hydration pan focaccia under a blanket of slow-cooked onions. Cousin to the house focaccia, built for soup night.
Technique notes
What gluten-free sourdough actually is, how it differs from wheat, and the starter, blend, psyllium, bake, cool, and store sequence we use in Indianapolis.
How sorghum, brown rice, millet, teff, buckwheat, tapioca, potato starch, and cornstarch divide the work in a gluten-free sourdough loaf, plus commercial versus DIY baker's percent.
How whole husk and powder structure gluten-free dough, why we use 4-7% baker's percent, how to convert the 85% powder rule, and what to do when the gel turns purple.
A diagnostic guide for dense crumb, gumminess, no rise, collapse, pale crust, harsh sour, purple dough, and spreading loaves, written from real Indianapolis bakes.
Discard is unfed starter you pull before a feeding. At 100% hydration, 100g discard is 50g flour plus 50g water. Here is when to bake with it, when to skip it, and how we keep it food-safe.
Why gluten-free sourdough is not gluten-removed wheat, how we handle oats, shared starters, flour dust, labeling, and dedicated kitchen practice for celiac baking.
How to time a gluten-free loaf around a workday: starter peak windows, same-day proofs, overnight fridge retards, and the way Indianapolis heat and furnace air change the schedule.
What actually changes a gluten-free loaf: a scale, an instant-read thermometer, a Dutch oven or steel, pans that support wet dough, and why a lame is mostly for looks.
Gluten-free dough at 90-110% hydration is supposed to look wet. Here is how to calculate baker's percent, adjust for flour and psyllium, and read the crumb you wanted.
What fermentation can and cannot do for gluten-free bread, why psyllium adds fiber, where FODMAPs still matter, and a clear statement that this is not medical advice.
Kitchen journal
Andrew and Claire Kittridge share gluten-free sourdough from an Indianapolis home kitchen: psyllium structure, honest fermentation, and celiac-safe practice.
How to grow a gluten-free sourdough starter on brown rice or sorghum, feed it by weight, read peak activity, and keep it celiac-safe in an Indianapolis kitchen.
Gummy, dense, tunneled, or collapsed gluten-free crumb is a diagnosis, not a personality. Here is how we read slices in Indianapolis and what to change next bake.
Brown rice and sorghum are our Indianapolis starter default. Teff and buckwheat add vigor. Starches, nut flours, and uncertified oats do not belong in a celiac-safe jar.
Active gluten-free starter is peaked and gassy, for bread. Discard is unfed and acidic, for pancakes and crackers. Using the wrong one is how loaves go dense.