Collection
Dutch-oven boules, baguettes, and country breads with open crumb and real crust.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
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.
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.
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.
Soft pan loaves built for toast, school lunches, and weekday sandwiches.
Sourdough pizza doughs that crisp, blister, and hold toppings without gumminess.
Naan, pita, focaccia, and tortillas fermented for flavor and flexibility.
Burger buns, dinner rolls, pretzels, and English muffins with pull-apart crumb.
Bagels, cinnamon rolls, pancakes, and waffles that start with an active starter.
High-flavor recipes that use unfed starter instead of sending it down the drain.
Cookies, babka, sticky buns, and dessert bakes with sourdough depth.
Celebration breads for Thanksgiving stuffing, Easter, and winter baking.