Recipe Library
Tested loaves, pizza doughs, discard bakes, and breakfast sweets. Every recipe notes hydration, fermentation time, and the sensory cues that matter when there is no gluten to lean on.
Collections
Dutch-oven boules, baguettes, and country breads with open crumb and real crust.
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.
Filter the bake
Artisan Loaves
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.
Sandwich Breads
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.
Pizza
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
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.
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.
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.
Rolls & Buns
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.
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.
Rolls & Buns
INTERMEDIATE
PRETZELS
JUL 23, 2026
Soft gluten-free sourdough pretzels dipped in a baking-soda bath, baked hot, and brushed with butter.
Breakfast
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.
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.
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.
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.
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
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.
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.
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.
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.
Sweets
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.
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.
Sweets
ADVANCED
BABKA
JUN 11, 2026
Chocolate-swirl gluten-free sourdough babka from psyllium-enriched dough. Twist, pan-proof until puffy, bake.
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.
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.
Holiday
Holiday
INTERMEDIATE
HOLIDAY
AUG 12, 2026
An herb gluten-free sourdough pan loaf designed to cube, dry, and become dressing. Sage, thyme, celery seed.
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.