Recipe tag
Explore 32 dairy-free recipes with gluten-free sourdough methods, fermentation notes, and home-kitchen cues.
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.
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
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
CRACKERS
MAR 1, 2026
Roll thin between parchment, dock, salt, bake until snap. The fastest way to use 120g of discard.
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.
Holiday
INTERMEDIATE
HOLIDAY
AUG 12, 2026
An herb gluten-free sourdough pan loaf designed to cube, dry, and become dressing. Sage, thyme, celery seed.
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.
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.
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.