Collection
Celebration breads for Thanksgiving stuffing, Easter, and winter baking.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
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.
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.