Recipe tag
Explore 40 sourdough recipes with gluten-free sourdough methods, fermentation notes, and home-kitchen cues.
From the recipe box
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.
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.
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.
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.