Recipe tag

vegan gluten-free sourdough recipes

Explore 18 vegan recipes with gluten-free sourdough methods, fermentation notes, and home-kitchen cues.

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18 recipes

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Crusty gluten-free sourdough boule cooling on a rack after a Dutch-oven bake

intermediate

Artisan Loaves

INTERMEDIATE

GLUTEN FREE SOURDOUGH

NOV 7, 2025

Artisan Gluten-Free Sourdough Bread

Our upgraded house boule: King Arthur gluten-free bread flour, whole psyllium husk, and a 500F Dutch oven for a blistered crust.

About 6 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

3.5–4.5 hours bulk at 75–78F

gluten-free sourdoughartisan loafdutch oven+3 more

beginner

Artisan Loaves

BEGINNER

NOV 14, 2025

Classic Gluten-Free Sourdough

The beginner country loaf linked from our starter guide: brown rice, sorghum, tapioca, and psyllium powder at 5%.

About 6 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

beginnercountry loafbrown rice+3 more

Golden-brown rice and sorghum gluten-free country loaf with a flour-dusted crust

beginner

Artisan Loaves

BEGINNER

COUNTRY LOAF

DEC 2, 2025

Brown Rice Sorghum Country Loaf

A rice-forward country loaf with sorghum sweetness, a little potato starch, and whole psyllium gelled 10:1 before mixing.

About 6 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

About 4 hours at 75–77F

country loafbrown ricesorghum+2 more

Dark teff and buckwheat gluten-free sourdough loaf with a mahogany crust

intermediate

Artisan Loaves

INTERMEDIATE

TEFF

DEC 18, 2025

Teff Buckwheat Dark Loaf

A molasses-optional dark loaf with teff and buckwheat for rye-like depth — no rye, wheat, or barley in the formula.

About 7 hours, plus a 2.5-hour cool

12 servings

Andrew Kittridge

4–5 hours at 75–78F

teffbuckwheatdark loaf+3 more

Sliced millet and certified gluten-free oat porridge sourdough with a moist, speckled crumb

intermediate

Artisan Loaves

INTERMEDIATE

PORRIDGE LOAF

JAN 8, 2026

Millet Oat Porridge Loaf

Millet-sorghum dough with a certified gluten-free oat porridge soaker for a moist, breakfast-friendly crumb.

About 6.5 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

porridge loafmilletcertified gluten-free oats+2 more

Seed-crusted gluten-free sourdough boule with pumpkin, sunflower, flax, and sesame

intermediate

Artisan Loaves

INTERMEDIATE

SEEDED BREAD

JAN 22, 2026

Seeded Ancient-Grain Boule

Sorghum, millet, teff, and brown rice packed with pumpkin, sunflower, flax, and sesame seeds.

About 6.5 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

About 4 hours at 75–78F

seeded breadancient grainspumpkin seed+3 more

Gluten-free olive and rosemary sourdough country loaf with visible olive pieces in the crumb

intermediate

Artisan Loaves

INTERMEDIATE

OLIVE BREAD

FEB 5, 2026

Olive Rosemary Country Loaf

A savory country loaf with brined olives and fresh rosemary folded through a sorghum-rice dough.

About 6.5 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

olive breadrosemarysavory loaf+2 more

Gluten-free walnut raisin sourdough loaf sliced to show nuts and raisins in the crumb

intermediate

Artisan Loaves

INTERMEDIATE

WALNUT RAISIN

FEB 19, 2026

Walnut Raisin Loaf

A lightly cinnamon-scented country loaf with toasted walnuts and raisins soaked so they do not steal dough water.

About 6.5 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

About 4 hours at 75–78F

walnut raisinbreakfast loaffruit and nut+2 more

Gluten-free roasted garlic and herb sourdough boule with a golden crust

intermediate

Artisan Loaves

INTERMEDIATE

ROASTED GARLIC

MAR 6, 2026

Roasted Garlic Herb Loaf

Sweet roasted garlic mashed into a sorghum-rice dough with thyme, parsley, and a little olive oil.

About 7 hours including garlic roast, plus a 2-hour cool

12 servings

Andrew Kittridge

About 4 hours at 75–78F

roasted garlicherb breadsavory loaf+2 more

Gluten-free sourdough loaf crusted with everything bagel seasoning

beginner

Artisan Loaves

BEGINNER

EVERYTHING BAGEL

MAR 20, 2026

Everything Bagel Crumb Loaf

A pan-friendly sourdough loaf with everything-bagel seasoning in the crumb and on the crust — not a boiled bagel.

About 6 hours, plus a 2-hour cool

12 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

everything bagelseasoned crustsavory loaf+2 more

Gluten-free sourdough boule baked after an overnight refrigerator retard

intermediate

Artisan Loaves

INTERMEDIATE

OVERNIGHT

APR 9, 2026

Overnight Cold-Proof Sourdough

Shape, refrigerate 8–18 hours, then bake from a cold proof for deeper tang and a flexible morning schedule.

About 12–22 hours, mostly unattended, plus a 2-hour cool

12 servings

Andrew Kittridge

90-minute bulk, then 8–18 hours cold proof

overnightcold proofretard+2 more

Same-day gluten-free sourdough boule baked after a warm 6–8 hour schedule

beginner

Artisan Loaves

BEGINNER

SAME DAY

APR 23, 2026

Same-Day Gluten-Free Sourdough

A warmer, 30% starter loaf you can mix after breakfast and bake before dinner — 6–8 hours total.

6–8 hours mix to oven, plus a 2-hour cool

12 servings

Andrew Kittridge

4–5 hours warm bulk at 78–82F

same daybeginnerwarm proof+2 more

Dimpled gluten-free ciabatta baked on a steel with steam, olive oil on the crust

advanced

Artisan Loaves

ADVANCED

CIABATTA

JUN 18, 2026

High-Hydration Ciabatta

A 110% hydration gluten-free ciabatta dimpled with olive oil and baked on a steel with steam — no Dutch oven required.

About 6 hours, plus a 2-hour cool

10 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

ciabattahigh hydrationbaking steel+3 more

Two rustic gluten-free sourdough baguettes with steam-baked crusts and angled scores

advanced

Artisan Loaves

ADVANCED

BAGUETTES

JUL 16, 2026

Rustic Gluten-Free Baguettes

Two steam-baked baguettes from a 95% hydration dough with extra psyllium for a shape that holds a slash.

About 6.5 hours, plus a 2-hour cool

8 servings

Andrew Kittridge

3.5–4.5 hours at 75–78F

baguettessteam baketwo loaves+2 more

beginner

Discard

BEGINNER

CRACKERS

MAR 1, 2026

Gluten-Free Sourdough Discard Crackers

Roll thin between parchment, dock, salt, bake until snap. The fastest way to use 120g of discard.

crackersdiscardsnack+1 more

Griddled masa arepas split and filled, made with gluten-free sourdough starter

beginner

Flatbreads

BEGINNER

FLATBREAD

MAY 21, 2026

Gluten-Free Sourdough Arepas

Masa harina arepas with sourdough tang. This is fusion, not a Venezuelan or Colombian claim. The corn is gluten-free; the starter is extra.

about 2.5 hours

8 servings

Andrew Kittridge

20 min hydrate + 60-90 min tang rest

flatbreadarepasmasa+3 more

beginner

Discard

BEGINNER

DISCARD

JUL 30, 2026

Seed Cracker Discard Thins

Spread-thin discard crackers loaded with sesame, flax, and pepitas. Not the rosemary rolled crackers; these are seed sheets you break by hand.

about 1 hour 30 minutes

8 servings

Andrew Kittridge

Batter rest 20 min

discardcrackersseeds+2 more

Gluten-free sourdough focaccia topped with deeply caramelized onions and thyme

intermediate

Flatbreads

INTERMEDIATE

FOCACCIA

AUG 13, 2026

Gluten-Free Sourdough Onion Focaccia

High-hydration pan focaccia under a blanket of slow-cooked onions. Cousin to the house focaccia, built for soup night.

about 7 hours including a 2-hour cool

12 servings

Andrew Kittridge

3.5-4.5 hr pan ferment

focacciaonionflatbread+2 more