23 Delicious Gluten Free Sourdough Recipes for Every Baker

Just when you thought gluten-free baking couldn’t get any more exciting, we’ve rounded up 23 delicious sourdough recipes that promise to delight every baker out there. Whether you’re a seasoned sourdough enthusiast or just starting your gluten-free journey, these recipes are sure to inspire your next baking adventure. From crusty loaves to fluffy pancakes, get ready to explore a world of flavor that’s both wholesome and irresistibly tasty. Keep reading to discover your new favorite recipe!

Gluten Free Sourdough Bread

Every time I think about gluten-free sourdough bread, I’m reminded of the first time I attempted to make it—a disaster that turned into a delicious discovery. Now, it’s a staple in my kitchen, perfect for those mornings when I crave something hearty yet gentle on my stomach.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp raw honey
• 1 cup lukewarm filtered water (about 90°F)
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, psyllium husk powder, and fine sea salt. Whisk until evenly distributed.
2. Add the raw honey and lukewarm filtered water to the dry ingredients. Mix with a wooden spoon until a sticky dough forms. Tip: The dough should be tacky but not overly wet. Adjust with a tablespoon of water or flour if necessary.
3. Cover the bowl with a damp kitchen towel and let it rest in a warm spot (about 75°F) for 6 hours, or until the dough has doubled in size. Tip: A slightly longer fermentation can enhance the sourdough flavor.
4. Preheat your oven to 375°F. Lightly grease a loaf pan with extra-virgin olive oil.
5. Transfer the dough to the prepared loaf pan, smoothing the top with wet fingers to prevent sticking. Tip: Wetting your hands makes handling the sticky dough easier.
6. Bake for 45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
7. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.

Crumbly yet moist, this gluten-free sourdough bread has a subtle tang that pairs wonderfully with avocado or a smear of almond butter. Try toasting slices for an extra crunch that brings out its complex flavors.

Gluten Free Sourdough Pancakes

Over the years, I’ve experimented with countless gluten-free recipes, but these sourdough pancakes hold a special place in my heart. There’s something about the tangy depth of sourdough that transforms a simple breakfast into a memorable meal, and I’m thrilled to share my perfected version with you.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup almond milk, unsweetened
• 2 tbsp clarified butter, melted
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt, finely ground
• 1/2 tsp baking soda

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, lightly beaten pasture-raised eggs, and unsweetened almond milk. Whisk until the mixture is smooth and homogenous.
2. Gently fold in the melted clarified butter and pure maple syrup, ensuring the ingredients are well incorporated without overmixing.
3. Sprinkle the finely ground sea salt and baking soda over the batter. Stir lightly to distribute evenly; the batter will begin to bubble slightly.
4. Heat a non-stick skillet over medium-low heat (300°F) for 2 minutes. Test the pan’s readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula. Cook for an additional 1-2 minutes until golden brown and cooked through.
7. Transfer the pancakes to a warm plate. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

The result is a stack of pancakes with a delightfully crisp exterior and a soft, airy interior, carrying the distinct, tangy flavor of sourdough. Serve them with a drizzle of maple syrup and a dollop of coconut yogurt for a decadent, gluten-free breakfast that feels anything but restrictive.

Gluten Free Sourdough Waffles

There’s something magical about waking up to the aroma of freshly made waffles, especially when they’re gluten-free and sourdough. I remember the first time I tried making these; the kitchen was a mess, but the result was utterly worth it. Now, it’s a weekend ritual that brings everyone to the table.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 cup almond milk, room temperature

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, lightly beaten pasture-raised eggs, and melted clarified butter. Whisk until smooth.
2. Add the pure maple syrup and sea salt to the mixture, stirring to incorporate fully.
3. Sprinkle the baking soda over the mixture, then pour in the almond milk. Stir gently until just combined; overmixing can lead to dense waffles.
4. Preheat your waffle iron to 375°F. Lightly grease with clarified butter if necessary.
5. Pour 1/2 cup of batter onto the center of the iron. Close and cook for 4-5 minutes, or until the waffle is golden brown and releases easily.
6. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven if serving immediately isn’t possible.

Zesty and tangy with a crisp exterior and fluffy interior, these waffles are a game-changer. Serve them with a dollop of coconut yogurt and a drizzle of maple syrup for a decadent twist.

Gluten Free Sourdough Pizza Crust

Finally, a gluten-free sourdough pizza crust that doesn’t compromise on texture or taste! After countless experiments in my kitchen, I’ve perfected a recipe that brings the chewy, tangy essence of traditional sourdough to those of us avoiding gluten. Let me walk you through creating this game-changer at home.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup tapioca flour
• 1 tsp xanthan gum
• 1 tsp fine sea salt
• 2 tbsp extra-virgin olive oil
• 1/2 cup lukewarm water (110°F)

Instructions

1. In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca flour, xanthan gum, and fine sea salt. Whisk thoroughly to ensure even distribution.
2. Add the active gluten-free sourdough starter, extra-virgin olive oil, and lukewarm water to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
3. Transfer the dough to a lightly floured surface (use gluten-free flour) and knead for 5 minutes until smooth. Tip: The dough should be tacky but not overly sticky; adjust with a teaspoon of water or flour as needed.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot (75°F) for 6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a pizza stone or baking sheet inside to heat up. This ensures a crispy crust.
6. Shape the dough on parchment paper to your desired thickness. Tip: For a thinner crust, stretch the dough gently; for a thicker crust, leave it more substantial.
7. Bake the crust alone for 10 minutes before adding toppings. This prevents a soggy middle.
8. Add your favorite toppings and bake for an additional 12-15 minutes, or until the edges are golden and crispy.

So, what’s the verdict? This crust boasts a delightful chew with a slight tang, mirroring traditional sourdough’s complexity. Try serving it with a drizzle of garlic-infused olive oil and fresh basil for an extra flavor punch.

Gluten Free Sourdough Bagels

Kneading my way through the challenges of gluten-free baking has been a journey of love and patience, especially when it comes to creating the perfect sourdough bagels. There’s something incredibly rewarding about pulling a batch of these chewy, tangy delights out of the oven, knowing they’re free from gluten but full of flavor. Today, I’m sharing my tried-and-true recipe that never fails to impress, whether you’re gluten-intolerant or just exploring the world of sourdough.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp organic cane sugar
• 1 tbsp olive oil
• 1 cup warm water (110°F)
• 1 pasture-raised egg, lightly beaten (for egg wash)
• 1 tbsp sesame seeds (for topping)

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free bread flour blend, psyllium husk powder, fine sea salt, and organic cane sugar. Mix until a shaggy dough forms.
2. Add the olive oil and warm water to the dough mixture. Knead for 5 minutes until the dough becomes smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
3. Cover the bowl with a damp towel and let the dough rise in a warm place for 6 hours, or until doubled in size.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Divide the dough into 6 equal portions. Shape each portion into a bagel by forming a ball, then poking a hole in the center and stretching it gently.
6. Brush each bagel with the lightly beaten egg and sprinkle with sesame seeds. Tip: For extra shine, apply a second coat of egg wash before baking.
7. Bake for 25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
8. Let the bagels cool on a wire rack for at least 10 minutes before serving. Tip: For a crispier crust, toast the bagels after they’ve cooled.

Yielded from the oven, these gluten-free sourdough bagels boast a delightful chewiness with a tangy depth that’s hard to resist. Slather them with avocado or your favorite nut butter for a breakfast that feels indulgent yet wholesome. You won’t believe they’re gluten-free!

Gluten Free Sourdough Cinnamon Rolls

Waking up to the aroma of cinnamon and sugar wafting through the kitchen is one of my favorite ways to start the day. That’s why I’m thrilled to share my gluten-free sourdough cinnamon rolls recipe, a labor of love that combines the tangy depth of sourdough with the sweet, spicy warmth of cinnamon. Perfect for those leisurely weekend mornings or when you’re craving something indulgent yet wholesome.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour, plus extra for dusting
• 1/4 cup organic cane sugar
• 1/2 tsp fine sea salt
• 1/2 cup unsweetened almond milk, warmed to 110°F
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1/4 cup cream cheese, softened
• 1 tbsp pure maple syrup

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, organic cane sugar, and fine sea salt. Stir until just combined.
2. Add the warmed unsweetened almond milk, melted clarified butter, and lightly beaten pasture-raised egg to the dry ingredients. Mix until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a tablespoon of gluten-free flour at a time until desired consistency is achieved.
3. Cover the bowl with a damp towel and let the dough rise in a warm place for 6-8 hours, or until doubled in size. Tip: For best results, ensure your kitchen is at a consistent 75°F.
4. Preheat your oven to 375°F and lightly grease a 9-inch round baking pan.
5. On a lightly floured surface, roll out the dough into a 12×16 inch rectangle. Sprinkle evenly with dark brown sugar and ground cinnamon.
6. Starting from the long edge, tightly roll the dough into a log. Cut into 8 equal pieces and place them in the prepared baking pan. Tip: Use a sharp knife or dental floss for clean cuts.
7. Bake for 25-30 minutes, or until the rolls are golden brown and the sugar is bubbly.
8. While the rolls are baking, whisk together the softened cream cheese and pure maple syrup until smooth. Drizzle over the warm rolls before serving.

Buttery and tender, these gluten-free sourdough cinnamon rolls offer a delightful contrast between the crisp exterior and the soft, fluffy interior. The tangy sourdough base perfectly balances the sweet cinnamon filling, making each bite a complex flavor experience. Serve them warm with a dollop of extra cream cheese frosting for an extra indulgent treat.

Gluten Free Sourdough Dinner Rolls

Remember those chilly evenings when all you craved was something warm, comforting, and, dare I say, a bit indulgent? That’s exactly where my mind wandered when I first experimented with these gluten-free sourdough dinner rolls. They’re not just a testament to the magic of sourdough but also a nod to those of us navigating the gluten-free world without sacrificing flavor or texture.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp raw honey
• 1/4 cup extra-virgin olive oil
• 1 cup warm water (110°F)
• 1 large pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, psyllium husk powder, and fine sea salt. Whisk until evenly distributed.
2. Add the raw honey, extra-virgin olive oil, and warm water to the dry ingredients. Mix with a wooden spoon until a sticky dough forms. Tip: The dough should be tacky but not overly wet. Adjust with a tablespoon more flour or water as needed.
3. Cover the bowl with a damp kitchen towel and let the dough rise in a warm spot (about 75°F) for 6 hours, or until it has nearly doubled in size. Tip: For best results, ensure your kitchen is draft-free during this time.
4. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
5. With wet hands, divide the dough into 8 equal portions and shape each into a smooth ball. Place them on the prepared baking sheet, spacing about 2 inches apart.
6. Brush the tops of the rolls lightly with the beaten egg wash. This will give them a beautiful golden color as they bake.
7. Bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through baking for even browning.
8. Transfer the rolls to a wire rack to cool slightly before serving.

Golden on the outside with a tender, slightly chewy interior, these rolls are a dream come true for anyone missing the real deal. Serve them warm with a dollop of grass-fed butter or use them to sop up your favorite stew—they’re versatile enough to elevate any meal.

Gluten Free Sourdough Sandwich Bread

Every time I bake gluten-free sourdough sandwich bread, I’m reminded of the first time I tried it at a friend’s house—utterly surprised by its fluffy texture and tangy flavor. Now, it’s a staple in my kitchen, perfect for those mornings when I crave something hearty yet gentle on my stomach.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 1 1/2 cups warm water (110°F)
• 3 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 2 tbsp organic cane sugar
• 1/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a large mixing bowl, combine the warm water and gluten-free sourdough starter, whisking until fully incorporated.
2. Add the gluten-free all-purpose flour blend, psyllium husk powder, fine sea salt, and organic cane sugar to the bowl. Mix until a shaggy dough forms.
3. Pour in the extra-virgin olive oil and lightly beaten pasture-raised eggs. Knead the dough for 5 minutes until smooth and slightly sticky.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 4 hours, or until doubled in size.
5. Preheat your oven to 375°F and grease a 9×5 inch loaf pan with olive oil.
6. Transfer the dough to the prepared loaf pan, smoothing the top with wet hands to prevent sticking.
7. Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kneading this dough might feel different from traditional bread, but the result is a loaf with a crisp crust and tender crumb. I love toasting slices for avocado toast or using them for a hearty turkey sandwich—each bite is a reminder that gluten-free doesn’t mean flavor-free.

Gluten Free Sourdough Focaccia

Finally, a gluten-free sourdough focaccia that doesn’t compromise on texture or taste! After countless experiments in my kitchen, I’ve perfected a recipe that brings together the tangy depth of sourdough with the airy, olive oil-rich crumb of traditional focaccia. It’s a game-changer for anyone missing the real deal.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp fine sea salt
• 1 tbsp organic cane sugar
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 cup lukewarm water (110°F)
• 1 tbsp fresh rosemary, finely chopped
• Flaky sea salt, for sprinkling

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, fine sea salt, and organic cane sugar. Mix until just combined.
2. Gradually add the lukewarm water and 1/2 cup of extra-virgin olive oil to the dry ingredients. Stir until a sticky dough forms. Tip: The dough should be wetter than traditional wheat dough; this ensures a lighter texture.
3. Cover the bowl with a damp towel and let the dough rise in a warm place (about 75°F) for 6 hours, or until it has doubled in size. Tip: For best results, use an oven with the light on to create a consistent warm environment.
4. Preheat your oven to 425°F. Generously drizzle a 9×13 inch baking pan with extra-virgin olive oil.
5. Transfer the dough to the prepared pan, gently stretching it to fit. Use your fingers to dimple the dough all over. Drizzle with more olive oil and sprinkle with fresh rosemary and flaky sea salt.
6. Bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, place a pan of water on the oven’s lower rack during baking.

Out of the oven, this focaccia boasts a crispy, golden crust with a tender, airy interior, infused with the aromatic essence of rosemary. Serve it warm, dipped in high-quality olive oil and balsamic vinegar, or use it as the base for a hearty sandwich.

Gluten Free Sourdough Pretzels

How many times have you craved the twisty, salty goodness of a pretzel only to remember your gluten-free lifestyle? I’ve been there, standing in the kitchen at odd hours, determined to recreate that classic sourdough pretzel taste without the gluten. After countless experiments, I’ve perfected a recipe that satisfies those cravings with a delightful chew and tang.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp organic cane sugar
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1 large pasture-raised egg, lightly beaten (for egg wash)
• Coarse sea salt, for sprinkling
• 1/4 cup baking soda
• 4 cups water (for boiling)

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, psyllium husk powder, fine sea salt, and organic cane sugar. Mix until a shaggy dough forms.
2. Gradually add the warm water and extra-virgin olive oil to the dough, kneading until smooth and elastic, about 5 minutes. Tip: The dough should pass the windowpane test when stretched.
3. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in size, approximately 4 hours.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope, then twist into a pretzel shape. Tip: Wet your hands slightly to prevent sticking.
6. In a large pot, bring 4 cups of water to a boil and dissolve the baking soda. Boil each pretzel for 30 seconds per side, then transfer to the prepared baking sheet.
7. Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt.
8. Bake for 18-20 minutes, or until the pretzels are golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.

Perfectly golden with a satisfying crunch, these gluten-free sourdough pretzels boast a tangy depth that pairs wonderfully with a sharp mustard or a smooth cheese dip. Try serving them warm for the ultimate comfort food experience.

Gluten Free Sourdough English Muffins

Last weekend, I stumbled upon the most delightful gluten-free sourdough English muffins that have since become a staple in my kitchen. Their chewy texture and tangy flavor remind me of the traditional versions, but with a wholesome twist that keeps me coming back for more.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp organic cane sugar
• 1 tsp fine sea salt
• 1/2 cup almond milk, lukewarm (110°F)
• 2 tbsp unsalted butter, melted and cooled
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp xanthan gum
• Cornmeal, for dusting

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, organic cane sugar, and fine sea salt. Stir until just combined.
2. Add the lukewarm almond milk, melted unsalted butter, lightly beaten pasture-raised egg, and xanthan gum to the bowl. Mix until a sticky dough forms. Tip: The dough should be tacky but not overly wet; adjust with a tablespoon of flour or milk if necessary.
3. Cover the bowl with a damp towel and let the dough rise in a warm place (about 75°F) for 4 hours, or until it has doubled in size. Tip: For best results, ensure your sourdough starter is at peak activity before beginning.
4. Turn the dough onto a surface lightly dusted with gluten-free flour and gently pat it into a 1-inch thick rectangle. Use a round cutter to form muffins, then dust both sides with cornmeal.
5. Heat a cast-iron skillet over medium-low heat. Cook the muffins for 5 minutes on each side, or until golden brown and cooked through. Tip: Avoid flipping too early; wait for bubbles to form on the surface for the perfect texture.

Warm from the skillet, these gluten-free sourdough English muffins boast a crispy exterior and a soft, airy interior. Try splitting them open to reveal the nooks and crannies, perfect for holding a pat of butter or your favorite jam.

Gluten Free Sourdough Baguettes

Nothing beats the smell of freshly baked bread wafting through the house, especially when it’s a gluten-free sourdough baguette that’s just as crusty and chewy as its traditional counterpart. I remember the first time I attempted this recipe; it was a game-changer for my gluten-sensitive friends who thought they’d never enjoy artisanal bread again.

Ingredients

• 1 1/2 cups gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 3/4 cup lukewarm water (about 90°F)
• 1 tbsp extra-virgin olive oil
• 1 tsp apple cider vinegar

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, and fine sea salt. Whisk until evenly distributed.
2. Add the raw honey, lukewarm water, extra-virgin olive oil, and apple cider vinegar to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
3. Cover the bowl with a damp kitchen towel and let the dough rest in a warm spot (about 75°F) for 6 hours, or until it has doubled in size. Tip: The dough should look bubbly and slightly domed when ready.
4. Preheat your oven to 450°F with a pizza stone or baking steel inside to ensure a crispy crust.
5. Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a long, thin baguette. Tip: Wet your hands slightly to prevent sticking.
6. Transfer the shaped baguettes onto a piece of parchment paper, cover with the damp towel, and let them rise for another 30 minutes.
7. Using a sharp knife, make three diagonal slashes on top of each baguette. This allows for even expansion during baking.
8. Slide the parchment paper with the baguettes onto the preheated pizza stone or baking steel. Bake for 25 minutes, or until golden brown and hollow-sounding when tapped. Tip: For extra crispiness, place a pan of water on the oven’s bottom rack during baking.

How satisfying it is to pull these golden, crusty baguettes out of the oven! The interior is wonderfully airy with a slight tang from the sourdough, perfect for slathering with grass-fed butter or dipping into a rich, herby olive oil.

Gluten Free Sourdough Crackers

Yesterday, I found myself staring at a jar of sourdough starter that had been neglected in the back of my fridge, its bubbly surface a silent reproach. Instead of tossing it, I decided to transform it into something delicious—Gluten Free Sourdough Crackers. These crackers are not only a great way to use up excess starter but also a crunchy, tangy treat that’s perfect for snacking or pairing with your favorite cheese.

Ingredients

• 1 cup gluten-free sourdough starter, unfed
• 1/4 cup extra-virgin olive oil
• 1/2 cup almond flour, finely ground
• 1/2 tsp sea salt, finely ground
• 1 tbsp fresh rosemary, finely chopped
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free sourdough starter, extra-virgin olive oil, almond flour, sea salt, fresh rosemary, and black pepper. Mix until a cohesive dough forms. Tip: If the dough is too sticky, add a bit more almond flour until it’s manageable.
3. Place the dough between two sheets of parchment paper and roll it out to 1/8-inch thickness. Tip: For uniform crackers, aim for an even thickness throughout.
4. Remove the top parchment sheet and cut the dough into squares or rectangles using a pizza cutter or sharp knife. Tip: Don’t separate the crackers yet; they’ll break apart easily after baking.
5. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the crackers are crisp.
6. Allow the crackers to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These Gluten Free Sourdough Crackers boast a delightful crunch and a complex, tangy flavor that deepens over time. Serve them alongside a sharp cheddar or smear with goat cheese and a drizzle of honey for an irresistible appetizer.

Gluten Free Sourdough Donuts

Mornings in my kitchen always start with the comforting aroma of something baking, and today was no exception. I decided to tackle a challenge that’s been on my mind for weeks: creating the perfect gluten-free sourdough donuts. The result? A batch so good, you’d never guess they’re gluten-free.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1/2 cup almond milk, warmed to 110°F
• 1/4 cup coconut sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp xanthan gum
• Avocado oil, for frying

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, and warmed almond milk. Stir until just combined, then cover with a damp cloth and let rest at room temperature for 30 minutes.
2. After resting, add the coconut sugar, clarified butter, beaten eggs, vanilla extract, sea salt, ground cinnamon, and xanthan gum to the bowl. Mix until a sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth. Tip: Keep your hands lightly oiled to prevent sticking.
4. Place the dough back into the bowl, cover, and let rise in a warm spot for 4 hours, or until doubled in size.
5. Once risen, roll the dough out to a 1/2-inch thickness on a floured surface. Use a donut cutter to cut out donuts, re-rolling scraps as needed.
6. Heat avocado oil in a deep fryer or heavy pot to 350°F. Fry the donuts in batches for 1-2 minutes per side, or until golden brown. Tip: Maintain the oil temperature for even cooking.
7. Remove the donuts with a slotted spoon and drain on a wire rack over paper towels. Tip: For extra flavor, toss warm donuts in cinnamon sugar or glaze while still slightly warm.

So there you have it—gluten-free sourdough donuts with a crisp exterior and a tender, airy interior. Serve them fresh with a dollop of homemade jam or a drizzle of dark chocolate for an indulgent treat that’s sure to impress.

Gluten Free Sourdough Banana Bread

Yesterday, as I was rummaging through my pantry, I stumbled upon some overripe bananas and a jar of gluten-free sourdough starter that needed attention. It was the perfect excuse to whip up a loaf of my favorite Gluten Free Sourdough Banana Bread, a recipe that never fails to bring comfort and joy to my kitchen.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 overripe bananas, mashed
• 1/2 cup gluten-free sourdough starter, unfed

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with clarified butter.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, mix the melted clarified butter and coconut sugar until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, stirring until fully incorporated.
5. Fold in the mashed bananas and gluten-free sourdough starter into the wet ingredients until just combined. Tip: Overmixing can lead to a dense loaf.
6. Gradually add the dry ingredients to the wet mixture, stirring until there are no dry spots. Tip: A few lumps are okay; they’ll disappear during baking.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Perfectly moist with a tender crumb, this banana bread boasts a subtle tang from the sourdough starter, making it irresistibly unique. Serve it toasted with a smear of almond butter for an extra indulgent breakfast or snack.

Gluten Free Sourdough Chocolate Cake

After countless experiments in my tiny kitchen, I’ve finally perfected a gluten-free sourdough chocolate cake that’s as rich in flavor as it is in texture. It’s a testament to the magic of sourdough, transforming simple ingredients into something extraordinary.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 1 1/2 cups almond flour, finely ground
• 1/2 cup cocoa powder, Dutch-processed
• 3/4 cup coconut sugar
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground
• 1 tsp baking soda
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust with almond flour.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, sea salt, and baking soda until no lumps remain.
3. Add the active gluten-free sourdough starter, melted clarified butter, lightly beaten eggs, and pure vanilla extract to the dry ingredients. Mix until just combined to avoid overworking the batter.
4. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly and enhances the flavors.
8. For an extra touch, serve slices with a dollop of coconut whipped cream and a sprinkle of cocoa powder. Tip: The slight tang from the sourdough pairs beautifully with the sweetness of the cream.

So moist and rich, this cake surprises with its depth of flavor, thanks to the sourdough starter. The chocolate chips add little pockets of molten chocolate, making each bite a delight. Try it warmed with a scoop of vanilla ice cream for an indulgent treat.

Gluten Free Sourdough Blueberry Muffins

Craving something sweet yet wholesome for your morning routine? I’ve been there, especially on those busy weekdays when a quick, nutritious bite is all you have time for. That’s why I fell in love with baking these Gluten Free Sourdough Blueberry Muffins—they’re the perfect blend of tangy and sweet, with a texture that’s just right.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 1/2 cup almond flour, finely ground
• 1/2 cup tapioca flour
• 1/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, combine the gluten-free sourdough starter, almond flour, tapioca flour, coconut sugar, beaten eggs, melted coconut oil, vanilla extract, sea salt, and baking soda. Whisk until the batter is smooth and free of lumps.
3. Gently fold in the fresh blueberries, being careful not to overmix to prevent the batter from turning purple.
4. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, these muffins boast a tender crumb with a slight chewiness from the sourdough, punctuated by bursts of juicy blueberries. Serve them warm with a dollop of coconut yogurt for an extra indulgent breakfast or snack.

Gluten Free Sourdough Apple Pie

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving the comforting embrace of a homemade pie. But not just any pie—this time, I wanted to challenge myself with a gluten-free sourdough apple pie, a twist on the classic that’s been dancing in my mind since I first mastered sourdough baking.

Ingredients

• 2 cups gluten-free all-purpose flour, plus extra for dusting
• 1/2 cup cold unsalted butter, cubed
• 1/2 tsp fine sea salt
• 1/4 cup active gluten-free sourdough starter
• 1/4 cup ice water
• 4 large Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, melted
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the gluten-free all-purpose flour and fine sea salt. Add the cold cubed butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Stir in the active gluten-free sourdough starter and ice water, mixing just until the dough comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten-free flour to hydrate and the dough to firm up.
4. Preheat your oven to 375°F (190°C) and position a rack in the center.
5. On a lightly floured surface, roll out two-thirds of the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess.
6. In a separate bowl, toss the sliced Granny Smith apples with granulated sugar, ground cinnamon, and ground nutmeg until evenly coated. Tip: Letting the apple mixture sit for 10 minutes before baking can enhance the flavors.
7. Pour the apple mixture into the prepared pie crust, then drizzle with melted clarified butter.
8. Roll out the remaining dough to create a lattice or full top crust. Seal the edges, then brush the top with the lightly beaten egg wash for a golden finish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Placing a baking sheet underneath the pie dish can catch any drips and prevent oven messes.

Crunchy on the outside with a tender, tangy sourdough crust, this pie is a delightful contrast to the sweet, spiced apple filling. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert that celebrates the best of both worlds.

Gluten Free Sourdough Pumpkin Bread

Oh, the joy of baking when the air starts to crisp and the leaves begin to turn! There’s something incredibly comforting about the warm, spiced aroma of pumpkin bread wafting through the kitchen. This gluten-free sourdough pumpkin bread is my twist on a classic, combining the tangy depth of sourdough with the sweet, earthy flavors of pumpkin. It’s a recipe that’s close to my heart, perfect for those cozy mornings or as a thoughtful homemade gift.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 1 cup pure pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with olive oil.
2. In a large mixing bowl, combine the gluten-free sourdough starter, pumpkin puree, coconut sugar, olive oil, beaten eggs, and vanilla extract. Whisk until smooth.
3. In a separate bowl, sift together the gluten-free all-purpose flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Tip: Overmixing can lead to a dense loaf, so stop as soon as you no longer see dry flour.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it loosely with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, let the bread sit overnight before slicing.

What emerges from the oven is a loaf with a perfectly tender crumb, a slight tang from the sourdough, and a rich pumpkin spice flavor that’s not too sweet. Serve it toasted with a smear of almond butter or alongside your afternoon coffee for a truly autumnal treat.

Gluten Free Sourdough Zucchini Bread

Finally, a gluten-free sourdough zucchini bread that doesn’t compromise on texture or taste! As someone who’s navigated the ups and downs of gluten-free baking, I can’t wait to share this recipe that’s become a staple in my kitchen, especially during zucchini season.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups grated zucchini, moisture squeezed out
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
2. In a large mixing bowl, combine the gluten-free sourdough starter, grated zucchini, lightly beaten eggs, melted coconut oil, pure maple syrup, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, sea salt, ground cinnamon, and ground nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender crumb.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free sourdough zucchini bread boasts a moist, tender crumb with a hint of tang from the sourdough starter, perfectly balanced by the sweetness of maple syrup. Serve it toasted with a smear of almond butter for a delightful breakfast or snack.

Gluten Free Sourdough Cornbread

Yesterday, I stumbled upon the most delightful gluten-free sourdough cornbread recipe that’s been a game-changer in my kitchen. It’s the perfect blend of tangy and sweet, with a texture that’s just right—crispy on the outside, soft and fluffy on the inside.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp sea salt
• 1 tbsp baking powder
• 1 cup sourdough starter, unfed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 cup whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, granulated sugar, sea salt, and baking powder until well combined.
3. Add the unfed sourdough starter, lightly beaten eggs, melted clarified butter, and whole milk to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender crumb.
4. Pour the batter into the prepared cast-iron skillet, smoothing the top with a spatula for an even bake.
5. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cornbread to cool in the skillet for 10 minutes before slicing to let the structure set.

Unbelievably moist and flavorful, this gluten-free sourdough cornbread pairs wonderfully with a dollop of honey butter or a hearty bowl of chili. The sourdough adds a subtle tang that elevates the traditional cornbread flavor, making it a standout dish at any meal.

Gluten Free Sourdough Garlic Knots

Nothing beats the aroma of freshly baked bread wafting through the kitchen, especially when it’s a batch of gluten-free sourdough garlic knots. I remember the first time I attempted these; the kitchen was a floury mess, but the result was so worth it. Now, they’re a staple in my home, perfect for those cozy family dinners or when I’m craving something warm and garlicky.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour, plus extra for dusting
• 1 tsp xanthan gum
• 1 tsp sea salt
• 1 tbsp organic cane sugar
• 1/2 cup warm water (110°F)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely minced
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, xanthan gum, sea salt, and organic cane sugar. Tip: Ensure your sourdough starter is at peak activity for the best rise.
2. Gradually add the warm water and extra virgin olive oil, mixing until a sticky dough forms. Tip: The dough should be tacky but not overly wet; adjust with a tablespoon more flour or water as needed.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces, rolling each into a rope and tying into a knot. Place on the prepared baking sheet.
6. Bake for 20-25 minutes until golden brown. Tip: For an even color, rotate the baking sheet halfway through.
7. While the knots bake, mix the minced garlic, melted butter, and fresh parsley in a small bowl.
8. Immediately brush the warm knots with the garlic butter mixture, ensuring each is generously coated.

Every bite of these gluten-free sourdough garlic knots offers a delightful chewiness, with the garlic butter adding a rich, aromatic flavor. Serve them alongside a marinara sauce for dipping, or enjoy them as is for a simple, satisfying treat.

Gluten Free Sourdough Cheese Biscuits

Yesterday, as I was rummaging through my pantry, I stumbled upon a forgotten bag of gluten-free flour, sparking the idea to create something comforting yet innovative. That’s how these Gluten Free Sourdough Cheese Biscuits came to life, blending the tangy depth of sourdough with the rich, melty goodness of cheese.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp sea salt
• 1 tbsp baking powder
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup sharp cheddar cheese, grated
• 1 cup gluten-free sourdough starter, active and bubbly
• 1/2 cup whole milk, chilled

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, sea salt, and baking powder until well combined.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Fold in the grated sharp cheddar cheese until evenly distributed throughout the mixture.
5. Make a well in the center of the mixture and pour in the active gluten-free sourdough starter and chilled whole milk. Stir until a sticky dough forms.
6. Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Be careful not to overwork the dough to ensure tender biscuits.
7. Pat the dough into a 1-inch thick rectangle and use a sharp, floured biscuit cutter to cut out biscuits. Place them on the prepared baking sheet, leaving about 1 inch between each biscuit.
8. Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and have risen nicely.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.

Fresh from the oven, these biscuits boast a crispy exterior with a soft, cheesy interior, offering a perfect balance of textures. For an extra indulgent treat, split them open while warm and slather with a dollop of herb-infused butter.

Conclusion

Kickstart your gluten-free baking journey with these 23 scrumptious sourdough recipes that promise to delight every palate. Whether you’re a novice or a seasoned baker, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!