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If you love bold, savory flavors, my Roasted Garlic Rosemary Gluten-Free Sourdough Bread is about to become your new favorite bake. Made with an active gluten-free sourdough starter, roasted garlic, and fragrant rosemary, this loaf delivers a crisp crust, soft interior, and incredible depth of flavor—without gluten. Naturally fermented and packed with cozy, bakery-style goodness, this recipe is perfect for slicing, toasting, or serving alongside soups and pastas. Whether you’re an experienced gluten-free sourdough baker or ready to level up your starter game, this loaf proves gluten-free bread can be just as satisfying and artisanal. Ingredients: 1 head of garlic 3 tbsp Olive Oil 1 tbsp Fresh Rosemary, chopped Sea Salt (optional) Instructions: Prep your sourdough loaf as normal per my sourdough instructions . Preheat your oven to 350F. Chop the top off the garlic bulb. Place in an oven safe dish and cover generously with olive oil. Bake for 1 hour. The garlic will be tender enough to squeeze right out of the skin. Finely chop the rosemary. When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough and sprinkle a small portion of the garlic & rosemary. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. An optional last step is to sprinkle a little bit of sea salt on the top of the loaf after scoring it. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank

Don’t toss your starter — turn it into my Gluten-Free Sourdough Discard Bagels instead! This easy recipe uses gluten-free sourdough discard to create perfectly chewy bagels with a golden crust and classic bagel flavor. Designed to be approachable and flexible, these bagels are ideal for reducing waste while getting the most out of your gluten-free sourdough journey. Whether you top them with cream cheese, avocado, or your favorite sandwich fillings, these homemade bagels prove that gluten-free baking can be just as satisfying as the traditional version. Ingredients: 2 cups warm Water ¼ cup Psyllium Husk 2.5 cups King Arthur Measure for Measure flour  2 tbsp Brown Sugar 1 packet Instant Yeast 1 tsp Salt ¾  cup Sourdough Discard 1 Egg White For the water bath: 2 quarts Water 2 tbsp Granulated Sugar 2 tbsp Baking Soda Instructions: In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt. Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl. Cover and set aside for 90 minutes. Divide into 8  equal pieces (I recommend using a food scale for consistency) and form into bagels.  Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil.  Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice. Bake for 25 minutes. For a fun fall twist, check out my Gluten Free Sourdough Discard Pumpkin Bagels ! Frequently Asked Questions: What is sourdough discard and does the starter need to be fed first? This recipe is designed specifically for unfed gluten-free sourdough discard, which is starter that hasn’t been refreshed. Using discard adds flavor without requiring the starter to be active or bubbly, making it a great way to reduce waste. How should I store my bagels? Best stored in the freezer! What flour should I use? Any gluten free flour will do, but I love to use the King Arthur Measure for Measure flour or their Gluten Free Bread Flour. Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

January feels like the longest month ever, right? I knew I needed to make a fresh, happy sourdough loaf to make it a little more bearable! Brightland was kind enough to send me some of their olive oil and a jar of their orange blossom honey and as soon as I tried the honey, I knew that it would be perfect for a happy winter sourdough loaf! Enter my Gluten Free Orange Cranberry Sourdough! The combination of orange blossom honey, plus fresh orange zest, cranberries, and white chocolate makes for a wonderful winter sourdough loaf! P.S. Use code LEAHXGLUTENFREE  for 10% off of your next Brightland order! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 2 tsp Orange Zest 1 ½ cups Water, room temperature 2 tbsp Orange Blossom Honey 1 tbsp Olive Oil 3 tbsp Psyllium Husk, whole 1 cup Sourdough Starter White Rice Flour (optional) ½ cup Dried Cranberries ½ cup White Chocolate Chips Instructions: In a large glass bowl, whisk together the flour, salt, and orange zest. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken. Once the psyllium husk mixture has thickened, mix in the sourdough starter. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. Place the loaf in the fridge for 8 to 12 hours for the long proof. Once the long proof is over, it is time to shape your dough and add in the inclusions: Flatten the dough into a rectangle, being careful not to cause any tears or holes. Scatter half of the chocolate chips and half of the craisins on to the flatten dough. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. Rest for 15-20 minutes and repeat the same steps with the rest of the inclusions. This helps with even distribution. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof in the fridge for 2 hours. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. Remove the lid and bake uncovered for 20 minutes. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy. For optimal freshness, slice your loaf and store in a bag or container in the freezer. Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

If you’ve ever wanted a gluten‑free sourdough bread recipe that actually tastes like real homemade bread, you’re in the right place! When sourdough started trending on Tiktok (yes, I am a proud member of sourdoughtok,), I remember thinking how badly I wanted to try it! I started with a brown rice flour starter and well. ..it went not so great. Gluten free sourdough bread is intimidating -- messy dough, long proofing times, and lots of trial and error -- but this step‑by‑step gluten‑free sourdough loaf has become my go‑to when I want a crusty artisan‑style bread straight from my oven. With psyllium husk for structure and a long, cool proof to develop flavor, this loaf is tender inside with a crisp crust and the kind of texture that makes homemade bread so worth the effort. Whether you’re baking your first gluten‑free sourdough or refining your technique, this easy, reliable recipe delivers every time. Still need to create a gluten free sourdough starter? Check out my recipe here ! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 ½ cups Water, room temperature 2 tbsp Honey (or Maple Syrup) 1 tbsp Olive Oil 3 tbsp Psyllium Husk, whole 1 cup Sourdough Starter White Rice Flour (optional) Instructions: Before you are ready to start making your gluten free sourdough loaf, you will need to feed your gluten free sourdough starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before. In a large glass bowl, whisk together the flour and salt. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken Once the psyllium husk mixture has thickened, mix in the sourdough starter. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours. Once the long proof is over, it is time to shape your dough: Flatten the dough into a rectangle, being careful not to cause any tears or holes. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. Rest for 15-20 minutes and repeat. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof on the counter for 2 hours. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. Remove the lid and bake uncovered for 20 minutes. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy. Frequently Asked Questions: My loaf is flat. What do I do? This can be due to a variety of reasons. Maybe your starter isn't mature enough or there was something off with your proofing times. This recipe is here to provide a guideline, but you'll need to learn what works best for your starter. We all live at different altitudes, in climates with different humidity and temperatures, etc. For example, my loafs need a longer, warmer proof in the winter than they do during the summer. Why is my loaf purple or gray? If your loaf turns out a funny color, you probably used Psyllium Husk Powder instead of whole. What time of day do you start your sourdough loaf? Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning. What tools do you use? You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit . Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using! This recipe has been updated as of October 2024 based off of feedback and further recipe development! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank

Creating your own gluten-free sourdough starter at home is easier than you think—and it’s the foundation for baking flavorful, naturally fermented gluten-free bread. This beginner-friendly guide walks you step-by-step through how to make, feed, and maintain a healthy gluten-free starter using simple ingredients. Unlike traditional sourdough, gluten-free starters require a slightly different approach, but the result is a bubbly, active starter that adds incredible depth of flavor and texture to your baking. Whether you’re new to sourdough or transitioning to gluten-free, this recipe sets you up for long-term success. For this recipe, you just need a bag of the King Arthur Gluten-Free Measure for Measure flour, water, and a large mason jar. I recommend that you use a rubber spatula for mixing instead of a metal spoon. When covering your mason jar, you need to make sure that the cover is breathable, so opt for a cloth that you wash regularly or loosely cover with the mason jar lid. What you'll need: King Arthur Measure for Measure Gluten Free Flour Water Large Mason Jar Cloth or Paper Towel Rubber band Rubber Spatula Day 1: Combine 1 cup of flour and ¾ cup room temperature water in a large clean mason jar. Mix together and cover with a thin dish towel or paper towel. Set aside in a dark warm place. Day 2-5: On each day, discard half of the starter and add ½ cup of flour and ⅓ cup room temperature water to the jar. Repeat. Day 6 & 7: Discard half of the starter and feed with ⅓ cup flour and ¼ cup room temperature water. You will do this twice a day on both days. Day 8: You are ready to bake!* 6-8 hours before you plan to use your starter, discard a portion of the starter and feed with ½ cup flour and ⅓ cup water. Once it has reached its peak in fermentation (you will see lots of bubbles), it will be ready to bake with! Looking for a one stop shop for all of your sourdough making supplies? I have curated a Sourdough Starter Kit guide on my storefront to help you out** -->> Sourdough Starter Kit To maintain your starter, feed it a little bit each day, or keep it in the fridge to slow fermentation until you are ready to use again! *If your starter does not seem ready on Day 8, continue with 2 feeds a day until you get a consistent rise. Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank

Looking for the best gluten free chocolate sourdough bread recipe? This rich and decadent gluten free chocolate sourdough loaf combines the tangy fermented flavor of gluten‑free sourdough with deep cocoa and melty chocolate chips — making it perfect for breakfast toast, sandwich bread, or even indulgent french toast. Whether you’re new to gluten free baking or a seasoned sourdough baker, this easy chocolate sourdough bread recipe delivers a moist, flavorful loaf everyone will love. Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1/3 cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ cups Water, room temperature 3 tbsp Psyllium Husk, whole 3 tbsp Brown Sugar 1 tbsp Olive Oil 1 cup Sourdough Starter 1/4 cup Milk 1/2 cup Chocolate Chips 2 tsp White Rice Flour Instructions: Prep your sourdough loaf as normal per my sourdough instructions . Sift the Unsweetened Cocoa Powder and Espresso Powder into the flour. Add in the chocolate chips before the final proof. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and Gluten Free Sourdough Bread! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

One of my favorite, childhood holiday memories is making Russian Tea Cakes with my Nana! We would use her KitchenAid Mixer that was probably 30+ years old but in perfect condition. We would help her measure, mix, and scoop, and not so patiently wait to get our little hands on the sugar covered cakes! My version -- Gluten-Free Russian Tea Cakes  -- perfect for the holidays or anytime you want a simple cookie to go with your hot beverage of choice. With their rich, buttery texture, these cookies are naturally festive and crowd-pleasing. Whether you’re baking for Christmas cookie exchanges, gifting neighbors, or craving that nostalgic flavor, this gluten-free twist on a beloved favorite delivers all the cozy sweetness you remember! Prep time: 10 minutes Cook Time: 12-15 minutes Makes: 24 cookies Ingredients: 2 sticks of Butter, softened 1 tsp Vanilla 6 tbsp + ½ cup Powdered Sugar 2 cups Gluten Free Flour ¼ tsp Salt 1/4 tsp Xanthan Gum, only if your flour blend does not already have it 1 cup Walnuts, finely chopped Preheat your oven to 400F. In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of  powdered sugar for 2-3 minutes. In a separate bowl, whisk together flour and salt. Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly. Remove from the stand mixture and fold in walnuts. Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet. Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color. While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.

You can thank my momma because fall baking just got even better! For every gluten AND dairy free recipe on my page, she is the inspiration! She was craving a rich, creamy cheesecake made without gluten or dairy and I knew I could make it happen. My Gluten & Dairy Free Pumpkin Cheesecake is the ultimate seasonal treat. Made with a gluten-free graham cracker crust and a luscious dairy-free pumpkin-spiced filling, it delivers all the cozy flavors of autumn in every bite. Perfect for Thanksgiving, Friendsgiving, or any cool-weather celebration, this recipe proves you don’t have to compromise on texture or taste to enjoy homemade dessert magic. Whether you’re serving gluten-free guests or just embracing pumpkin season, this cheesecake is sure to be a crowd-pleaser! Prep Time: 15 minutes Cook Time: 45 minutes Serves: 10 Ingredients: For the crust: 2 cups Gluten Free Graham Crackers, crushed 6 tbsp Plant Based Butter ¼ cup Granulated White Sugar For the filling: 24 oz Dairy Free Cream Cheese (I used Kite Hill) 3 Eggs 1 tsp Vanilla 1 cup Granulated White Sugar ½ Cup Pumpkin Puree 2 tsp Pumpkin Pie Spice Instructions: Preheat your oven to 325F. Crush your graham crackers and combine with butter & sugar and press into a crust in the bottom of a 9 inch springform pan. Use a hand mixer to combine dairy free cream cheese, eggs, vanilla, and sugar until it is light and fluffy. Divide the batter into two bowls. In one of the bowls, add in your pumpkin puree and pumpkin pie spice. I chose to do one layer of the plain cheesecake mixture and then top it with the pumpkin. I saved some of the plain mixture to dollop on top and then make the little swirls! Feel free to be creative and layer however you’d like! Bake for 45 minutes or until the center no longer jiggles. Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta

My gluten-free sage goat cheese turkey meatballs  are the perfect cozy dinner for fall and winter nights when you want something comforting but still light and flavorful. Fresh sage adds warmth, creamy goat cheese keeps the meatballs tender, and lean ground turkey makes this an easy, wholesome meal that doesn’t feel heavy. Whether you serve them over pasta, alongside roasted vegetables, or enjoy them on their own, these savory turkey meatballs are a simple gluten-free recipe that feels elevated enough for guests but easy enough for a weeknight dinner. For the ultimate fall dinner, serve them with my Black Pepper & Goat Cheese Pasta ! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Ingredients: 2 tbsp Olive Oil 1.5 lbs Ground Turkey 1 Egg 1 Shallot ½ cup Crumbled Goat Cheese ½ tbsp Sage, finely chopped 1 tsp Black Pepper ½ tsp Salt Instructions: Preheat your oven to 375 and place a skillet over medium heat. In a bowl combine your ground turkey, egg, shallot, goat cheese, and seasonings, Roll mixture into evenly sized meatballs. Add oil to your skillet and once it is hot, add your meatballs. Sear meatballs on each side for about 2 minutes or until a nice crust forms. Add meatballs to a pan or dish and cook for 20 minutes.

This Winter Spinach Salad with Prosciutto and Roasted Butternut Squash is the perfect blend of fresh greens, cozy seasonal flavors, and festive pops of color. Loaded with creamy goat cheese, sweet pomegranate seeds, and a crunchy rosemary currant granola, it’s a vibrant dish that works for weeknights or holiday gatherings. Finished with a bright tangerine vinaigrette, this salad is nutritious, naturally gluten-free, and irresistibly delicious. Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Ingredients: 3 cups Spinach 4 slices Prosciutto 2 cups Butternut Squash, roasted 2 oz Goat Cheese crumbled ¼ cup Pumpkin Seeds ½ cup Pomegranate Seeds ⅓ cup Rosemary & Currant Granola * Dressing: 2 tbsp Olive Oil ¼ cup Crushed Tangerine Vinegar * (or any citrus based vinegar) 1 tbsp Maple Syrup Salt and pepper to taste Instructions: Roast the butternut squash by preheating your oven to 400°F and tossing the butternut with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25–30 minutes, or until caramelized and tender. Let cool slightly. In a small bowl, whisk together the olive oil, crushed tangerine vinegar, maple syrup, salt, and pepper until smooth and emulsified. Add the spinach to a large bowl. Top with roasted butternut squash, torn prosciutto, crumbled goat cheese, pumpkin seeds, pomegranate seeds, and rosemary & currant granola. Drizzle the tangerine dressing over the salad just before serving. Toss gently to combine and enjoy. *Use code 'LEAHXGLUTENFREE' to save 10%!