25+ Irresistible Sunday Gluten-Free Sourdough Recipes to Enjoy

Sundays are made for comfort, relaxation, and indulging in the kind of food that brings people together.

For those following a gluten-free diet, finding satisfying and flavorful baked goods can sometimes feel like a challenge.

But with the rise of gluten-free baking and the magic of sourdough, you can create delicious, hearty, and nutritious treats that everyone will enjoy.

Whether you’re looking to enjoy a cozy breakfast, a savory side dish, or a sweet snack, our curated collection of 25+ Sunday gluten-free sourdough recipes has something for every taste.

From fluffy bread loaves and savory focaccia to light, airy rolls and even unique brunch items like pancakes and pizza crusts, we’ve covered all your Sunday needs.

Get ready to bake up a storm and treat yourself and your loved ones to the warmth and joy that only freshly baked goods can bring.

25+ Irresistible Sunday Gluten-Free Sourdough Recipes to Enjoy

With these 25+ gluten-free sourdough recipes, your Sundays will be transformed into moments of warmth, flavor, and comfort.

Gluten-free baking doesn’t have to be daunting, especially when you harness the power of a good sourdough starter.

These recipes not only cater to dietary needs but also satisfy the soul, giving you an array of options from sweet banana bread to savory focaccia.

Whether you’re an experienced baker or a beginner exploring the world of gluten-free sourdough, there’s something here to inspire your next Sunday baking session.

So, gather your ingredients, preheat your oven, and get ready to create recipes that will become cherished staples in your Sunday routine.

Gluten-Free Sourdough Boule

This gluten-free sourdough boule has a delightful, crispy crust and a soft, tangy interior. Perfect for serving with soups or enjoying with your favorite spread, this artisan-style bread offers the rich flavors you crave while being entirely gluten-free. It’s an ideal centerpiece for a Sunday meal or an afternoon snack.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 cup active gluten-free sourdough starter
• 1 cup warm water (110°F/43°C)
• 1/2 teaspoon salt
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar

Instructions

1. In a mixing bowl, combine the gluten-free flour and salt.
2. In a separate bowl, mix the sourdough starter, warm water, honey, olive oil, and apple cider vinegar.
3. Pour the wet ingredients into the dry mixture and stir until fully combined. The dough should be thick but sticky.
4. Cover the bowl with a damp cloth and let it rest in a warm place for 4–6 hours or until the dough has doubled in size.
5. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
6. Transfer the dough onto a lightly floured surface and shape it into a round boule.
7. Carefully remove the Dutch oven from the oven and place the dough inside. Score the top with a sharp knife.
8. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 15–20 minutes or until the crust is golden brown.
9. Let the bread cool on a wire rack for at least 1 hour before slicing.

The result is a warm, hearty loaf that balances the tang of sourdough with the tender crumb of gluten-free baking. This boule pairs beautifully with soups, salads, or as a base for a rustic bruschetta.

Gluten-Free Sourdough Pizza Crust

This gluten-free sourdough pizza crust combines the chewiness and flavor of traditional sourdough with a gluten-free twist. Perfect for a Sunday pizza night, it holds up well to all your favorite toppings while adding a nuanced tang that elevates your homemade pizza.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1 teaspoon apple cider vinegar

Instructions

1. Combine the gluten-free flour, salt, and baking powder in a mixing bowl.
2. In another bowl, mix the sourdough starter, warm water, olive oil, sugar, and apple cider vinegar.
3. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
4. Cover and let rest for 1–2 hours or until the dough becomes slightly puffed.
5. Preheat your oven to 475°F (245°C) and place a pizza stone inside to heat up.
6. Transfer the dough to a floured surface and gently press out into a round shape. You may need to use parchment paper to help lift the crust without tearing.
7. Place the dough on a parchment-lined baking sheet or directly onto a pizza peel if using a stone. Top with your favorite sauce, cheese, and toppings.
8. Bake for 12–15 minutes or until the edges are golden and the cheese is bubbling.
9. Slice and serve warm.

The chewy, crisp crust and subtle sourdough tang make this pizza a standout. It’s easy to customize with your favorite toppings and will make your Sunday night feel like a special occasion.

Gluten-Free Sourdough Cinnamon Rolls

These gluten-free sourdough cinnamon rolls are perfect for a leisurely Sunday morning. They offer a tender, flavorful dough infused with a rich cinnamon-sugar filling, finished with a drizzle of vanilla glaze. Ideal for a cozy breakfast or brunch that’ll impress your family and friends.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm milk (or dairy-free alternative)
• 1/4 cup sugar
• 1/4 cup melted butter (or dairy-free alternative)
• 1 egg
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

Instructions

1. In a mixing bowl, combine the gluten-free flour and salt.
2. In another bowl, whisk together the sourdough starter, warm milk, melted butter, egg, sugar, and apple cider vinegar.
3. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. The dough should be soft and sticky.
4. Cover and let the dough rest for 2–3 hours or until slightly puffed.
5. Preheat the oven to 350°F (175°C) and grease a baking dish.
6. Roll out the dough between two pieces of parchment paper into a rectangle. Sprinkle with brown sugar and cinnamon evenly across the surface.
7. Carefully roll the dough into a tight log and slice into 1–2 inch sections. Place the rolls in the prepared baking dish.
8. Bake for 25–30 minutes or until the rolls are golden and cooked through.
9. While baking, prepare the glaze by whisking powdered sugar and vanilla extract with a splash of milk.
10. Drizzle the glaze over the warm cinnamon rolls before serving.

These rolls are tender with a rich, sweet filling that pairs perfectly with a hot cup of coffee or tea. They’re a delightful way to make your Sunday morning extra special, filling your home with warm, comforting aromas.

Gluten-Free Sourdough Focaccia

This gluten-free sourdough focaccia boasts a crispy, golden crust with a soft, airy interior, perfect for serving as a side to your favorite dishes or for enjoying on its own with a drizzle of olive oil and a sprinkle of sea salt. Its rich, herb-infused flavor brings a taste of Italy to your Sunday table.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1/4 cup olive oil, plus extra for greasing and drizzling
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon chopped fresh rosemary
• Coarse sea salt for topping

Instructions

1. Combine the gluten-free flour and salt in a large bowl.
2. In a separate bowl, mix the sourdough starter, warm water, olive oil, and sugar until well combined.
3. Pour the wet ingredients into the dry mixture and mix until a smooth, slightly sticky dough forms.
4. Transfer the dough to a greased baking sheet and spread it out evenly with your fingers, creating dimples by pressing down with your fingertips.
5. Drizzle some olive oil over the top and sprinkle with chopped rosemary and coarse sea salt.
6. Cover and let the dough rest for 1–2 hours until it has slightly puffed up.
7. Preheat your oven to 425°F (220°C).
8. Bake for 20–25 minutes or until the focaccia is golden and crispy.
9. Allow to cool slightly before slicing and serving.

The result is a beautifully crispy, fragrant bread that’s versatile enough to be enjoyed with soups, salads, or as a snack. This focaccia is a crowd-pleaser and a great way to elevate your Sunday dining experience.

Gluten-Free Sourdough English Muffins

Enjoy the comforting flavors of homemade English muffins without gluten with this sourdough recipe. These muffins are perfect for a Sunday brunch, whether you enjoy them with butter and jam or filled with eggs and bacon for a satisfying breakfast sandwich.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm milk (or dairy-free alternative)
• 2 tablespoons melted butter (or dairy-free alternative)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• Cornmeal for dusting

Instructions

1. In a large bowl, combine the gluten-free flour, salt, and baking soda.
2. In a separate bowl, mix the sourdough starter, warm milk, melted butter, and sugar.
3. Add the wet ingredients to the dry ingredients and mix until a thick, sticky dough forms.
4. Cover and let the dough rest for 1–2 hours, until it’s puffed slightly.
5. Turn the dough out onto a lightly floured surface and pat it down to about 1/2 inch thickness.
6. Use a round cutter to cut out individual muffins and place them on a baking sheet dusted with cornmeal.
7. Cover and let rest for an additional 30 minutes.
8. Heat a griddle or skillet over medium-low heat and cook the muffins for 4–5 minutes on each side, or until golden brown and cooked through.
9. Cool on a wire rack and split with a fork before serving.

These English muffins have a soft, spongy interior and a slightly crisp crust that makes them perfect for toasting and serving with your favorite spreads or fillings. They’re a delightful twist for your Sunday brunch.

Gluten-Free Sourdough Banana Bread

For a comforting Sunday treat, try this gluten-free sourdough banana bread. Moist, sweet, and packed with the subtle tang of sourdough, this banana bread is a delicious way to use overripe bananas and make your Sunday mornings extra special.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup active gluten-free sourdough starter
• 3 ripe bananas, mashed
• 1/2 cup melted butter (or dairy-free alternative)
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the gluten-free flour, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the sourdough starter and optional mix-ins.
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.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is wonderfully moist, with a slight tang that enhances the natural sweetness of the bananas. It’s perfect for breakfast or as an afternoon snack with a cup of tea or coffee.

Gluten-Free Sourdough Bagels

These gluten-free sourdough bagels offer a chewy, slightly tangy flavor and a perfect texture, making them a fantastic addition to your Sunday brunch. Top them with cream cheese, smoked salmon, or your favorite spread for a satisfying breakfast or snack.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions

1. In a large bowl, mix the gluten-free flour and salt.
2. In another bowl, combine the sourdough starter, warm water, sugar, and olive oil.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms that’s thick but manageable. Let the dough rest for 30 minutes.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Bring a large pot of water to a boil and add the baking powder.
6. Divide the dough into 6–8 even portions and shape each into a ball, then poke a hole in the center to form the classic bagel shape. Use your fingers to gently widen the hole.
7. Carefully drop the bagels into the boiling water and let them simmer for 1–2 minutes per side, then transfer them to the prepared baking sheet.
8. Sprinkle with your choice of toppings.
9. Bake for 20–25 minutes or until golden brown and slightly crisp.
10. Let cool before slicing.

The result is a chewy, flavorful bagel with the perfect balance of tang and texture. These bagels are perfect for customizing with your favorite spreads and toppings, making them a great way to start your Sunday.

Gluten-Free Sourdough Sandwich Bread

This gluten-free sourdough sandwich bread is soft, fluffy, and easy to slice, perfect for making toast or sandwiches. The addition of the sourdough starter adds a rich depth of flavor that takes this everyday bread to the next level.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm milk (or dairy-free alternative)
• 1/4 cup melted butter (or dairy-free alternative)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon apple cider vinegar
• 2 eggs, beaten

Instructions

1. In a large bowl, mix the gluten-free flour, salt, and baking powder.
2. In another bowl, combine the sourdough starter, warm milk, melted butter, sugar, apple cider vinegar, and beaten eggs.
3. Pour the wet ingredients into the dry ingredients and mix until a thick, sticky dough forms.
4. Transfer the dough into a greased loaf pan and smooth the top with a spatula.
5. Cover and let the dough rise for 1–2 hours or until it has visibly puffed.
6. Preheat the oven to 375°F (190°C).
7. Bake for 35–40 minutes or until the top is golden brown and the center is fully cooked.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The result is a perfectly fluffy and slightly tangy bread that makes great sandwiches, toast, or can even be sliced for homemade croutons. This recipe is a must-try for gluten-free bread lovers.

Gluten-Free Sourdough Pancakes

These gluten-free sourdough pancakes are light, fluffy, and full of flavor with a subtle tang that adds a delightful twist to your classic breakfast. Perfect for a lazy Sunday morning, serve them with maple syrup, fresh fruit, or a dusting of powdered sugar.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup milk (or dairy-free alternative)
• 2 tablespoons melted butter (or dairy-free alternative)
• 2 tablespoons sugar
• 1 egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, mix the gluten-free flour, baking soda, and salt.
2. In another bowl, combine the sourdough starter, milk, melted butter, egg, sugar, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes on each side or until bubbles form and the edges look set.
6. Remove from the pan and keep warm while you cook the remaining pancakes.

Serve these pancakes warm with maple syrup, fresh fruit, or a dollop of whipped cream. Their fluffy texture and light, tangy flavor make them perfect for a slow Sunday brunch that feels special and satisfying.

Gluten-Free Sourdough Ciabatta

This gluten-free sourdough ciabatta has a crunchy, golden crust with an airy, open crumb that’s perfect for making paninis or serving with a bowl of soup. The subtle tanginess from the sourdough starter adds a layer of flavor that elevates this classic Italian bread.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon baking powder

Instructions

1. In a large bowl, combine the gluten-free flour, salt, and baking powder.
2. In a separate bowl, mix the sourdough starter, warm water, olive oil, and sugar.
3. Gradually add the wet ingredients to the dry and mix until a sticky dough forms. It should be wetter than typical bread dough.
4. Cover the bowl and let the dough rest for 1–2 hours in a warm spot until it has increased in volume.
5. Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
6. Gently turn the dough out onto a floured surface and shape it into an oblong loaf, being careful not to deflate it.
7. Transfer the loaf to the prepared baking sheet and let it proof for 20–30 minutes.
8. Bake for 20–25 minutes or until the crust is deep golden brown and the bread sounds hollow when tapped.
9. Cool on a wire rack before slicing.

This ciabatta is ideal for creating gourmet sandwiches or serving with your favorite dips. It’s an impressive addition to your Sunday meals and pairs beautifully with a fresh, herby dipping oil or a light salad.

Gluten-Free Sourdough Pizza Crust

Perfect for pizza night, this gluten-free sourdough pizza crust has a crispy edge and a soft, chewy center, offering a satisfying texture that will make your Sunday dinner feel special. Top it with your favorite ingredients and bake to perfection.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon dried oregano (optional)

Instructions

1. In a large bowl, combine the gluten-free flour, salt, baking powder, and dried oregano.
2. In another bowl, mix the sourdough starter, warm water, olive oil, and sugar until smooth.
3. Combine the wet and dry ingredients, mixing until a sticky dough forms.
4. Transfer the dough to a greased bowl, cover, and let it rest for 1–2 hours.
5. Preheat your oven to 475°F (245°C) and line a baking sheet or pizza stone with parchment paper.
6. Turn the dough out onto a floured surface and shape it into a pizza crust, keeping it as thin or thick as you like.
7. Place the crust on the parchment-lined baking sheet or pizza stone and add your favorite toppings.
8. Bake for 12–15 minutes or until the crust is golden and the toppings are cooked.
9. Let the pizza cool for a few minutes before slicing and serving.

This gluten-free sourdough pizza crust is a game-changer for your pizza nights, providing a chewy base with a satisfying crunch. Customize with your preferred toppings to make it uniquely yours.

Gluten-Free Sourdough Pancake Bites

These gluten-free sourdough pancake bites are perfect for a Sunday brunch or as a fun snack. Packed with flavor and easy to dip, they’re great for both kids and adults alike. Serve them with maple syrup, fruit compote, or yogurt for an extra treat.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup milk (or dairy-free alternative)
• 2 tablespoons melted butter (or dairy-free alternative)
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, mix the gluten-free flour, baking soda, and salt.
2. In a separate bowl, combine the sourdough starter, milk, melted butter, eggs, sugar, and vanilla extract. Whisk until well combined.
3. Pour the wet ingredients into the dry and stir until a thick batter forms.
4. Preheat a mini muffin pan or a mini griddle and lightly grease with butter or oil.
5. Spoon the batter into the mini muffin pan or pour it onto the griddle to create small pancake circles.
6. Cook for 2–3 minutes on each side or until golden brown and cooked through.
7. Cool slightly and serve with maple syrup, fruit compote, or a drizzle of honey.

These pancake bites have a fluffy, tender texture with a hint of tang from the sourdough starter, making them a delightful addition to your Sunday morning spread.

Gluten-Free Sourdough Focaccia

This gluten-free sourdough focaccia is soft, slightly chewy, and topped with your favorite herbs and seasonings. It makes for an excellent accompaniment to any Sunday meal or as an appetizer to share with friends and family.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm water (110°F/43°C)
• 1/4 cup olive oil, plus more for drizzling
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon dried rosemary or thyme
• Coarse sea salt for sprinkling

Instructions

1. In a large bowl, mix the gluten-free flour, salt, and baking powder.
2. In a separate bowl, whisk together the sourdough starter, warm water, and sugar.
3. Add the wet ingredients to the dry ingredients and mix until a sticky, dough-like batter forms.
4. Transfer the dough to a greased 9×13-inch baking pan and gently press it out to fill the pan. Use your fingers to create dimples all over the surface.
5. Drizzle the top with olive oil and sprinkle with dried rosemary and coarse sea salt.
6. Let the dough rise for 1–2 hours or until it puffs slightly.
7. Preheat your oven to 425°F (220°C).
8. Bake for 20–25 minutes or until the crust is golden and slightly crisp.
9. Allow to cool for a few minutes before slicing.

The airy texture and savory toppings of this focaccia make it a delicious addition to your Sunday brunch or dinner. It’s perfect for dipping in olive oil or served alongside a warm bowl of soup.

Gluten-Free Sourdough Soft Rolls

These gluten-free sourdough soft rolls are light, fluffy, and have a subtle tanginess that pairs beautifully with soups, salads, or roasted meats. They’re the perfect side dish to elevate your Sunday dinner.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup warm milk (or dairy-free alternative)
• 1/4 cup melted butter (or dairy-free alternative)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 egg, beaten
• Optional: sesame seeds or poppy seeds for topping

Instructions

1. In a large bowl, combine the gluten-free flour, salt, and baking powder.
2. In another bowl, mix the sourdough starter, warm milk, melted butter, sugar, and beaten egg.
3. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
4. Divide the dough into 12 equal portions and shape each into a ball. Place them in a greased 9×13-inch baking pan, leaving some space between each roll.
5. Cover and let the rolls rise for 1–2 hours or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Brush the tops of the rolls with egg wash and sprinkle with sesame seeds or poppy seeds if desired.
8. Bake for 15–20 minutes or until the tops are golden brown.
9. Let cool for a few minutes before serving.

These soft rolls are perfect for sopping up soups or adding to your plate as a side. Their fluffy, slightly tangy crumb pairs well with both savory and sweet spreads, making them a versatile Sunday treat.

Gluten-Free Sourdough Banana Bread

This gluten-free sourdough banana bread is moist, flavorful, and has a hint of tang from the sourdough starter. It’s perfect for breakfast or as an afternoon snack with a cup of tea or coffee.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup active gluten-free sourdough starter
• 1/2 cup melted coconut oil or butter
• 1/2 cup brown sugar
• 3 ripe bananas, mashed
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional add-ins: chocolate chips, chopped walnuts, or cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the gluten-free flour, baking soda, and salt.
3. In a separate bowl, whisk together the sourdough starter, melted coconut oil, brown sugar, eggs, mashed bananas, and vanilla extract until combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just mixed.
5. Fold in optional add-ins like chocolate chips, walnuts, or a dash of cinnamon.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sourdough starter adds a subtle tang and depth of flavor to this banana bread, making it more complex than your typical recipe. Serve it warm or toasted for a satisfying treat any time of day.

Note: More recipes​ are coming soon!