28+ Mouthwatering Dairy-Free Sourdough Recipes You’ll Love to Bake

If you’re looking for a delicious and nourishing way to enjoy sourdough without dairy, you’re in the right place!

Whether you have dietary restrictions or just prefer to keep things plant-based, these 28+ dairy-free sourdough recipes are here to prove that you don’t need butter, milk, or cheese to create beautiful, flavorful loaves.

From classic sourdough bread to unique variations like herbed loaves and sweet cinnamon twists, this collection will inspire you to bake and experiment.

So, grab your starter, dust off your baking apron, and let’s dive into the world of dairy-free sourdough baking!

28+ Mouthwatering Dairy-Free Sourdough Recipes You’ll Love to Bake

With over 28 delicious dairy-free sourdough recipes to try, there’s no shortage of options to satisfy your cravings for fresh, homemade bread.

Whether you’re new to sourdough baking or a seasoned pro, these recipes offer plenty of inspiration to make your bread baking journey dairy-free without sacrificing taste or texture.

So, what are you waiting for?

It’s time to get baking and enjoy the wholesome goodness of dairy-free sourdough in all its delightful variations.

Dairy-Free Sourdough Bread

This dairy-free sourdough bread recipe gives you a crunchy crust and a soft, chewy interior, all without the need for dairy. The natural fermentation process of the sourdough starter imparts a deep, tangy flavor that makes this loaf perfect for sandwiches, toast, or simply served with olive oil. Whether you’re following a dairy-free lifestyle or just want to try something new, this recipe is sure to impress.

Ingredients:

• 1 cup (240g) sourdough starter (fed and bubbly)
• 1 1/2 cups (360ml) warm water
• 4 cups (480g) all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil (or other vegetable oil)

Instructions:

1. In a large bowl, mix the sourdough starter with warm water until well combined.
2. Add the flour, one cup at a time, stirring after each addition. Once all the flour is incorporated, add the salt.
3. Knead the dough for 8–10 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic.
4. Cover the bowl with a damp towel and let it rise for about 4-6 hours, or until doubled in size.
5. Gently punch down the dough and shape it into a round loaf. Let it rest for another 30 minutes to an hour.
6. Preheat your oven to 475°F (245°C) and place a Dutch oven or heavy pot inside to heat up.
7. Once the oven is hot, carefully place the shaped dough into the pot, cover with a lid, and bake for 30 minutes.
8. After 30 minutes, remove the lid and bake for an additional 15 minutes to achieve a golden-brown crust.
9. Let the bread cool on a wire rack for at least an hour before slicing.

This dairy-free sourdough bread is a wonderful alternative to traditional sourdough, with the natural tanginess of the starter shining through. The olive oil adds a touch of richness while keeping the bread light and fluffy. It’s perfect for a wide range of dishes and can be stored for several days or frozen for later use. The process may take time, but the final result is well worth it!

Dairy-Free Sourdough Pancakes

These dairy-free sourdough pancakes are a fun and delicious twist on the classic breakfast favorite. Using your sourdough starter adds a slight tang and depth of flavor that you won’t find in regular pancakes. This recipe is simple to make and perfect for a weekend brunch, serving up a stack of golden, fluffy pancakes that are entirely dairy-free. Whether you’re vegan or simply avoiding dairy, this breakfast is a winner.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1/2 cup almond milk (or other dairy-free milk)
• 1 tbsp maple syrup (optional)
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. In a large bowl, whisk together the sourdough starter, almond milk, maple syrup (if using), and egg.
2. In a separate bowl, combine the flour, baking powder, and salt.
3. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Don’t overmix; the batter should be slightly lumpy.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with vegetable oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
7. Serve hot with your favorite dairy-free butter and syrup or fresh fruit.

These dairy-free sourdough pancakes offer a fluffy, slightly tangy bite with each forkful, making them a unique breakfast treat. The sourdough starter not only contributes flavor but also enhances the texture, giving them a bit of a lift compared to regular pancakes. Best enjoyed fresh off the griddle, they are sure to become a new favorite for your dairy-free mornings.

Dairy-Free Sourdough Pizza Crust

This dairy-free sourdough pizza crust is the perfect base for your favorite toppings, whether you’re making a simple margherita or loading it up with veggies and protein. The sourdough starter adds a light, airy texture with a deliciously tangy flavor, and the dough is easy to work with, thanks to the long fermentation process. This crust will transform any pizza night into something special, without any dairy involved.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 3/4 cup water
• 2 1/2 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

Instructions:

1. In a large bowl, combine the sourdough starter with the water and stir until well mixed.
2. Add the flour, olive oil, salt, and sugar. Mix until a rough dough forms.
3. Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise for 4–6 hours, or until doubled in size.
5. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
6. Punch down the dough and divide it into two equal portions for thinner crusts or one large portion for a thicker crust.
7. Roll out the dough on a floured surface to your desired thickness, then transfer it to a pizza peel or baking sheet.
8. Add your favorite pizza sauce, dairy-free cheese, and toppings.
9. Bake for 12-15 minutes, or until the crust is golden and the toppings are cooked to your liking.
10. This dairy-free sourdough pizza crust will make your pizza night feel elevated and delicious, thanks to the tangy flavor and airy texture imparted by the sourdough starter. The dough is easy to work with, and the long fermentation process ensures that it has the perfect depth of flavor. Serve it with your favorite toppings, and you’ll have a pizza that’s just as satisfying as any traditional one—without the dairy!

Dairy-Free Sourdough English Muffins

These dairy-free sourdough English muffins are an excellent breakfast or brunch option. The sourdough starter gives them a distinctive flavor, while the dough is light and fluffy with a delightful nooks-and-crannies texture. Perfect for toasting and spreading with your favorite jam or vegan butter, these muffins are a versatile and satisfying treat. Plus, they’re simple to make and require no oven—just a stovetop griddle.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1/2 cup warm water
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp maple syrup or agave syrup
• 1 tsp baking soda
• Cornmeal for dusting

Instructions:

1. In a large bowl, mix together the sourdough starter, warm water, and maple syrup.
2. Gradually add the flour and salt, stirring to combine, then mix in the baking soda.
3. Knead the dough for 5-7 minutes until it’s smooth and slightly sticky. Add a bit more flour if necessary.
4. Cover the dough and let it rise for about 2-3 hours, or until it has doubled in size.
5. On a floured surface, roll out the dough to about 1/2-inch thickness.
6. Use a round cutter (about 3 inches) to cut the dough into circles.
7. Sprinkle a bit of cornmeal on a flat surface, and place the muffins on it to rest for 15-20 minutes.
8. Heat a griddle or skillet over low heat and lightly oil it. Cook the muffins in batches, about 5-7 minutes per side, until golden brown and cooked through.
9. Let the muffins cool slightly before slicing and toasting.

These dairy-free sourdough English muffins are a perfect, nostalgic breakfast option that’s easy to make without the need for an oven. They toast beautifully, offering that classic crispy exterior and soft, airy interior. Whether you prefer them sweet or savory, these muffins are the ideal base for a satisfying morning meal.

Dairy-Free Sourdough Focaccia

This dairy-free sourdough focaccia is perfect for any occasion—whether you’re serving it alongside dinner, making sandwiches, or simply enjoying it with a drizzle of olive oil. The sourdough starter gives the bread a slight tang, while the olive oil ensures a rich, moist texture. With a crunchy golden crust and soft, fluffy interior, this focaccia is sure to be a hit. Plus, it’s customizable with toppings like rosemary, garlic, or olives.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp salt
• 1 tbsp sugar
• Fresh rosemary, garlic, or olives for topping (optional)

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, and sugar. Stir to dissolve the sugar.
2. Gradually add the flour and salt, mixing until a rough dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Transfer the dough to a greased bowl, cover it, and let it rise for 4-6 hours, or until doubled in size.
5. Preheat your oven to 400°F (200°C).
6. Once the dough has risen, transfer it to a well-oiled baking sheet. Use your fingers to gently stretch and press the dough to fit the sheet.
7. Drizzle with more olive oil and sprinkle with your chosen toppings (rosemary, garlic, or olives).
8. Let the dough rise for another 30 minutes, then bake for 20-25 minutes, or until the top is golden brown.
9. Allow the focaccia to cool before slicing and serving.

This dairy-free sourdough focaccia offers a delicate balance of flavors with its tangy sourdough base and fragrant olive oil topping. The soft interior is complemented by the crisp golden crust, making it an ideal addition to any meal. Customize the toppings to your liking, and you’ll have a versatile, crowd-pleasing bread perfect for any occasion.

Dairy-Free Sourdough Bagels

These dairy-free sourdough bagels are chewy, slightly tangy, and perfectly golden brown on the outside. The sourdough starter lends a unique depth of flavor, and the boiling process ensures the perfect bagel texture. With this recipe, you can enjoy a fresh, homemade bagel without dairy, whether you prefer them plain, sesame, or topped with everything seasoning.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tbsp vegetable oil
• 2 tbsp baking soda (for boiling)
• Toppings (sesame seeds, poppy seeds, etc.)

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Add the flour and salt, mixing until a dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise for 4-6 hours or until doubled in size.
5. Preheat your oven to 425°F (220°C). Place a pot of water on the stove and bring it to a boil. Add the baking soda.
6. Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball and create a hole in the center using your fingers to shape it into a bagel.
7. Boil each bagel for 1-2 minutes on each side, then place them on a baking sheet.
8. Sprinkle with your desired toppings, then bake for 20-25 minutes, or until golden brown.
9. Let the bagels cool before slicing and serving.

These dairy-free sourdough bagels are a fantastic breakfast or snack option with a chewy texture and the perfect amount of tang from the sourdough starter. The boiling step gives them that signature bagel texture, and the toppings add a delicious extra layer of flavor. Enjoy them fresh out of the oven or toasted with your favorite spreads!

Dairy-Free Sourdough Banana Bread

This dairy-free sourdough banana bread brings together the classic comfort of banana bread with the depth of flavor from a sourdough starter. The tang from the starter perfectly balances the sweetness of the ripe bananas, creating a moist, flavorful loaf. This recipe is easy to make and a great way to use up overripe bananas while keeping things dairy-free.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 2 ripe bananas, mashed
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the sourdough starter, mashed bananas, sugar, oil, and vanilla extract. Stir until well combined.
3. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. This dairy-free sourdough banana bread offers a moist, flavorful loaf that pairs perfectly with a cup of coffee or tea. The sourdough starter adds a tangy complexity to the banana bread, making it unique and delicious. Enjoy it for breakfast, dessert, or as a snack, and savor the balance of sweet and tangy flavors.

Dairy-Free Sourdough Rolls

These dairy-free sourdough rolls are soft, fluffy, and perfect for pairing with any meal. Whether served with soup, as a side to dinner, or used for sandwiches, these rolls are a versatile, dairy-free option that everyone will love. The sourdough starter gives them a slight tang and depth of flavor, while the soft interior and slightly crispy exterior make them irresistible.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp salt
• 2 tbsp vegetable oil

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, and sugar. Stir to dissolve the sugar.
2. Gradually add the flour and salt, stirring to combine. Knead for 8-10 minutes until the dough becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rise for 4-6 hours, or until doubled in size.
4. Preheat your oven to 375°F (190°C).
5. Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased baking sheet.
6. Let the rolls rise for another 30 minutes, then bake for 20-25 minutes, or until golden brown.
7. Let the rolls cool slightly before serving.

These dairy-free sourdough rolls are the perfect addition to any meal, with their soft texture and delicious sourdough flavor. Whether you’re serving them at a family dinner or using them for sandwiches, they are sure to impress. The best part is that they’re entirely dairy-free, making them suitable for a variety of dietary needs!

Dairy-Free Sourdough Ciabatta

his dairy-free sourdough ciabatta is a beautiful, airy bread with an open crumb structure and a slightly crispy crust. The sourdough starter enhances the flavor, giving it a depth that you won’t get from conventional yeast bread. With minimal ingredients and a hands-off approach to kneading, this ciabatta will be a favorite at your table for everything from sandwiches to dipping in olive oil.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar

Instructions:

1. In a bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Add the flour and salt and mix until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise for 4–6 hours, or until doubled in size.
5. Preheat the oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
6. Once the dough has risen, gently punch it down, then turn it out onto a floured surface. Shape it into a rustic, oblong loaf.
7. Let the dough rest for 30 minutes, covered.
8. Transfer the dough to the hot stone or sheet, and bake for 25–30 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
9. Let the ciabatta cool completely before slicing and serving.

This dairy-free sourdough ciabatta has all the hallmarks of a great loaf: a light, airy texture and a crisp, golden crust. The tanginess from the sourdough starter takes this ciabatta to the next level, making it a great addition to any meal. Whether served with soups, used for sandwiches, or enjoyed as-is with a bit of olive oil, it’s a versatile and satisfying choice.

Dairy-Free Sourdough Pretzels

These dairy-free sourdough pretzels are soft, chewy, and flavorful with a golden brown crust. The sourdough starter adds a subtle tang, making them stand out from typical pretzels. Whether enjoyed on their own with mustard or as part of a snack spread, these pretzels will be a hit with anyone looking for a dairy-free twist on a classic treat.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/4 cup baking soda (for boiling)
• Coarse salt for sprinkling

Instructions:

1. In a bowl, combine the sourdough starter, warm water, and brown sugar. Stir until the sugar dissolves.
2. Add the flour and salt and mix to form a dough. Knead for 8-10 minutes until smooth.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope, then form a traditional pretzel shape.
6. Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the water for 30 seconds, then remove and place on the prepared baking sheet.
7. Sprinkle with coarse salt and bake for 12-15 minutes, until golden brown.
8. Let the pretzels cool before serving.

These dairy-free sourdough pretzels are soft on the inside with a satisfying crunch on the outside. The addition of sourdough gives them a unique flavor that makes them extra special, perfect for any occasion. Whether served as a snack or part of a party spread, these pretzels are sure to be a crowd-pleaser.

Dairy-Free Sourdough Garlic Bread

This dairy-free sourdough garlic bread is the perfect side dish to any meal. The sourdough starter enhances the flavor of the bread, while the garlic and olive oil add a rich, savory taste. It’s an easy, foolproof recipe that delivers a crunchy, flavorful bread that pairs perfectly with pasta, salads, or any Italian-inspired dish.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil (plus extra for brushing)
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, mix the sourdough starter, warm water, and olive oil.
2. Gradually add the flour and salt, stirring until a dough forms. Knead the dough for about 10 minutes, until smooth.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
4. Preheat the oven to 400°F (200°C).
5. Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
6. Bake the bread for 25–30 minutes, or until golden brown.
7. While the bread is baking, mix the minced garlic, parsley, and olive oil in a small bowl.
8. Once the bread is baked, brush the garlic mixture over the top of the hot bread and let it rest for 10 minutes before slicing.

This dairy-free sourdough garlic bread is the ultimate combination of savory flavors and satisfying texture. The tang of the sourdough pairs beautifully with the rich garlic and olive oil, making it a fantastic side dish for any meal. It’s simple to prepare and incredibly flavorful—perfect for any occasion.

Dairy-Free Sourdough Cinnamon Rolls

These dairy-free sourdough cinnamon rolls are warm, gooey, and utterly irresistible. The tang from the sourdough starter balances the sweetness of the cinnamon and sugar filling, making for a comforting breakfast or dessert. Topped with a simple glaze, these rolls are soft, fluffy, and deliciously dairy-free, with a touch of sourdough flavor that makes them unique.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1/2 cup warm water
• 1/4 cup coconut oil, melted (or other vegetable oil)
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup dairy-free milk (almond or oat)
• 1 tbsp powdered sugar (for glaze)

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, coconut oil, and sugar. Stir until the sugar dissolves.
2. Gradually add the flour, yeast, and salt, and knead until a smooth dough forms. Let the dough rise for 4-6 hours or until doubled in size.
3. Preheat your oven to 350°F (175°C).
4. Punch down the dough and roll it out into a large rectangle on a floured surface.
5. In a small bowl, mix the brown sugar and cinnamon. Spread the melted coconut oil over the dough and sprinkle with the cinnamon-sugar mixture.
6. Roll the dough tightly into a log and slice into 12 equal pieces.
7. Place the rolls in a greased baking dish and let them rise for an additional 30 minutes.
8. Bake for 20-25 minutes until golden brown.
9. Mix the dairy-free milk with the powdered sugar to make the glaze, then drizzle over the warm cinnamon rolls before serving.

These dairy-free sourdough cinnamon rolls are the perfect blend of sweetness and tang, with a soft and fluffy texture. The addition of sourdough starter gives them a unique flavor that sets them apart from traditional cinnamon rolls. They’re a great breakfast or dessert option and are sure to satisfy any sweet tooth.

Dairy-Free Sourdough Crackers

These dairy-free sourdough crackers are crunchy, flavorful, and the perfect snack to munch on throughout the day. The sourdough starter adds a delightful tang, while the olive oil gives them a rich and satisfying texture. These crackers are customizable with your favorite herbs or seasonings, making them an ideal accompaniment to dairy-free cheese or hummus.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup whole wheat flour
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough starter, whole wheat flour, olive oil, salt, and garlic powder. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface and roll it out to about 1/8-inch thickness.
4. Cut the dough into squares or use a cookie cutter to make fun shapes.
5. Place the crackers on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
6. Let the crackers cool completely before serving.

These dairy-free sourdough crackers are perfect for snacking, offering a crisp and flavorful bite with the tang of sourdough. They’re easy to make and highly customizable with your favorite herbs and spices. Serve them alongside your favorite spreads or enjoy them on their own for a satisfying, crunchy snack.

Dairy-Free Sourdough Pizza Dough

This dairy-free sourdough pizza dough is the perfect base for your favorite pizza toppings. The sourdough starter not only provides a subtle tang but also creates a chewy texture with a crisp crust. This dough requires minimal ingredients and is simple to prepare, making it the ideal foundation for homemade pizza. Whether you prefer a classic margherita or a more adventurous combination, this sourdough pizza dough will elevate your pizza night.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Gradually add the flour and salt, stirring to form a dough.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
5. Preheat the oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat.
6. Once the dough has risen, punch it down and divide it into two portions. Roll each portion into a thin circle.
7. Transfer the dough to the hot stone or baking sheet, add your desired toppings, and bake for 10-12 minutes, or until the crust is golden and crispy.
8. Let the pizza cool slightly before slicing and serving.

This dairy-free sourdough pizza dough is a fantastic, versatile option for creating homemade pizzas. The sourdough starter gives it an extra depth of flavor, while the dough’s chewy texture and crispy crust make every bite satisfying. Whether you keep it simple with classic toppings or get creative, this dough will enhance any pizza you make at home.

Dairy-Free Sourdough Pancakes

These dairy-free sourdough pancakes are soft, fluffy, and flavorful with just the right amount of tang from the sourdough starter. Perfect for a leisurely weekend breakfast or brunch, these pancakes are a twist on the classic, offering a deliciously light and airy texture. You can top them with maple syrup, fresh fruit, or even a sprinkle of cinnamon for an extra touch of sweetness.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1/2 cup almond milk (or other dairy-free milk)
• 1 tbsp vegetable oil
• 1 tbsp maple syrup
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the sourdough starter, almond milk, vegetable oil, and maple syrup.
2. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be slightly lumpy—avoid over-mixing.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve with your favorite toppings, such as maple syrup, fresh berries, or vegan butter.

These dairy-free sourdough pancakes are a delightful variation on the classic, with the urdough starter adding a slight tang and a light, airy texture. They’re easy to make and can be customized with your favorite toppings. Whether you enjoy them plain or loaded with fruit and syrup, they’re a perfect way to start your day.

Dairy-Free Sourdough Sandwich Bread

This dairy-free sourdough sandwich bread is soft, fluffy, and perfect for making sandwiches or toast. The sourdough starter gives it a unique flavor profile, while the texture remains light and airy. With minimal ingredients and an easy preparation method, this bread is great for those looking for a dairy-free alternative to store-bought sandwich bread. It’s the ideal base for your favorite fillings.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 3 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Add the flour, olive oil, and salt, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a loaf pan.
6. Once the dough has risen, punch it down and shape it into a loaf. Place the dough in the prepared loaf pan.
7. Let the dough rise again for 30 minutes, then bake for 25-30 minutes, or until the top is golden and the loaf sounds hollow when tapped.
8. Let the bread cool before slicing and serving.

This dairy-free sourdough sandwich bread is soft and flavorful, with just the right texture for sandwiches or toast. The sourdough starter gives it a unique depth of flavor, and it’s easy to make with simple ingredients. It’s the perfect bread for daily use, whether you’re making a sandwich or enjoying a slice with jam.

Dairy-Free Sourdough Flatbreads

These dairy-free sourdough flatbreads are soft, chewy, and incredibly easy to make. With only a few ingredients, you can prepare fresh, homemade flatbreads that complement any meal. The sourdough starter enhances the flavor and gives the flatbreads a slightly tangy taste, making them perfect for wraps, dips, or as a side to curries or stews.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1/2 cup warm water
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar

Instructions:

1. In a bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Add the flour and salt, mixing until a dough forms. Knead for 5-7 minutes until smooth.
3. Cover the dough with a damp cloth and let it rise for 2-3 hours, or until doubled in size.
4. Once the dough has risen, divide it into 6-8 portions. Roll each portion into a ball, then flatten into a circle about 1/4 inch thick.
5. Heat a skillet or griddle over medium-high heat and lightly oil it.
6. Cook each flatbread for 1-2 minutes per side, until golden brown with charred spots.
7. Serve the flatbreads warm with your favorite dips or as part of a meal.

These dairy-free sourdough flatbreads are the perfect addition to any meal. Soft and chewy, they’re ideal for wrapping around your favorite fillings or serving alongside stews and curries. The tang from the sourdough starter adds a lovely depth of flavor, making these flatbreads a versatile and delicious choice.

Dairy-Free Sourdough Dinner Rolls

These dairy-free sourdough dinner rolls are soft, fluffy, and perfect for any dinner table. The sourdough starter adds a slight tang, while the rolls remain light and airy. These rolls are perfect for serving alongside your main dish or for making mini sandwiches. They’re easy to prepare and sure to impress your guests.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

Instructions:

1. In a bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar dissolves.
2. Add the flour, olive oil, and salt, mixing until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
4. Preheat the oven to 375°F (190°C) and grease a muffin tin or baking sheet.
5. Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place them in the prepared muffin tin or on the baking sheet.
6. Let the rolls rise for 30 minutes, then bake for 20-25 minutes, or until golden brown.
7. Let the rolls cool before serving.

These dairy-free sourdough dinner rolls are soft and fluffy, making them the perfect accompaniment to any meal. The sourdough starter gives them a unique flavor, while the texture remains light and airy. Serve them at your next dinner or holiday gathering for a crowd-pleasing, dairy-free bread option.

Note: More recipes are coming soon