35+ Must-Try Friday Gluten-Free Sourdough Recipes for Every Meal

Sourdough bread is a favorite for many, with its tangy flavor and hearty texture.

However, for those who follow a gluten-free lifestyle, enjoying a slice of sourdough can seem like an impossible treat.

The good news is that with the right ingredients and techniques, you can create gluten-free sourdough bread and other delightful recipes that satisfy your cravings.

Whether you’re looking to make a delicious gluten-free sourdough loaf, savory focaccia, or even pizza crust, there are countless ways to incorporate the classic sourdough flavor into your gluten-free baking routine.

In this blog, we’ve compiled over 35 amazing Friday gluten-free sourdough recipes that will elevate your weekend meals.

These recipes not only provide a gluten-free alternative but also highlight the unique benefits and flavor of sourdough fermentation.

From bread to breakfast and even pizza, you’ll find something that fits every occasion. Let’s dive into these 35+ creative and tasty gluten-free sourdough recipes!

35+ Must-Try Friday Gluten-Free Sourdough Recipes for Every Meal

Whether you’re a seasoned sourdough baker or new to gluten-free baking, these 35+ gluten-free sourdough recipes will inspire your next baking adventure.

The process of making gluten-free sourdough may take some patience, but the rewards are worth it, offering you delicious, nutritious, and flavorful dishes for every meal of the day.

With options ranging from classic loaves to innovative bagels and even pizza crusts, these recipes ensure that you never have to miss out on the tangy delight of sourdough.

So why not start this Friday with one of these fantastic gluten-free sourdough recipes?

Your taste buds will thank you, and your family will be impressed by the delicious creations you can make right from home!

Friday Gluten-Free Sourdough Bread

This gluten-free sourdough bread is the perfect solution for those looking to enjoy the tangy and chewy goodness of sourdough without the gluten. Made with a mix of gluten-free flours and a bubbly sourdough starter, this bread has a lovely crust, airy texture, and rich flavor. Ideal for toast, sandwiches, or simply enjoyed with butter, it’s a versatile addition to any gluten-free diet.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 ½ cups gluten-free all-purpose flour blend
• ¾ cup rice flour
• 1 ½ tsp salt
• 1 tbsp olive oil
• ¾ cup warm water
• 2 tbsp honey or maple syrup (optional for sweetness)
• ½ tsp xanthan gum (if your flour blend doesn’t include it)

Instructions:

1. In a large mixing bowl, combine the gluten-free flour blend, rice flour, salt, and xanthan gum (if needed).
2. In a separate bowl, mix the sourdough starter, warm water, honey (if using), and olive oil. Stir until well combined.
3. Gradually pour the wet ingredients into the dry ingredients and mix well until a dough forms. The dough will be thicker than traditional sourdough, but it should be moist and sticky.
4. Cover the bowl with a damp cloth and let the dough rest at room temperature for 4-6 hours to rise. It should double in size and show some bubbles on the surface.
5. Preheat the oven to 450°F (230°C) and place a baking stone or heavy baking sheet inside to heat up.
6. Shape the dough into a round or oval loaf and place it onto a piece of parchment paper. Gently score the top with a sharp knife.
7. Carefully transfer the loaf (with parchment) onto the preheated baking stone or baking sheet.
8. Bake for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
9. Allow the bread to cool on a wire rack before slicing.

This gluten-free sourdough bread is a deliciously tangy, crusty, and soft loaf that brings the classic sourdough experience to those avoiding gluten. The rise and texture achieved by the sourdough starter help make this bread a great addition to any gluten-free menu. While the process takes a bit of time, the results are well worth the effort, giving you a fresh, homemade bread with unbeatable flavor and texture.

Gluten-Free Sourdough Pizza Crust

Transform your gluten-free pizza experience with this amazing sourdough pizza crust. The sourdough starter provides a depth of flavor and slight tang that elevates the crust, while the gluten-free flour gives it a perfect crispy base. Whether you’re topping it with vegetables, cheese, or your favorite meats, this crust will be the foundation of a fantastic gluten-free pizza night.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp olive oil
• 1 tsp dried oregano
• ¾ cup warm water
• ½ tsp instant yeast

Instructions:

1. In a bowl, combine the gluten-free flour, salt, sugar, and dried oregano. In a separate bowl, mix the sourdough starter, warm water, yeast, and olive oil until well combined.
2. Gradually add the wet mixture to the dry ingredients and stir until a dough forms. The dough should be thick and slightly sticky but manageable.
3. Knead the dough for 5-8 minutes until smooth and slightly elastic. If the dough feels too sticky, add a little extra flour as needed.
4. Cover the dough and let it rise for about 2-3 hours, or until it doubles in size.
5. Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
6. Roll the dough out onto a sheet of parchment paper, shaping it into your desired pizza shape.
7. Once the dough is shaped, place it on the preheated pizza stone or baking sheet and bake for 10-12 minutes, until the edges are golden and crispy.
8. Remove the crust from the oven and add your desired toppings.
9. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the toppings are cooked to your liking.
10. Remove the pizza from the oven and let it cool slightly before slicing.

This gluten-free sourdough pizza crust provides an irresistible blend of crispy texture and a tangy flavor profile. The sourdough starter adds complexity and richness to the crust, making it a standout option for gluten-free pizza lovers. It’s easy to customize with your favorite toppings and perfect for a cozy Friday night dinner that the whole family can enjoy.

Gluten-Free Sourdough Pancakes

Fluffy and flavorful, these gluten-free sourdough pancakes bring a little extra tang and texture to your breakfast table. The sourdough starter enhances the pancake’s flavor and provides a wonderful rise, making these pancakes light and airy. Perfect for a weekend brunch or a special Friday morning, these pancakes will keep you full and satisfied.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 cup gluten-free all-purpose flour
• 2 tbsp sugar (or sweetener of choice)
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• ½ cup milk (or dairy-free milk)
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. In a bowl, combine the gluten-free flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sourdough starter, eggs, milk, melted butter, and vanilla extract.
2. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, but it should spread easily when poured onto the griddle.
3. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
4. Pour about ¼ cup of batter onto the skillet for each pancake, spreading it gently with the back of the spoon if needed.
5. Cook for 2-3 minutes on each side or until golden brown and cooked through. You’ll know it’s ready to flip when bubbles form on the surface.
6. Serve the pancakes with your favorite toppings, such as syrup, fresh berries, or a dusting of powdered sugar.

These gluten-free sourdough pancakes are an amazing twist on a classic breakfast favorite. The sourdough starter adds a subtle depth of flavor, making these pancakes fluffy and irresistibly delicious. Perfect for a leisurely Friday breakfast, they are easy to make and can be customized with your favorite toppings. Whether you enjoy them with syrup, fruit, or a dollop of whipped cream, these pancakes are sure to impress anyone at the table.

Gluten-Free Sourdough Bagels

These gluten-free sourdough bagels are a perfect combination of chewy, soft, and slightly tangy with a beautiful golden crust. Made with gluten-free flour and a sourdough starter, they have the signature bagel texture and flavor that will make you forget they’re gluten-free. These bagels are perfect for a savory breakfast or a delicious sandwich, giving you a bakery-quality result right from your kitchen.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tsp instant yeast
• ¾ cup warm water
• 1 egg (for egg wash, optional)
• Toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.)

Instructions:

1. In a bowl, combine the gluten-free flour, salt, and instant yeast. In a separate bowl, mix the sourdough starter, warm water, honey (if using), and olive oil.
2. Slowly add the wet mixture to the dry ingredients and stir until a dough forms. The dough should be thick but still sticky.
3. Knead the dough for 5-7 minutes until smooth. If needed, add more flour to prevent sticking, but keep the dough slightly sticky for the best texture.
4. Cover the dough and let it rise for about 2 hours, or until it doubles in size.
5. Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil on the stove.
6. Once the dough has risen, divide it into 6 equal pieces. Roll each piece into a ball, then use your finger to create a hole in the center, forming a bagel shape.
7. Boil the bagels for 1-2 minutes on each side, then transfer them to a parchment-lined baking sheet.
8. Brush the bagels with an egg wash (beaten egg) and sprinkle with your desired toppings.
9. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
10. Allow the bagels to cool slightly before slicing and serving.

These gluten-free sourdough bagels are the ultimate treat for anyone missing bagels on a gluten-free diet. With a chewy interior, crispy crust, and the distinct sourdough tang, they make the perfect breakfast or snack. Whether you enjoy them plain or with your favorite spread, these bagels offer a satisfying, homemade, gluten-free alternative to store-bought varieties.

Gluten-Free Sourdough Banana Bread

This gluten-free sourdough banana bread is a perfect fusion of sweet, fruity, and tangy flavors. The sourdough starter enhances the overall taste and provides a moist, tender crumb. A great way to use overripe bananas, this bread is easy to make and delicious with or without nuts or chocolate chips. Whether you have it for breakfast, as a snack, or a dessert, it’s a guaranteed crowd-pleaser.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 eggs
• ¼ cup honey or maple syrup
• ½ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mash the ripe bananas and mix in the eggs, honey (or maple syrup), oil (or melted butter), and vanilla extract until smooth.
4. Add the sourdough starter to the banana mixture and stir well.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. If desired, fold in the walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free sourdough banana bread is a delightful treat that combines the sweetness of ripe bananas with the tangy richness of sourdough. It has a beautifully moist texture and subtle depth of flavor, making it perfect for any time of day. Whether enjoyed as a snack or dessert, this recipe is a must-try for anyone looking for a gluten-free twist on traditional banana bread.

Gluten-Free Sourdough Waffles

These gluten-free sourdough waffles are crispy on the outside and soft on the inside, with a unique sourdough flavor that adds a fun twist to your typical waffle recipe. The sourdough starter gives these waffles a slight tang that pairs perfectly with sweet or savory toppings. They’re a perfect choice for a gluten-free breakfast or brunch on a Friday morning.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1 cup milk (or dairy-free milk)
• 1 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, combine the gluten-free flour, baking powder, and salt.
3. In another bowl, whisk together the sourdough starter, eggs, milk, melted butter, vanilla extract, and honey (if using).
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be thick but pourable.
5. Grease the waffle iron with cooking spray or a small amount of butter.
6. Pour the batter onto the preheated waffle iron, using enough to cover the surface but not overflow.
7. Close the waffle iron and cook for 3-5 minutes, or until the waffles are golden brown and crispy.
8. Serve the waffles immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.

These gluten-free sourdough waffles offer a fantastic combination of flavor and texture, with the signature tang from the sourdough starter and a crisp finish. They are perfect for a cozy breakfast or brunch, and can be topped with anything from fresh berries to savory options like fried chicken. This recipe is a great way to enjoy waffles on a gluten-free diet without sacrificing taste or quality.

Gluten-Free Sourdough Pizza Crust

This gluten-free sourdough pizza crust is chewy, crispy, and full of flavor, thanks to the sourdough starter. It’s the perfect base for your favorite pizza toppings and an excellent option for those following a gluten-free diet. The tangy flavor from the starter pairs perfectly with savory toppings, making this crust a favorite for pizza night at home.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp instant yeast
• 1 tsp honey or maple syrup
• ¾ cup warm water
• 1 tbsp apple cider vinegar
• Toppings of your choice (cheese, sauce, vegetables, meats, etc.)

Instructions:

1. In a bowl, combine the gluten-free flour, salt, and instant yeast.
2. In another bowl, mix the sourdough starter, warm water, olive oil, honey (or maple syrup), and apple cider vinegar.
3. Slowly add the wet mixture into the dry ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable.
4. Knead the dough for 5-7 minutes, adding more flour if needed, until smooth and elastic.
5. Cover the dough and let it rise for 1-2 hours, or until it doubles in size.
6. Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, turn it out onto a floured surface and roll it into your desired pizza shape, whether round or rectangular.
8. Transfer the dough to the baking sheet and add your favorite pizza toppings.
9. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before slicing and serving.

This gluten-free sourdough pizza crust is a fantastic way to enjoy pizza without sacrificing texture or flavor. With the tangy taste from the sourdough starter and a chewy, crispy crust, it’s an excellent gluten-free option for pizza lovers. Customize with your favorite toppings, and you’ll have a pizza night that’s both delicious and satisfying.

Gluten-Free Sourdough Pancakes

These gluten-free sourdough pancakes are soft, fluffy, and full of flavor. The sourdough starter adds a unique tang to the pancakes, elevating their taste and making them more delicious than your average pancake. Perfect for a weekend brunch or even a simple weekday breakfast, these pancakes are quick, easy, and gluten-free!

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar (optional)
• 1 tsp vanilla extract
• 2 eggs
• 1 cup milk (or dairy-free milk)
• 2 tbsp melted butter or coconut oil
• Pinch of salt

Instructions:

1. In a large bowl, combine the gluten-free flour, baking powder, sugar (if using), and salt.
2. In a separate bowl, whisk together the sourdough starter, eggs, milk, vanilla extract, and melted butter (or coconut oil).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
6. Repeat until all the batter is used.
7. Serve the pancakes hot with maple syrup, fresh berries, or any of your favorite toppings.

These gluten-free sourdough pancakes are a delicious and light breakfast treat that everyone will enjoy. The unique tang of the sourdough starter enhances the pancakes’ flavor, making them stand out from regular pancakes. Whether topped with syrup, fruit, or whipped cream, these pancakes are a perfect way to start your morning gluten-free.

Gluten-Free Sourdough Ciabatta Bread

This gluten-free sourdough ciabatta bread has a light and airy crumb with a crispy crust, making it an excellent choice for sandwiches or as a side with soups and stews. The sourdough starter adds depth of flavor and a mild tang, making this gluten-free version of ciabatta an ideal substitute for traditional bread. With a little patience, you can bake this perfect loaf at home.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• ¾ cup warm water (plus more if needed)
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. In a large bowl, combine the gluten-free flour, salt, and instant yeast.
2. In a separate bowl, mix the sourdough starter, warm water, olive oil, honey (or maple syrup), and apple cider vinegar.
3. Gradually add the wet mixture to the dry ingredients and mix until a smooth, sticky dough forms.
4. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, carefully transfer it to the prepared baking sheet. Use a spatula to shape the dough into an oblong loaf.
7. Bake the bread for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
8. Allow the bread to cool completely on a wire rack before slicing.

This gluten-free sourdough ciabatta bread offers the perfect balance of crispiness on the outside and tenderness on the inside. With its mild sourdough tang and airy texture, it’s perfect for making sandwiches or serving alongside your favorite soups and salads. With a little patience, you can enjoy a delicious, gluten-free version of this classic Italian bread.

Gluten-Free Sourdough Rolls

These gluten-free sourdough rolls are soft, pillowy, and full of flavor. With the help of a sourdough starter, they develop a slightly tangy taste that pairs beautifully with savory dishes. Perfect for dinner rolls, sandwiches, or alongside your favorite soups and stews, these rolls are easy to make and will quickly become a favorite in your gluten-free baking repertoire.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp instant yeast
• 1 tbsp olive oil
• ¾ cup warm water
• 1 tsp honey or maple syrup
• 1 egg (for egg wash, optional)

Instructions:

1. In a large bowl, combine the gluten-free flour, salt, and instant yeast.
2. In a separate bowl, mix together the sourdough starter, warm water, olive oil, and honey (or maple syrup).
3. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. The dough should be sticky but manageable.
4. Cover the dough with a damp cloth and let it rise for about 1-2 hours, or until it doubles in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, divide it into 8 equal portions and shape them into rolls. Place them on the prepared baking sheet.
7. If desired, brush the tops of the rolls with a beaten egg for a golden finish.
8. Bake for 18-22 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Let the rolls cool slightly before serving.

These gluten-free sourdough rolls are a versatile and delicious addition to any meal. The slightly tangy flavor from the sourdough starter gives the rolls a depth of taste that pairs well with almost any dish. Whether used for dinner, sandwiches, or as a snack, these rolls are light, airy, and sure to please anyone following a gluten-free diet.

Gluten-Free Sourdough Cinnamon Rolls

These gluten-free sourdough cinnamon rolls are a delightful breakfast or dessert option, with soft, fluffy dough filled with a warm, sweet cinnamon swirl. The sourdough starter gives the rolls a subtle tang, while the cinnamon filling and glaze make them irresistible. Perfect for a cozy morning, these rolls can be made ahead and baked fresh when needed.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 ½ cups gluten-free all-purpose flour
• ¼ cup sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 cup warm milk (or dairy-free milk)
• 2 eggs
• ¼ cup melted butter (or coconut oil)
• 1 tbsp vanilla extract

For the filling:

• ½ cup brown sugar
• 1 tbsp cinnamon
• ¼ cup melted butter (or coconut oil)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk (or dairy-free milk)
• ½ tsp vanilla extract

Instructions:

1. In a large bowl, combine the gluten-free flour, sugar, salt, and instant yeast.
2. In a separate bowl, whisk together the sourdough starter, warm milk, eggs, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough will be sticky but manageable.
4. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until it doubles in size.
5. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
6. Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12×18 inches).
7. Brush the dough with the melted butter (or coconut oil), then sprinkle the brown sugar and cinnamon mixture evenly over the top.
8. Roll the dough tightly into a log and slice it into 12 rolls.
9. Place the rolls in the prepared baking dish and let them rise for another 30 minutes.
10. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
11. While the rolls bake, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract.
12. Once the rolls are baked, drizzle with the glaze and serve warm.

These gluten-free sourdough cinnamon rolls are an absolute treat. With their soft, fluffy texture and sweet, cinnamon-spiced filling, they make the perfect breakfast or dessert. The tangy flavor from the sourdough starter adds an unexpected depth, making these rolls stand out from traditional recipes. Whether enjoyed fresh out of the oven or saved for later, these cinnamon rolls are sure to be a hit in any gluten-free household.

Gluten-Free Sourdough French Bread

This gluten-free sourdough French bread has the crispy crust and soft, airy crumb that you expect from a traditional French baguette, but it’s entirely gluten-free. The sourdough starter adds a delicious tang, and the bread bakes up with a light texture that’s perfect for sandwiches or as an accompaniment to any meal. With a little patience and a few simple ingredients, you can enjoy a gluten-free version of this classic bread.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp instant yeast
• 1 tbsp olive oil
• ¾ cup warm water
• 1 tsp sugar or honey
• 1 tbsp apple cider vinegar

Instructions:

1. In a large bowl, combine the gluten-free flour, salt, and instant yeast.
2. In a separate bowl, mix together the sourdough starter, warm water, olive oil, sugar (or honey), and apple cider vinegar.
3. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. The dough should be slightly sticky but manageable.
4. Knead the dough for about 5-7 minutes until smooth and elastic. Add more flour if needed, but keep the dough soft.
5. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until it doubles in size.
6. Preheat the oven to 450°F (230°C) and place a baking stone or sheet in the oven.
7. Once the dough has risen, shape it into a French loaf or divide it into two smaller baguette-shaped loaves.
8. Place the shaped loaves onto a parchment-lined baking sheet and let them rise for 30 minutes.
9. Before baking, score the tops of the loaves with a sharp knife or razor blade.
10. Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
11. Allow the bread to cool on a wire rack before slicing.

This gluten-free sourdough French bread is a great option for anyone craving the classic French baguette experience without the gluten. The crispy crust and airy, chewy interior make this bread ideal for sandwiches or served alongside soups and stews. The sourdough starter adds a tangy richness that will make this bread a staple in your gluten-free baking routine.

Gluten-Free Sourdough Pizza Crust

If you’ve been missing pizza while following a gluten-free diet, this gluten-free sourdough pizza crust will bring back those delicious pizza nights. With a slightly tangy flavor from the sourdough starter and a crispy, chewy texture, this crust is perfect for holding your favorite toppings. It’s easy to make, and the sourdough fermentation process adds flavor and depth that you won’t find in regular gluten-free pizza dough recipes.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar or honey
• 1 tbsp instant yeast
• ¾ cup warm water
• 1 tsp apple cider vinegar

Instructions:

1. In a large bowl, combine the gluten-free flour and salt.
2. In a separate bowl, whisk together the sourdough starter, warm water, olive oil, sugar (or honey), and apple cider vinegar.
3. Gradually add the wet ingredients to the dry ingredients, stirring until the dough forms a slightly sticky consistency.
4. Knead the dough for 5-7 minutes until it becomes smooth and pliable. You can add more flour if needed, but the dough should remain a bit tacky.
5. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until it has doubled in size.
6. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper or use a pizza stone.
7. Once the dough has risen, transfer it to a floured surface and shape it into a pizza crust. You can roll it out with a rolling pin or stretch it by hand.
8. Place the shaped dough onto the prepared baking sheet or pizza stone.
9. Pre-bake the crust for 8-10 minutes until it starts to turn golden brown.
10. Remove from the oven, add your desired toppings, and bake for another 10-12 minutes or until the crust is golden and crispy.

This gluten-free sourdough pizza crust is the perfect base for any pizza lover who is gluten-sensitive. The tangy flavor from the sourdough starter adds an extra layer of depth to the crust, while the chewy, crispy texture makes every bite delicious. Whether you prefer a classic Margherita pizza or a more adventurous topping combination, this crust will elevate your gluten-free pizza experience.

Gluten-Free Sourdough Focaccia Bread

Focaccia is known for its soft, airy texture and savory flavors, and this gluten-free sourdough version is no exception. Using a gluten-free sourdough starter, this focaccia is light, fluffy, and packed with flavor, making it perfect for dipping in olive oil, using as a sandwich bread, or serving as an appetizer. The tangy notes from the sourdough starter enhance the overall flavor, and the generous amount of olive oil gives it a luxurious, crisp crust.

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil (plus more for drizzling)
• 1 tsp instant yeast
• ¾ cup warm water
• 1 tsp sugar or honey
• 1 tbsp fresh rosemary (optional)
• Sea salt, for topping

Instructions:

1. In a large mixing bowl, combine the gluten-free flour and salt.
2. In a separate bowl, whisk together the sourdough starter, warm water, olive oil, sugar (or honey), and instant yeast.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. If the dough is too thick, add a bit more warm water.
4. Knead the dough in the bowl or on a floured surface for 3-5 minutes until it’s smooth and slightly elastic.
5. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.
6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, transfer it to the prepared baking sheet and press it out into an even layer. Use your fingers to dimple the surface of the dough.
8. Drizzle a bit of olive oil on top and sprinkle with fresh rosemary (if using) and sea salt.
9. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
10. Let it cool slightly before slicing and serving.

This gluten-free sourdough focaccia bread offers all the deliciousness of traditional focaccia, with the added benefits of being gluten-free. The sourdough starter imparts a unique, tangy flavor that enhances the bread’s richness. With its fluffy interior and crisp, golden crust, this focaccia is perfect for dipping in olive oil, serving alongside your favorite dishes, or using for sandwiches. It’s an easy and flavorful addition to your gluten-free bread rotation.

Gluten-Free Sourdough Bagels

These gluten-free sourdough bagels are chewy, flavorful, and have that perfect golden crust you love. The sourdough starter gives them a distinct tang that sets them apart from regular gluten-free bagels. Boiling the bagels before baking helps achieve that signature bagel texture, while the gluten-free flour ensures they remain light and airy. Enjoy them fresh, toasted, or with your favorite bagel toppings!

Ingredients:

• 1 cup gluten-free sourdough starter (fed)
• 2 cups gluten-free all-purpose flour
• 1 tbsp instant yeast
• 1 tsp salt
• 1 tbsp sugar or honey
• ¾ cup warm water
• 1 tbsp olive oil
• 2 tbsp baking soda (for boiling)
• Optional toppings: sesame seeds, poppy seeds, dried onion flakes

Instructions:

1. In a large mixing bowl, combine the gluten-free flour, salt, and instant yeast.
2. In a separate bowl, whisk together the sourdough starter, warm water, olive oil, and sugar (or honey).
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be thick but sticky.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball. Poke a hole in the center of each ball and stretch it to form the bagel shape.
6. Place the bagels on a parchment-lined baking sheet and cover them with a damp cloth. Let them rise for about 30 minutes.
7. While the bagels are rising, bring a large pot of water to a boil and add the baking soda.
8. Preheat your oven to 375°F (190°C).
9. Once the water is boiling, gently drop the bagels in one at a time. Boil each bagel for about 1 minute on each side.
10. Remove the bagels from the water and place them back on the baking sheet. Add any desired toppings.
11. Bake for 20-25 minutes or until the bagels are golden brown and crispy on the outside.
12. Let the bagels cool before slicing and serving.

These gluten-free sourdough bagels are a delicious, chewy treat that rivals traditional bagels. The tangy flavor from the sourdough starter makes them unique, while the chewy texture and golden crust provide the perfect base for any bagel toppings. Whether enjoyed as a classic breakfast with cream cheese or used for a bagel sandwich, these sourdough bagels are a satisfying gluten-free option.

Note: More recipes are coming soon!