45+ Delicious Holiday Gluten-Free Sourdough Recipes to Impress Your Guests

The holiday season is a time for gathering around the table with loved ones, sharing stories, and indulging in delicious, homemade treats.

But for those with dietary restrictions, particularly those who follow a gluten-free lifestyle, finding festive and flavorful recipes can feel like a challenge.

Enter gluten-free sourdough—a versatile, tangy, and nutrient-packed base for countless holiday creations.

Whether you’re looking for sweet breads, savory loaves, decadent desserts, or holiday-inspired appetizers, gluten-free sourdough can be the star ingredient in your festive kitchen.

This guide is packed with over 45 holiday-ready gluten-free sourdough recipes that are sure to delight everyone, from classic crowd-pleasers like cinnamon rolls and rosemary focaccia to creative treats like chocolate peppermint cake and cranberry walnut bread.

Get ready to impress your guests and bring joy to the table with these wholesome, gluten-free delights!

45+ Delicious Holiday Gluten-Free Sourdough Recipes to Impress Your Guests

The holidays are a season of warmth, celebration, and culinary creativity. By incorporating gluten-free sourdough into your festive recipes, you can cater to everyone at the table without compromising on flavor or tradition.

From breakfast gatherings to late-night desserts, these 45+ recipes are designed to inspire and excite.

So roll up your sleeves, grab your gluten-free sourdough starter, and dive into the world of holiday baking.

Whether you’re an experienced sourdough baker or trying it for the first time, these recipes offer a range of options for every skill level.

This holiday season, let the magic of gluten-free sourdough transform your kitchen into a haven of delicious aromas and unforgettable memories.

Gluten-Free Sourdough Gingerbread Cookies

These Gluten-Free Sourdough Gingerbread Cookies are the perfect treat to add holiday cheer to your celebrations. Infused with warming spices like ginger, cinnamon, and nutmeg, these cookies have a soft yet slightly chewy texture, thanks to the addition of gluten-free sourdough starter discard. Whether you decorate them with icing or enjoy them plain, they’re a festive favorite for everyone, including those with gluten sensitivities.

Ingredients

• 1/2 cup gluten-free sourdough starter discard
• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not included in your flour blend)
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup molasses
• 1/2 cup unsalted butter or dairy-free substitute, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Mix the Dough: In a large bowl, cream the butter and sugar until fluffy. Add the molasses, sourdough starter discard, egg, and vanilla extract, mixing until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, xanthan gum, spices, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
4. Roll and Cut: Preheat your oven to 350°F (175°C). Roll the dough out on a floured surface to about 1/4 inch thick. Use holiday-themed cookie cutters to shape the cookies.
5. Bake: Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes. Let cool on the sheet for 5 minutes before transferring to a wire rack.
6. Decorate (Optional): Once cool, decorate with icing or sprinkles.

These gluten-free sourdough gingerbread cookies are a delightful holiday tradition. Their balance of spicy and sweet flavors pairs perfectly with a cup of hot cocoa or tea. Enjoy making memories with your loved ones as you bake and decorate these festive treats!

Gluten-Free Sourdough Stuffing with Cranberries and Pecans

Transform your holiday table with this Gluten-Free Sourdough Stuffing with Cranberries and Pecans. This recipe combines the tangy flavor of sourdough bread with the sweetness of dried cranberries and the nutty crunch of pecans. It’s the perfect side dish for a festive meal, offering a deliciously unique take on traditional stuffing.

Ingredients

• 6 cups gluten-free sourdough bread, cubed and dried
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 cups gluten-free chicken or vegetable broth
• 2 large eggs, beaten
• 1 tbsp fresh rosemary, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Prepare Bread Cubes: Spread cubed sourdough bread on a baking sheet and toast in a 350°F (175°C) oven until crisp, about 10 minutes.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion, celery, and garlic until soft. Stir in rosemary and thyme.
3. Combine Ingredients: In a large bowl, mix the toasted bread cubes, sautéed vegetables, cranberries, and pecans.
4. Add Liquid: Whisk together the broth and eggs, then pour over the bread mixture. Toss gently to coat evenly.
5. Bake: Transfer the stuffing to a greased baking dish. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 15 minutes until golden brown.

This gluten-free sourdough stuffing will become the star of your holiday spread. With its combination of textures and flavors, it pairs beautifully with roast turkey or ham, making it an irresistible addition to your festive feast.

Gluten-Free Sourdough Chocolate Peppermint Cake

Elevate your dessert game with this indulgent Gluten-Free Sourdough Chocolate Peppermint Cake. The rich chocolate flavor, combined with a refreshing hint of peppermint, creates a showstopping holiday treat. The addition of sourdough starter adds depth and moisture, making each bite heavenly.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 1/4 cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 tsp peppermint extract
• 1/2 cup chocolate chips or chopped dark chocolate
• Crushed candy canes for garnish

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. Combine Wet Ingredients: In another bowl, mix sourdough discard, sugars, oil, eggs, almond milk, and peppermint extract until smooth.
3. Form Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
4. Bake: Pour the batter into a greased 9-inch round cake pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and Decorate: Let the cake cool completely. Dust with powdered sugar, drizzle melted chocolate, and sprinkle crushed candy canes on top for a festive touch.

This gluten-free sourdough chocolate peppermint cake is the ultimate holiday dessert. Its rich, decadent flavor and festive garnish make it a centerpiece-worthy treat for any gathering. Slice it up, and watch as your guests savor every bite!

Gluten-Free Sourdough Pumpkin Dinner Rolls

These Gluten-Free Sourdough Pumpkin Dinner Rolls are the perfect addition to your holiday table. Soft, fluffy, and subtly flavored with pumpkin and sourdough tang, they complement both sweet and savory dishes. Naturally gluten-free, they’re a crowd-pleaser for everyone, from gluten-sensitive guests to pumpkin lovers alike.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1/2 cup canned pumpkin puree
• 1/4 cup warm water or milk of choice
• 2 tbsp olive oil or melted butter
• 1 tbsp honey or maple syrup
• 1 large egg
• 1 1/4 tsp salt
• 1 tsp instant yeast
• Optional: Sesame seeds or pumpkin seeds for topping

Instructions

1. Activate the Yeast: In a small bowl, mix warm water and yeast. Let sit for 5 minutes until bubbly.
2. Mix Wet Ingredients: In a large bowl, combine sourdough starter, pumpkin puree, olive oil, honey, and egg. Stir in the yeast mixture.
3. Incorporate Dry Ingredients: Add the gluten-free flour, xanthan gum, and salt to the wet mixture. Stir until a sticky dough forms.
4. First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1-2 hours, or until slightly puffy.
5. Shape Rolls: Divide the dough into 8-10 portions and shape into balls. Place on a parchment-lined baking sheet.
6. Second Rise: Let the rolls rise for another 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Brush the rolls with olive oil or milk and sprinkle with sesame or pumpkin seeds. Bake for 20-25 minutes until golden brown.

These gluten-free sourdough pumpkin dinner rolls are a holiday staple, offering a soft texture and rich flavor that pairs beautifully with any main course. They’ll be a hit whether served with butter, jam, or alongside a savory roast.

Gluten-Free Sourdough Apple Cinnamon Pancakes

Start your holiday mornings with a cozy and delicious treat: Gluten-Free Sourdough Apple Cinnamon Pancakes. Fluffy, tangy, and bursting with warm cinnamon and apple chunks, these pancakes bring comfort and holiday cheer to your breakfast table. They’re easy to whip up and perfect for brunch gatherings or lazy mornings by the fireplace.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1/2 cup gluten-free all-purpose flour blend
• 1/2 tsp xanthan gum (if not in the flour blend)
• 1/4 cup almond milk or milk of choice
• 1 egg
• 1 tbsp melted butter or coconut oil
• 1 tbsp maple syrup or honey
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 small apple, peeled and diced

Instructions

1. Prepare the Batter: In a medium bowl, whisk together the sourdough starter, flour, xanthan gum, milk, egg, melted butter, and maple syrup. Add baking powder and cinnamon, mixing until smooth. Fold in the diced apples.
2. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
3. Serve Warm: Stack the pancakes and drizzle with maple syrup. Optionally, top with whipped cream, extra apple slices, or a sprinkle of cinnamon sugar.

These gluten-free sourdough apple cinnamon pancakes are the perfect way to celebrate holiday mornings. Their warm, spiced flavors pair wonderfully with coffee or hot chocolate, making them an instant favorite for the season.

Gluten-Free Sourdough Herb Crackers

Looking for an elegant appetizer or snack to serve at your holiday gatherings? These Gluten-Free Sourdough Herb Crackers are crispy, flavorful, and incredibly versatile. Infused with fresh herbs and a hint of sourdough tang, they’re ideal for pairing with cheese, dips, or charcuterie boards.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour blend
• 1/2 tsp xanthan gum (if not in the flour blend)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped fresh rosemary or thyme (or 1 tsp dried herbs)
• Optional: Sea salt for sprinkling

Instructions

1. Form the Dough: In a bowl, mix the sourdough starter, flour, xanthan gum, olive oil, salt, garlic powder, onion powder, and herbs until a firm dough forms. If the dough is sticky, add a little more flour.
2. Roll Out the Dough: Preheat the oven to 350°F (175°C). Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
3. Cut into Shapes: Remove the top layer of parchment and use a knife or pizza cutter to cut the dough into squares or desired shapes.
4. Bake: Transfer the crackers (on the parchment) to a baking sheet. Sprinkle with sea salt, if desired. Bake for 15-20 minutes or until golden and crisp. Let cool completely.
5. Serve: Pair with cheese, hummus, or a festive dip.

These gluten-free sourdough herb crackers are a sophisticated addition to any holiday spread. Their crispy texture and rich flavor make them perfect for entertaining or simply enjoying with a cozy glass of wine by the fire.

Gluten-Free Sourdough Chocolate Cherry Bread

Rich, moist, and dotted with bursts of sweet cherries and dark chocolate, this Gluten-Free Sourdough Chocolate Cherry Bread is a festive delight. Perfect as a dessert or a sweet breakfast treat, the combination of sourdough tang, cherries, and chocolate creates an unforgettable flavor. This loaf is sure to stand out at your holiday gatherings.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 2 large eggs
• 1/3 cup melted coconut oil or butter
• 1/2 cup almond milk or milk of choice
• 1 tsp vanilla extract
• 1/2 cup chopped dark chocolate or chocolate chips
• 1/2 cup dried cherries (rehydrated in warm water for 10 minutes and drained)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, xanthan gum, cocoa powder, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In another bowl, mix the sourdough starter, sugar, eggs, melted coconut oil, milk, and vanilla extract until smooth.
3. Form Batter: Gradually fold the dry ingredients into the wet mixture. Stir until combined. Fold in the chocolate and rehydrated cherries.
4. Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing.

This gluten-free sourdough chocolate cherry bread offers a decadent holiday treat that’s perfect for gifting or serving at festive gatherings. Its rich flavor and tender crumb make it a favorite among chocolate lovers and sourdough enthusiasts alike.

Gluten-Free Sourdough Rosemary Focaccia

Crisp on the outside, tender on the inside, this Gluten-Free Sourdough Rosemary Focaccia is a savory masterpiece. Perfect for dipping into olive oil or serving alongside soups and holiday roasts, this focaccia is infused with fresh rosemary and the distinct tang of sourdough. Its elegant appearance also makes it a great centerpiece for your festive table.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup olive oil, plus extra for drizzling
• 3/4 cup warm water
• 1 tbsp fresh rosemary, chopped
• Optional: Sea salt and additional rosemary for topping

Instructions

1. Prepare the Dough: In a bowl, mix the sourdough starter, flour, xanthan gum, baking powder, salt, sugar, olive oil, and warm water until a sticky dough forms. Stir in the chopped rosemary.
2. First Rise: Cover the bowl with a damp towel and let the dough rise in a warm spot for 1-2 hours, or until slightly puffed.
3. Shape the Focaccia: Transfer the dough to a greased 9×13-inch baking dish or sheet pan. Press it out evenly with your fingers, creating dimples on the surface.
4. Second Rise: Let the dough rest for another 30 minutes.
5. Bake: Preheat the oven to 400°F (200°C). Drizzle the top with olive oil and sprinkle with sea salt and extra rosemary. Bake for 25-30 minutes, or until golden brown.
6. Cool and Serve: Allow the focaccia to cool slightly before slicing and serving.

This gluten-free sourdough rosemary focaccia is a showstopper on any holiday menu. Its savory flavors and aromatic herbs make it a versatile side dish or snack, perfect for sharing with family and friends.

Gluten-Free Sourdough Eggnog Muffins

Add a festive twist to your breakfast or dessert with these Gluten-Free Sourdough Eggnog Muffins. Lightly spiced with nutmeg and enriched with the creamy flavor of eggnog, these muffins are the epitome of holiday warmth. The sourdough starter adds a touch of tang, balancing the sweetness and enhancing the texture.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup melted butter or coconut oil
• 1/2 cup eggnog (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1 large egg

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, and nutmeg.
2. Combine Wet Ingredients: In another bowl, mix the sourdough starter, sugar, melted butter, eggnog, vanilla, and egg until smooth.
3. Form Batter: Slowly fold the dry ingredients into the wet mixture until just combined.
4. Bake: Divide the batter evenly into a greased or lined muffin tin. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
5. Optional Topping: Dust with powdered sugar or drizzle with an eggnog glaze for extra festive flair.

These gluten-free sourdough eggnog muffins are a delightful holiday treat that’s easy to prepare and loved by all. Perfect for breakfast, snacks, or dessert, they capture the essence of the season in every bite.

Gluten-Free Sourdough Cranberry Orange Loaf

Bright and zesty, this Gluten-Free Sourdough Cranberry Orange Loaf is the perfect blend of tangy and sweet, making it an excellent addition to your holiday spread. Bursting with fresh cranberries and infused with orange zest, it’s a crowd-pleaser for brunches, gifts, or festive desserts. The sourdough discard adds complexity and a tender crumb.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 3/4 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup coconut oil or melted butter
• 1/2 cup orange juice (freshly squeezed is best)
• 1 large egg
• Zest of 1 orange
• 1 1/2 cups fresh or frozen cranberries (roughly chopped)
• Optional: 1/4 cup powdered sugar + 1 tbsp orange juice for glaze

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, xanthan gum, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In another bowl, mix the sourdough starter, sugar, melted coconut oil, orange juice, egg, and orange zest.
3. Form the Batter: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the cranberries.
4. Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
5. Optional Glaze: Drizzle with a simple glaze made of powdered sugar and orange juice once cooled.

This gluten-free sourdough cranberry orange loaf is the epitome of holiday cheer. Its vibrant colors and tangy-sweet flavor make it a standout dessert or breakfast option. Pair it with a warm cup of tea for a cozy seasonal treat.

Gluten-Free Sourdough Cinnamon Swirl Bread

Warm, aromatic, and irresistibly sweet, this Gluten-Free Sourdough Cinnamon Swirl Bread is perfect for your holiday mornings. Swirled with a cinnamon-sugar mixture and baked to perfection, it’s ideal for toasting, gifting, or enjoying with a cup of coffee by the fire.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup almond milk or milk of choice
• 1/4 cup honey or maple syrup
• 1/4 cup melted butter or coconut oil
• 1 egg
• 2 tsp vanilla extract

For the Cinnamon Swirl:

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp melted butter

Instructions

1. Prepare the Batter: Mix the sourdough starter, almond milk, honey, melted butter, egg, and vanilla in a bowl. In another bowl, combine the flour, xanthan gum, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet until smooth.
2. Create the Swirl: In a small bowl, mix sugar and cinnamon. Pour half the batter into a greased loaf pan. Sprinkle half the cinnamon sugar mixture, then layer the remaining batter on top. Use a knife to swirl.
3. Bake: Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick comes out clean. Let cool completely before slicing.
4. Optional Topping: Drizzle with a simple glaze or dust with powdered sugar.

This gluten-free sourdough cinnamon swirl bread is a holiday favorite that fills your home with the warm, comforting aroma of cinnamon. Enjoy it toasted with butter or as-is for a delightful seasonal indulgence.

Gluten-Free Sourdough Herb & Cheddar Biscuits

These Gluten-Free Sourdough Herb & Cheddar Biscuits are a savory holiday treat that pairs beautifully with soups, salads, or roasts. The tangy sourdough discard combines with sharp cheddar and aromatic herbs to create flaky, buttery biscuits that melt in your mouth. Easy to make, they’ll quickly become a holiday staple.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup cold butter, cubed
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh parsley or chives
• 1/4 cup almond milk or milk of choice

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, and garlic powder.
2. Incorporate Butter: Cut the cold butter into the dry mixture until it resembles coarse crumbs.
3. Add Wet Ingredients: Stir in the sourdough starter, cheddar cheese, herbs, and milk. Mix until a soft dough forms.
4. Shape Biscuits: Drop spoonfuls of dough onto a parchment-lined baking sheet, or shape into rounds for a neater look.
5. Bake: Bake at 400°F (200°C) for 12-15 minutes, or until golden brown. Serve warm.

These gluten-free sourdough herb & cheddar biscuits are a versatile and flavorful side for any holiday feast. Their tender, cheesy goodness is perfect for soaking up gravy or pairing with butter for a satisfying seasonal bite.

Gluten-Free Sourdough Gingerbread Muffins

Warm spices, a hint of molasses, and the tangy touch of sourdough come together in these Gluten-Free Sourdough Gingerbread Muffins. Perfect for the holiday season, these muffins are aromatic, moist, and a delightful way to celebrate the festive flavors of gingerbread. Whether for breakfast, dessert, or a snack, they’re a holiday crowd-pleaser.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 3/4 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 cup molasses
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup melted butter or coconut oil
• 1/2 cup almond milk or milk of choice
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
2. Combine Wet Ingredients: In another bowl, mix the sourdough starter, molasses, sugar, melted butter, milk, egg, and vanilla extract until smooth.
3. Form the Batter: Gradually fold the dry ingredients into the wet mixture until just combined.
4. Bake: Spoon the batter into a greased or lined muffin tin. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Optional Topping: Dust with powdered sugar or drizzle with a simple glaze for a festive touch.

These gluten-free sourdough gingerbread muffins capture the essence of the holidays with their warm spices and cozy flavor. Easy to make and perfect for gifting or enjoying with a cup of coffee, they’re a must-try for gingerbread lovers.

Gluten-Free Sourdough Pesto Pull-Apart Bread

This Gluten-Free Sourdough Pesto Pull-Apart Bread is a savory showstopper, perfect for holiday parties and family gatherings. Layers of fluffy bread are filled with a vibrant basil pesto, creating a buttery and flavorful treat that’s ideal for sharing. Whether as an appetizer or a side dish, it’s sure to impress.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup melted butter
• 1/2 cup almond milk or milk of choice
• 1/4 cup basil pesto (store-bought or homemade)
• Optional: Grated Parmesan for topping

Instructions

1. Prepare the Dough: In a bowl, mix the sourdough starter, flour, xanthan gum, baking powder, baking soda, salt, butter, and milk until a soft dough forms.
2. Roll Out Dough: On a lightly floured surface, roll out the dough into a rectangle approximately 10×12 inches.
3. Add Pesto: Spread the pesto evenly over the dough.
4. Shape and Layer: Cut the dough into strips, stack them, and then slice into squares. Arrange the squares upright in a greased loaf pan.
5. Bake: Bake at 350°F (175°C) for 30-35 minutes, or until golden brown. Top with grated Parmesan if desired.
6. Cool and Serve: Let cool slightly before serving.

This gluten-free sourdough pesto pull-apart bread is a fun and flavorful addition to any holiday table. Its pull-apart layers and rich pesto flavor make it a festive, interactive dish for gatherings and special meals.

Gluten-Free Sourdough Spiced Apple Cake

Sweet apples, warm spices, and the tang of sourdough combine to create this Gluten-Free Sourdough Spiced Apple Cake. Moist, tender, and full of flavor, this cake is a comforting dessert or tea-time treat that captures the essence of the season. With its delicate crumb and festive spices, it’s a holiday favorite.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 cup melted coconut oil or butter
• 1/2 cup coconut sugar or brown sugar
• 2 large eggs
• 1/4 cup almond milk or milk of choice
• 2 medium apples, peeled and diced
• Optional: Powdered sugar or caramel sauce for serving

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
2. Combine Wet Ingredients: In another bowl, mix the sourdough starter, melted oil, sugar, eggs, and milk.
3. Form the Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced apples.
4. Bake: Pour the batter into a greased 9-inch round or square cake pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve: Cool completely before dusting with powdered sugar or drizzling with caramel sauce.

This gluten-free sourdough spiced apple cake is a comforting and festive dessert that brings together the best of holiday flavors. Serve it warm with a scoop of ice cream or a drizzle of caramel for a decadent finish to any holiday meal.

Gluten-Free Sourdough Pumpkin Spice Rolls

Indulge in the warm, cozy flavors of the season with these Gluten-Free Sourdough Pumpkin Spice Rolls. Soft and fluffy, these rolls are infused with pumpkin puree and warm spices, then topped with a velvety cream cheese glaze. Perfect for holiday mornings or as a festive dessert, they’re a delightful treat that’s worth every bite.

Ingredients

Dough:

• 1 cup gluten-free sourdough starter discard
• 2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1/4 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup pumpkin puree
• 1/4 cup almond milk or milk of choice
• 1/4 cup melted butter

Filling:

• 1/4 cup softened butter
• 1/4 cup coconut sugar or brown sugar
• 1 tsp ground cinnamon

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1-2 tbsp almond milk or milk of choice
• 1/2 tsp vanilla extract

Instructions

1. Prepare Dough: In a large bowl, mix the sourdough starter, flour, xanthan gum, sugar, baking powder, baking soda, salt, spices, pumpkin puree, milk, and melted butter. Stir until a soft dough forms.
2. Roll Out Dough: On a floured surface, roll the dough into a rectangle about 10×12 inches.
3. Add Filling: Spread softened butter over the dough, then sprinkle with sugar and cinnamon.
4. Roll and Cut: Roll the dough tightly into a log and slice it into 8-10 rolls. Arrange in a greased baking dish.
5. Bake: Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
6. Add Glaze: Mix all glaze ingredients until smooth and drizzle over warm rolls.

These gluten-free sourdough pumpkin spice rolls are a holiday favorite that fills your home with the irresistible aroma of pumpkin and cinnamon. Soft, gooey, and perfectly spiced, they’re ideal for gatherings or indulgent mornings.

Gluten-Free Sourdough Rosemary Olive Bread

Elevate your holiday table with this savory Gluten-Free Sourdough Rosemary Olive Bread. Infused with fresh rosemary and studded with briny olives, this rustic loaf is bursting with Mediterranean-inspired flavor. Serve it alongside cheese boards, soups, or holiday roasts for a delightful seasonal touch.

Ingredients

• 1 cup gluten-free sourdough starter discard
• 2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp chopped fresh rosemary
• 1/2 cup chopped black or green olives
• 1/4 cup olive oil
• 1/2 cup almond milk or water

Instructions

1. Prepare Dough: In a large bowl, mix sourdough starter, flour, xanthan gum, baking powder, baking soda, salt, and rosemary. Gradually add the olive oil and milk until a soft dough forms.
2. Incorporate Olives: Fold in the chopped olives.
3. Shape and Bake: Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet. Bake at 375°F (190°C) for 35-40 minutes, or until golden brown.
4. Cool and Serve: Let cool before slicing and serving.

This gluten-free sourdough rosemary olive bread is a showstopper with its fragrant herbs and salty olive bites. Whether served warm with olive oil or as part of a festive meal, it’s a sophisticated addition to any holiday menu.

Gluten-Free Sourdough Chocolate Peppermint Cake

Bring the festive spirit to your dessert table with this Gluten-Free Sourdough Chocolate Peppermint Cake. Rich, moist, and bursting with chocolate flavor, this cake features a hint of peppermint for a holiday twist. Finished with a glossy ganache and crushed candy canes, it’s as beautiful as it is delicious.

Ingredients

Cake:

• 1 cup gluten-free sourdough starter discard
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not in the flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup melted coconut oil or butter
• 2 eggs
• 1/2 cup almond milk or milk of choice
• 1/2 tsp peppermint extract

Ganache:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• Crushed candy canes for topping

Instructions

1. Prepare Batter: Mix sourdough starter, flour, xanthan gum, baking powder, baking soda, salt, cocoa powder, and sugar. Add melted coconut oil, eggs, milk, and peppermint extract, stirring until smooth.
2. Bake: Pour batter into a greased 9-inch round cake pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
3. Make Ganache: Heat cream until steaming, then pour over chopped chocolate. Stir until smooth. Spread over the cooled cake.
4. Decorate: Sprinkle crushed candy canes over the ganache.

This gluten-free sourdough chocolate peppermint cake is a decadent holiday dessert that’s sure to impress. With its rich chocolate layers and festive peppermint topping, it’s the perfect sweet finale for any celebration.

Note: More recipes are coming soon!