30+ Heartwarming Saturday Gluten-Free Cracker Recipes to Satisfy

Crackers are a classic snack that pairs perfectly with a variety of dips, cheeses, and spreads.

However, finding a gluten-free version that captures the same crispy texture and satisfying crunch can be a challenge.

Luckily, we’ve gathered over 30 amazing gluten-free cracker recipes that are not only delicious but easy to make.

Whether you’re craving something cheesy, herby, or a bit more exotic, these recipes have you covered.

With the weekend ahead, why not take some time to bake up a batch (or two) of your favorite gluten-free crackers?

You can enjoy them as a snack, serve them at your next gathering, or pack them for lunch.

These homemade crackers are perfect for anyone following a gluten-free lifestyle, or for anyone who simply loves a good crunchy treat!

From savory crackers with various seasonings to sweet versions that pair well with fruits or desserts, there’s something for every taste.

These recipes are made with a variety of gluten-free flours and other wholesome ingredients, making them not only gluten-free but also versatile and healthy.

If you’re ready to elevate your cracker game this Saturday, keep reading to discover the best gluten-free cracker recipes!

30+ Heartwarming Saturday Gluten-Free Cracker Recipes to Satisfy

Baking your own gluten-free crackers at home opens up a world of flavors and textures you simply can’t find in store-bought versions.

With over 30 satisfying recipes, there’s no shortage of inspiration to create crunchy snacks that are free from gluten and full of flavor.

Whether you enjoy crackers on their own, with your favorite dip, or as a side to soups and salads, these recipes offer a perfect weekend baking project.

So, why not get creative this Saturday and experiment with new flavors and combinations?

Your taste buds will thank you, and you’ll have a delightful homemade snack to enjoy throughout the week!

Gluten-Free Sourdough Sandwich Bread

This gluten-free sourdough sandwich bread is perfect for making your favorite sandwiches without compromising on texture or flavor. With a soft, chewy crumb and a slightly tangy flavor from the sourdough starter, it rivals traditional wheat bread. This recipe uses a blend of gluten-free flours and requires some patience for the sourdough fermentation process, but the results are well worth the wait.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup brown rice flour
• ½ cup potato starch
• 2 tablespoons psyllium husk powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 ½ cups warm water (or as needed)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Instructions:

1. In a large bowl, combine the gluten-free flour blend, rice flour, potato starch, psyllium husk powder, salt, and sugar. Mix well.
2. Add the gluten-free sourdough starter, olive oil, apple cider vinegar, and warm water. Stir until combined into a thick dough.
3. Cover the dough with a damp towel and allow it to rise at room temperature for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 375°F (190°C). Grease a loaf pan with oil or line it with parchment paper.
5. Gently stir the dough to deflate it, then transfer it to the prepared loaf pan. Smooth the top of the dough with a spatula.
6. Cover the loaf pan and let it rise for an additional 30 minutes to 1 hour.
7. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow to cool for at least 30 minutes before slicing.

This gluten-free sourdough sandwich bread offers the perfect balance of fluffiness and structure, making it an ideal choice for lunch or dinner sandwiches. With a subtle sourdough tang and satisfying texture, you can enjoy a gluten-free bread option that rivals traditional wheat-based breads. Pair it with your favorite fillings for a delicious, homemade sandwich experience.

Gluten-Free Sourdough Pizza Crust

If you’re craving a gluten-free pizza with the same great sourdough flavor, this recipe is for you. The sourdough starter imparts a tangy flavor, while the gluten-free flour blend gives the crust the right amount of chewiness. This crust is versatile enough to be used for any pizza toppings you love, from classic margherita to creative combinations.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• ¾ cup warm water (or as needed)
• 1 teaspoon dry yeast
• 1 teaspoon garlic powder (optional)
• 1 tablespoon apple cider vinegar

Instructions:

1. In a bowl, combine the gluten-free flour blend, salt, sugar, garlic powder, and dry yeast.
2. Add the gluten-free sourdough starter, olive oil, apple cider vinegar, and warm water. Mix until a soft dough forms.
3. Knead the dough for 5-7 minutes (or use a stand mixer with a dough hook) until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Cover the dough with a damp cloth and let it rise for 2-3 hours or until it has doubled in size.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Punch the dough down and transfer it to the baking sheet. Press it out into your desired pizza shape (round or rectangular).
7. Bake the crust for 10-12 minutes, until golden brown.
8. Remove from the oven, add your desired toppings (sauce, cheese, vegetables, meats, etc.), and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

This gluten-free sourdough pizza crust provides a wonderful balance of chewy texture and tangy flavor. The sourdough starter enriches the taste of the crust, making each bite a flavorful experience. It’s a perfect base for any of your favorite pizza toppings, allowing you to enjoy gluten-free pizza without sacrificing flavor or texture. Ideal for a Saturday night pizza party, this crust is sure to please everyone at the table!

Gluten-Free Sourdough Pancakes

Wake up to the delightful flavor of sourdough with these gluten-free sourdough pancakes. The tangy sourdough starter blends beautifully with the fluffy texture of the pancakes, creating a deliciously unique breakfast treat. These pancakes are light, airy, and full of flavor—perfect for a Saturday morning breakfast.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 cup gluten-free all-purpose flour blend
• 1 tablespoon sugar (or maple syrup)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup milk (or non-dairy milk)
• 2 tablespoons melted butter (or oil)

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and vanilla extract.
2. In a separate bowl, combine the gluten-free sourdough starter, egg, milk, and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until smooth. The batter should be slightly thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about ¼ cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
6. Serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.

These gluten-free sourdough pancakes are a wonderful twist on a classic breakfast favorite. The sourdough starter adds a subtle tanginess, complementing the fluffiness of the pancakes. Perfect for a leisurely Saturday breakfast, this recipe will become a family favorite. Whether topped with syrup, berries, or yogurt, these pancakes offer a delicious start to your weekend.

Gluten-Free Sourdough Bagels

These gluten-free sourdough bagels are soft, chewy, and have that perfect tangy flavor that comes from the sourdough starter. Made with a gluten-free flour blend, psyllium husk powder, and a bit of yeast for additional rise, these bagels offer the best of both worlds: the hearty texture of a traditional bagel with the unique flavor of sourdough. Whether you prefer them plain, toasted, or topped with your favorite spread, these bagels will satisfy your bagel cravings without any gluten.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon psyllium husk powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon dry yeast
• 1 cup warm water
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine the gluten-free flour blend, psyllium husk powder, salt, sugar, and dry yeast.
2. In a separate bowl, mix the gluten-free sourdough starter, warm water, olive oil, and apple cider vinegar.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough for about 5 minutes, adding a little more flour if necessary.
4. Cover the dough and let it rise for 1-2 hours until it has doubled in size.
5. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and add a tablespoon of sugar to the water (this will help the bagels brown).
6. Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball and use your finger to poke a hole through the center, shaping it into a bagel.
7. Boil the bagels in the water for about 1-2 minutes per side, then place them on a greased baking sheet.
8. Brush the tops with the beaten egg for a glossy finish.
9. Bake for 25-30 minutes, until golden brown and crisp on the outside.
10. Allow the bagels to cool completely on a wire rack before slicing.

These gluten-free sourdough bagels deliver all the flavor and texture of a traditional bagel, with the added tang from the sourdough starter. They’re perfect for a weekend brunch, whether you enjoy them with cream cheese, smoked salmon, or your favorite toppings. The chewy, slightly crisp crust and soft interior will make these bagels a new favorite in your gluten-free baking repertoire.

Gluten-Free Sourdough Banana Bread

This gluten-free sourdough banana bread combines the richness of ripe bananas with the tangy flavor of a sourdough starter. The bread is moist, dense, and subtly sweet, making it perfect for breakfast or as a snack. By using a gluten-free flour blend and a touch of sourdough, this recipe offers a unique twist on traditional banana bread, with a slightly tangy aftertaste that elevates the sweetness of the bananas.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup butter, melted
• 1 teaspoon vanilla extract
• ½ cup brown sugar (or maple syrup)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together the mashed bananas, eggs, melted butter, vanilla extract, brown sugar, and gluten-free sourdough starter.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This gluten-free sourdough banana bread is a delightful blend of tangy and sweet flavors. The addition of the sourdough starter provides a unique depth of flavor, while the ripe bananas ensure the bread remains moist and delicious. It’s an excellent choice for breakfast or a midday snack, and the bread stays fresh for several days, making it a great option to enjoy throughout the week.

Gluten-Free Sourdough Muffins

These gluten-free sourdough muffins are light, fluffy, and packed with flavor. The sourdough starter adds a delightful tang that complements the natural sweetness of the muffins, and the gluten-free flour ensures a tender crumb. Whether you want to enjoy them plain, or with added fruits, nuts, or chocolate chips, these muffins are versatile and perfect for a quick breakfast or snack.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup honey or maple syrup
• ½ cup milk (or non-dairy milk)
• 1/3 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• Optional: 1 cup mix-ins (chocolate chips, blueberries, chopped nuts)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, honey or maple syrup, milk, oil, vanilla extract, and gluten-free sourdough starter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in your desired mix-ins (chocolate chips, blueberries, or chopped nuts).
5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free sourdough muffins are a perfect balance of tangy and sweet, offering a delicious treat without gluten. The versatility of this recipe allows you to add your favorite mix-ins, making each batch unique. Whether enjoyed for breakfast, as an afternoon snack, or even as a lunchbox treat, these muffins will quickly become a household favorite. The sourdough flavor adds a surprising depth that makes these muffins stand out from traditional gluten-free options.

Gluten-Free Sourdough Pizza Crust

This gluten-free sourdough pizza crust is the ultimate base for all your favorite toppings. The tangy flavor from the sourdough starter complements the crisp edges and soft interior of the crust, making it the perfect gluten-free alternative to traditional pizza dough. With a bit of yeast to help with rising and a combination of gluten-free flours for texture, this pizza crust is easy to make and deliciously satisfying.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon dry yeast
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon sugar
• ½ cup warm water
• 1 teaspoon apple cider vinegar

Instructions:

1. In a small bowl, dissolve the sugar and dry yeast in warm water. Let sit for 5-10 minutes until foamy.
2. In a large bowl, combine the gluten-free flour blend and salt. Add the sourdough starter, olive oil, apple cider vinegar, and yeast mixture.
3. Stir until the dough begins to come together, then knead for 5 minutes on a floured surface, adding more flour if necessary.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it has doubled in size.
5. Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
6. Punch down the dough, then roll it out into a 12-inch circle. Transfer the dough to the hot pizza stone or baking sheet.
7. Add your favorite pizza sauce, cheese, and toppings.
8. Bake for 10-12 minutes, or until the crust is golden brown and crispy.
9. Remove from the oven, slice, and enjoy!

This gluten-free sourdough pizza crust is a game-changer for anyone missing pizza in their gluten-free diet. The sourdough starter gives the crust a wonderful tangy flavor, while the crust itself is perfectly crispy on the outside and soft on the inside. It’s the ideal base for all your favorite pizza toppings, making pizza night more enjoyable than ever. Easy to prepare, this crust will quickly become your go-to gluten-free pizza dough!

Gluten-Free Sourdough English Muffins

These gluten-free sourdough English muffins are soft, fluffy, and full of that distinctive sourdough flavor. Perfect for breakfast or brunch, these muffins have a lightly crisped exterior and a tender, airy interior. Toast them up and slather them with butter, jam, or your favorite spread, and you’ll have a delicious, gluten-free treat that’s just as good as the original.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 large egg
• 1/3 cup milk (or non-dairy milk)
• 3 tablespoons butter, melted
• Cornmeal (for dusting)

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, and sugar.
2. In a separate bowl, mix together the sourdough starter, egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until a thick batter forms. If the dough seems too thick, add a bit more milk until it is spoonable but still thick.
4. Cover the dough with a cloth and let it rise for 1 hour, or until it has slightly puffed up.
5. Heat a griddle or non-stick skillet over medium heat and dust it lightly with cornmeal.
6. Drop spoonfuls of the dough onto the griddle, forming muffin-sized rounds. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. You may need to adjust the heat so they cook evenly without burning.
7. Let the muffins cool slightly before splitting them with a fork and toasting them.

These gluten-free sourdough English muffins are an excellent addition to any breakfast spread. The tang from the sourdough starter adds a unique flavor that complements the muffins’ light, fluffy texture. Whether you eat them plain, toasted with butter, or topped with jam or eggs, these muffins will make your morning routine that much better. They’re easy to make, versatile, and perfect for anyone on a gluten-free diet.

Gluten-Free Sourdough Cinnamon Rolls

These gluten-free sourdough cinnamon rolls are a true treat for anyone craving a sweet, warm breakfast. Made with a gluten-free flour blend and an active sourdough starter, these rolls have a soft, pillowy texture and a rich, cinnamon-sugar filling. Topped with a simple glaze, these rolls are perfect for a weekend brunch or a special holiday treat.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 2 eggs
• ½ cup milk (or non-dairy milk)
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon butter (for spreading)
• Powdered sugar (for glaze)

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, salt, baking powder, sugar, and instant yeast.
2. In a separate bowl, combine the sourdough starter, eggs, milk, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Knead the dough for about 5 minutes on a floured surface.
4. Cover the dough and let it rise for 1-2 hours until it has doubled in size.
5. Preheat the oven to 350°F (175°C). Roll the dough into a rectangle about 12 inches by 8 inches.
6. Spread softened butter over the dough, then sprinkle with the brown sugar and cinnamon.
7. Roll the dough tightly into a log, then cut into 9-12 rolls and place them in a greased baking dish.
8. Bake for 25-30 minutes, or until golden brown and fully cooked.
9. While the rolls are baking, prepare the glaze by mixing powdered sugar with a little milk until smooth.
10. Drizzle the glaze over the warm rolls before serving.

These gluten-free sourdough cinnamon rolls are a delicious, indulgent treat that will satisfy your sweet tooth without gluten. The combination of the sourdough starter and cinnamon sugar filling gives the rolls a distinct flavor, while the glaze adds a touch of sweetness. Perfect for any occasion, these rolls will quickly become a favorite in your gluten-free baking repertoire. Enjoy them fresh out of the oven or reheated with a hot cup of coffee!

Gluten-Free Sourdough Banana Bread

This gluten-free sourdough banana bread is a rich, moist, and flavorful treat, perfect for using up overripe bananas. The addition of sourdough starter gives the bread a subtle tang, balancing the sweetness of the bananas. This quick and easy recipe results in a tender, delicious loaf that is perfect for breakfast, a snack, or even dessert. Whether you enjoy it fresh out of the oven or toasted with a bit of butter, this banana bread will quickly become a favorite.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted butter
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• ¼ cup milk (or non-dairy milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, mash the ripe bananas and mix them with the eggs, melted butter, brown sugar, vanilla extract, and milk.
4. Add the sourdough starter to the wet ingredients and mix well.
5. Slowly combine the wet ingredients with the dry ingredients, stirring until just incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free sourdough banana bread is the perfect combination of sweetness and tang. The sourdough starter adds a unique depth of flavor to the bread, making it stand out from traditional banana bread recipes. Moist and tender, this banana bread is ideal for breakfast, a mid-afternoon snack, or even a light dessert. You can customize it by adding chocolate chips, nuts, or dried fruit for extra texture and flavor. It’s a versatile, crowd-pleasing gluten-free treat that everyone will enjoy.

Gluten-Free Sourdough Garlic Bread

This gluten-free sourdough garlic bread is crispy on the outside, soft on the inside, and bursting with savory garlic and herb flavors. It’s the perfect accompaniment to any pasta dish, salad, or soup, and with its delightful sourdough flavor, it will be loved by everyone, even those who aren’t following a gluten-free diet. Easy to make and full of flavor, this garlic bread is a must-try!

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 teaspoons instant yeast
• 1/2 cup warm water
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a small bowl, dissolve the instant yeast in warm water and let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine the gluten-free flour blend, garlic powder, salt, and oregano.
3. Add the sourdough starter, olive oil, and yeast mixture to the dry ingredients. Mix until a dough forms.
4. Knead the dough for 5-6 minutes on a floured surface until it’s smooth. Add more flour if necessary.
5. Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
7. Place the loaf on a baking sheet lined with parchment paper, cover with a cloth, and let it rise for another 20-30 minutes.
8. Bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. While the bread is baking, melt the butter in a small pan and sauté the garlic until fragrant (about 1-2 minutes). Remove from heat and stir in the fresh parsley.
10. Once the bread has cooled slightly, slice it and brush with the garlic butter mixture.

This gluten-free sourdough garlic bread is the perfect savory side dish for any meal. The crust is crisp, the inside is soft and chewy, and the garlic butter adds a burst of flavor that enhances the natural tang of the sourdough. It’s a crowd-pleasing gluten-free option that’s simple to prepare yet delicious. Pair it with your favorite pasta or use it for dipping into soups or sauces – this garlic bread will elevate any meal!

Gluten-Free Sourdough Chocolate Cake

This gluten-free sourdough chocolate cake is rich, moist, and indulgent, with a deep chocolate flavor and a subtle tang from the sourdough starter. It’s perfect for special occasions, celebrations, or whenever you need a sweet treat that satisfies your chocolate cravings. The sourdough not only adds a unique flavor but also helps make the cake extra tender. It’s a delicious gluten-free dessert that everyone can enjoy.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cocoa powder
• 1 ½ cups sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk (or non-dairy milk)
• ½ cup boiling water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, sift together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, eggs, vegetable oil, vanilla extract, and milk.
4. Add the sourdough starter to the wet ingredients and stir well to combine.
5. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
6. Carefully pour the boiling water into the batter and stir. The batter will be thin, but this is normal.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are fully cooled, frost with your favorite chocolate frosting and serve.

This gluten-free sourdough chocolate cake is a decadent dessert that rivals any traditional chocolate cake. The sourdough starter gives the cake an unexpected depth of flavor while keeping it moist and tender. Perfect for birthdays, celebrations, or whenever you need a chocolate fix, this cake will surely satisfy your sweet tooth. Pair it with a rich chocolate frosting, and you’ve got a gluten-free treat that’s sure to impress.

Gluten-Free Sourdough Bagels

These gluten-free sourdough bagels have a beautiful chewy texture and a slightly tangy flavor, thanks to the sourdough starter. With a perfect balance of crispiness on the outside and softness on the inside, they’re ideal for breakfast, lunch, or a quick snack. Whether you prefer them plain, with toppings, or as a sandwich base, these homemade bagels are sure to become a favorite in your gluten-free recipe collection.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 egg (for egg wash)
• 1 tablespoon olive oil
• ¾ cup warm water (adjust as needed)
• 1 tablespoon honey (for boiling water)

Instructions:

1. In a large bowl, combine the gluten-free flour, instant yeast, sugar, and salt.
2. Add the sourdough starter, olive oil, and warm water. Mix to form a dough. If it’s too sticky, add more flour a little at a time.
3. Knead the dough for about 5-7 minutes until smooth. If the dough is too sticky, sprinkle with a little extra flour.
4. Divide the dough into 6-8 equal portions and roll each into a ball. Poke a hole in the center of each ball with your finger and stretch to form the bagel shape.
5. Place the shaped bagels on a parchment-lined baking sheet and let them rise for 45-60 minutes until slightly puffed.
6. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, adding the honey.
7. Carefully drop the bagels into the boiling water, one at a time, and boil for 1 minute on each side.
8. Remove from the water and place back on the baking sheet.
9. Brush the tops of the bagels with a beaten egg wash for a glossy finish.
10. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
11. Let the bagels cool on a wire rack before slicing and serving.

These gluten-free sourdough bagels are chewy, flavorful, and perfect for any occasion. The sourdough starter gives them a tangy flavor, while the honey and egg wash create a beautiful golden crust. They’re versatile enough to enjoy with your favorite toppings, spreads, or fillings. Whether you’re making a classic bagel with cream cheese or a sandwich, these gluten-free bagels are a delicious, satisfying option that will impress even non-gluten-free eaters.

Gluten-Free Sourdough Pancakes

Fluffy and light, these gluten-free sourdough pancakes have a delicious tangy flavor thanks to the sourdough starter. They’re the perfect way to start your day, offering the right balance of soft, airy texture and a subtle sourdough flavor that pairs beautifully with your favorite pancake toppings like maple syrup, fruit, or whipped cream. Simple to make and incredibly satisfying, these pancakes will quickly become a family favorite.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk (or non-dairy milk)
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the sourdough starter, eggs, milk, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If the batter is too thick, add a little more milk to reach the desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 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 an additional 1-2 minutes, or until golden brown on both sides.
6. Repeat with the remaining batter, adjusting the heat as necessary.
7. Serve the pancakes hot with your favorite toppings such as syrup, fresh berries, or whipped cream.

These gluten-free sourdough pancakes are a delightful twist on a breakfast classic. The sourdough starter adds a tangy flavor that balances perfectly with the sweetness of the pancakes. They’re light, fluffy, and easy to prepare, making them a great choice for weekend mornings or any time you crave a hearty yet gluten-free breakfast. Pair them with your favorite toppings for a satisfying and comforting meal.

Gluten-Free Sourdough Pizza Crust

This gluten-free sourdough pizza crust is thin, crispy, and full of flavor. The sourdough starter imparts a subtle tang that elevates the taste of the crust, making it stand out from other gluten-free pizza crust recipes. This dough is easy to make and can be topped with your favorite pizza toppings, from classic pepperoni to veggies or cheese. Whether you’re a fan of thin-crust pizza or just looking for a gluten-free option, this recipe is sure to satisfy.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1 teaspoon apple cider vinegar
• 1 tablespoon dried oregano (optional)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes until foamy.
2. In a large bowl, combine the gluten-free flour, salt, and optional oregano.
3. Add the sourdough starter, olive oil, apple cider vinegar, and the yeast mixture to the flour mixture. Stir until a dough forms.
4. Knead the dough for about 5-7 minutes until smooth. Add more flour as needed if the dough is too sticky.
5. Place the dough in a lightly greased bowl and cover with a damp cloth. Let rise for 1-1.5 hours, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a round shape about 10-12 inches in diameter.
8. Transfer the dough to the prepared baking sheet and add your desired pizza toppings.
9. Bake for 12-15 minutes, or until the crust is golden and the toppings are cooked to your liking.
10. Remove from the oven, slice, and serve hot.

This gluten-free sourdough pizza crust is the perfect base for all your favorite pizza creations. With its thin, crispy texture and delicious flavor, it rivals traditional pizza crusts while being completely gluten-free. The sourdough starter adds a unique, tangy twist that enhances the overall taste. Whether you’re hosting a pizza night or enjoying a solo pizza, this crust will definitely hit the spot. It’s easy to make, versatile, and sure to become your go-to gluten-free pizza base.

Note: More recipes are coming soon!