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Eating gluten-free is a challenge, especially if you love all-things bread and miss all the yummy baked goods. Our Gluten-Free Sourdough Starter will be your hero, and our gluten-free recipes will be your guide!
We have gluten-free recipe alternatives for nearly every occasion and mealtime your heart and stomach desire. Have sweet muffins for breakfast, a savory sandwich for lunch, and a side of fluffy rolls at dinner.
Having a gluten allergy is hard, but changing your diet doesn't have to be. Explore our recipes below, and remember: you can do this!
Click on a topic below to find a recipe that suits your taste bud:clear filters
These gluten-free doughnuts are made much like their wheat counterparts in that they are rolled and cut and left to rise. They are slightly denser than no-cut doughnuts but deliciously golden and familiar to make.
These honey-based glaze recipes are perfect for dipping those fresh-fried sourdough doughnuts and sharing with a crowd. Put both of these glazes on the table, or dip them yourself, and you’ll have enough for a large batch of honey-glazed doughnuts.
With a sweet cinnamon filling and a soft, supple dough (made without using gums), these cinnamon rolls really hit the spot for gluten-free eaters. Ferment the dough overnight and then form the cinnamon rolls in the morning for a lovely addition to brunch or breakfast.
This lightly sweetened cake is chock full of apples and cinnamon for a snack cake that can be eaten any time of day. While the recipe calls for a fermentation period, this can be bypassed and the cake can be mixed and baked immediately with discarded gluten-free sourdough starter.
Eggs can work wonders in gluten-free baking, but unfortunately not everyone can tolerate them. This recipe for gluten-free snickerdoodles removes the eggs and uses a little help from flax seed to create the right amount of binding.
A delightful treat for those with multiple food restrictions.
This sweet, spicy bread is the perfect fall treat to enjoy with a cup of hot tea or coffee. Ferment the dough overnight and then mix in the other ingredients for a fermented, perfectly tender pumpkin loaf.
A light, fluffy muffin warm from the oven, this chocolate chip muffin will remind you of the white flour muffins of your childhood. Best served warm, these can be reheated gently at a low temperature in the oven the next day.
This sweet, spicy snack cake is made even better by the very slight tang of sourdough. Serve with tea for an afternoon treat.
These gluten-free chocolate chip cookies are a great way to use discarded starter. Sour the dough until they are as tangy as you like, or make them immediately if you’re in a hurry.
Light and airy with a hint of crispness around the edges, these yeast-risen doughnuts don’t fall too far from their wheat-filled counterparts.
These gluten-free sourdough brownies are fudgy, rich in chocolate flavor, and just sweet enough. Garnish them just out of the oven with dark chocolate for a thin layer of chocolate frosting.