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Starter: https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-made-with-bread-flour-recipe

Base loaf recipe: https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-bread-recipe

Diagnosed Celiac several years ago and miss good bread!! Decided it was finally time to try out sourdough to replicate the gluten filled bread I used to love

Pics 1-2: first attempt, plain loaf following the King Arthur Recipe

Pics 3-4: Italian herb loaf using the KA loaf recipe, but added Italian seasoning in during mixing and again during the final folding/shaping

Pic 5: mini s’mores loaf, using 1/4 of the KA recipe and adding in chocolate chips, marshmallow, and crushed graham crackers as inclusions

Pics 6-7: blueberry loaf, used the KA recipe but subbed the water for lightly mashed blueberries

Brown sugar cinnamon used to be my absolute favorite poptart flavor before getting diagnosed with Celiac disease a few years ago and these FINALLY filled the void left by them. Even my gluten eating fiancé can’t stop eating these.

The only change made was substituting the cake flour for Bob’s Red Mill 1:1 GF Flour!!

Made following the King Arthur GF sourdough loaf recipe with the only change being substituting blueberries for the water. I microwaved frozen blueberries until they got warm and lightly mashed them with a fork before adding them

Used the King Arthur sourdough loaf recipe and split it into four to try out different inclusions!

- Smores

- Pesto and mozzarella

- Pepperoni (and leftover mozzarella)

- Lemon blueberry