Today’s recipe is Gluten-Free Sourdough Bread Easy Recipe, and it’s very special, especially for the ones who are gluten-intolerant or are on a diet. Only because you can’t intake gluten, doesn’t mean you are going to miss all of your favorite foods because they have gluten in them.

You can be on a gluten-free diet and still enjoy all the baked items like bread, buns, pizza, etc. Yes, that’s true. You can easily make all these items gluten-free and satisfy your cravings.

I am going to share a great sourdough bread recipe with you. The best thing about this bread is that it is not only gluten-free but is remarkably tasty and healthy as well. The plus point is that baking gluten-free sourdough bread is a lot easier than regular sourdough bread.

You can bake gluten-free sourdough bread in much lesser time by following a few simple steps. This recipe doesn’t require any baking expertise, and even a newbie can make an amazing sourdough bread out of it 😉

Ingredients

• 16 oz of Gluten-Free Flour (recommended blend: brown rice flour and sorghum flour as the base, with some potato starch and tapioca starch for lightness)

• 4 oz of Active Gluten-Free Sourdough Starter

• 3 tbsp. of Psyllium Husk

• 2 tsp of Salt

• 2 cups of Water

• 1 tbsp. of Honey (Optional)

Instructions

1. Activate Your Starter

   • Feed your sourdough starter twice before making the dough to ensure maximum activity.

2. Mix the Dough

   • In a large mixing bowl, whisk together the flour, psyllium husk, and salt.

   • Add the water, honey (if using), and active sourdough starter. Stir until a smooth, sticky dough forms.

   • Shape into a round dough ball — no kneading needed.

3. First Rise

   • Cover the bowl with a damp cloth and let it rest at room temperature for 3–5 hours.

4. Prepare for Proofing

   • Lightly flour a banneton basket or line it with a cloth.

   • Transfer the dough into the basket, cover with a damp towel, and let rest for 1 hour.

5. Cold Proof

   • Refrigerate the dough for 7–12 hours, or overnight, to enhance flavor and texture.

6. Preheat the Oven

   • Place a Dutch oven or combo cooker in the oven and preheat to 475°F (245°C) for at least 1 hour.

7. Bake

   • Carefully remove the hot Dutch oven from the oven.

   • Transfer the cold dough into it (a cutting board can help with the transfer).

   • Score the top with a bread lame.

   • Cover and bake for 60 minutes.

8. Finish & Cool

   • Remove the cover and bake for an additional 5 minutes for a golden crust.

   • Transfer the bread to a wire rack and let it cool at room temperature for several hours before slicing.

Tips:

• Scoring helps the bread expand evenly while baking.

• Cooling completely before slicing ensures the crumb sets properly.

• For a crisper crust, leave the bread uncovered while cooling.

Choosing the Right Gluten-Free Flours
For the best texture and flavor in gluten-free sourdough, use a balanced flour blend:

• Brown Rice Flour – mild flavor and a sturdy base.

• Sorghum Flour – adds a subtle sweetness and tender crumb.

• Potato Starch – helps keep the bread light and moist.

• Tapioca Starch – adds elasticity and chew.

You can make your own blend using these flours or purchase a high-quality pre-mixed gluten-free bread flour that includes similar components. Avoid using a single flour alone, as it can make the loaf too dense or crumbly.

Does gluten-free sourdough bread taste bad?

Many of you, who haven’t ever tried gluten-free bread, must have in mind or may have heard from someone that gluten-free bread is nothing like regular bread. It’s thick, dense, gummy, and has a terrible taste.

That’s why you may be reluctant in trying out gluten-free bread. But to your surprise, that’s nothing but just a misconception. Gluten-free sourdough bread is a lot tastier than you think.

A poorly-baked gluten-free bread may turn out as a gummy loaf with a terrible taste. But a well-baked gluten-free bread, having a perfect balance of all the ingredients, will definitely satisfy your taste buds.

Yes, I admit. A gluten-free sourdough is not that much spongy and tall as regular bread, but it’s also not like a dense, lofty, and ill-flavored loaf. This recipe will give you perfectly-baked sourdough bread with a beautiful golden-brown texture and a great taste.

Can you store the sourdough bread?

Yes, you can definitely store the gluten-free sourdough bread. For this purpose, wrap the sourdough bread in a dry, cloth towel. Make sure the towel is lint-free. Now place this cloth-wrapped bread into the brown paper bag. This way, the bread stays fresh for up to 3 – 4 days.

You can also revive a few days old stale breads by toasting or lightly broiling it. It is recommended to store it in the freezer if you wish to store the bread for more the 3 – 4 days,

Do you love the taste of churros? If so, you’ll want to try Keto Pork Rinds with Cinnamon because they taste the same buttery and sugary as churros. The best part is they have no carbohydrates! It is the perfect way to maintain a keto diet while enjoying the taste of your foods.

Keto Pork Rinds With Cinnamon Recipe

It’s quite simple to make these Keto pork rinds; all you need to do is follow the instructions below. 

Ingredients

• ¼ cup of melted butter
• 3.5 oz. of pork rinds
• ¼ cup of erythritol
• 1 tbsp. of ground cinnamon

Accessories

• 1-gallon size Ziploc bag
• Baking sheet

Instructions

1. Prepare the Pork Rinds:
   • Place the pork rinds in the Ziploc bag.
   • Pour the melted butter over the pork rinds in the bag.
2. Coat with Butter:
   • Seal the bag and shake it vigorously until all the pork rinds are evenly coated with butter.
3. Add Cinnamon Sugar:
   • Combine the erythritol and ground cinnamon to make a cinnamon sugar mixture.
   • Add this cinnamon sugar mixture to the bag with the butter-coated pork rinds.
   • Shake the bag again until the pork rinds are evenly coated with the cinnamon sugar mixture.
4. Baking:
   • Preheat your oven to 200°F (93°C).
   • Spread the coated pork rinds out in a single layer on the baking sheet.
   • Bake in the preheated oven for 20 minutes.
5. Cooling:
   • After baking, remove the baking sheet from the oven.
   • Allow the pork rinds to cool for a few minutes for optimal texture and flavor.
6. Enjoy or Store:
   • Serve and enjoy your keto-friendly snack!
   • Alternatively, store the cooled pork rinds in a Tupperware container in the refrigerator for later consumption.

What are Pork Rinds

Have you ever eaten pork rinds before? They are roasted or fried pig skins, depending on how you want to prepare them. Sometimes, you’ll hear the term “chicharrones” used to reference pork rinds. They are the same thing!

Although pork rinds contain high amounts of protein and fat, they have no carbohydrates. That is why they’re considered an excellent snack for people on a keto diet.

How to Sweeten the Keto Pork Rinds

If you’re not on a keto diet and don’t care about consuming carbohydrates, then you can prepare your cinnamon pork rinds with sugar. Those who want to cut out carbohydrates from their diets can use a natural sugar compound like erythritol.

It is found naturally in certain foods like swerve and monk fruit. Your local grocery store should sell these natural sweeteners, but you can always purchase them from Amazon if they don’t.

Two Cinnamon Pork Rind Meals

Cinnamon Pork Rind Cereal – Keto diets usually exclude cereal because it’s loaded with carbohydrates. Well, the one advantage of pork rinds is they have no carbohydrates. If you were to crunch up cinnamon pork rinds into a bowl and mix them with almond milk, you would have the perfect keto cereal to eat in the morning.

Cinnamon Pork Rind Ice Cream – If you miss your ice cream while on a keto diet, you can still do something about it. Crunch up your cinnamon pork rinds and add them to keto-friendly ice cream (it does exist). You can also add sugar-free dark chocolate and whipped cream as well.

Check out these Keto Recipes:

Keto Eggnog Homemade Recipe

Easy Keto Mason Jar Ice Cream

Keto Chicken Wings

Keto Pepperoni Pizza with Cauliflower Crust

Keto Zucchini and Spinach Lasagna

Today, I’m here with another amazing recipe for a sweet, tangy, flavored Key Lime Cake. I would describe this cake as a bright, rich, and fluffy treat for spring. This incredibly easy cake with a delicious cheese frosting gives you a tangy burst of flavor you’ll never forget. It’s also great for your special summer occasions!

This cake has a perfectly balanced flavor of sweet and tart. This soft and juicy cake has many layers and is a perfect choice for your next Special occasion. You can enjoy this yummy cake even without an occasion to enjoy its rich tangy flavor. This unique and refreshing lime-flavored cake will earn you greatly appreciated.

Key Lime Cake with delicious Key Lime Cream Cheese Frosting

The word Citrus makes us think of the spring season. This cake serves as a great springtime dessert. You can enjoy this cake any time, but it’s ideal for special events like Easter, St Patrick’s Day, and Mother’s Day.

Like always, I try to bring you simple and easy versions of complex and extensive recipes, ensuring they still have the same great taste and presentation. Here I am with another great but timesaving recipe that you can follow easily; the result is simply outstanding. You won’t have to spend hours in the kitchen baking this cake. It’s easy and simple but still remarkable in taste and will surely exceed your expectations!!!

Tips & Tricks to make the Best Key Lime Cake:

Whip the eggs, oil, lime juice, whole milk, and lemon zest together for 2 – 3 minutes. It is highly recommended to use FRESH lime juice for this recipe. Fresh lime juice gives a different flavor to the cake. Zest the limes before squeezing them to collect the juice because it’s easier to zest them when they are round and harder.

Fold the dry ingredients in and pour the batter into the greased cake pans. It is very important to grease the cake pans before pouring the batter so that the cakes can come out of the pans easily. You can use either two 9-inches pans or three 8-inch cake pans. If you’re using three 8-inch cake pans, the cake layers will be thinner and baked in less time. You can also make this cake in a 9 x 13 pan.

After the cakes have been baked, set them aside to cool; meanwhile, prepare your frosting by whipping the softened cream and butter together for about 4 minutes until it becomes light and fluffy. This 4-minutes whipping makes the extra frosting light. Now add powdered sugar in the mixture and whip for just 1 minute. You can add more powdered sugar if the frosting is stiffer. Fold the lime zest and lime juice in the frosting.

Remove the cakes from the pan. Spread the frosting on the first cooled layer of the cake. Pace another layer of the cake on top of it. Spread the frosting on the top of the second layer too. An angled spatula can spread the frosting evenly on the cake layers. Garnish the cake with fresh lime slices.

Key Lime Cake Recipe

Ingredients

For Key Lime Cake:

• 2 cups of Flour
• 3 large Eggs
• 2 cups of Sugar
• 1 & 1/3 cup of Whole Milk
• 1 cup of Canola or Olive Oil
• 1 Tablespoon of Fresh Lime Juice
• 2 Tablespoons of Fresh Lime Zest
• 1 teaspoon of Baking Powder
• 1/2 teaspoon of Baking Soda
• 1 teaspoon of Salt

For Cream Cheese Frosting:

• 1/2 cup softened Butter
• 8 ounces of softened Cream Cheese
• 4 to 41/2 cups of Caster Sugar
• 1/2 teaspoon of Fresh Lime Zest
• 1 Tablespoon of Fresh Lime Juice
• Fresh Lime Slices for Garnishing.

Instructions

• Preheat the oven to 325°F.
• Take a large mixing bowl and add whole milk, oil, eggs, lime juice, and lime zest in it. Whip them well for 2-3 minutes.
• Take another large bowl. Now add flour, sugar, baking soda, baking powder, and salt in it. Mix them well and stir into the egg mixture and fold softly.
• Take two 9-inch or three 8-inch cake pans and spray them with nonstick cooking spray. You can also use oil or butter to grease them. Pour the batter into the pans. If you’re using three 8-inch pans, bake them for 20-26 minutes or until the toothpick comes out clean. But if you’re using two 9-inch cake pans, bake the cakes for 30-36 minutes. When baked, take them out and let them cool.
• For Cream Cheese Frosting:
• Take a large bowl. In this bowl, mix the cream cheese and butter together for 4-5 minutes until it becomes light and fluffy. Keep scraping the sides of the bowl frequently. Now add powdered sugar, lime zest, and lime juice in the mixture. Mix it well and chill the frosting.
• Remove the cakes from the pans. Place the first layer of the cake and spread frosting on top of it. Now place another layer of the cake over the first layer. Again spread the frosting on the top of the second layer. Place the third cooled layer on the top of the second layer. Spread the frosting all over the cake. Garnish it with freshly sliced lime pieces.