Have you ever wondered why Cantonese custard buns are such a beloved dim sum favorite? Their soft, fluffy dough and warm, creamy center make them incredibly hard to resist!

I’m giving this classic-inspired treat a gluten-free twist, using a blend of rice flour, cornstarch, tapioca starch, and gluten-free flour for a soft, slightly chewy bite.

Inside, you’ll find a rich custard made with egg yolks, milk powder, and honey, creating a creamy filling with just the right touch of sweetness.

What I love most is the contrast - the pillowy steamed bun giving way to that luscious custard center. Plus, steaming keeps them wonderfully moist without needing much added fat.

Enjoy them for breakfast, an afternoon snack, or whenever you want something warm and comforting.

Ready to break one open and discover that creamy surprise inside?

• Yield: 8 buns

• Prep Time: 30 minutes

• Rest Time: 15 minutes

• Fermentation Time: 45–60 minutes

• Steam Time: 25 minutes

Ingredients:

Read more

A month ago, we put the Kindle edition of The Ultimate Guide to Gluten-Free Baking on Amazon, mostly to see what would happen.

What happened: it became an Amazon bestseller in three different categories. And the reviews coming in are honestly the kind you dream about when you spend two years testing recipes. People aren’t just reading this book. They’re baking bread again.

That didn’t surprise us completely. The previous version of this cookbook has already sold more than 100,000 copies to our own community. But watching it climb the Amazon charts told us something: this new edition is going to be our biggest one yet.

So we made two decisions. First, we’re printing a huge hardcover batch for the holidays. It arrives just in time for the holidays.

Second, we didn’t want you waiting until November to hold this book, so as of today, there’s a version you can order right now.

We just put the paperback edition on Amazon for the first time ever. Same book, cover to cover: all 100+ recipes, the full ingredient and flour-blend chapters, the holiday section, everything across 242 pages.

It’s $17.99. That is the least a physical copy of this book has ever cost, and honestly, the least it ever will.

One more thing, and this one is for you specifically, because you’re on this list.

Amazon usually delivers it within two to three days. When your copy arrives, take a photo of yourself holding it and send it to info@bloomcooking.com. In return, we’ll open up the Gluten-Free Sourdough Masterclass, our full video course, for you. Free. That’s our thank-you for being one of the first people to ever hold this book.

So: paperback, $17.99, on your counter this week, and the Sourdough Masterclass on us when you send the photo.

Yes, send me my copy

Bake with confidence. Enjoy every bite.
Bloom Kitchen

P.S. If you’d rather wait for the collector hardcover, the holiday run is coming later this year. This paperback is simply the fastest and most affordable way to get these recipes into your kitchen, and it will never be cheaper than it is this week.

If you’ve ever wanted to bake warm, fresh gluten-free sourdough at home, it is completely normal to hesitate before taking that first step.

When it comes to sourdough, everyone approaches the process a little differently.

Some of us love following steps precisely, while others prefer to learn by doing and trusting our instincts.

And some have plenty of free time on weekends, while others need a routine that fits around a busy family schedule.

The wonderful truth is that there isn’t just one “right” way to bake a beautiful, nourishing gluten-free loaf.

It’s simply about finding the approach that feels comfortable and natural for you.

That’s why we put together a gentle, 5-minute quiz.

By looking at your past baking experience, your weekly routine, and what your unique digestive system needs,

It helps uncover the exact starting point that makes sense for your life and your kitchen.

Find my starting point

You don’t need to worry about right or wrong answers, it’s simply a quiet moment to map out what baking fresh bread will look like in your home.

With love,

Alex Bar, Bloom Cooking

P.S. No matter where you are starting from, baking your own bread is far simpler than it seems. Take a quick moment to discover your path today.

When I started eating healthier, comfort food was probably the hardest thing to give up.

Let’s be honest, you don’t want to come home after a hard day and eat a salad. You want that gooey slice of cheesy pizza that melts in your mouth. And let’s face it, a movie night with plain chicken and rice just doesn’t sound right.

So I started looking for ways I could still have my comfort food, but in a way that didn’t leave me feeling bad mentally and physically afterward.

I tried store-bought protein pizza doughs that either fell apart or burned, and tasted, well, let’s just say not the best.

I tried making cabbage pizza, and to my surprise, it actually worked. But let’s be honest, it doesn’t quite satisfy that pizza craving. Deep down, you know you can hardly call it pizza.

I don’t technically have celiac disease or a confirmed gluten intolerance, so eating gluten-free products didn’t seem like an obvious solution at first. But the thing is, even without a diagnosed intolerance, I found that cutting back on gluten leaves me feeling lighter and less bloated, so my goal was to find something that is healthy and avoids gluten too.

But when I did try a few store-bought and restaurant gluten-free pizzas, they honestly tasted like cardboard, fell apart, didn’t crunch, and just weren’t worth it.

I honestly wouldn’t have guessed the answer to my search would be this gluten-free pizza.

You genuinely cannot tell the difference from the real thing, but it leaves you feeling good afterward. Feeling good after pizza! It stopped being a treat I only let myself have once a month, and became a regular meal, one that’s actually good for me and my stomach. You can even switch the cheese to a non-dairy option if dairy leaves you feeling heavy, for the ultimate feel-good meal.

I cannot recommend this enough.

Right now it’s on sale. It’s a full video masterclass created by two masterchefs that teaches you, step by step, how to make this amazing pizza at home, thin, thick, whichever you prefer, plus tons of creative toppings. It comes with a free Italian bread course, and there’s an optional add-on if you want the gluten-free pasta course too.

Today it’s only $37. And you’re covered by a 365-day guarantee, so if you try it and it’s not for you, just email for a full refund.

Reclaim Your Pizza Night Now

Please give this a go, and let me know which pizza you like most!

For centuries, buckwheat has nourished families in mountain villages and chilly countryside regions across Eastern Europe and Asia. It grew where other grains couldn’t, and people relied on it because it was simple, filling, and kept them energized through long, demanding days.

This High-Fiber High-Protein Buckwheat Sourdough Bread brings that same honest nourishment into your kitchen.

Even though it’s called buckwheat, it isn’t actually wheat at all - which gives it a uniquely rich, nutty flavor with a gentle earthy note.

When slowly fermented with sourdough, the taste deepens beautifully, creating a mild tang, a crisp golden crust, and a soft yet hearty crumb.

As it bakes, your kitchen fills with a warm, toasty aroma that feels comforting and inviting.

Each slice is satisfying without being heavy—rich in fiber, full of plant-based protein, and made to keep you feeling good longer.

It’s the kind of bread you’ll want to toast, top, and truly enjoy.

Prep Time: 30 minutes

Preferment Time: 4–8 hours (or overnight)

Final Fermentation: Overnight in banneton

Bake Time: 50–60 minutes

Yield: 1 large loaf (~1.4–1.6 kg dough)

Ingredients:

Preferment (Levain):

• Sourdough starter – 171 g

• Water – 154 g

• Brown rice flour – 112 g

Mix and ferment 4–8 hours until bubbly and active.

Dry Ingredients:

• Buckwheat flour – 155 g

• Brown rice flour – 85 g

• Oat flour – 80 g

• Tapioca starch – 50 g

• Psyllium husk – 20 g

• Ground flaxseed – 14 g

• Inulin – 15 g

• Sugar or honey – 20 g

• Salt – 4 g

• Baking powder – 15 g (1 Tbsp)

Wet Ingredients:

• Water – 490 g

• Olive oil – 20 g

Add-ins:

• Walnuts – 70 g (roughly chopped)

• Olives – 70 g (chopped, drained)

Instructions:

1. Prepare the Preferment

1. Assemble the required ingredients.

2. Mix starter, water and brown rice flour.

3. Cover and ferment until bubbly and aerated.

2. Prepare the Psyllium Gel

1. Mix water (490 g) with psyllium husk immediately. Stir well and let thicken 3–5 minutes.

3. Make the Dough

1. In a large bowl combine all dry ingredients (except walnuts and olives).

2. Add - Psyllium gel, Preferment, Olive oil into the dry ingredients. Mix thoroughly until a thick, cohesive gluten-free dough forms.

3. Fold in chopped walnuts and olives at the end.

4. Bulk & Shape

1. Lightly flour a banneton with brown rice flour.

2. Shape dough into a tight round or oval. Place seam-side up in the banneton.

3. Cover and ferment overnight in the refrigerator.

5. Baking (Cast Iron Method)

1. Preheat oven with cast iron Dutch oven inside for at least 30 minutes at 250°C/480°F.

2. Carefully transfer bread onto parchment. Score the surface.

3. Place into hot cast iron. Cover and bake 20 minutes at 250°C/480°F.

4. Remove lid. Lightly spray or sprinkle water inside oven to create steam.

5. Bake additional 30–40 minutes until deep golden brown. Internal temperature should reach 96–98°C/200–210°F.

6. Cool completely (minimum 3 hours) before slicing.

Many more recipes like that are included in the book that has transformed thousands of gluten-free kitchens.

The book we wish existed when we first went gluten-free.

Get The Ultimate Guide To GF Baking

But wait… There is more

I have something really exciting for you today…

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If you’ve been missing pasta, this one’s a dream come true!
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There’s a lot included here. So I just want to recap on everything you’re about to get access to today

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This isn’t just about recipes - it’s about rediscovering the joy of baking again… and sharing that love with your family.

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JOIN 28-DAY GLUTEN-FREE CHALLENGE TODAY

When I first went gluten-free, I thought it would be simple: swap out bread, skip pasta, and I’d be fine. But pretty quickly, I learned the hard way that it’s not always that easy. It became overwhelming, with labels, substitutions, and the dreaded “cardboard bread.” But the truth is, most of the struggles people face come down to just a handful of common mistakes.

The 5 Mistakes I Made Going Gluten-Free (So You Don’t Have To)

1. Living on packaged gluten-free products
At first, I filled my cart with every gluten-free bread, cookie, and cracker I could find. It felt safe. But most of it left me bloated, unsatisfied, and honestly, a little disappointed. Eventually, I realized that whole foods and simple recipes not only tasted better but made me feel better too.

2. Forgetting about nutrients
Cutting gluten often means losing key sources of fiber and B vitamins. Balance it out with beans, veggies, seeds, and fortified foods.

3. Believing “gluten-free = healthy”
This one fooled me for a while. I told myself, “It’s gluten-free, so it must be good for me,” Not true. Gluten-free brownies are still brownies. Focus on whole, nourishing meals, not just the label.

4. Skipping variety
I ate the same things over and over: rice, corn tortillas, gluten-free toast. It got boring so fast, and I found myself craving “normal” food again. The turning point was when I started experimenting, buckwheat, quinoa, chickpea flour. Suddenly, gluten-free eating wasn’t limiting, it was exciting and even better than regular.

5. Trying to do it all alone
This was the hardest lesson. I thought I had to figure it out myself, reading labels in grocery aisles and googling late at night. But once I connected with others on the same journey and had recipes and guidance to follow, everything shifted. Cooking became fun again, and I finally felt supported instead of overwhelmed.

I found a guided, step-by-step experience designed to help avoid these pitfalls, discover a variety of meals, and find help with:

• Ditching the confusion and learning exactly what to eat (and what to skip)

• Discovering meals that actually taste better than their gluten-filled versions

• Learning HOW TO MAKE GLUTEN-FREE PASTA, PIZZA AND BREAD MYSELF!

• Rebuilding energy and digestion with nutrient-rich foods your body will love

• Learning tips & tricks that save time, money, and frustration in the kitchen

• Do it with support - because going gluten-free is easier (and way more fun) when you don’t do it alone
  

This changed the way I see gluten-free living, it took away the overwhelm, gave me meals I actually look forward to, and helped me feel confident in my kitchen again. That’s why I want to personally invite you to join as well. It isn’t just about cutting out gluten, it’s about resetting, discovering new favorites, and proving to yourself how good gluten-free can really feel, without the mistakes that hold most people back.

JOIN TODAY FOR JUST $1

Explore 500+ gluten, dairy & sugar-free recipes now

BONUS RECIPE OF THE WEEK:
Gluten-Free Sourdough Pizza Scrolls

Soft, savory scrolls filled with melted mozzarella and tomato sauce, naturally leavened, gluten-free, and absolutely addictive. Perfect as a snack, for lunchboxes, or for a cozy gathering.

Description

Did you know sourdough dates back over 5,000 years? Once a staple in ancient Egypt, it’s now having a tasty revival, this time, with a modern twist.

These Gluten-Free Sourdough Pizza Scrolls are a delicious blend of old-world sourdough methods and new-age ingredients. The dough is naturally fermented, giving it a gentle tang and soft bite. Inside, you’ll find all the goodness of classic pizza, rich tomato sauce, melty cheese, and herbs, rolled into a warm, cozy swirl.

Dry ingredients:

• 150 g Gluten-free Bread Flour Mix

• 80 g Tapioca Starch

• 10 g Salt

• 12–15 g Psyllium Husk

Wet Ingredients:

• 320 g Water

• 150 g Gluten-free Sourdough Starter

• 10 g Honey

• 10 g Olive Oil

Filling:

• 1 cup Tomato Passata or Pizza Sauce

• 150–180 g Shredded Mozzarella

• Dried Oregano, Fresh Basil, or Chili Flakes(optional)

Instructions

Prepare the Psyllium Gel

1. Gather your required ingredients.

1. In a medium bowl, whisk together the water, honey, and olive oil.

2. Add the psyllium husk and mix well. Let it sit for 5–10 minutes to form a thick gel.

Make the Dough

1. In a large mixing bowl, combine the gluten-free bread flour mix, tapioca starch, and salt.

2. Add the sourdough starter and psyllium gel.

3. Mix thoroughly with a spoon or stand mixer until the dough is smooth and slightly sticky.

Shape the Scrolls

1. Dust a surface with gluten-free flour.

2. Roll out the dough into a large rectangle (approx. 35x45 cm).

3. Spread an even layer of tomato sauce and sprinkle mozzarella and herbs over the top.

4. Roll the dough tightly from the long edge into a log.

5. Cut the log into 12 even scrolls.

6. Place the scrolls cut-side up on a baking tray lined with parchment paper, spaced slightly apart.

Fermentation

1. Cover the tray loosely with a cloth or plastic wrap.

2. Let the scrolls ferment at room temperature for 4–5 hours, or until puffed and airy.

Bake

1. Preheat the oven to 200°C (390°F).

2. Bake for 22–25 minutes, until golden on top and the cheese is melted and bubbly.

3. Let the pizza scrolls cool slightly on a wire rack, then top with freshly chopped basil and serve warm for the ultimate cheesy, herby bite!

This isn’t about restriction, it’s about opening the door to a whole new way of eating that makes you feel good from the inside out and provides you with all the needed support along the way.

Don’t just go gluten-free - learn to love it. Join us for support, recipes, and real results.

Join the 28 Day Gluten-Free Challenge Today!

JOIN TODAY FOR JUST $1

This isn't your average toast. These golden, melty muffins are everything you loved as a kid, reinvented for an added protein punch to keep your gut happy. Creamy peanut butter, naturally sweet bananas, and gluten-free English muffins come together in a crispy, caramelized breakfast …

Read more

This recipe is quick and easy. You can keep these English muffins in the fridge for up to a week and toast them as desired before serving.

Prep time: 10 minutes
Cook time: 12 minutes
servings: 10

Ingredients1 tsp baking powder

• 2½ cup high-quality gluten-free all-purpose flour

• 1 Tbsp coconut sugar

• 2 tsp instant yeast

• ¾ cup warm water

• 1 cup warm dairy-free milk

• 1.5 tsp fine sea salt

• 2 Tbsp extra virgin olive oil or vegan butter

• ½ cup gluten-free cornmeal

Traditional English Muffins

Difficulty:BeginnerPrep Time10 minsTotal Time22 mins

Servings:10

Dietary:

Description

This recipe is quick and easy. You can keep these English muffins in the fridge for up to a week and toast them as desired before serving.

Ingredients

Servings

• 2½ cup high-quality gluten-free all-purpose flour

• 1 tsp baking powder

• 1 Tbsp coconut sugar

• 2 tsp instant yeast

• ¾ cup warm water

• 1 cup warm dairy-free milk

• 1.5 tsp fine sea salt

• 2 Tbsp extra virgin olive oil or vegan butter

• ½ cup gluten-free cornmeal

Instructions

1. Prepare the Dry Mix: In a large bowl, whisk together the gluten-free flour, baking powder, coconut sugar, salt, and ½ cup gluten-free cornmeal. Ensure these dry ingredients are mixed thoroughly.

2. Activate the Yeast: Make a well in the center of the dry ingredients and pour in the warm dairy-free milk and warm water. Sprinkle the instant yeast over the top. Set aside for 5 minutes, allowing the yeast to activate and start bubbling.

3. Mix the Batter: Stir the mixture well until it forms a very thick batter consistency. Cover the bowl with a tea towel or plastic wrap and set aside in a warm place to rise for 30-40 minutes.

4. Preheat the Oven: Set your oven to 190°C/395°F. Prepare a large baking tray by lining it with parchment paper. If using egg rings, spray them with oil.

5. Cook the Muffins: Heat a large frying pan over medium heat and add the olive oil or vegan butter. If using egg rings, place them in the pan. Spoon ⅓ cup of the batter into the pan, if not using rings, just pour directly onto the pan.

6. Fry: Fry the batter for 2-3 minutes on one side, then flip and fry for another 2-3 minutes on the other side until crispy but not fully cooked through. Transfer the partially cooked muffins to the prepared baking tray. Repeat with the remaining batter.

7. Bake: Once all the muffins are fried and on the baking tray, bake them in the preheated oven for 10 minutes, or until fully cooked through.

8. Serve: Allow the muffins to cool slightly before splitting them with a knife. Serve with your choice of vegan butter, jam, maple syrup, or fresh fruit.

Prep time: 20 minutes & cook time: 1 hour

Servings: 12 slices

Nutritional Information (per serving - 1 slice): 150 Calories, 5g Fats, 20g Net Carbs, 2g Fiber, 3g Protein.

Ingredients

• 1 cup gluten-free sourdough starter

• 2 cups gluten-free all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh rosemary

• 1/4 cup olive oil

• 1/2 cup warm water

Instructions

• In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, sugar, salt, chopped fresh rosemary, olive oil, and warm water.

• Mix until a smooth dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time, until it comes together.

• Cover the bowl with plastic wrap and let the dough rest at room temperature for 4-8 hours or overnight in the fridge until doubled in size and bubbly.

• Preheat the oven to 375°F. Now is a good time to take out the dough from the fridge.

• Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30-60 minutes or until it has doubled in size.

• Transfer the risen dough to a lightly oiled baking sheet and dust with a little bit of GF flour. Score the dough with a bread lame or sharp knife.

• Bake the bread in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

• Remove the bread from the oven, transferring it to a wire rack to cool completely.

• Slice and serve the gluten-free sourdough rosemary bread with your favorite spreads, or enjoy it as is!

Find this recipe and many more in our Sourdough Baking Cookbook bundle with more than 60 exclusive and original recipes

Discover the art of sourdough baking with "The Ultimate Guide to Gluten-Free Sourdough"! In this comprehensive guide, you'll find over 30 mouthwatering sourdough recipes from beginner to master baker and will take your baking skills to the next level. It is also available for purchase in hardcover.

prep time: 30 minutes & cook time: 45 minutes / total time: 1 day 10 hours – yield: 1 loaf

Nutritional Information (per serving): 160 Calories, 2g Fats, 30g Net Carbs, 4g Fiber, 6g Protein.

ingredients

• 1 cup active GF Sourdough starter

• 1 1/2 cups lukewarm water

• 2.5 cups GF bread flour

• 1 cup buckwheat flour

• 1/4 cup multigrain cereal or a mixture of seeds (such as sunflower seeds, flaxseeds, sesame seeds, and rolled oats)

• 1 1/2 teaspoons salt

instructions

• In a large mixing bowl, combine the sourdough starter and water.

• Add the bread flour, whole wheat flour, multigrain cereal, and salt. Stir until a shaggy dough forms.

• Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.

• After 30 minutes, perform a series of stretches and folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat with the other three sides.

• After the final stretch and fold, cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.

• Once doubled, shape the dough into a round loaf and place it in a lightly floured proofing basket. Cover with a kitchen towel and let it rise for 1-2 hours, or until puffy.

• Preheat your oven to 450°F (230°C). Place a Dutch oven with the lid on in the oven to preheat.

• Carefully transfer the risen dough to the preheated Dutch oven. Score the top of the dough with a sharp knife.

• Cover the Dutch oven with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the crust is golden brown.

• Allow the bread to cool completely on a wire rack before slicing and serving.

Ingredients:

Gluten-Free Dough:

• ¾ cup (180 g) plant-based milk, heated to 110ºF (43ºC)

• 1 teaspoon (5 g) brown sugar

• 1 package (9 g) active dry yeast

• 2 ¼ cups (327 g) gluten-free all-purpose flour

• ⅓ cup (67 g) brown sugar

• 1 ½ tablespoons (17 g) psyllium husk powder

• 1 ½ teaspoons organic baking powder

• ½ teaspoon salt

• 4 tablespoons (57 g) melted dairy-free butter, slightly cooled

• 1 large egg, room temperature

• Zest of 1 orange (added to the dough for enhanced flavor)

Cinnamon Filling:

• 4 tablespoons (57 g) coconut oil, melted

• ½ cup (100 g) brown sugar

• 1 tablespoon (8 g) ground cinnamon

Orange-Coconut Glaze:

• 1 can (400 ml) full-fat coconut milk

• 20 g coconut starch

• 1 tablespoon (15 g) brown sugar

Instructions:

1. Activate Yeast: Combine the warm plant-based milk with the brown sugar in a bowl. Sprinkle the yeast over this mixture and allow it to sit until it becomes frothy, about 10 minutes.

2. Prepare the Dough: In a large bowl, whisk together the gluten-free flour, brown sugar, psyllium husk, baking powder, salt, and orange zest. Add the yeast mixture, melted butter, and egg. Mix until the dough is evenly combined and slightly sticky.

3. First Rise: Cover the dough and let it rise in a warm area until it doubles in size, roughly 1 hour.

4. Prepare Filling: Stir together the brown sugar and cinnamon in a small bowl. Set aside.

5. Form the Rolls: Roll out the dough on a parchment-lined surface that’s been lightly floured. Brush the dough with melted coconut oil, then sprinkle the sugar-cinnamon mixture evenly over the top. Roll up the dough tightly from one end and cut into 12 even slices. Place these slices in a greased baking dish.

6. Second Rise: Allow the rolls to rise for an additional 30 minutes in a warm spot.

7. Make Glaze: In a saucepan, combine the coconut milk, coconut starch, and brown sugar. Heat until thickened, stirring frequently.

8. Bake: Preheat your oven to 350°F (175°C). Pour the glaze over the risen rolls. Bake for 25-30 minutes, or until the rolls are golden and cooked through.

9. Serve: Let the rolls cool slightly before serving, ideally while still warm for the best taste.

Prep time: 20 minutes & cook time: 25 minutes
Servings: 8

Nutritional Information (per serving): 180 Calories, 7g Fats, 25g Net Carbs, 2g Fiber, 3g Protein.

ingredients

• 1 cup gluten-free sourdough starter

• 2 cups gluten-free all-purpose flour

• 1 teaspoon salt

• 1/4 cup olive oil, plus more for drizzling

• 1/4 cup warm water

• 1 tablespoon sugar

• 1 tablespoon fresh or drie…

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prep time: 20 minutes & cook time: 45 minutes / serves: 6

Nutritional Information (per serving): 350 Calories, 16g Fats, 45g Net Carbs, 4g Fiber, 8g Protein.

ingredients

• 4 cups cubed gluten-free sourdough bread

• 1/2 cup chocolate chips

• Zest of 1 orange

• 4 eggs

• 1 1/2 cups milk

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• Butter for greasing the baking dish

instructions

• Preheat your oven to 350°F (175°C). Grease a baking dish with butter.

• In a large bowl, combine the cubed sourdough bread, chocolate chips, and orange zest.

• In another bowl, whisk together the eggs, milk, sugar, and vanilla extract.

• Pour the egg mixture over the bread mixture and stir until well combined.

• Let the mixture sit for 10-15 minutes, allowing the bread to soak up the custard.

• Transfer the bread pudding mixture to the prepared baking dish.

• Bake for 40-45 minutes, or until the pudding is set and golden brown on top.

• Let cool slightly before serving. Enjoy warm or at room temperature.

prep time: 20 minutes & cook time: 25 minutes / servings: 8

Nutritional Information (per serving): 180 Calories, 7g Fats, 25g Net Carbs, 2g Fiber, 3g Protein.

ingredients

• 1 cup gluten-free sourdough starter

• 2 cups gluten-free all-purpose flour

• 1 teaspoon salt

• 1/4 cup olive oil, plus more for drizzling

• 1/4 cup warm water

• 1 tablespoon sugar

• 1 tablespoon dried herbs (such as rosemary, thyme, or oregano)

• Sea salt, for topping

instructions

• In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, salt, olive oil, warm water, and sugar.

• Mix until a smooth dough forms.

• Transfer the dough to a greased 9x13-inch baking dish and press it out evenly with your fingers.

• Cover the baking dish with plastic wrap and let the dough rise for 1-2 hours, or until doubled in size.

• Preheat the oven to 425°F (220°C).

• Using your fingers, make dimples all over the surface of the dough.

• Drizzle the dough with olive oil and sprinkle with dried herbs and sea salt.

• Bake for 20-25 minutes, or until golden brown and cooked through.

• Allow the focaccia to cool slightly before slicing and serving.