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  • Writer's pictureClaire F.

Sourdough Diaries: Gluten-Free Vegan Biscuit Recipe

Ever since I procured my gluten-free sourdough starter a few weeks ago, I have been dying to find recipes to use it in. The problem is, there aren't actually that many recipes that are both gluten-free AND vegan that use a sourdough starter so I had to do some digging. Last week I found success on the website Holy Cow Vegan, so I decided to use her one of her recipes as a jumping-off point. The vegan buttermilk biscuit recipe seemed like a good start, so I adapted that into a gluten-free sourdough recipe.

Here it is:


1 1/3 cups of almond milk

1 tsp apple cider vinegar

2 cups Bob's Redmill 1 to 1 flour

1 tsb arrowroot starch

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup gluten-free sourdough starter (I fed mine a few hours before to get it active)

5 tsb cold vegan butter (I used Earth Balance)

Optional: 1 tsb melted butter to brush on before baking.


  1. Mix almond milk and apple cider vinegar together, and store in the fridge for 5 minutes to curdle

  2. Meanwhile, whisk together flour, baking soda, baking powder, salt, and arrowroot starch with a large fork.

  3. Dice the cold butter, and incorporate it a little bit at a time into the dry ingredient mixture with the fork. It is okay for it to be a little chunky at this point.

  4. Add in the sourdough starter, and slowly pour in the milk mixture still mixing with the fork. You may need more or less milk, the goal is to have the dough hold together but not be too wet. It is okay for there to still be visible "pea-sized" chunks of butter (according to the original recipe this makes it flakier)

  5. Refrigerate the dough for a few hours, I did overnight.

  6. Preheat the oven to 450°F, and prepare a baking sheet with parchment paper or a Silpat.

  7. Form the dough into inch think rounds, I used a mason jar lid to shape mine, but you could also just eyeball it. This dough should yield 12 biscuits.

  8. Optional: Brush the tops of the rounds with melted vegan butter.

  9. Bake for 16 minutes, the tops should be golden brown.

  10. Enjoy! I had mine with apricot raspberry jam :)

Before the biscuits hit the oven!

After the biscuits cool!

That's all for this sourdough entry, this week I definitely took a risk by straying from a recipe but it proved to be pretty rewarding. Next up I am looking for a good focaccia recipe to try out!

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