Easy Homemade Sourdough Bread in a Dutch Oven

This is my go-to Dutch oven sourdough bread recipe, and even though I’m not a big bread person, this is the loaf of bread I can never resist. I love the perfect crust it develops and the flavor is just great.

Sourdough is often easier to digest than regular bread because natural fermentation process with wild yeast and lactic acid bacteria helps break down certain compounds and makes nutrients easier for your body to absorb.

There are so many sourdough recipes online, but this one is truly tried and true and consistently produces a delicious sourdough loaf every time.

Be sure to watch the short video, follow my step-by-step instructions and read the tips at the end - they make the process even easier.

It may look long when doing it for the first time, but the good news is that the hands-on work is minimal, and once you fit it into your routine, it hardly takes any time at all.

Easy Blend-and-Bake Red Lentil Buns

I’ve been experimenting with different ways to make protein-rich gluten-free buns that actually taste good. These red lentil buns came out of that goal - a recipe made with real ingredients that blends together in minutes and bakes into multi-use buns you can use all week.

Red lentils are naturally rich in fiber and plant-based protein, which makes them filling and healthy. They're great for breakfast, work well for sandwiches, and pair perfectly with a cup of soup.

The dough comes together easily in one bowl, no yeast, no rising time, and no complicated steps - just soak lentils, add the rest of the ingredients, blend, shape, and bake. If you’ve been looking for a gluten-free bread recipe that’s wholesome, practical, and enjoyable to eat, this one is well worth trying.