Today’s Dietitian
Vol. 28 No. 3 P. 44
Interest in gluten-free and dairy-free baking has grown rapidly in the past several years, driven by rising awareness of celiac disease and nonceliac gluten sensitivity, along with increased knowledge of food allergies, lactose intolerance, and appreciation for how certain foods affect digestion, inflammation, and overall well-being.1
For those who must follow a gluten- and dairy-free diet, access has improved significantly, with most grocery stores now offering a wider selection. The gluten-free market was valued at $2.27 billion in 2024 and is projected to grow by 9.7% by 2030.1 While this expansion benefits our patients with medical necessity, it has also led to an influx of highly processed, prepackaged products containing ingredients many clients may still do better minimizing. In addition, gluten- and dairy-free convenience foods are often less satisfying and considerably more expensive than conventional options.
As nutrition professionals, we want our patients to enjoy baked goods that are easier to tolerate, align with their eating patterns, and still deliver optimal nutrition, flavor, and texture. This is where Kasey Lobb’s The Gluten-Free Sourdough Cookbook enters the picture.
Lobb is a self-professed food nerd, RDN, plant-based chef, and passionate gluten-free baker determined to get people in the kitchen to make their own food. She was inspired to publish this resource after learning how to personally navigate gluten and dairy sensitivities and spending over two decades in private practice partnering with patients to calm inflammation and rebuild vitality using personalized elimination and therapeutic nutrition strategies.
Her love of sourdough baking was acquired from time spent in the kitchen with her grandmother and mother. As an RDN, Lobb values sourdough not just for its nostalgia and flavor but also for its digestibility—fermentation helps break down starches, reduce FODMAPs and phytic acid, and improve mineral bioavailability, making it an ideal choice for gluten-free baking.2
After a brief introduction, Lobb provides sourdough fundamentals, explains why gluten-free baking requires flour blends, and shares practical guidance on starter creation and care. Clear sections on technique, measuring without a scale, baking tips, and an easy-to-use starter troubleshooting chart set bakers up for success before diving into recipes.
Once the basics are covered, we are guided step-by-step through creating a gluten-free sourdough starter. Lobb clearly outlines the equipment, ingredients, and daily care over seven days, with helpful photos showing what a successful starter should look like—making the process feel approachable and achievable.
The cookbook is organized into four sections—quick breads, slow-rise breads, snacks, and sweets—beginning with quick breads to help build confidence in gluten-free baking for new bakers. Each recipe includes Lobb’s inspiration, required equipment, variations, and practical tips for success.
Lobb takes a thoughtful, accessible approach to ingredients, emphasizing whole-food gluten-free flours and simple dairy-free alternatives over highly processed substitutes. While a few specialty items (such as certain gluten-free flours) may require a well-stocked grocery store or online sourcing, clear substitution guidance and helpful flour glossaries make the recipes approachable without needing an overly specialized pantry. One potential drawback is the equipment required—many recipes call for a stand mixer or food processor, which may be a barrier for newer or more casual bakers.
Putting It to the Test
For this review, I tested four of Lobb’s recipes, starting with the pizza crust. Anyone familiar with gluten-free dining knows the disappointment of flat, lackluster crusts—but this recipe is a standout, delivering a crisp yet chewy texture with rich, fermented flavor that rivals traditional pizza. The blueberry muffins impressed with their streusel topping, balanced sweetness, and vibrant bursts of berry flavor, tasting anything but gluten- and dairy-free. The blackberry cobbler offered a warm jam filling with a perfectly crisp topping that felt indulgent and comforting, while the cornbread delivered a moist, tender crumb with classic cornbread flavor. I served the blueberry muffins and blackberry cobbler at my family holiday gathering, and both were a huge hit—my family even commented that they couldn’t tell the recipes were gluten- and dairy-free.
Beyond technique and flavor, Lobb’s cookbook places a clear emphasis on nutrient density. The recipes rely on a variety of whole food gluten-free flours, seeds, and fermented ingredients that naturally contribute fiber, micronutrients, and phytonutrients. As mentioned above, sourdough fermentation enhances nutrient availability by reducing phytic acid and improving mineral absorption, making these baked goods more nourishing and better tolerated than their conventional versions. Together, the thoughtful ingredient choices and fermentation methods elevate the recipes from simple substitutions to genuinely nutrient-dense alternatives suitable for everyday baking. However, the recipes in the sweets section contain added sugar, reminding us that while homemade baking is an improvement, these recipes are still treats—not main courses.
While the recipes are approachable, this cookbook is best suited for motivated patients seeking to make their own gluten- and dairy-free baked goods, as well as sourdough enthusiasts who enjoy cooking from scratch. It may be less ideal for those looking for quick recipes, working with limited equipment or budget, or beginners who aren’t ready to experiment.
Overall, The Gluten-Free Sourdough Cookbook offers a thoughtful, practical, delicious, and nourishing alternative to the highly processed gluten- and dairy-free products that dominate today’s grocery stores. By combining accessible education, fermentation-based techniques, and whole-food ingredients, Lobb empowers readers to create baked goods that are not only delightful but also better tolerated and more nutrient-dense. For motivated patients willing to invest time and care into the process, this cookbook delivers on flavor, function, and confidence, making it a valuable addition to the kitchens of both patients and practitioners seeking higher-quality gluten- and dairy-free baked goods.
If you’re looking to secure a copy of your own, it’s available on Amazon, or ask for it at a fine book retailer.
— Kellie Blake, RDN, LD, IFNCP, is an integrative and functional dietitian with over 20 years of experience. She co-owns NutriSense Nutrition Consulting, LLC and serves as a psychiatric dietitian. Blake is a national speaker, writer, and faculty member whose work has appeared in leading integrative health publications. She is the author of two cookbooks, The Psoriasis Diet Cookbook and Psoriasis Cookbook + Meal Plan, and coauthor of The Holistic Psoriasis Management & Nutrition Guide.
References
1. U.S. gluten-free products market (2025-2030). Grand View Research website. https://www.grandviewresearch.com/industry-analysis/us-gluten-free-products-market-report. Accessed December 2025. 2. Alkay Z, Falah F, Cankurt H, Dertli E. Exploring the nutritional impact of sourdough fermentation: its mechanisms and functional potential. Foods. 2024;13(11):1732.