This might be the best gluten-free bread you’ll ever make. It is hearty, chewy, crusty on the outside, no weird aftertaste… It's everything good bread should be. It’s also full of fibre, making it an even more gut-healthy option than typical white sourdough. I’m so happy to have this recipe in my back pocket for my gluten-free family members and clients, and also just add some nutritious variety to my own family’s bread routine.

Have you cooked with celeriac before? Celeriac, also known as celery root, is knobby, greyish, mild, and tasty. This slaw recipe calls for celeriac in its raw form, shredded up with golden beets and fennel, topped with a sweet and zingy honey lemon dressing.