Sourdough Bread Gluten-Free

Do you love sourdough bread? Have you tried organic, sourdough bread gluten-free? If not, you’re in for a treat! If you have a batch of ready-made sourdough starter and are ready to bake bread you are at the right place. If you don’t have a sourdough starter, you’ll want to visit the page for instructions on making Sourdough Bread Starter Gluten-Free.

Fresh out of the oven here is a tasty Gluten-Free Sourdough loaf of bread!

Ingredients for bread-making

  • 3 cups gluten-free and organic starter mix
  • 3 cups gluten-free and organic flour mix
  • 5 eggs (warm room temperature)
  • 3 Tablespoons melted butter (2 T in the bread mix, save 1 T to brush on the bread when it comes out of the oven)
  • 2 Tablespoons melted honey
  • 1/4 cup whipping cream or coconut cream
  • 2 teaspoons sea salt

Process for Bread-Making

  • Mix together for 20 minutes by hand. It will be the consistency of a heavy cake dough. It won’t run off your spoon.
  • Butter two bread pans, glass or stainless steel  9” x 3”(2)
  • Divide and scrape the dough into the two prepared loaf pans.
  • The pans will each be approximately half full.
  • Let the dough rise in a warm area of the kitchen until doubled in size (reaching the top of the bread pan). Don’t let it overflow because gluten free dough acts a little bit differently than wheat dough. My thoughtful husband built me a beautiful wooden box that sits atop our convection oven. I set the oven to a little bit warmer than room temperature and the dough rises in approximately three hours. If you don’t have a warm spot, it will take longer for the dough to rise to the top of the pans — 4 to 7 hours. Keep an eye on it, if you don’t know what to expect, time-wise.
  • I place a pie pan of water in the bottom rack of the oven before turning on the heat.
  • When the dough has risen to the tops of the pans, preheat the oven to 350 degrees F., as it seems Gluten-free bread needs a lower baking temperature than wheat.
  • Place a flat 12” x 15” pan (or large enough for two loaves of bread to sit on top of) on the oven rack.
  • Cover each loaf with a tin foil tent before setting the loaves in the oven. The extra layers of metal and/or aluminum foil will shield the bread from burning or drying out.
  • Bake for 50 minutes.
  • Set loaves on a cooling rack.
  • Brush the tops of the loaves with the remaining melted butter.
  • Let the bread cool for a few minutes before removing from pan.
  • I can’t wait to cut a slice and butter it and eat it — it’s so yummy!
  • Enjoy your delicious organic and gluten-free bread!

Yield: 2 loaves

A slice of heaven. Gluten-free bread fresh out of the oven with a pat of butter!

For a Variation

After dividing the dough in half, add 1/2 teaspoon vanilla and 3/4 cup of raisins to one of the doughs, for raisin bread!

Try French Toast, sourdough and gluten-free style. It’s yummy!

I’ll bet you could offer some other variations for bread-making.

More Reading

6 Health Benefits of Eating Organic Food



Sourdough Bread Starter Gluten-Free

I decided to try my hand at bread-making while reading the list of ingredients on the so-called “Organic” bread at our local grocery store, only to discover they are adding ingredients foreign to my mom’s bread-making days. I can’t buy organic yeast, either. My markers for real food is if I can’t buy clean food, I’ll prepare it myself like my mom or grandma did. I won’t do a trade-off from eating clean, as I’m healing a health issue.

So here I am making sourdough bread from scratch, using gluten-free grains, something Mom and Grandma never had to do. Nevertheless, she used “organic” flour before it was labelled “organic”. There was no such thing as toxic flour back in the day.

Interestingly, there are two steps to making sourdough bread. The first step is to make the starter — essentially creating home-made leaven. The second is the actual bread-making, using the home-made leaven instead of yeast. I’ll do a separate blog on bread-baking. The entire starter process can take up to a week or more, depending on the success of the starter.

Then there is the issue which my mother never had to deal with — the gluten-free factor.
After untold attempts, I finally baked bread that resembles bread and tastes great. Okay,
it’s w-a-a-a-y better than a mere “resemblance” because it tastes a-w-e-s-o-m-e. My body actually wants to eat it. Unlike when I bought gluten-free breads beginning in 2005 filled with harmful chemical additives from the grocery store. I literally forced myself to eat it because I wanted something resembling bread in my diet. And, in 2013 when I went organic, I discovered it was impossible to buy gluten-free AND organic combined. I could buy organic WHEAT bread, but not organic gluten-free bread. Looking back, I suppose industry marketing decided to divert attention away from the organic issues by addressing the gluten-free issues. The reality is gluten intolerance could very well be the result of eating toxic conventional grains — wheat and rye being among the worst offenders. Kind of like the Non-GMO movement diverts attention from organic now, perhaps? Case in point: Do you know the difference between “Non-GMO” and “Organic” produce? Great if you do. Otherwise you may wish to do some research and find out for yourself — because it’s important.

Let’s get on with the actual recipe I created.

Tools you will need for gluten-free bread starter:

  • Glass jar or bowl with loose-fitting lid (or cloth)
  • Wooden or plastic spatula or spoon
  • Organic Pineapple Juice (only when starting a new starter, first addition only).
  • Filtered water — very important for the remainder of the leaven creation.
  • Organic AND gluten-free flour mix. Remember, the cleaner the inputs, the tastier and healthier the outputs. Either buy a mix or make your own flour mix. I make my own using rice, tapioca, chickpea, and quinoa flours.
  • Two glass or stainless steel bread pans 9” x 3”(2), buttered.

Step 1: The Starter
For best results, always use organic ingredients. I can’t emphasize this enough. Otherwise, artificial ingredients and chemicals will prevent live culture from growing and thriving. I’m repeating myself here because the base ingredients are the difference between failure and success of the starter. Also, do you really want to eat toxic ingredients? Me neither.

The starter will begin to ferment by the end of the day, if you start the process in the morning. It takes about five to seven days to produce enough volume before moving on to the actual bread-making.

Starter Process

  • In a glass bowl or jar (volume: 2 quarts) combine 1/3 cup organic pineapple juice (unsweetened) with 2/3 cup organic, gluten-free flour mix.
  • Stir together thoroughly.
  • Cover with a cloth.
  • Set the bowl of starter in the warmest place in your home so that it can begin to ferment. Don’t cover with a too-tight lid because your culture needs to breathe. It will bubble and grow in volume. It will give off a pleasing fermentation aroma not unlike beer.
  • For the rest of the culture, use water instead of pineapple juice. Add water and flour and stir thoroughly morning and night: 1/3 cup filtered water and 2/3 cup flour mix until you have more than five or six cups of leavening, if you want to keep using the sourdough starter method. Otherwise, you’ll need only four cups for my recipe.
  • You may have to adjust the ratio of water to flour if you have water floating on top when it is time to feed the culture again. I started out using 1/4 cup water to 1/4 cup flour, then I upped it to 1/4 cup water to 1/3 cup flour, and finally I’m at the 1/3 cup water to 2/3 cup flour. Perhaps the gluten-free flour doesn’t absorb water quite as well as wheat.
  • In about five to seven days you will have enough starter for bread-making, plus you’ll have leftovers. I keep leftovers in the fridge, lightly covered. Feed it once a week, until you want to make bread again.

Print this Recipe for Gluten-Free Sourdough Bread Starter

This organic and gluten-free sourdough starter is bubbling nicely.
I now have enough starter for two loaves of bread.
Tomorrow is a baking day!

Now, we’re ready to make the actual bread.

Here is part 2 of the recipe for Bread-Making using sourdough starter.

I’d love to know what you think, so feel free to drop me a comment.

Why Organic? Read Big Food’s Dirty Little Secrets

Peanut Butter Cups

No matter how strict a diet I’m on, I still allow myself the occasional treat, whether a sweet, or whatever. But I also realize how important it is that the treats be organic, too, just like all my other food selections. I’ve worked diligently on my health since 2005 to get to where I am. From now on, I’ll guard my health by eating only organic. To allow myself an occasional treat is only reasonable, and I promised myself it will always be organic.

On the long road to restoring my gut health, I have learned a lot about our “conventional” food industry and what exactly it does to hurt a body. For example, all sugar, unless specifically labeled as “organic” is genetically modified, and will destroy your gut health. Sugar beets and other foods now contain the Bt-toxin. Years ago, the Bt-toxin could be washed off. But, thanks to genetic modification, it is now bred directly into the plant and will do to your gut what it does to bug guts: split their guts open and they die. Hard to believe that this toxic chemical is allowed in our food these days. Yet, the sad truth is, it is permitted, as long as we keep buying “conventional” produce. As a result, I’m allowing my food dollars to speak clearly about this important issue by buying organic food.

Before I knew better I used to like “conventional” peanut butter cups. After getting ill, I have gone without. Until now. I have now perfected my home-made peanut butter cups and here is the recipe for anyone who wishes to make this delicious and actually nutritious chocolate treat.

delicious peanut butter cups

Peanut Butter Cups


1/2 cup cocoa butter* (shredded)
1/2 cup virgin coconut oil
1/2 cup (raw) cocoa powder
1 tablespoon honey (or more for desired sweetness)
1/4 teaspoon vanilla (optional)

1 cup Peanut butter (chunky or creamy, as preferred)
Drop of vanilla (optional)


Line a regular 12-muffin pan with parchment muffin cups.
Melt ½ cup shredded cocoa butter, ½ cup coconut oil, ½ cup cocoa powder and 1 tablespoon of honey in a double-boiler (set a glass Pyrex measuring cup in a pot of simmering water on the stove, if you don’t have a double-boiler).
Pour 1 tablespoon of melted chocolate into each muffin cup for chocolate base.
Cool pan in fridge for 15 minutes or until hard.
Leave remainder of melted chocolate to simmer gently on stove.
Mix peanut butter so that oil is well blended.
Remove cooled chocolate muffin pan from fridge and set on icepack to keep chocolate base from melting while working with peanut butter and hot chocolate mixture.
Scoop ½ teaspoon into oiled palms (using coconut oil), form into a ball, then flatten into cooled chocolate bases.
Tip: make into “sandwiches” by flattening peanut butter right to edges of parchment or else leave room to surround peanut butter with chocolate edges, just like a real chocolate.
Pour remainder of chocolate mixture into parchment cups, making sure that all peanut butter is covered with chocolate.
Sprinkle lightly with sea salt.
Let cool in fridge.
Wrap individually for a quick snack.
Eat within 1 week.
Yield: 12 snacks.

* For best results, always use organic ingredients to avoid toxins and chemicals used by conventional farming methods.

organic produce has five-digit number starting with 9
Tip: A five-digit number beginning with a “9” in their product code means it is organic.

A five-digit number beginning with an “8” means it’s genetically-modified and contains harmful Bt-toxins.


Aphrodites Organic Delights Cafe and Pie Shop

Aphrodite's Organic Delights Cafe and Pie ShopFood fit for the goddess this restaurant is named for, here is a favorite place to go for special occasions to indulge in all possible organic delights. Local, organic, in-season, Aphrodite’s takes pride in serving the finest local organic food available in Vancouver. They aim to work directly with local organic farms to ensure that their menu has the smallest ecological footprint possible. They are open for brunch, lunch, or dinner, seven days a week — and make sure to leave room for dessert — choose from their selection of over 14 famous organic pies or cakes! Aphrodite’s is undeniably most famous for their pies. We always order a pie for take-out when we leave after a meal. Their fruit and cream pies are made from all organic ingredients including local organic fruits and berries. They also have organic wheat and gluten-free and vegan pies for those with special dietary requirements. This is a licensed restaurant, which means organic liquor is served here as well. Treat your god and goddess self at Aphrodite’s soon!

Visit Aphrodite’s website and read more!

Watch Aphrodite’s short video on YouTube.

More organic restaurants are coming all the time and I’ll keep you posted as I discover them!

Eternal Abundance Cafe

Review of Eternal Abundance Cafe
Occasionally I hear objections to our eating strictly organic food such as, “Well, don’t you get tired of cooking from scratch?” Yes. I admit that at times I want a break from the kitchen. Then of course, most naturally I would only wish to eat at an organic restaurant. For a long time I didn’t know any place like that existed — which is why I was so happy when we discovered this cafe. Eternal Abundance does indeed claim to serve organic food, as stated on their website banner: “All Organic Vegan Grocery and Cafe.” It’s on their posters in the cafe, as well. Their homepage says:

“Eternal Abundance is Vancouver’s only all organic, vegan, and gluten-free grocery market and cafe located in the heart of Commercial Drive. We offer healthy, entirely plant-based foods like fresh fruit and vegetables, grains, dried fruit, nuts and seeds, herbs, spices, superfoods, cacao, sweeteners, teas, oils, baking ingredients, books and DVDs, and more. We source as close to home as possible, and from small local businesses that demonstrate high integrity in their sourcing and business practices. In the cafe you’ll find a wide variety of raw and cooked vegan options that are made in small batches and assembled to order. Enjoy a fresh juice or smoothie, salad, raw wrap, burger, pasta, or dessert; daily soup, chili, or grain bowl! Occasionally we host cooking classes, documentary screenings and expert talks on health and well-being, social justice issues, and the environment.”

Very tasty food, beautifully presented. My salad was topped with live sprouts. I ordered the Raw Slaw, containing green and purple cabbage and carrot tossed with my choice of miso ginger dressing or creamy tera dressing. I went for the miso ginger dressing and I do believe I made the right choice. Tastiest coleslaw I ever had — even better than mine! I’ve been wondering ever since whether a hit of ginger in the dressing would have the same effect in my slaw recipe.

My partner chose the Falafel, a delicious combination of sprouted beans, macadamia, walnuts, herbs and spices; topped with cucumber, tomato, shredded carrots, and sprouts, drizzled with sour cream. Yum, his choice is certainly appealing to me now, even as I write about it.

We both enjoyed a hot cup of Hibiscus tea and watched the people go by on the sidewalk.

The staff at Eternal Abundance is very pleasant. Coming soon will be profiles of each staff member. The “feel” of the place is relaxing and hospitable, like community.

I find it intriguing how we “stumbled” onto this cafe. Not necessarily surprising, though, because I have been thinking lately how nice it would be if we could find a pleasant and trustworthy place to eat out on occasion, organically. I have been noticing how easily I manifest when I think “wouldn’t it be nice if…” from a place of imagining how good it would feel. As it turns out, I have been experiencing synchronicity around the entire subject of healthy eating. Recently, I watched a video about the Hippocrates Health Clinic and was very impressed to see the success this clinic was having in treating all kinds of health issues, including cancer, by simply eating healthy. Next thing I knew, we found this Eternal Abundance cafe. And the very next thing I discovered was that Dr. Brian Clement, who appears on the cafe website, is none other than a co-director of the Hippocrates clinic. When I see synchronicities like this occurring, then I know my inner guidance has been leading me. It’s a feeling of utter peace, calmness, and full trust. I can’t describe it better than that. It’s an inner knowing. If you experience synchronicities in your life, you would understand what I mean. It’s really exciting when you realize you are in the midst of a manifestation of your fondest wish. In my case, it was a quest for a real organic restaurant!

Baba Summer Salad

My Baba's Fabulous Summer Salad

I miss my Baba. She’s been gone from the planet for many years now. I still remember her awesome home-made summer salads directly from her garden. She always grew a huge vegetable garden, even while in her 90s. She would never dream of using poisons on her precious vegetable patch. Now, that woman knew how to grow an organic garden even before the word “organic” was used to describe produce. It was just real produce, none of that GMO stuff and none of the toxic sprays used these days so liberally on our food. Most unfortunately, sometimes what is called “progress” is anything but progress. Baba just knew how to grow real food — healthy food. In fact, she never served a hamburger once to us grand-kids. I never even knew what a hamburger was until I left home and went to live in the city at the age of 16. In the past several years I began fondly remembering how she had a special way to make her most delicious salad. I have never tasted a more delectable salad before or since those fabulous summer salads she lovingly prepared for us grand-kids. She would pick all the ingredients she needed from her wonderful, flourishing garden, put it in a big bowl, and serve us kids the most luscious salad. Oh, how I looked forward to those delicious salads.

Okay, so I have now resurrected the recipe and have been making it for myself and my partner for several years now. It’s so good I decided I can’t keep it to myself. Here’s what I do:

My Baba’s Summer Salad


1 package of bacon, chopped into bits and fried
1 head of lettuce, chopped into bite-size pieces
1 or 2 collard leaves, chopped into bite-size pieces
2 sticks Celery, chopped
handful of fresh chives, chopped
handful of fresh dill, chopped
handful of fresh parsley, chopped
6 radishes, chopped
1 clove garlic, finely chopped
1 large container of cottage cheese
2 tablespoons of whipping cream
juice of half lemon, squeezed
sea salt to taste
black pepper to taste


Mix all ingredients together and serve!

Yield: 4 – 6 servings


Favorite Greek Salad

I don’t know who else eats Greek salad the way I eat Greek salad — with lettuce. While I have been served awesome Greek salad on a bed of lettuce on occasion, I prefer my lettuce chopped up and mixed in with all the other wonderful ingredients. Ever since I visited Athens (yes, the one in Greece) I have been a huge fan of Feta cheese. Of course, when I’m at home I always get to prepare a salad just the way I like it, and with all-organic ingredients, so that makes it much more special — and healthy besides. I only know of two restaurants that serve organic food in the city where we live, and they are both a long way from home. As a result, we don’t go out that often to restaurants anymore, except for special occasions. Funny thing is, I don’t miss not eating out. Just knowing that the food served in most restaurants is “conventional” meaning it could have pesticides and/or herbicides all over it like some strange dressing, makes it easy to say goodbye to eating out. At least I know the food I serve lovingly to myself is minus toxins. So now, let’s get to the part about how I make my favorite Greek Salad.

Satinka's Favorite Greek Salad made with all organic ingredients

Satinka’s Favorite Greek Salad


2 leaves of lettuce, broken into bite-sized chunks
1 Roma Tomato, cubed
½ Field cucumber, peeled and cubed
¼ Sweet pepper, seeds removed, cubed
1 slice Spanish onion (sweet), chopped
1 slice Feta Cheese, cubed
6 Olives (stuffed with garlic), cut in half
Juice of half a lemon
Shake of oregano, parsley, and basil to taste
Shake of sea salt to taste
Drizzle with organic Olive Oil


As I cut up all ingredients, I just add them onto my plate. Nevertheless, since this recipe can be doubled, tripled, and otherwise multiplied to serve friends and loved ones, ingredients may be mixed in a bowl. The other great thing about preparing your own food in your own home is that you get to choose how much of each ingredient you favor. This recipe can be adjusted easily to suit your own food preferences.

My Greek Salad goes superbly with my husband’s Paleo Greek-style Baked Chicken, coming soon! Besides the great food duo, I must say my partner and I make a great team in our own right. 😉