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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

 

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Banana Muffins with Blueberries

I’ve always loved banana muffins and I’ve always loved blueberries. Mix them together and the love is twice as big. I’ve been experimenting with a paleo-style recipe based on specific criteria to suit my needs. The ideal recipe had to have natural sweetness without adding sugar or artificial sweeteners. It also had to be paleo-style, gluten-free and grain-free. And it had to be pleasant enough to enjoy as a “treat” with my cup of tea, or a breakfast-style muffin to go with my bacon and eggs. As many of you already know, Gluten-free and Paleo food can be kind of like a brick, so to soften the texture of the muffins I added a bit of tapioca flour and the full-fat version of coconut milk. Paleo eaters have learned the difference between healthy vs unhealthy fats, and we aren’t afraid of organic oils and fats. We understand the “no fat” agenda and we don’t buy that meme anymore. We know now that  eating fat doesn’t make you fat.

On the other hand, eating bread, sugar, and artificial sweeteners DOES make you fat.

Furthermore, eating overly processed, GMO oils will make you fat — and sick. I suggest you consider removing those oils from your kitchen. Food Babe says it much more forcefully.

Oops, pardon me. I digressed with a short rant. Without any further delay, here’s the final recipe I came up with!

paleo-banana-blueberry-muffins1

Ingredients

2 ripe bananas*
3 eggs
¼ cup of coconut milk, full fat
2 Tablespoons Maple Syrup
½ tsp organic vanilla extract
½ cup organic coconut flour
2 tbsp tapioca flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¾ cup fresh or frozen blueberries

Instructions

Preheat oven to 350 degrees.
Line 12-muffin pan with parchment papers.
In a large bowl, mash the bananas, then whisk in the eggs, coconut milk, vanilla, and maple syrup.
In a second bowl, combine coconut flour, tapioca flour, baking powder, baking soda, and sea salt.
Stir the dry ingredients into the wet ingredients until fully combined.
Gently fold in the blueberries.
Spoon the batter into the parchment lined muffin pan.
Bake in preheated oven for 17 – 20 minutes, until golden brown and a toothpick inserted comes out clean.
Remove from oven and transfer muffins to wire rack.
Enjoy hot or cold, with a pat of pasture-raised cow butter.

Yield: 12 muffins

* For best results, please use all organic ingredients.

Print this Recipe

Try organic food, or as your grandparents called it: food!

Drop me a comment below if you have a question, or to let me know how yours turns out!

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Yummy Baked Yam

I learned to love yams and sweet potatoes only after I moved to a gluten-free and organic diet, due to severe allergies. And only after I found out how really easy it was to make yummy organic home-made oven-baked food. And only after I discovered how really delicious these are with my scrambled eggs or over-easy organic pastured eggs breakfast!

After much resistance and arguing, “I can’t give up my breads!” I finally got to a point where I simply had to find a healthier way to eat. No more glutenous breads or grains for me if I wanted any semblance of a quality of life again.

My Naturopathic Doctor gave me a pdf list of suggested eating, which helped me let go of any resistance in order to surrender into my new state of becoming healthy. Fortunately, after a week or so I knew I would never go back to eating bread again, because I began feeling so much better. No, I wasn’t where I wanted to be, but I just knew that if I stuck to this new way of eating, I would regain my health. I then bought a paleo cookbook and began experimenting in the kitchen.

Apparently, in generations past, our ancestors didn’t eat grain. Rather, they seemed to know intuitively what to eat and what to avoid as far as food. This video claims that grains possess a strong outer layer that breaks down the gut villi and microvilli, which are small hairlike structures in the intestines. One illustration I heard that helped me understand what that might look like is to compare my gut villi to a shag carpet. If I eat grain, the shag will get worn down, not unlike a smooth office carpet. From that image, I realized I couldn’t have proper digestion if I lost my “shaggy” intestinal villi.

At the beginning of the agricultural age, the “fake-food industry” began mis-informing the population in order to promote gorging on grains. In fact, the industry-promoted food guides tells us over and over that grains are the most important diet ingredient we “should” be eating: “And eat mostly grain!” Look at the results of that propaganda. I’m here to tell you that grains can be very harmful to certain body types. One in four adults and one in 10 children in Canada are now living with obesity. This means roughly six million Canadians are affected by this condition. Please do your own research because I’m not a doctor. I only know what works for me. I would have likely died already if I kept on eating grains because it was killing my gut flora and degrading my health.

Oh, how I do digress. Back to this yummy baked yam I’ve been making since working with my Naturopathic Doctor.

yummy baked yam with herbs

Yummy Baked Yam

Ingredients

1 large yam, cut into 1/2 inch chunks (or Sweet Potatoes)
2 Tablespoons of Organic Coconut Oil
Sprinkle of Herbamare Original (or sea salt)
Sprinkle of organic garlic powder
Sprinkle of parsley leaves

 

Directions

Set oven at 350 degrees
Melt the Coconut Oil on a cookie sheet, which only takes a few minutes
Distribute yam chunks on cookie sheet
Sprinkle Herbamare and organic garlic powder on yam chunks
Bake for 15 minutes at 350 degrees
Turn yam chunks over
Bake for another 10 minutes
Remove from oven place in serving dish
Lightly sprinkle with parsley leaves

I suggest using all-organic ingredients to avoid unwanted herbicides or pesticides used by today’s food industry.

More about The Effects of Grains, Legumes and Dairy on Your Body

Yams fried with onions and eggs make a great healthy breakfast

If you’re wondering what to do with the baked yams, I fry them with onions and enjoy them with a couple of fried eggs. It’s a delicious, nutritious paleo-style breakfast!

I welcome your comments!

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