Recipe: Gluten-Free Sourdough Corn Bread

We have had sub-zero temps in Minnesota.  Every few days it warms up enough to snow.  Today our high is supposed to be 4 degrees, but with windshield if feels like -23.  No way around it.  It is just COLD!! 

Storms in recent years have insured we have a surplus of wood.  My husband drug some of those downed trees out of the woods and cut them into the right sized chunks.  The kids have become proficient at loading the logs into the splitter and then stacking it. . . and we have firewood.  😉 I’m thankful for the wood stove in the basement.  Without it, the upstairs thermostat would have the main floor toasty, but the basement would still be cold.

Truth?  I’m praying for a larger woodstove; one that is the proper size for our square footage.  It would supply the blessing of burning all night without anyone having to get up to feed it, and it would warm the whole house sufficiently to turn off the electric heat (a significant $$ saver).

When the temps are this cold, give me hot tea, soup, or chili.  And what goes better with that than corn bread?  I loved the corn bread recipe my mother made when I was growing up, and I’ve converted it into a gluten free sourdough version that my kids think is still So GOOD, and it’s Oh, so easy!

Delicious gluten-free, sourdough corn bread recipe!

I prefer using a 10 inch cast iron skillet for this recipe.  It bakes faster and everyone gets a kick out of the “pie” shaped pieces.  You can also bake it in an 8×8 or 7×11 inch pan and it still turns out perfect.  It just takes a few minutes longer.

To download a PDF of this recipe, Click Here:  Gluten-Free Sourdough Corn Bread.


Stir together:

  • 1/4 cup of butter, melted, but not hot
  • 3/4 cup water
  • stir in 1/2 cup of brown rice sourdough starter (fed in the past 12 hours)
  • 1/2 cup brown rice flour
  • 1 cup corn flour (I use actual corn flour, not meal which is more course)

After combining well, cover and allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 425 degrees, and put your cast iron pan or baking pan in the oven to heat up.  To your dough, Add:

  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 cup coconut/date sugar, honey, or white sugar  *To reduce sugar, use 1/3 cup of one of the aforementioned sweeteners & 1/8th teaspoon of white, Sweet Leaf Stevia Powder.*
  • 1 tsp. baking soda (add last)

Remove pan from oven and add butter or oil, greasing all the sides and bottom of the pan.  Pour batter in pan and bake.

Cast Iron Skillet, bake 15 minutes and then check… mine is done!

Cake pan, bake 20-25 minutes.Glass baking dishes

I hope you enjoy this corn bread as much as our family does!  ~Linda





Recipe: Gluten-Free, Cranberry Almond Bread (Sourdough)

If there is one food that speaks of Christmas traditions to me, it would be Candy Cane Cookies.  And they’re not even peppermint, right?  It’s almond.  I love it.  I’ve been known to bake out those cookies all year long. . .  just roll them into a ball and flatten them.  No fancy shapes and no food coloring.  I just love the flavor.

So it’s no surprise that when my kids found a Cranberry Almond Loaf recipe in their Focus on the Family Club House Magazine several years ago, I fell in love with that too.  Same delicious, sweet almond flavor, only with cranberries for a bonus.

Cranberry Almond Loaf, original recipe

But then, that Gluten-Free thing happened; and I prefer to prepare foods as healthful as possible.  Therefore, with that criteria in mind, here is a new recipe for Cranberry, Almond Bread.  🙂  This is made with honey and stevia, rather than refined sugar.  The texture of the original bread was rather dry and crumbly, so this gluten-free loaf is more moist (on purpose), and just in time for the holidays!

Cranberry Almond Bread, Gluten-Free Sourdough

I’m not exactly a food photographer.  If you want jewelry photographed, that’s my thing! 

I set my table cloth and delicious loaf of “Christmas Bread” in front of the bay window to catch the early morning light, and the little ones gathered all around me!  The boys were bouncing up and down on both sides, hitting my elbows with their hard little heads while asking, “When can I have a piece?” over and over.  And the almost two year old was standing on a chair, hanging over the table, yelling, “I want some!  I want some!” rather persistently.  So short story?  The photo shoot didn’t last very long, and they made short work of the Cranberry Almond Bread!

Don’t forget to download the Gluten-Free Sourdough, Cranberry Almond Bread PDF   I hope you enjoy it as much as our family has.

Cranberry Almond Bread, Gluten-Free Sourdough at growinggraceful copy


Combine wet ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup brown rice sourdough starter, fed in the past 12 hours
  • 1/2 cup water or milk

In a separate bowl, blend dry ingredients:

  • 1/2 cup sorghum (milo) flour
  • 1/2 cup teff flour
  • 1/2 cup tapioca starch
  • 1.5 teaspoons fine psyllium husk powder (I use Viva brand)

Add to the wet ingredients, mix well, and cover to allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 350 degrees.  Place your pan in the oven to heat.  To your batter, add:

  • 1/4 cup honey and 1/4 tsp. Sweet Leaf Stevia Powder
  • 2 tsp. almond extract
  • 2 eggs
  • 3/4 tsp. salt
  • 1 teaspooon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 cup dried cranberries

Mix well.  Remove pan from oven and melt butter along sides and bottom.  Pour batter and smooth top.  {If your kids distract you and your loaf sits awhile before going into the oven, the cranberries may sink to the bottom like mine. 😉 } However, bake it immediately and your cranberries will be well distributed throughout the loaf!

Loaf pan: Bake 45-50 minutes  (I use glass.)

In a hurry and want to bake this out more like a cake?  Use a 8×8″ or 11×7″ glass pan, and bake for 25-30 minutes.

Glass baking dishes

Azure Standard has a dried cranberry that is sweetened with apple juice, and I’ve been itching to get my hands on it.  So far, it has been out of stock, but they’re expecting a shipment this month, so I’ll get to try them in January!

If you’re like me and you are doing a low carb thing while your family continues to eat a more traditional fare, All Day I Dream About Food has a yummy Cranberry Cobbler recipe.  Just omit the cinnamon and vanilla, add a teaspoon of almond extract instead, and you can enjoy some low carb Cranberry Almond “Bread” right alongside everyone else.  😉


Recipe: Gluten-Free Sourdough Biscuits

I was resistant to going gluten-free for a long time.  I had spent so long cultivating good sourdough recipes using spelt (which is glutenous 😦 )that I couldn’t bear the thought of having to learn something new All.Over.Again.

As it turned out, my oldest daughter loves baking and so she scoured Pinterest for recipes and got busy in the kitchen.  I hardly had to do a thing to find new favorites, but the thing we all really missed was a good biscuit!

Oh, we tried several recipes, but nothing really measured up.  They tended to be dry, gummy or gritty.  I just didn’t enjoy them.  And then I got a gluten free starter going and discovered psyllium husk, and voila! We have biscuits!   🙂

The sourdough fermentation makes them soft and easy on the digestion.  The psyllium husk holds moisture, acts as a binder, and keeps the texture real, not gummy.  They are soooo GOOD! THis has become a tried-and-true recipe at our house.  Everyone gets excited when Mom makes biscuits!

Biscuits, mmmmm


Are you ready to try them?

To print a PDF of the recipe, click:Gluten-Free Sourdough Biscuits.

Use starter that has been fed in the past 12 hours.

In a medium sized bowl, combine:

  • 1/2 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1 cup sorghum flour
  • 1/4 cup rice flour
  • 1-1/4 teaspoons fine psyllium husk powder (6.25 grams)

GF-Biscuit Flour

When these flours are well combined, cut in:

  • 1/2 cup butter

Then add:

  • 1/2 cup brown rice sourdough starter
  • 3/4 cup un-chlorinated water or milk of your preference (Take note that milk reduces the fermentation. )

GF biscuits before fermenting

When well combined, cover and allow to ferment 7-12 hours.

After fermenting:

Preheat oven to 450 degrees.

Sprinkle 1 teaspoon of baking soda and 1/2 tsp. salt over the dough and then mix thoroughly.  It will take on an airy feeling as the baking soda reacts with the acidity, neutralizing the sour flavor and adding a small rise to the dough.

GF-biscuits after souring

Roll out to the thickness you desire.  It will not noticeably rise in the oven, so decide now how thick you want them.  I have not noticed it affecting the bake time.  My kids like them about a half inch, smaller, so they can have “more” and feel like their servings are generous.  I have also rolled them out to approximately 1 inch.  I get between 8 and 12 biscuits depending on whether I make them smaller or taller.

GF- biscuits, cutting

Use a spatula or other flat utensil to lift off up and place on a baking sheet.  You can use parchment paper if you’d like, but it’s not necessary.

Bake for 8-10 minutes on a traditional baking sheet or 10-12 minutes on a stone pan.

Allow to rest for a few minutes and then slice, butter, and enjoy!



Recipe: Gluten-Free Sourdough Banana Bread


The fragrant smell of banana bread wafting through the house…

Warm bread with freshly spread butter, melting in your mouth.

And you feel good because you know, even though no one else can tell, it’s sourdough, and that means that it contains more readily available nutrition than traditional breads.

What better recipe, than a classic favorite, to add to your repertoire?

GF- Banana Bread 2

This gluten-free, sourdough banana bread is a simple recipe, easy to make, and delicious!

To download the PDF of this recipe, click this link: Gluten Free Sourdough Banana Bread.

I am all about eliminating unnecessary sugar from my family’s diet.  I use stevia in conjunction with traditional sweeteners to reduce our overall sugar load.  This recipe gives you options, if you’re working the sugar out of your diet.


  • 1/2 cup butter, softened (half-melted, but not hot)
  • 2 eggs
  • 1/2 cup brown rice sourdough starter
  • 2 Tablespoons of liquid (water or milk of your preference)

Mix butter, eggs, liquid and starter together.  In a separate container, blend:

  • 1 cup sorghum flour (also called Milo flour)
  • and 1/2 cup buckwheat flour
  • and 1-1/2 teaspoons of finely ground psyllium husk powder (7.5 grams)

Combine your wet and dry ingredients.  Cover and allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 350 degrees.  Place baking dish in oven to heat while you finish your batter.

To your fermented dough, add:

  • 2 cups of mashed bananas (approximately 4 medium sized bananas)
  • 1 tsp. vanilla
  • *Honey (Either 1/4 cup, 1/3 cup, or 1/2 cup; see directions below)
  • 1/4 tsp. white Sweetleaf Stevia Powder (concentrated)
  • 1 teaspoon baking soda

Mix well.  Remove pan from oven.  Rub a stick of butter along sides and bottom of pan and allow to melt.  Pour batter in pan and bake as follows:




Banana Bread Loaf Pan

1 loaf pan, bake for 50-55 minutes.

9×13 inch cake pan, bake 20-25 minutes.

Banana bread should be firm, lightly browned, and a toothpick inserted into the center should come out clean.

After baking, like most breads, allow to rest several minutes before slicing.

Enjoy!!  🙂


* This recipe uses honey for its sweetness and its moisture.  Sugar will work, but it will result in a more dry loaf.  Traditional banana bread recipes use 1 cup of sugar per loaf. For similar sweetness, use 1/2 cup of honey (8 TBS) with 1/4 tsp. stevia.  If you are in the process of reducing your sugar intake, try 1/3 cup of honey (5 TBS) with 1/4 tsp. stevia.  If you are already accustomed to low sugar, you may enjoy 1/4 cup (4 TBS) of honey with 1/4 tsp. stevia, or adjust to your individual preference.