goldengrains.my

goldengrains.my 🌿 From humble bakes to heartfelt connections. Calm, Safe, Soulful Food Moments🌈 How MadebyE Started? The response was overwhelming—people loved it!

Golden Grains shares the warmth of gluten-free goodness, guided by nature’s balance. 💛
💛For Moms, Sensitive Bellies, Little Tummies & Wellness Seekers. MadebyE was born in early 2024 when I had to go gluten-free due to IBS, skin allergies, and leaky gut. Struggling to find a bread that was both delicious and gut-friendly, I started experimenting with my own gluten-free sourdough recipes. After mon

ths of fine-tuning, I finally created a loaf that was:

✔️ 100% gluten-free – using organic sorghum, millet, buckwheat, and natural brown rice.
✔️ Naturally fermented – rich in probiotics and gut-friendly nutrients.
✔️ Free from preservatives – just clean, wholesome ingredients. I started sharing my loaves with friends, family, and organic shops for testing. But there was one major challenge:

The Frozen Bread Challenge. Unlike regular bread, MadebyE’s gluten-free sourdough can’t be stored at room temperature for too long, especially in Malaysia’s hot, humid climate. Without preservatives, it must be kept frozen to stay fresh. At first, this was a tough sell—many Malaysians associate frozen bread with being “not fresh.” But after researching, I realised that freezing actually makes the bread healthier!

💡 The Breakthrough:
Frozen = More Gut-Friendly!

🔹 Freezing turns starch into resistant starch – a prebiotic that feeds good gut bacteria.
🔹 It helps with digestion, reduces bloating & stabilises blood sugar.
🔹 Reheating brings out the best texture – crispy on the outside, soft inside. Once I educated customers about the health benefits of freezing and showed them how to reheat it for the best taste, MadebyE started gaining a loyal following.

26/05/2026

House-made nut butter…
almond, macadamia & sea salt.
Made for my mom and little nieces and nephews for this long weekend holidays😬

natural fermentation using a brown rice sourdough culture, cold proofed for 12 hours. gentle tang, not overly sour…just ...
20/05/2026

natural fermentation using a brown rice sourdough culture, cold proofed for 12 hours. gentle tang, not overly sour…

just enough for depth and comfort to the gut. sliced into 12 pieces from a full loaf, and finished with my favourite almond macadamia nut butter.

baking again ☺️i love the texture of this rice bread.slightly salted, with coconut oil, no sugar added for browning this...
19/05/2026

baking again ☺️

i love the texture of this rice bread.
slightly salted, with coconut oil, no sugar added for browning this round, and a little potato starch for extra lightness.

soft, gentle, comforting.
no tummy bloating, steady carb energy… best paired with protein + fibre 💛

When I travel, eating gluten-free isn’t always easy.These days I keep things simple and aiming for protein around 20–30g...
18/05/2026

When I travel, eating gluten-free isn’t always easy.

These days I keep things simple and aiming for protein around 20–30g, fibre around 10gms, 2 colorful plants, and healthy fats. Morning walks have become my reset, along with focusing on sleep and supporting my body through this menopausal season with more care and awareness.

M learning to choose food that feels good long after the meal, something that supports my gut, my energy, and my overall balance.

Sometimes m still searching for places that are transparent with ingredients. Not just “gluten-free blend,” but what actually goes into it. I understand it takes effort, but clarity matters especially for those of us who are mindful about what we eat.

And I carry that same honesty into my own baking…
so what I create, I also feel safe sharing with others.

Lately m also noticed how protein-fibre + rice-based foods help me feel lighter… less bloating, less puffiness, better gut comfort, and more steady energy.

It’s a quiet reset.

11/05/2026

Preorder Rice Bagel.

Slow-crafted quinoa rice bagels baking in the oven now ♨️
Gentle fermentation for a soft, chewy bite with a light golden crust.

07/05/2026

Also made my signature nut butter using natural almonds and macadamia nuts.
Gently toasted till golden, rested till warm, then slowly blended till creamy.

Just a touch of Celtic salt added.
No sugar, no oils, no fillers…
only pure honest ingredients made with care for moms, families, and healing bodies. ✨

Great pairing with my breads of course 🫢

07/05/2026

Fresh homemade soy milk using organic soy beans only.
No sugar, no gums, no additives, no nonsense…
just honest ingredients and love.

Slowly simmered for 20 minutes to fully cook the beans, removing the beany taste while keeping the natural soy sweetness and creamy thick texture. 💛

This is part of my gut healing journey ❤️‍🩹
Going through a menopausal season feels like a rebirth. I have gone through two failed IVF journeys, hormonal struggles since young, stress and many life challenges. Yet I am still grateful for a strong body that continues carrying me through everything.

The only way now is upward slowly, gently, intentionally.
Grateful for a roof above me, food on the table, meaningful experiences, and people who love me. In the end, love is what makes life feel complete. 🙏🏻💛🍚

Bags of R&D wastage…this is the real side of gluten-free bread.Behind every good loaf is trial, error, and ingredients t...
06/05/2026

Bags of R&D wastage…
this is the real side of gluten-free bread.

Behind every good loaf is trial, error, and ingredients that don’t come cheap. Organic flours, natural fermentation, time… and sometimes, loaves that just don’t make the cut.

Gluten-free baking isn’t predictable. It’s intentional, sensitive, and often unforgiving.

But I keep going, refining, learning, and getting closer to something honest and nourishing.

This is the process. This is real.

Soaking organic soybeansthe start of something nourishing 🌱 I don’t use eggs or dairy not because it’s a trend, but bec...
06/05/2026

Soaking organic soybeans
the start of something nourishing 🌱

I don’t use eggs or dairy not because it’s a trend, but because my body doesn’t respond well to them.

Over time, I noticed they trigger inflammation quite quickly, and while my gut is still healing, have learned to listen instead of push through.

So I work with what supports me
homemade soy milk, whole grains, and gentle, intentional ingredients that feel nourishing, not heavy.

It also shapes the way I bake.
Every loaf is created with digestion and balance in mind, not just texture or appearance.

Healing is a process, and this is mine 🌱

I bake uncommon bread.made with natural, mostly organic ingredients, at a price that remains honest and accessible.This ...
05/05/2026

I bake uncommon bread.
made with natural, mostly organic ingredients,
at a price that remains honest and accessible.

This is not your typical sourdough.
My loaves are crafted from non-GMO, gluten-free grains like japonica rice, sorghum, millet, buckwheat, and teff.

Each loaf requires more time and deeper attention.
The process is slower, more delicate, and far less predictable …
but that is where the integrity lies.

So what’s the difference?
This is not commercial bread.
I choose not to scale in a way that compromises quality.

Every loaf is made with intention…
to protect the ingredients, the process, and the quiet care behind it.

Thank you for holding space and supporting me when I needed it. It means more than I can say🙏🏻💛

Address

Petaling Jaya
57000

Telephone

+60139328399

Website

Alerts

Be the first to know and let us send you an email when goldengrains.my posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to goldengrains.my:

Shortcuts

Share