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Finally! Delicious Sprouted Gluten

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Ingredients

Adjust Servings:
1/3 cup quinoa (soaked 24-48 hrs)
1/3 cup amaranth (soaked 24-48 hrs)
1/3 cup millet (soaked 24-48 hrs)
1/2 cup sesame seeds (soaked 24-48 hrs)
1/2 cup coconut flour
1/2 cup rice flour
2 tablespoons flax seed meal
1 1/4 cups almond milk
1/4 cup water
2 tablespoons coconut oil
2 - 3 teaspoons agave (to taste)
1 teaspoon sea salt
3 teaspoons baking powder
1 teaspoon baking soda

Nutritional information

1716.5
Calories
726 g
Calories From Fat
80.8 g
Total Fat
31.2 g
Saturated Fat
0 mg
Cholesterol
4695.9 mg
Sodium
214.3 g
Carbs
28.2 g
Dietary Fiber
1.6 g
Sugars
44.1 g
Protein
464g
Serving Size

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Finally! Delicious Sprouted Gluten

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    Cuisine:

    I would consider this more soaked than sprouted, with the exception of maybe the quinoa, however, it was really good with some vegan butter. I also want to try it with hummus. I didn't have any coconut flour, so I doubled the rice (brown) rice flour and it worked. It's definitely a different flavor and texture than wheat bread but way healthier than most gluten free breads you will get at the store. It's really easy, also. It just takes some thinking ahead to soak your grains.

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Finally! Delicious Sprouted Gluten Free Egg Free Bread!, I never thought that I would find a delicious not only gluten free but EGG free bread too!!! Soaking the grains makes it much easier to digest and is the nutrients are unlocked and multiplied giving you ten times more absorbable vitamins and nutrients from those grains! And it doesnt crumble, fall apart, or mush! It actually rose and is sliceable and sooo yummy! Please try out this recipe, I am SO excited!! This recipe was adapted from www AnnieBBond com, I would consider this more soaked than sprouted, with the exception of maybe the quinoa, however, it was really good with some vegan butter I also want to try it with hummus I didn’t have any coconut flour, so I doubled the rice (brown) rice flour and it worked It’s definitely a different flavor and texture than wheat bread but way healthier than most gluten free breads you will get at the store It’s really easy, also It just takes some thinking ahead to soak your grains , What can be substituted for the Rice Flour? I stay away from white rice I do eat Black Rice sometimes


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    Steps

    1
    Done

    1. Preheat Oven to 350f.

    2
    Done

    2. Drain and Rinse Soaked Grains and Seeds.

    3
    Done

    3. Place All Ingredients in High Speed Blender and Puree.

    4
    Done

    4. Pour Into Medium Loaf Pan Lined With Parchment Paper. If Desired Sprinkle Sesame Seeds or Any Type of Seed or Nut Ontop.

    5
    Done

    5. Bake For One Hour. If Top Begins to Get Too Brown, Cover With Foil.

    6
    Done

    6. Let Cool 20-30 Min and Enjoy With Almond Butter, Agave, Honey, Pesto Sauce -- Its Deeelicious!

    7
    Done

    **note: Bread Will Slice Best When Cooled Completely.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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