Finally! Delicious Sprouted Gluten Free Egg Free Bread!
photo by lifesnaturalpleasur
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 loaf
ingredients
- 78.78 ml quinoa (soaked 24-48 hrs)
- 78.78 ml amaranth (soaked 24-48 hrs)
- 78.78 ml millet (soaked 24-48 hrs)
- 118.29 ml sesame seeds (soaked 24-48 hrs)
- 118.29 ml coconut flour
- 118.29 ml rice flour
- 29.58 ml flax seed meal
- 295.73 ml almond milk
- 59.14 ml water
- 29.58 ml coconut oil
- 9.85-14.78 ml Agave (to taste)
- 4.92 ml sea salt
- 14.78 ml baking powder
- 4.92 ml baking soda
directions
- 1. Preheat oven to 350ºF.
- 2. Drain and rinse soaked grains and seeds.
- 3. Place all ingredients in high speed blender and puree.
- 4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
- 5. Bake for one hour. If top begins to get too brown, cover with foil.
- 6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
- **Note: Bread will slice best when cooled completely.
Questions & Replies
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Also, I just noticed that your heading says “ sprouted, gluten-free egg-free bread,” but the ingredients list doesn’t mention “sprouted grains.”I’m new to all this, never made bread in my adult life, so not sure what to think about this. Please advise, as I was looking for gluten-free sprouted grain egg-free bread recipe. Thank you.
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Can you omit coconut flour I don't like coconut anything, when I was 4 I got sick on fresh coconut and can't eat anything with it in it, and my daughter doesn't like it either we both have cecliac disease I have had it for 28yrs, she got it after, giving birth to my youngest grandson who just turned 2, but it happened 6 months after his birth
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Reviews
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This is a fantastic recipe! Never thought it would work, but it did. I made it exactly as written except that I used a little less water, maybe only 1/8 cup, and after one hour I had to remove it from the pan and bake it for another 15 minutes without pan. But then it was wonderful. Absolutely great texture and taste, it's incredibly flavourful. It really doesn't crumble or fall apart, it slices well and freezes well. I will definitely make this again often! Thanks for posting!<br/>Made for Honor Thy Mother And Be Gluten Free, Too (Diabetes Forum).
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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.