Sprouted Gluten-Free Beer Bread
- 1 pkg Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle Gluten-Free beer or hard cider
- 1/4 cup melted butter, or 3 tablespoons coconut oil
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan and let cool another 10 minutes before slicing. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
Sprouted Beer Bread
- 1 package Sprouted Beer Bread Mix from HealthyFlour.com
- 12 ounce bottle of beer, not light
- 1/4 cup melted butter, or 3 tablespoons coconut oil
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer (not light), and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
Sprouted Crackers
- 5 cups of organic sprouted flour (see below for varieties)
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted melted butter (plus extra for greasing pan and brushing tops of crackers)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
- Lightly butter 2 large baking sheets.
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet. Brush tops lightly with extra melted butter.
- For dried crackers place in oven on lowest possible temperature (around 150 degrees).
- Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For baked crackers place in oven preheated to 300 degrees.
- Bake for 30 minutes until lightly browned on top.
- Reduce heat to 200 degrees and let crackers continue to bake until completely dried and crispy (about 2 – 2 ½ additional hours).
Sprouted Flour Combinations:
all wheat, spelt (will be very crumbley), barley, kamut or mix. All sprouted sorghum flour w/¼ cup sprouted amaranth, equal amounts of sprouted oat and sorghum flour. Be creative.
Variations:
Rosemary/Walnut – to basic recipe add 2 tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of Sesame and Poppy Seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup organic or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked peppercorns. Sprinkle tops with pink Himalayan salt.
Herbed – add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
My Favorite Mexican Cornbread
- 2 organic or pastured eggs, lightly beaten
- 1/4 cup lard, melted
- 1 cup sprouted yellow corn flour
- 1 cup grated cheddar cheese
- 1 cup sour cream (whole fat)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 3-5 jalapeno peppers, chopped
- 1 cup fresh or frozen organic corn kernels
- Mix all ingredients in a large bowl.
- Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
- Bake for 1 hour @ 350 degrees until lightly browned on top.
- Let sit for 5 minutes before cutting into squares for serving.
- This cornbread is simply the best!
- I serve it with hardy soups or chili in the fall and winter months.
Corn Tortillas
- 2 cups sprouted yellow corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/8 cups water
- 3-4 tablespoons lard
- Mix all ingredients well until a dough ball forms (about 3 minutes).
- If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
- Let dough sit, covered, for about 2 hours.
- Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
- Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
- You can also use a tortilla press in place of the rolling pin.
- Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
- Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
- Once the second side is a little browned, remove it from the skillet and place on a plate.
- Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
- I refrigerate mine if not using them all.
Spiced Pumpkin Biscuits
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
Flour Tortillas
- 4 cups sprouted white wheat flour
- 2 teaspoons sea salt
- 1/4 teaspoon aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 1/4 cup plus 3 tablespoons hot water
- Combine flour, salt, and baking powder; stir well.
- Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
- Gradually stir in 1 ¼ cups of water, mixing well.
- Add remaining water one tablespoon at a time only if dough is too dry to handle.
- Let dough sit on counter, covered, for about an hour before pressing.
- Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
- Circles should be about 6 inches in diameter.
- Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
- Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
Hush Puppies
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
Southern Rice Bread
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
Blueberry-Orange Bread
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
Peach Bread
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
Sweet Potato Cornbread
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
Bacon and Cheddar Corn Muffins
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 425 degrees.
- Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
- Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
- Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
- Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
- Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
- Spoon batter into hot muffin pan, filling almost completely full.
- Bake at 425 degrees for 15 to 20 minutes or until golden.
- Remove from pan to a wire rack, and let cool 10 minutes.
NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.
VARIATIONS:
Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.
Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.
Chef Banjo’s Sprouted Tortillas Two Ways
- 2 cups sprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard
- 3/4 - 1 cup hot filtered water (115-130 degrees)
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until it resembles a coarse cornmeal mixture.
- With a dough hook add water to mixture. Mix for 4-6 minutes.
- Remove dough from bowl onto a floured surface.
- Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
- Heat a cast iron pan to medium high (dry).
- Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
- Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
- Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper
Carrot Poppy Seed Muffins
- 1 1/2 cups sprouted flour (your choice)
- 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
- 1 tablespoon poppy seeds
- 1 1/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
- 1 tablespoon firmly packed orange zest
- 2 cups shredded organic carrots
- 3/4 cup whole organic buttermilk or kefir
- Preheat oven to 375°.
- In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
- Stir in eggs, olive or coconut oil, and orange zest.
- Fold in shredded carrots and buttermilk.
- If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
- Place paper liners in a 12-cup muffin pan.
- Spoon batter into cups, filling two-thirds full.
- Bake for 20-23 minutes or until golden brown. Cool slightly.
- Great with butter or cream cheese.