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Gluten-Free Ancient Grains submitted by V. Reed

 

 

 

Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
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Rate this recipe!
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Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Ingredients
  • 1 cup organic sprouted sorghum flour
  • 2/3 cup Organic sprouted amaranth flour
  • 1/2 cup organic sprouted cornmeal
  • 1/4 cup Organic sprouted quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 tbsp xanthan gum
  • 1 tbsp instant yeast
  • 1 &1/2 tsp salt
  • 2 omega-3 eggs
  • 1 omega-3 egg white
  • 1 cup water
  • 2 tbsp organic olive oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
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Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
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Gluten–Free Banana Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sprouted sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
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