334-584-7875

To Your Health Sprouted Flour Co.

Gluten-Free Ancient Grains Bread

Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Servings
1 loaf
Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 1 cup sprouted brown rice or sorghum flour (or 50/50)
  • 2/3 cup amaranth flour
  • 1/2 cup sprouted yellow corn flour or cornmeal
  • 1/4 cup quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 Tbsp xanthan gum
  • 1 Tbsp bread machine or instant yeast
  • 1-1/2 tsp salt
  • 2 ea omega-3 eggs
  • 1 ea omega-3 egg white
  • 1 cup water
  • 2 Tbsp canola oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
  2. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
  3. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its 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.
  4. 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.
Recipe Notes

* Never omit salt from a yeast bread recipe. It has an important function in yeast development.

Share this Recipe

Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gluten-Free Sprouted Waffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup sprouted brown rice or sorghum flour (or 50/50)
  • 1/2 cup sprouted yellow cornmeal
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 large eggs, preferably pastured or organic
  • 1/4 cup coconut sap sugar (or brown sugar)
  • 2 cups whole organic buttermilk
  • 1 tablespoon olive oil or 2 teaspoons coconut oil
  • 2 teaspoons vanilla extract
Servings:
Units:
Instructions
  1. Preheat oven to 200 degrees.
  2. Place a large baking sheet on middle rack.
  3. Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
  4. Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
  5. Add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Preheat your waffle iron.
  7. Lightly coat it with olive or coconut oil.
  8. Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
  9. Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
  10. Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
Share this Recipe

Phone 334-584-7875

Connect with us