Gluten-free Sprouted Bread with a Spiced Pecan option
August 13, 2011 By
Leanne VogelMarch 30, 2017
When I was getting tested for celiac disease my Naturopath recommended that I stick to sprouted breads to ease my way into eating gluten again.
As an attempt to stay positive about the whole experience, I looked forward to trying out 100% sprouted bread – something I’d been recommending to many of my clients for years.
It was everything I’d ever expected and then some. If there’s anything I miss now that I’m off gluten for good, it’s that darn bread. Have you ever tried it?
Memories of sweet sprouted bread came flashing before me last weekend when I was hit with a strong craving for a thick slice of french toast.
French toast + sprouted bread = pure bliss
Pure gluteny bliss…
So what does Leanne do when she’s craving a food she can’t have?
First, she talks in third person because; if you didn’t know, that gets the creative juices flowing.
Second, she finds a random Ezekiel recipe online and gets to work on substituting. [Some of you refer to this “process” as leannifying]
Third, after 6 days of sprouting, draining, and dehydrating, she tries the recipe once and nails it.
Forth, she enjoys 2 slices of coconut cream [sprouted] french toast for breakfast on a Friday morning.
Her life is awesome, and yours will be too.
… that’s if you make this of course.
The fall over I just made 2 loaves of gluten-free sprouted bread from scratch, recipe. Your family will “ohh”, your friends with “ahh”. This bread is so delicious, filling, and healthy, plus is much cheaper than buying store-bought sprouted or Ezekiel breads! Adapted from this Ezekiel bread recipe
Separate the to-be-sprouted ingredients into 4 1L mason jars, then follow the step by step sprouting directions here [use the directions for seeds, even through there are a bit of legumes in the mix].
When sprouting is complete, spread grains out on a baking sheet and dry in the oven on the lowest temperature for 6 hours, or until completely dried. You can also use a dehydrator for 15 hours on 140F as I did.
Place mixture into your food processor, coffee grinder, flour mill or vitamix, and grind mixture until it’s made into a fine powder, set aside.
In a large bowl, add the water, honey, olive oil and yeast. Stir gently to mix and allow it to sit for 5 minutes.
Drop flour, arrowroot powder, potato starch, amaranth flour, flax seed, eggs, and salt into the yeast mixture. Mix for about 10 minutes. You can do this in your food processor with the dough “S” blade, or with an electric mixer. The dough should become firmer as time goes on. At the end it should resemble a batter bread, similar to quick bread.
Drop the dough into two 9 x 5 loaf pans, draped with parchment paper [image below]. Cover with plastic wrap and let it rise in a warm place for 30 minutes.
Preheat oven to 350F
Place loaves in preheated oven for 50 minutes, or until the loaves are golden brown.
I cannot even begin to share how excited I was when two loaves emerged from the oven.
Two completely perfect loaves.
Why? Because I’ve never been successful in mastering a new bread recipe on the first attempt. Generally, all bread recipes that come out of my kitchen have at least 3 iterations.
What made me even happier was that I’d decided to add currants and pecans to one of the loaves last minute.
While I’m trying to decide which version I like best, you should check out the Alberta skies time lapse we created from our bathroom window this week.
I have a feeling we’re going to be making a whole bunch of these in the future.