Gluten-free Sprouted Bread with a Spiced Pecan option — Healthful Pursuit

Gluten-free Sprouted Bread Gluten free, Dairy free, Refined sugar free, Corn free 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 Yield: 2 loaves with 12 thick slices each Ingredients Sprout 2 1/2 cup brown rice 1 1/2 cup quinoa 1/2 cup millet 1/4 cup dry green lentils 2 tbsp dry navy beans 2 tbsp dry red kidney beans 2 tbsp dry pinto beans Add-ins 4 cups warm water – temperature around 110F 1 cup honey 1/2 cup extra virgin olive oil 2 tsp active dry yeast – Fleischmann’s yeast products are all gluten-free 3/4 cup 2 tbsp arrowroot powder 3/4 cup potato starch 1/4 cup amaranth flour 2 tbsp freshly ground flax seed 2 large organic eggs 1 tsp Himalayan rock salt Directions 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.