Sprouted Batter Bread (yeast free, gluten free, dairy free, nut free)
I can't believe how quickly this summer has gone by and that it is already August! We had a lot going on in July and I took the month off from blogging and creating recipes. I've been experimenting with some new recipes during my hiatus including this one. As I've mentioned before, I'm on a pretty strict diet for candida. If you're not familiar with candida you can find out more information here. I'm not eating any sugar, alcohol, yeast or anything that is a fungus (like mushrooms), or could contain mold (peanuts and tree nuts). It's impossible to find yeast free, sugar free and gluten free bread anywhere so I decided to make my own.
To Your Health Sprouted Flour Company is my favorite online source for healthy, sprouted flours and grains. They send great recipes with every order as well. This recipe is adapted from their bread recipe. I made a few changes so that it was lower in sugar and dairy free. If you don't have sprouted flour you can use a regular gluten free flour blend. To Your Health also makes a sprouted gluten free baking blend that I like a lot if you don't want to make your own blend. Sorry paleo friends, this bread will not work with a grain free flour such as almond or coconut. This is definitely a grain recipe! I love sprouted grains because they are easier to digest and the nutrients are more available for absorption.
This bread turned out really moist with a delightful crust that is hard to achieve with gluten free flour. I made avocado toast for myself and almond butter and jelly sandwiches for my girls and everyone was happy! Happy Bread Baking!
Sprouted Batter Bread
Makes one 9X5 loaf
3 cups of sprouted, gluten free flour (I used 1 cup of sprouted millet flour, 1/2 cup of sprouted quinoa flour, 1/2 cup of sprouted sorghum flour, 1/2 cup of amaranth flour, 1/2 cup of arrowroot starch)
1/2 cup of full fat canned coconut milk
1 1/2 cups of filtered water
1 tsp of apple cider vinegar or fresh lemon juice
3 eggs, beaten (I used 2 large duck eggs because I am allergic to chicken's eggs. For a vegan version you could try 3 chia or flax eggs although the bread may not rise as much. Mix 3 Tbs of chia or ground flax with 9 Tbs of water and let sit to thicken for 10 minutes.)
1 tsp of sea salt
2 tsp of baking soda
2 Tbs of raw honey (use a few drops of stevia if you don't want any sugar at all)
1/4 cup of grassfed butter, ghee or coconut oil, melted
Preheat the oven to 350 degrees F.
In a large mixing bowl combine the flour, coconut milk, water and vinegar or lemon juice. Mix gently until it becomes a smooth batter. Add the eggs, sea salt, baking soda, honey or stevia and melted butter or oil. Stir until everything is combined. Pour the batter into a greased 9X5 loaf pan. You can also line it with parchment paper if you want to really make sure it doesn't stick! Bake the bread at 350 degrees for 1 hour and 25 minutes. Allow the bread to completely cool in the pan. I used a butter knife to loosen the edges once the bread was cooled and turned it out of the pan onto a bread board. Slice and enjoy!