From soaking to sprouting to grinding to mixing to baking, sprouted bread is a labor of love. While you can find many kinds of gluten-free bread at your local supermarket, I have not yet seen a gluten-free sprouted bread. Its well worth every step as the result is a hearty, toothsome bread with a very complex flavor profile. Its dairy-free, egg-free, and vegan. I couldn't make enough of it for the Farmers Market and sold out every week. For tips on sprouting the various grains and where to obtain them check out my Adventures in Sprouting post.
Note: I began using a 3.75"x6.375" bread pan last year for my breads because it was a more comparable size to what you can find in the store, and the smaller pan helped me achieve a more consistent final product. You can certainly use the standard 9"x5" loaf pan if you prefer a larger loaf. If you would like to try a smaller pan, here is where I buy mine: http://cooksdream.com/store/fdbp5641.html
Yield: 1 large loaf, or 2 smaller loaves
Ingredients:
- 2/3 cup ground, sprouted gluten-free oats
- 1/2 cup ground, sprouted millet
- 1/2 cup ground, sprouted buckwheat
- 1/3cup ground, sprouted teff
- 1/3 cup ground, sprouted amaranth
- 1/3 cup ground, sprouted quinoa
- 1/2 cup sorghum flour
- 2/3 cup tapioca four
- 1 Tbsp potato flour
- 1 Tbsp xanthan gum
- 1 Tbsp active dry yeast
- 1 tsp sea salt
- 1/3 cup olive oil
- 3 Tbsp agave nectar
- 1 tsp apple cider vinegar
- 3 Tbsp ground flax meal
- 9 Tbsp warm water
- Olive oil spray for bread pans
Directions:
Note: I use the wet ground sprouts in this recipe. You can use equal amounts of ground dried sprouts, but will need to add approximately 3/4 to 1 cup of water to the recipe.
Preheat oven to 400 degrees Fahrenheit. Spray bread pans with olive oil spray and set aside.
Combine flax meal and water in a small bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine sprouted oats, millet, buckwheat, teff, amaranth, and quinoa on low speed. Add sorghum flour, tapioca flour, potato flour, xanghan gum, yeast and salt. Mix on low until all ingredients are incorporated. Add olive oil, agave nectar, vinegar and flax meal/water mixture. Continue mixing on low until ingredients are well incorporated, then increase mixer speed to high and mix for 3 minutes longer, scraping sides of bowl as necessary.
Transfer dough to one large or two small prepared bread pans. Spray top of dough with olive oil and use plastic wrap to form the top of the dough into a gentle mound shape. Lift plastic wrap so it is not resting on top of dough and allow bread to rise in a warm place until about double in volume.
Bake for 45 minutes. Remove bread from pans and allow to cool on a wire rack under a clean tea towel. Enjoy!
More to come with Love!
Our family generally enjoys the flavor of ground turkey over beef. The problem is that turkey is so lean that it can dry out very easily, especially when its made into hamburgers. I was trying to figure out a way add moisture without adding a ton of fat. I had sun dried tomatoes and spinach in my fridge and I thought a Florentine-style turkey burger stuffed with mozzarella cheese would be nice. I was right, and not only was the burgers were moist, loaded with flavor, they were pretty and festive, with little flecks of red tomato and green spinach inside each burger. Served with sweet potato oven fries and my Gluten-Free Multigrain Hamburger Buns, the meal was a huge success!
Ingredients:
20 ounces ground turkey
1 Tbsp olive oil
4 cups fresh spinach, chopped.
2-10 cloves garlic, minced
1/3 cup sun dried tomatoes, chopped fine
salt and pepper to taste (lemon pepper is really great in this)
2 Tbsp minced fresh basil
8 oz fresh mozzarella cheese (you can use the brick or pre-shredded kind too)
6 slices provolone or fontina cheese (optional)
6 Gluten-Free Multigrain Hamburger Buns
Directions:
Slice 6 thin slices of mozzarella and set aside. If you are using the rectangular brick, shred about half of it and set it aside. Saute spinach, sun dried tomatoes and garlic in olive oil until spinach is just beginning to wilt. Note: We usually eat a whole bulb of garlic in every meal (we are stinky folks) but if you are not that into garlic, just use less. Remove from heat and allow to cool. Put ground turkey into a large mixing bowl. Add minced basil and cooled spinach mixture. Mix with your hands until the ingredients are distributed, but try not to overwork the meat so it doesn't get tough. Divide into 6 portions and then divide each portion in half. Two of these will form one burger but you have to stuff them with mozzarella first. Flatten one portion of meat into about a 4 to 5 inch patty. Place a slice of mozzarella or a bit of the shredded mozzarella on top. Cover with another half-patty and make sure you seal the edges all the way around so the cheese doesn't leak out while its cooking. Repeat with remaining ground turkey mixture and cheese. After they are cooked, top with one slice of provolone if you desire. You can grill them, pan fry them, broil them, its entirely up to you. Just make sure the turkey is cooked through so you don't get salmonella. Serve on a Gluten-Free Multigrain Bun and whatever fixins you like! We had caramelized onions and mushrooms, fresh basil leaves, tomato and avocado. Enjoy!
Since I met my husband, we have tried many different varieties of both store bought and home made hamburger buns, but these are by far the most flavorful and texturally pleasing. The multigrain mix I use in this recipe makes the buns super moist, but they don't fall apart. They'll keep for about 4 days at room temperature, but they will keep in the freezer for up to 3 months. The only tricky thing about the recipe is the equipment. I have found that if you have the right tools, you can make anything gluten-free. I used a round cookie-pop pan that I got at Michaels for about $5 (with a coupon), but you can also use English muffin rings.
Yield: 6 - 4" buns
Ingredients:
1/2 cup Gluten-Free Multigrain Flour Mix
1 cup tapioca starch
1 1/2 tsp potato flour (not potato starch)
1 tsp xanthan gum
1/2 tsp sea salt
1 1/2 Tbsp honey or sugar, divided
1 1/2 cups warm water
1 Tbsp active dry yeast
1 tsp apple cider vinegar
1 egg
2 Tbsp olive oil
Sesame Seeds, Gluten-free Oats, Poppy Seeds, Dried Onions for top of bun
1 egg beaten with 1 Tbsp water for egg wash
Oil spray for pans/rings
Directions:
Preheat oven to 375 degrees Fahrenheit. Spray English muffin rings or pan with oil spray and set aside. Combine 1/2 Tbsp sugar, water and yeast and let sit till bubbly. In the bowl of a stand mixer, combine multigrain flour mix, tapioca starch, potato flour, xanthan gum, sea salt and 1 Tbsp sugar. With the mixer on low speed add egg, vinegar and olive oil and mix until combined. Add yeast and water mixer and continue mixing on low speed until it comes together. Increase speed to medium-high and mix for about 2 minutes more. The dough will be very soft. Using a spring-action icecream scoop, fill prepared pans/rings with about 1/3 cup dough. Spray top of each bun and cover with a sheet of plastic wrap. Press the dough down until it fills the ring or the mould in the pan. Let rise in a warm area (I use the stovetop as the oven is preheating) until doubled in size. Brush with egg wash and top with sesame seeds, onions, sea salt or bits of gluten-free oats. Bake for about 15 minutes or until golden on top. Remove from molds/rings and cool on a wire rack. Serve with your favorite burger and toppings. Enjoy!
