1 Review of Soaked (Sprouted) Gluten Free Multigrain Bread

From: Mia in Germany

On Jun 13, 2009

Great recipe! I had to make some changes, so it's not exactly the bread which is described, but it turned out wonderful. Instead of teff I used millet, and as we don't have gluten free oats here in Germany (and I can't have them anyway) I used 2/3 cup red rice. Instead of 2 cups brown rice I used only one cup and subtituted the other with black sticky rice which I can highly recommend. This makes a funny purple color and tastes very good, also it adds some great antioxidants. Instead of nuts I used 1/2 cup coconut flour. As I can't have vinegar, I soaked the grains with water and 2 tbsp. buttermilk. It smelled a bit like sourdough - very good! And as I have to be a bit careful with eggs, I only took 2 eggs and some cooked flax seed as egg replacer for the other two. In the end I had a kneadable dough which rose nicely and could be shaped into one big loaf without pan - really looks and feels like sourdough bread with excellent crust and yummy moist texture! Thanks a lot for posting this recipe, this will be my standard bread now!