Gluten-Free Bread, Yeasted Version

mix together:

180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt

4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

How to Make Soaked Grain Cereal

To Make Cereal

The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.

On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.

Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.

How to Soak Brown Rice

The following is excerpted from , by Stephan Guyanet

Soaking Brown Rice

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