Thanks for visiting our blog! My mom taught me that a good meal, made from scratch, can solve just about everything.The recipes on this blog are gentle on tummies, tasty, weight-loss promoting, and can be made without a fuss. Most of them are free of gluten, dairy, corn, and sweeteners. Best of all, they help those that eat them become more patient, more loving, and more kind. Please, keep in touch! Thanks again for visiting.

Saturday, July 18, 2015

Gluten Free Sprouted Sourdough Bread

Dear Readers, I am SO happy to present you with this recipe today! It is such a winner and delicious every time. 

This recipe makes a miniloaf. I'm pretty sure you could double it to make a full-size loaf, but haven't tried it yet. Hopefully I will be able to do that tasty research tomorrow. :) 

1c sourdough starter (dipped out after any liquid has been poured off)
1c sprouted brown rice flour
1/2c filtered water
1t good-quality salt
Coconut oil for greasing the pan

Generously grease pan. Combine ingredents in a bowl and pour into pan. Allow to rise at least two hours, up to about four (longer than that it will still be yummy, but might have a flat appearance). For a crispy crust, place a pan of boiling water on the bottom rack of a 400-degree oven, and place bread on top rack. For a softer crust, simply bake at 350 degrees. Bread is done when the top is uniformly golden. :)

Bread will be easiest to remove from pan after it has cooled completely. 

This bread rose a little too long, so it fell a liitle while baking, however it was still incredibly delicious:

Happy baking!! :) Feel free to comment with questions. 

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