By Chef# 616082 on June 03, 2009
Photo by MrsHepp
Photo by MrsHepp
"A little time consuming and laborous, but healthy and tasty"
Serving Size: 1 (1763 g)
Servings Per Recipe: 1
"As stated by the other reviewers...this tastes like "real" bread!!! This is a dream come true for the gluten-free real food community. When I found out I was gluten intolerant, I searched and searched for a GF bread recipe that incorporated the traditional preparation methods of soaking the grains beforehand to enhance digestion and nutrient absorption. This bread turned out perfect! It didn't fall, and wasn't gummy. I followed the recipe exactly except for substituting 1/2 cup of almond flour for the ground nuts. Oh, and I used honey to proof. Next time I may try sorghum, as one other reviewer did. Mmm..."
"Wow! I can't believe how this turned out!! My DH said, "It tastes like real bread!" It raised and everything! I haven't had much success at GF bread (except for one recipe of mine, but it doesn't have much nutrition) and I've never tried soaking the flour. Here's what I changed: used sorghum for the teff, 1 C water and 1 C kefir to soak, 2/3 C sunflower (no sesame) and honey to proof. Great directions, but I still messed them up and it still came out great. I am so impressed. Thanks so much."
"WOW!!! This bread is the BEST!!!! It is the first GF bread I've ever eaten that hasn't been at all gummy. Of course, it hasn't even cooled yet, so maybe it will 'gum' a bit more as it sets, but I don't think so. In fact, if I have any 'concern' it is that it might be too crumbly, but we will see once it cools! Here is what I did. I used millet flour in place of the teff; 1/2 c. coconut flour in place of the nuts; 1/3 c. arrowroot + 1/3 c. tapioca. Then, when I soaked the grains overnight, I added 1 tsp. yeast and 1 tsp. sugar so I would get almost more of a fermented mix. I also did 1 T. baking powder, and 1 T. baking soda, because I usually have problems getting bread to rise enough. Not with this bread! It actually rose too much and overflowed both of the 9 x 5 pans. I scooped up the droppings and piled them in the middle of a mini loaf pan, and it filled it about 1/3 of the way, and made a very nice roll! The bread continued to drip over into the oven, and i removed the drippings off my stone about 20 minutes in, and we still ate them! Next time, I will either cut back on the baking powder/soda, or just fill a mini muffin pan 1/2 full. before filling the other pans."
"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!"