Whole Grain Gluten Free Bread

Hi Everyone!

There are so many breads out there these days but so many of them are devoid of any real nutrients. When grains are refined many of the vitamins and minerals are lost, that means any products you buy made from refined grains like bread are quite nutritionally poor. The best option is to make your own bread with whole grains, this way you know exactly what is going in and your know its filled with great nutrients!

This recipe is easy to do and follow. The key is to plan ahead. For this recipe we will be using Teff, Millet and Short grain brown rice. All 3 are gluten free! You will need to soak the teff, millet and brown rice for about 8 hours with some raw apple cider vinegar and water. The enzymes in the apple cider vinegar help to neutralize the phytic acid, an anti-nutrient found in grains which inhibits the absorption of many minerals. The longer you soak the bread the more sour it will taste – we have found that 8 hours is perfect!

For this recipe to work you will need a high powered blender or food processor as you will need to blend all of the grains into a batter. You can soak the grains either in a bowl and move to the blender of food processor or you can soak it right in the blender or food processor if you don’t need to use it for those 8 hours.

FYI: You should either refrigerate the bread in a air tight container (will stay good for about a week) or slice the bread and put it in the freezer

Ingredients:

1 cup Teff
3/4 cup Millet
3/4 cup Short grain brown rice
2 cups Filtered water
2 tbsp Raw apple cider vinegar
1/4 cup Olive oil
2 tbsp Chia Seeds
2 tsp Active yeast
1/3 cup Warm water
3 tbsp Maple syrup

Instructions:

1. Place the Teff, Millet and Rice in a bowl or blender with 2 cups of water and 2 tbsp of apple cider vinegar. Leave to soak for 8 hours
2. Put the Teff, Millet and Rice (with the soaking water) in a food processor or blender if not already in it
3. Add the 1/4 cup of Olive oil and blend mixture until smooth (there will be small teff grains remaining)
4. Heat the 1/3 cup of water until warm (don’t make it too hot or you’ll kill the yeast). Add the yeast, 1 tbsp of the maple syurp and whisk. Leave to sit for 5 minutes.
5. Turn your oven on (temperature doesn’t matter we just want it warm to help the bread rise)
6. While you wait for the yeast to activate, grind the 2 tbsp of chia seeds into chia seed flour (I use the dry container from the vitamix)
7. Once the yeast has started to rise (if it does not rise throw it out and start again as it’s probably dead, meaning it may be too old or the water was too hot) add it to the blender along with the maple syrup and the ground up chia seeds. Blend until it is mixed well. (Do not let the mixture get too hot while blending or it may kill the yeast)
8.  Grease your bread pan with your desired oil. I either use coconut oil or olive oil.
9. Pour the batter into your bread pan. Turn your oven off, it should be warm not hot.
10. Place your bread pan into the oven (I like to place a baking sheet underneath in case it rises too much). Let it rise for 12 minutes it should be about 1/3 larger
11. Turn on the oven to 350F and bake for 1 hour. You are looking for an internal temperature of at least 200F
12. Let it cool, cut around edges of the bread and let it fall out.
13. Enjoy your tasty bread!

Inspired by tessadomesticdiva.com