Soaked (Sprouted) Gluten Free Multigrain Bread

1 2/3 cup gluten-free oats (ground)

2 cups brown rice flour

2 cups warm water (slightly)

2 tsps cider vinegar

1/2 cup almond meal

1 cup cornstarch (potato or arrowroot)

1/3 cup tapioca (starch)

1/2 cup flax seed (ground)

1 tbsp guar gum

2 tsps baking powder

2 tsps baking soda

2 tsps sea salt

1 tbsp yeast

1/2 cup water (115 degrees)

1 tsp sugar

1/2 cup olive oil

4 tbsps honey

4 eggs (room temperature

Remove from pans, place on a wire rack to cool. Wait until room temperature to slice. 1/2 inch slices should yield about 14 slices per loaf, 28 in total.

In a medium bowl, mix the oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.



2

In your mixer bowl add the ground nuts, cornstarch, tapioca, ground flax, guar gum, baking powder, baking soda and salt. Mix well.



3

In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.



4

In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.



5

Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.



6

Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.


Serving Size: Makes 2 loaves, 28 slices

Number of Servings: 28

Recipe submitted by SparkPeople user PINKPEACHESCAT.