
Sprouted gluten free bread has a crusty exterior and soft, spongey crumb. It’s sturdy enough to hold all your favourite toast or sandwich toppings and has a light flavour that reminds us of cornbread! Gluten free bread can be tricky because gluten is what gives dough stretch and structure. In this recipe, we are using psyllium husk to do gluten’s job.
Sprouted Gluten Free Bread features light and naturally sweet sprouted millet flour and a little bit of sprouted buckwheat flour for extra flavour and a crunchy crust. You may also notice that it’s quite a small loaf compared to gluten bread, this is because it bakes better as a small loaf and because this bread is best when very fresh. We suggest making more loaves rather than trying to make this loaf larger.
Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.
1 thought on “Sprouted Gluten Free Bread”
Hi there 🙂 – is the psyllium husk necessary? What is its purpose?
many thanks!
M