Gluten-free Sprouted Bread with a Spiced Pecan option

Gluten-free Sprouted Bread with a Spiced Pecan option

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When I was getting tested for celiac disease my Naturopath recommended that I stick to sprouted breads to ease my way into eating gluten again.

As an attempt to stay positive about the whole experience, I looked forward to trying out 100% sprouted bread – something I’d been recommending to many of my clients for years.

It was everything I’d ever expected and then some. If there’s anything I miss now that I’m off gluten for good, it’s that darn bread. Have you ever tried it?

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Memories of sweet sprouted bread came flashing before me last weekend when I was hit with a strong craving for a thick slice of french toast.

Ingredients

  • 2 1/2 cup brown rice
  • 1 1/2 cup quinoa
  • 1/2 cup millet
  • 1/4 cup dry green lentils
  • 2 tablespoon dry navy beans
  • 2 tablespoon dry red kidney beans
  • 2 tablespoon dry pinto beans
Read the whole recipe on Healthful Pursuit