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?
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.
- 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