The end of the quest for an affordable, high-quality, whole-grain gluten-free and allergen-free sandwich bread!
An incredibly wholesome and tasty bread suitable
for those with gluten-intolerance, extensive food allergies and
even restricted diets for health conditions like candidiasis!
Enjoy great slicing, toasting, sandwich-making bread
prepared with nothing but wholesome whole foods!
This bread is not only
But it is actually FLOUR-FREE; made with nothing but inexpensive whole foods.
Make this in your own home with no special equipment
for less than $2.00 per loaf!
The greatest thing since sliced bread!
Well- it is sliced bread.
But sliced bread beyond all your wildest wholesome dreams!
Prepare in five different varieties!
Plain Seeded Garlic herb Onion poppy Cinnamon raisin
Possibly the most innovative whole foods recipe
since Victoria Boutenko’s Green Smoothies!
Only the good stuff!
Five basic ingredients (plus leavening and salt)
All ingredients are wholesome, beneficial, easy-to-find and affordable!
Make wholegrain bread from whole grains with no grain mill!
This process makes wholesome bread more affordable and nutritious!
Make multiple loaves at a time and stash some away in the freezer.
The bread freezes well. It has exceptionally good texture and holds together much better than common gluten-free baked goods.
- Great fresh
- Super toasted
- Tasty topped with nut butter and/or honey
- Great with jellies and jams
- Makes great sandwiches.
- Use for preparing French toast
- Top a plain slice with chopped strawberries and dairy-free ice cream.
- Keep an extra loaf or two in the freezer. They keep remarkably well.
The Unique Process Used to Create
Perhaps you’ve prepared a recipe using a presoaked whole grain or maybe you’ve worked with a sourdough starter to bake traditional bread. This recipe uniquely combines these two processes into a three step SOAK-BLEND-SET method with some really exceptional results. When you soak whole grains, this removes their natural enzyme inhibitors and begins the germination process. This makes them easier to digest and increases their nutritional content. When you allow the batter to set for another 8 or so hours after blending, you encourage natural beneficial cultures/enzymes/bacteria in the mixture to proliferate. This also increases the digestibility and nutritional content of the bread. So it may take a little longer, but the results are incredible- in flavor, texture and nutritional value. The finished product is more similar to traditional white bread in texture and flavor than many other gluten-free breads.
I prepare a double batch each time I bake it- one for current use, one for the freezer. This makes for more efficient use of the oven, too.
This recipe requires a little planning ahead (initially setting the grains to soak) yet the total in-kitchen work time is less than for traditional yeast breads. No proofing, kneading or risings. Just soak one day, blend the next and then combine with the rest of the ingredients on baking day! Total in-kitchen prep time- less than 20 minutes!
What’s so exceptional about
• Whole foods- Made exclusively from whole grains (no flours)- more wholesome and less expensive
• Baking with whole grains- with no need for a grain mill!
• Gluten-free- many people need to avoid gluten for one reason or another and, until now, it has been quite cost-prohibitive to secure tasty, wholesome gluten-free slicing bread
• Very inexpensive to prepare- the primary ingredients- millet and flax seed- are very inexpensive and easy to find, making them great staple ingredients
• Lots of ground flax- contributes moistness, good oils and lots of natural fiber (soluble and insoluble)
• Flour-free- because we begin with whole grains, soaked, then processed in a blender, we can avoid the use of flours entirely
• Simple soaking and culturing process- increases nutritional value and digestibility of the bread
• Very little kitchen prep- total preparation time is less than 20 minutes. Far less time and work than normally required to prepare traditional yeast bread
• Keeps well- on the shelf or in the freezer
• Slices great!- not like ordinary gluten-free breads
• Great source of protein, calcium, iron and fiber!
• Anti-inflammatory- unique among breads in that it has no inflammatory effect on the body
• Low glycemic impact- contains no sweeteners
• Candida-compatible- for anyone who has subsisted on the limited diet allowed for those dealing with candida, this bread is an amazing option! It is made from acceptable ingredients (all “candida-compatible” grains) and has a very low glycemic impact. (Those dealing with candida need to be careful of the amount of starch they consume, however, so this bread should still be consumed in moderation).
Nutritional Value and Health Benefits
• All traditional breads have an inflammatory effect on the body. This bread (due to its ingredients and the process by which it is produced) uniquely has an anti-inflammatory effect!
• Traditional bread has a higher glycemic impact than this style bread (2-4x more!)
• This bread has 3-4x the fiber of traditional bread (about 3 grams per slice versus 1 or less than 1 gram per slice of wheat or white bread), amounting to 10% of your daily fiber with just one slice! (when a loaf is cut into 15 slices)
• One slice contains 4% RDA of iron and 6% of calcium
• The primary ingredient, millet, is a very common, inexpensive grain. It’s available in almost all cultures and countries. It can be found at most health food stores or co-ops, as well at many Asian grocery stores. It’s a great source of manganese, phosphorus, magnesium and a range of anti-cancer phytonutrients. It’s also a good source of the essential amino acid, tryptophan.
• Buckwheat is technically not a grain, but the seed of an herb, so very few people have any digestive or health issues related to consuming it. Be sure to find whole raw hulled buckwheat for this application. It is very light in color in contrast to kasha, which is a roasted form of buckwheat. It is a superb source of high quality protein, minerals, fiber and even antioxidants and flavonoids.
• Flax seed is rich in soluble and insoluble fiber, lignans and omega 3 essential fatty acid. Besides contributing nutritionally, it serves as a binder (similar to eggs) in gluten-free baking. It’s best to use freshly ground flax in recipes.
IMPORTANT NOTE: These nutrition calculations are based upon the whole ingredients and do not take into consideration the increased benefits derived from the germination and culturing process. In a really positive way, we are unable to ascertain the full extent of nutritional benefits of this bread at this time!
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