Blender Bread
Are you lethargic? Do you often get brain fog? You might be sensitive to gluten! Gluten de-sensitizes important nutrient absorbers in the colon called “villi”. When villi cannot absorb nutrients, the body suffers, and the brain is the first to feel the effects. Try going gluten-free, starting with this tasty bread, found in the Everyday…
PrintAre you lethargic? Do you often get brain fog? You might be sensitive to gluten! Gluten de-sensitizes important nutrient absorbers in the colon called “villi”. When villi cannot absorb nutrients, the body suffers, and the brain is the first to feel the effects. Try going gluten-free, starting with this tasty bread, found in the Everyday Gluten-Free recipe book by Kim Wilson!
- Soak brown rice, millet, apple cider vinegar and sesame seeds (optional) in plenty of water for at least 8 hours (overnight). Drain well.
- Place soak ingredients in a blender with blender ingredients and blend well.
- Sift dry ingredients through a sieve and whisk into blended batter to avoid lumps.
- Pour into an oiled pan and bake at 350 degrees for about 55 minutes.
- Allow to cool for at least 30 minutes before slicing.
-
Deborah
February 23, 2018
I love this bread. It is very good. I ended up using 3/4 c of buckwheat groats instead of the millet.
The only thing I wish this recipe would specify what size pan to use. It would be great to have the actual dimensions.
I ended up using a 8 inch by 8 inch pan. It took 50 minutes to bake for me.
