Blender Bread

  • Serves 4

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…

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 Gluten-Free recipe book by Kim Wilson!

  1. Soak brown rice, millet, apple cider vinegar and sesame seeds (optional) in plenty of water for at least 8 hours (overnight). Drain well.
  2. Place soak ingredients in a blender with blender ingredients and blend well.
  3. Sift dry ingredients through a sieve and whisk into blended batter to avoid lumps.
  4. Pour into an oiled pan and bake at 350 degrees for about 55 minutes.
  5. Allow to cool for at least 30 minutes before slicing.
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    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.

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