Sprouted Brown Rice Bread (gluten-free + yeast-free)

Thank you for all your recipes,education, and willingness to share. We have made sandwich bread and farm bread,yummy. This recipe needs eggs, and I see you mentioned duck eggs. I have a son, that cannot eat gluten, and a test from the labs came back that eggs, act as gluten in his body, cross reactive food as well as oats, dairy. In this case, could you replace eggs with duck eggs? I will ask his dr. But I was curious if you had an opinion.
Great videos, so encouraging, helpful. You have changed my perspective on gmo, now I understand.

Thanks

MY thick flax milk has many ingredients including guar gum and xantham gum. Not really a true test, but also thinking of kombucha..??

After reading all the posts, my guess is that there is a close relationship btween the fermentation and amt of rising, and the fat content and moistness of the bread. Ill have to see when I make some. I will be trying it with a thick flax milk and share my results.

Thankyou for sharing.

what is the function of the kefir? are you using something fermented to react with the leaveners? can you use traditional dairy or non-dairy milks?

Will this work untoasted for PB&J the second or third day?

FI have yet to find a gluten free bread that my kids can eat for PB and J sandwiches when we are out and about. Is this one good untoasted and how long does it keep?

Thank you so much!!! Wonderful recipe. Appreciated!!! Many Blessings to you and to your beautiful family!!!

I couldn't find sprouted rice flour, used 2 cups fava flour and one cup regular brown rice flour. Turned out quite dense but tasty!

I made this recipe tonight for the first time. Really excited to finally make it and I followed your recipe exactly, but had batter spewing over the side. I have no idea what went wrong. I used the size pan in the recipe. Any thoughts?

We miss your postings, the recipes are amazing. I hope we can look forward to more or know where to look for them. THank you

Wow this was such delicious bread! I made it with homemade coconut milk kefir and it was absolutely perfect.

This recipie was fabulous! So easy and tasted great!! Thanks for all your fantastic ideas! Look forward to more :)

Is this recipe effective at high altitude (6000 ft) or does it require altitude modification, and if so what is that modification? And can black strap molasses be substituted for maple syrup? Thank you.

I have to make this!

Thank you for this recipe! I've been looking for a rice bread without all of the extras (ie. yeast, corn, potato, xanthan gum)

I made it with the following substitutes based on what I had available:

- Instead of 3 cups sprouted brown rice flour, I used 2 cups brown rice flour and 1 cup sweet white rice flour
- Instead of the kefir, I used homemade whole milk yogurt

At 60 minutes, I cut off the top middle part that had risen really high and ate it - yummy! I then moved the rack up one setting (so the bottom didn't burn) and cooked it another 10 minutes to make sure the middle was well done.

The crust is nice and crispy. I'm excited to slice it and use it for french toast and grilled cheese! Thank you!!!

This is very good...better than the store bought stuff I have bought and toasts nicely. I used brown rice flour (not sprouted) and goat kefir. My loaf looked a little denser than the pictures (probably due to not using sprouted flour?) and the top was quite crumbly. I am enjoying it toasted with almond butter and my homemade blueberry chia jam! Thanks Ali!

I made this with sprouted spelt flour and it came out very good! Thank you so much for this recipe. I do want to try it with sprouted brown rice flour too though... It is nice that it is gluten free... I just ordered some on Azure standard... Can't wait to make it again when the flour comes in!

This is by far the BEST gluten free bread recipe I have ever made. I am so excited. I have yet to try it w/ sprouted brown rice but have tried other variations using the baking powder, soda, salt, egg, and maple syrup as my base. I've used buckwheat/arrowroot mix and my most recent today was a mix of amaranth, millet, quinoa, arrowroot, tapioca, and white rice. I didn't have kefir or yogurt so I subbed goat milk w/ vinegar. I bake them up in my mini cake pan so I can use them for sandwich buns or hamburger buns. I've put sesame seeds on top and I'm even thinking of making them into a sweet buns. They hold together so nicely right down to the last bite. They slice in half beautifully. They freeze well. I'll be taking them on a trip soon so we'll see how they travel. I'm all but jumping up and down at the discovery of this recipe. Thank you, thank you, thank you, Ali!!!

I used the curdled coconut milk inane of kefir, otherwise kept the recipe the same, and unfortunately it is so darn crumbly you can't pick it up. I wondered at the gum...but read others comments of success, so not sure what happened! I love Azure and the sprouted rice flour is one of our favorites!

Thanks Ali,

I made it w/ buckwheat and subbed yogurt for kefir. It came out yummy and will definitely be a go to recipe for me. I like that it has no yeast (doing away w/ rising time) or gums. I made mine into buns using a mini cake pan. Worked great w/ a burger for dinner and ab and j sandwich for lunch.

I know Spelt flour is not gluten free however, it is a flour that I easily digest and love. Do you think that Spelt could be a substitute for the sprouted flour?

Hi Ali, I tried this recipe last night and it turned out really well. I have a been looking for a recipe to use up my sprouted brown flour from Azure, so I was happy to find this one. I only had one cup of low fat kefir, so I used buttermilk for the other cup of liquid. I used the same Pyrex 8x4 loaf pan that you showed in the picture, but my loaf spilled out quite a bit. Not sure what might have happened there, but I'll just use a bigger loaf pan next time. Also mine too about 15-20 minutes longer to cook. Regardless, the taste is great and you just can't beat the simplicity of this recipe. It only took about 10 minutes to get it mixed and into the oven. That's my kind of recipe! I'd like to try some other flours (or combos of flours) with this recipe. Have you experimented with anything else yet? Maybe teff or millet? Thanks, Suzanna

Hi Ali,
We made this bread last night with regular Bob Red Mill's Brown Rice flour, flax meal for the egg (3 T flax plus 6 T hot water), and soured regular unsweetened coconut milk with lemon juice (2 cups coconut milk with 2 T lemon juice). It turned out!!!! The kids could hardly wait, so we ate it when it was a too hot, so it would not cut nicely. I saved some for this morning to see how it held up, and it was a little bit crumbly when I cut it, but just the top, and just a little bit, not much. I am going to toast the rest of it for breakfast. I do not eat grains at all, so I cannot comment on the taste, but all five kiddos and my husband loved it. We are gluten free and also do not eat yeast, or egg, or dairy (among other things!) so finding a bread that works is hard. Mostly we make the sourdough bread from your newer book, or make muffins or quick breads. I haven't been good about keeping dough souring on the counter lately though. I need to get back to doing that!
Thanks, as always, for your wonderful recipes and help!
Stephanie

I don't have sprouted brown rice flour and couldn't justify ordering any quite yet with how much I recently spent on other gf flours ;)

SO -
I tried this recipe subbing the following for the sprouted flour:
1 1/2 cups organic brown rice flour
1 cup sorghum flour
1/2 cup millet flour

Of course I can't tell you how this compares to the original yet, but I will say it turned out great!

THANK YOU for a yeast-free bread recipe that I can use for sandwiches :)

For those of you asking about an egg substitute.....I don't think it would rise as high without eggs. Let me know how it works if you try it.

For the kefir....I tested this recipe using organic low fat dairy kefir. Full fat might work as well. If you don't have kefir you can try plain organic yogurt. If you are using greek yogurt you may want to use 1 3/4 cup yogurt and 1/4 cup water. Plain, unsweetened coconut yogurt would probably work as well but I have not tested this.

Links to the sprouted brown rice flour are in the post above.

Please let me know if you make this recipe using different ingredients.....I'd love to see how it works! :)

Would it be possible to use coconut yoghurt and water it down instead of coconut kefir? Thanks.

Love that this is yeast-free AND uses sprouted brwn. rice flour. Thanks so much for creating it, and sharing with us.

I don't think we have kefir around here. Can yogurt be a sub?

Hey everyone, the question of eggs is really simple.
If you don't/cannot use chicken eggs because of intolerances or allegeries, try DUCK EGGS. They are a great substitute and don't have the same proteins as chicken eggs.

Use the reg size to replace one exlarge chicken egg.

the yolks are bigger and the over all texture is silkier, but they taste nearly the same and in baked goods they work wonderful!!!! You may need to add a teaspoon less on the oil because of the larger yolk on the duck.

You can find them at your local co-op. Here in Sacramento the nearest one is the Davis Co-Op. they carry them all the time.

This bread looks amazing! Do you think that I could substitute the eggs and get the same result? I have a hard time getting a light and fluffy bread without eggs. :( Help!

Do you think that this would work with teff or sorghum. I don't like to use rice because of the arsenic issues. Also what about an egg sub??

Hello..do you think this would work with an egg replacer like flax seeds? Thanks for everything..

Oooh, I'll have to try this! Do you buy your flour already sprouted, or sprout it yourself? And is the kefir nonfat or full, or does that matter?

Can this be made without eggs?

Can you replace the flour with a blend of sprouted flax/chia and hemp protein powder?

Thanks!

Looks Awesome! I guess my first question is, "What if I don't have sprouted rice flour?" I didn't even know that was available! Can I ground my brown rice down a bit in a high speed blender to make it a little finer? I suppose the Kefir has something to do with helping it rise. Any chance you or someone else knows of an alternative? Although, this looks so good, I will probably break down and buy some, but it would have to be regular store bought. =(