This is the bread recipe our children like best. I’ve substituted nearly all of the flours with good results. For example, I often will just use 2 to 2 ½ cups of sprouted brown rice flour in place of the sorghum flour, brown rice flour, and millet flour (keeping the almond and tapioca flours in the mix). The bread will remain moist and ready to eat without needing to toast it. It is great for sandwiches or hot out of the oven!
Ingredients
Wet Ingredients
2½ cups
warm
water
(105 to 110 degrees F)
1 tablespoons
active dry yeast
2 tablespoons
maple syrup
2 tablespoons
extra virgin olive oil
⅓ cups
ground
chia seeds
⅓ cups
whole psyllium husks
Dry Ingredients
1½ cups
sorghum flour
1 cups
brown rice flour
1 cups
tapioca flour
¾ cups
blanched almond flour
½ cups
millet flour
1½ teaspoons
sea salt
