Gluten-Free Sprouted Quinoa Rice Bread
It's official: I'm off wheat gluten, for now... I've been avoiding wheat gluten for the last month, and have been feeling generally healthier: less bloating, less overall aches and pains, better mood too :-) I went on a bit of a wheat binge yesterday, and bam! Bloating, joint pain, and a noticeably compromised immune system. Good thing there are many other great things to eat besides wheat out there. Here's a delicious moist gluten-free quick-bread I've been enjoying:
Recipe: Quinoa Rice Bread
Similar to cornbread, this bread is made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Sprouting the quinoa is easy: rinse the seeds in cold water (3X), then soak the seeds in at least twice as much room temperature water (6-12 hours) and voila! your quinoa is germinated/sprouted. This makes the seeds healthier, easier to digest, and easier to puree (which is perfect for this recipe). This bread is great fresh out of the oven with butter, alongside hearty soups, or toasted and slathered with nut butter and honey for breakfast. The slice in the photo is embellished with almond butter, raw honey, and cinnamon: yum!