The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted brick...Oops, "bread" :(

angelita23's picture

Sprouted brick...Oops, "bread" :(

I am new here today!  So glad to have found this forum.  I live in Puerto Rico (read:  humid and warm year 'round) and my 2 year old daughter and I have both have Keratosis Pilaris that becomes aggravated when we eat too much gluten.  We can keep it in check by eating low gluten sprouted bread.  Our local grocery store sells a sprouted bread that is not terribly tasty.

I have attempted sprouted bread several times and typically end up with bread that is somewhat soft, but very dense.  It is softer than the bread that I buy at the store, but much more "brick-like".  I have added some VWG (which is not really what I want to do too much of because of our sensitivities) to attempt to soften the bread, but it really is to no avail. 


I have been reading through some other threads that indicate that altitude impacts how much a loaf will rise and produce a more light loaf.  We are about 5 minutes from the beach, if that tells you the altitude at which we reside.


Does anyone have a sprouted bread recipe (complete with instructions for this newbie!) and any modifications that I could use to get closer to my goal of a decent loaf of sprouted bread?  My daughter is a terribly picky eater and could really use this addition to her diet.  I am using sprouted red wheat flour. 

Thank you in advance to all of you that respond and try to help me navigate through this! :)

Xenophon's picture

I've had good results (texture/taste) baking breads out of millet flour which is actually totally gluten-free, if you mix in some xanthan gum (food additive) you can get a structure approaching normal bread.  The only negative is that you can't eat it fulltime because it can cause goitre when used as a primary source of carbohydrates (no worries though, if not consumed in excessive quantities it's fine).

I'd be happy to post some recipes but of course the flour has to be available, here in India it's abundant.  The advantage is its quite neutral taste.

I like sprouted breads for their taste but I've yet to encounter one that has the structure of 'normal' bread.  I don't think your altitude will have a major impact here, it's just the nature of the beast.


Edit:  Just found an interesting recipe here that might be more what you're looking for.  Not gluten free but drastically reduced.

MBaadsgaard's picture

It's probably because there is no elastic, air-trapping properties to the bread, as what gluten gives.

I googled around and found that by far most recipes go for xanthan gum or guar gum. Some say that xanthan gum has a distinct taste that is not too pleasant, but it should hold up better than guar gum.

You could give one of these additives a go. If you get both and mix them, remember they cross-bond, so you need less ,and they might bind too tightly for good results :)

Here's a list I came across:

It's first result when I google for gluten free bread, so you probably seen it, but if not..

Xenophon's picture

If you get both and mix them, remember they cross-bond, so you need less ,and they might bind too tightly for good results :)

Indeed, which is why I didn't mention guar gum, xanthan works fine for me.  I tried once mixing both, figuring that as they work synergistically I'd be able to bring down the total quantity.  I was right on the synergy part.  The results were interesting let's say.  If you ever want to make a ball for playing squash from scratch then I can certainly recommend that particular combo :-)