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Have you tried sprouted bread?

We all expect to be a bit let down by gluten free breads, for the most part they are closer to cardboard than real bread. Also they are typically made with starchy flours such as rice and tapioca, high GI and tend to be dry and crumbly.

Sprouted bread seems to tick all the boxes as a real alternative to conventional wheat based bread. It doesn’t pretend to be real bread, it has it’s own unique look, texture and flavour. The loaf looks a bit like a house brick, but as soon as you slice it, you can see it is solid with goodness. The recommended slice is 3-4mm thick and toasting can take up to twice as long as sourdough bread. But what you get is something that full of flavour, very filling and nutty tasting with a hint of sour.

My first choice is Springs sprouted bread; it is gluten free, dairy free and vegan, it is also high protein and high fibre and unlike most gluten free breads that are composed of high kilojoule low fibre starches, it is made with quinoa, buckwheat, seeds, veggies and coconut oil.

Producing the sprouted bread is an artisan process. It takes several days to activate, sprout, ferment the unique blend of ancient grains and seeds and then finally slow bake the bread. I can only guess at the amount of time, patience and effort that has gone into developing this product.

Try sprouted bread with Pepe Saya butter to dunk in soup, with nut butter and banana or under smashed avocado and poached eggs.

http://springwholefoods.com.au/

Another less costly version of the sprouted bread is by Pure Life. Their breads are quite different in style to the springs loaf and most contain wheat so not suited to gluten free diets. The Pure Life bread still offers the benefit of sprouting, but it is quite sweet and not as well suited to savoury toppings.