This is based on information from Gemini and ChefSteps and some other places on the internet.
Soak 233g of medium grain brown rice and 117g of red lentils over night in cold water.
Drain and rinse rice and legumes.
Add to a high speed blender the following:
a.) Soaked Rice and Lentils
b.) 1 teaspoon black strap molasses
c.) 1 teaspoon Lite salt (KCl+NaCl+iodine)
e.) 27g Psyllium husk
f.) 210g of cold water
g.) 7g of active dry yeast
Blend the mixture on high speed till it is completely smooth, and the mixture reaches 100F. Do not let the temperature of the mixture to get much above 110F or the yeast will die.
Spray a bread pan with a light amount of cooking spray
Pour mixture into the prepared bread pan up to half way up the side.
Spray top of the mixture with a mist of water till wet.
Preheat oven to 365F
Let the bread proof till it has increased by about 50%. Please bread pan over a sheet tray in-case of spills.
Bake to an internal temperature of 205F to set the starches.
Remove bread. After a moment turn out onto a cooling rack and let it cool and air dry.
This loaf can be divided into up to 14 slices.
(Please see sources:
https://www.chefsteps.com/activities/bread-in-a-blender
https://cookingforpeanuts.com/easy-gluten-free-rolls-vegan/#recipe
And Gemini)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Gluten Free Bread Recipe recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
