- March 23, 2016,
- 4 Comments,
- Author: Annalise
- Categories: Gluten-Free Breads & Other Savories, Gluten-Free Flour Mixes
Tags: Annalise Roberts, gluten-free bread, gluten-free bread recipe, My Gluten-Free Table, Peter Reinhart, Peter Reinhart Bread Revolution, sprouted flour bread recipes, Sprouted flours, sprouted gluten-free bread recipe, sprouted gluten-free flour, sprouted gluten-free flour bread
The big question for me is this: can I use sprouted gluten-free flours to make the bread recipes from my own cookbooks? And if I can, will they be as good or better than when I make them with the regular whole grain gluten-free flours (millet and sorghum) that I normally use?