FeaturedRecipeSnacks Our Daily Bread

May 19, 20200

While I greatly rely on the Word of God to be my daily sustenance for life, I too must nourish my body with healthy food.

Not sure about you, but I was raised on good ol’ white bread.

After I became a mother, I gave my first born children, good ol’ white bread.

As my spiritual life  grew, I learned so many new things, and began to make changes.

Believe it or not, my spiritual life changes included my food choices.

I began looking at what I was putting into my body, and my family’s, and realized that there were better choices out there.

I had learned that in the bible it clearly states, several times, that our bodies are temples bought with a price, and we are responsible for taking care of it.  It also speaks to the fact that we are to be good stewards of what we are given.

I realized that those statements included how I was caring for myself, physically and spiritually.

And so began my journey to health and wellness and my passion for educating others, hence my certification as a holistic health coach!  (Yes, I do private coaching.  No, I don’t know everything.)

If you’ve read some of my other posts or if you’ve known me long enough, you know that I believe in the “good”, “better”, “best” principle.    I believe that there is always room for improvement and BALANCE is key!

Back to the bread……..

I began feeding my family what I thought was ‘whole wheat bread’.  I later learned that it was not actually ‘whole wheat’ and what ‘enriched’ meant.  So, I knew, I needed to look for a “better” choice.

We then went to 100% whole wheat bread.

Soon after, I began trying to make it at home so that I could save money and more importantly, give my family a loaf of bread without any additives or preservatives.

I have soaked my flours, I have purchased whole grains and used my grinder to make the flour myself, I have tried multiple recipes and I’ve studied for hours………just about grains!   *did I mention that I have a tendency to go from one extreme to the other before I find balance?   (Hey, it’s all about learning and progress, not perfection!)  

Well anyway,…..the experience has paid off!

See, after all of that hoop-lah….. we learned that I, and some of our kiddos, have a gluten intolerance and I carry 3.5 of the 4 markers used for diagnosing Celiac disease.

So the process began, all. over. again.  *sigh*

But hey, if you stop learning, what fun is that?!

I started with purchasing gluten-free products.  I researched.  I bought grains. I make my own.

Today, thanks to the encouragement of my wonderful husband, who by the way, should get some kind of metal of honor for being the most loving ‘guinea pig’ on the planet for trying all of my recipes……….I’m sharing our favorite bread recipe.  I have to admit, while I’ve wanted to share it with y’all for a while, I wanted to make sure it was not going to be a recipe for cardboard.

It’s what we used daily.

I make it into sandwich bread, I modify it for rolls, I add different herbs and seasonings for  savory/sweet indulgences,….even my kiddos who can eat gluten, prefer this bread to any other!   (So I guess it really passes the test.)

Without further delay, here it is!  I hope you enjoy it as much as we do!

Yields1 Serving

 2 cups rice flour
 ½ cup potato starch
 2 ½ tsp xanthan gum
  cup powdered milk (not reconstituted)
 1 ½ tsp sea salt
 3 tbsp sugar (I use organic can sugar)
 1 ½ tbsp yeast
 2 cups warm water (FYI - if you are doubling this recipe, I have found that 5 cups of water is needed)
 1 tbsp apple cider vinegar (I use Bragg's)
 3 whole eggs

1

Mix all of your dry ingredients into a large bowl.

2

Add your wet ingredients and incorporate well. It will “batter-like”. (this is the point I will add things like minced onion, herbs, cinnamon, dehydrated veggies, grated cheese, etc. to change the flavor of the bread depending on what I’m using it for)

3

Place dough in your greased bread pan (OR ‘plop’ scoops onto parchment paper lined baking sheets for rolls) and bake for 35 minutes at 350 degrees. **that could vary a bit depending on how your oven bakes**

Ingredients

 2 cups rice flour
 ½ cup potato starch
 2 ½ tsp xanthan gum
  cup powdered milk (not reconstituted)
 1 ½ tsp sea salt
 3 tbsp sugar (I use organic can sugar)
 1 ½ tbsp yeast
 2 cups warm water (FYI - if you are doubling this recipe, I have found that 5 cups of water is needed)
 1 tbsp apple cider vinegar (I use Bragg's)
 3 whole eggs

Directions

1

Mix all of your dry ingredients into a large bowl.

2

Add your wet ingredients and incorporate well. It will “batter-like”. (this is the point I will add things like minced onion, herbs, cinnamon, dehydrated veggies, grated cheese, etc. to change the flavor of the bread depending on what I’m using it for)

3

Place dough in your greased bread pan (OR ‘plop’ scoops onto parchment paper lined baking sheets for rolls) and bake for 35 minutes at 350 degrees. **that could vary a bit depending on how your oven bakes**

Our Daily Bread

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