I'm wondering about a gluten-free, yeast free essene type bread.  Is there such a thing?  I would love for the grains to be sprouted, but definitely must be gluten-free.  I am thinking of trying these periodically.  

How often do you nonnies eat grains, the recommended 0-3 a week or what?  I had some brown rice with black eyed peas last night, and I must say it was goooooood.  Haven't had any grains in months, but went ahead and took the plunge.  What do you guys think?

Haven't noticed anything yet and am hopeful.  Any other nonnies do well with brown rice?  How often?

Thanks.  My main thing is that I don't want to overdo it, as it is so easy to do.  Now that I am preg too.

Quoted Text

Essene Bread
This is an unleavened, unkneaded bread, it is easy to make. It is a heavy bread, like Danish rye, a little goes a long way.

2 cups of wheat berries (whole, unground wheat)
Place in bowl, cover with water, with about an inch of water above the wheat and sprout for about two days.
After it has started to sprout, drain off excess water. Grind in a blender and form into a ball.
Bake 375F for about 45 minutes

Sounds interesting but wouldn´t it need some salt to balance the flavour  

I miss dense slightly acid danish rye so much   especially in the wintertime with cold meat and fish.
I have made wholespelt bread the same way as ryebread but it isn´t really the same so  

Brown rice and other neutral grains like rye millet and quinoa should be ok for you a few times a week- maybe soak them to improve their nutrision
- remember especially the millet and quinoa when you are breastfeeding- both has  a long tradition as helpful to produce milk.

Henriette, my Father was born here but both his parents were from Holland. He liked this bread called roggebrod (?). It was about half the size of a brick but twice as heavy. Nothing like the bread we have here...Aani

Quoted from +Aan

Henriette, my Father was born here but both his parents were from Holland. He liked this bread called roggebrod (?). It was about half the size of a brick but twice as heavy. Nothing like the bread we have here...Aani

Yes it is in the Scandinavian/ North european family of ryebread- and yes it is VERY heave- but you slice it thin and eat it with different meats. It keeps for a looooong time - handy in old days.
Most of peasants in Europe used to eat that kind of dark hard bread either made of rye or barley.
Only rich people had white wheaten bread- and mainly at High seasons : Christmas etc- It was called Wheat cake.... but did not taste like cake; had not sugar or fats it....
Most americans I know thinks are "rugbrød" is weird and too heavy
- however I must admit that I find american / and most british bread like cardboard  
Give me a good bread form an french baker or an oldfashioned sourdough bread.

Tina
I use N.T - but because beans need fresh water I have alwys used freh water to rice as well- the only time I use the soaking water is if I make sourdoughbread.

Good morning/afternoon:

I'm a little confused about Essene (manna) bread for O nonnies.  It is listed in Typebase as a bennie, but is it considered a grain (which in general are avoids for O nonnies)?  If yes, then I assume I shouldn't eat it every day, but should consider it a "treat"?

the sprouting process changes the stucture of grains........

But for O-nonnies, as I understand it, grains should be severely limited.

Paying attention to the 'grain' portion/frequency recommenadtions in LR will assist with portion suggestions.

Alia

Sprouting a grain makes it a sprout, not a grain.  Take a wheat berry for instance.  Sprout it and you have green grass.  I'm not sure exactly when the change occurs, but I believe by the time the sprout is 1/4-1/2 an inch long, it's changed enough to destroy the grain-ness.  I'm allergic to wheat, but sprouted wheat bread isn't a problem for me because the wheat proteins that are problematic for me are destroyed.  May be different for an O.  I dunno.