Amaranth Bread Recipe

by

Amaranth Bread

This recipe for Amaranth Bread is a wonderful gluten-free option to increase fiber and protein in the diet. It holds up well to slicing and is very tasty!

Ingredients:
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon lemon juice
  • 1 1/2 cups Amaranth flour
  • 1 1/2 cups tapioca starch flour
  • 1 cup fine brown rice flour
  • 2/3 cup instant non-fat dry milk powder (for dairy free substitute with finely ground nuts or almond flour)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons ground flax seed (optional)
  • 1 1/2 tablespoons active dry yeast
  • 4 tablespoons sugar
  • 1 1/4 cups warm water (105-115°F)
Directions:

In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder (or nuts/nut flour), xanthan gum, salt, flax seed, yeast and sugar. Pour ? of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary (see note on humidity below). Mix batter on high speed for 3? minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough.

Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. This will cause the bread to rise quickly. Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400°F. Bread will continue to rise as oven preheats.

Uncover amaranth bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.

Helpful tips

If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. Experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for. You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.

References

 

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