Gluten-free Amaranth Bread Recipe

What follows is a delicious amaranth bread recipe from celiac.com by Karen Robinson. Celiac.com is a great resource for anyone trying to go completely gluten-free.

Amaranth Bread

Amaranth Bread makes one loaf. You may wish to experiment and substitute part of the amaranth flour with teff or quinoa flour. Some of the harder-to-find ingredients in this bread can be ordered using the links below the recipe.

Ingredients:

  • 3 large eggs (egg-free option see note below)*
  • ¼ cup vegetable oil
  • 1 teaspoon lemon juice
  • 1½ cups amaranth flour
  • 1½ cups tapioca starch flour
  • 1 cup fine brown rice flour
  • 2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons ground flax seed (optional)
  • 1½ tablespoons active dry yeast
  • 4 tablespoons sugar
  • 1¼ cups warm water (105F-115F.)
  • Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.

    In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour ½ 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 3½ 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 400F. Bread will continue to rise as oven preheats.

    Uncover 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.

    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. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. When in question, err on the side of less water.
  • 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.
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