Tuesday, March 10

Amaranth Bread by Karen Robertson


This recipe was emailed to me and I mixed it up and the family adore it!!! The oldest son says, "Mom, this is the first time that I've wanted to sit down and eat the entire loaf." It is the most like wheat bread that I've yet made.

Amaranth Bread:

1 1/2 cups amaranth flour
1 1/2 cup tapioca starch flour
1 cup brown rice flour
2/3 cup nonfat dry milk powder
2 tsp. xanthan gum
1 tsp salt
2 tablespoons ground flax seed (optional)
1 1/2 tablespoons active dry yeast
4 tablespoons sugar

1 1/4 cup warm water
3 large eggs
1/4 cup vegetable oil
1 tsp lemon juice

If you are combining these ingredients into mixes to send off to college with your child, leave out the yeast and add it when he/she makes the bread. Yeast doesn't store well in mixes. I guess the salt kills it. Duh! (I learned from first hand experience.)

Grease a 5x9 loaf pan.

Combine the dry ingredients separately. In a stand mixer, combine the wet ingredients reserving 1/2 cup of the water until you can test the consistency. Humidity affects flour, so you may need even more or less.

Beat the bread for 3 1/2 minutes on high. It should be the consistency of regular GF bread dough, thicker than cake batter, but not at all like wheat bread.

Scrape into the greased loaf pan, muffin tins or english muffin pans and set to rise.

Let raise until doubled, and bake 350 degrees for 30-40 minutes. Cover with foil after the first ten minutes of baking.

From: Karen Robertson's Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes without Gluten or Wheat

1 comment:

Dia D said...

WHERE'S THE MILLET BREAD RECIPE?!