Soft gluten-free bread with amaranth

 

Soft gluten-free bread with amaranth

Prep Time 10 mins
Cook Time 45 mins
30 mins
Total Time 1 hr 25 mins
Servings 25 slices
Making a good gluten-free bread is no easy task. This amaranth bread is the fruit of many months working on a recipe that would please everyone, including my young children. Mission accomplished with this wonderfully moist bread, which will be even more delicious if you add a few tablespoons of a seed mixture.
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Equipment

Bread baking pan
Coffee grinder
Food processor (opt.)

"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.

Ingredients
 
 

  • 125 g amaranth flour
  • 180 g oat flakes
  • 125 g cassava flour
  • 70 g buckwheat flour
  • 3 tbsp psyllium powder
  • 2 tbsp brown flax seeds
  • 1 tsp salt
  • 1 bag dry baker's yeast - 1 bag = 7 grams
  • 500 ml warm water - approx. (see notes below)
  • 1.5 tbsp sunflower seeds - or any other seed
  • 1.5 tbsp pumpkin seeds - or any other seed

Instructions
 

  • Prepare the bread pan, either by oiling it and then covering the sides with flour, or by lining it directly with a sheet of baking paper.
  • Grind the flax seeds in a small coffee grinder.
  • Put the oats and flours in a salad bowl.
  • Add the ground flax seeds and psyllium powder and mix.
  • Prepare 480 ml of warm water (not too hot so as not to kill the yeast, about 40 °C or 105 °F).
  • Add the salt and yeast to the flour mixture (in two distinct spots, as the salt can deactivate the yeast), then add the water while mixing (see note on the amount of water).
  • Shape the dough with your hands and put it in the pan.
  • Place the pan in a warm place (on a radiator, wrapped in a fleece blanket with enough space for the dough to rise, in the oven at the lowest possible temperature with the door slightly open, etc.).
  • Leave the bread to rise for at least 30 minutes, a bit longer if you can.
  • Preheat the oven to 200 °C (390 °F), fan setting.
  • Bake the bread for 45 minutes.
  • Let the bread cool down (on a cooling rack if you have one) before enjoying it.

Notes

Texture: a successful gluten-free bread depends greatly on the amount of water added to the recipe. The amount needed will vary depending on the flours you use, as different brands and bags of flour will absorb water differently. The amount indicated in the recipe is 500 ml, but you may need a little less water or a little extra. The texture of the dough will guide you: it should not be liquid, but thick enough that you can hold it in your hands and shape it. If you’re using a stand mixer, the dough should be just thick enough that you can mix it with a spiral dough hook, though you may have to fold it down a few times.
Tip: to shape the dough, first apply a few drops of olive (or other) oil on your hands. This will make the job much easier!
Organization: mixing four flours can seem a bit long if you don’t have much time… If you like this bread, prepare several mixes in advance (all the ingredients but the yeast and water) and store them in airtight containers or bags. For the next batches, all you will have to do is add the yeast and water. A real timesaver!
Taste: you can also substitute the seeds indicated in the recipe with three tablespoons of a ready-made seed mixture. The seeds enhance the taste so you may want to try different mixes to determine which ones you like best.

Nutrition

Serving: 1 slice | Calories: 87 kcal | Carbohydrates: 16 g | Proteins: 2 g | Fats: 2 g | Saturated fats: 1 g | Trans fats: 1 g | Sodium: 96 mg | Potassium: 54 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin B1: 1 mg | Vitamin B2: 1 mg | Vitamin B3: 1 mg | Vitamin B5: 1 mg | Vitamin B6: 1 mg | Vitamin C: 1 mg | Vitamin E: 1 mg | Vitamin K: 1 µg | Calcium: 22 mg | Copper: 1 mg | Folates: 10 µg | Iron: 1 mg | Manganese: 1 mg | Magnesium: 16 mg | Phosphorus: 33 mg | Selenium: 1 µg | Zinc: 1 mg | Glycemic load, estimated: 7.7
Keyword amaranth, gluten-free bread
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