Gluten Free Amaranth Oatmeal Bread

Gluten Free Amaranth Oatmeal BreadThis is a re-post from my Eating to Live blog:
Okay, I still like bread, even though it’s gluten free. And, bread isn’t exactly ‘allowed’ on the Fuhrman diet, but it does allow a starch serving a day, so today I really wanted bread. And, if I’m going to eat bread, I may as well make it semi-healthy bread. This is not a vegan bread. I’m still working on a gluten free bread that will still taste like bread if I don’t use eggs. Yes, I know that flax seeds can be soaked and used as an egg substitute, but it still gives a very heavy texture to bread. So, I’m working on the egg replacement thing. This is a really tasty bread. I love teff flour – it’s like a really nice wheat flour in terms of taste. The amaranth is a new grain to me, something else I’m experimenting with. It’s a high protein ‘grain’. I believe it’s actually a relative of spinach and chard. You don’t have to toast it to use it in the bread, but it has a nutty flavor if you do toast it. It’s easy to toast: you just put the amaranth in a deep saucepan and toast on medium high heat for 5-10 minutes, until the amaranth smells aromatic and starts to pop open. Just stir it around or shake the pan a bit so it doesn’t burn. This is now my new favorite bread. Give it a try. I hope you like it.

Gluten Free Amaranth Oatmeal Bread


1 ½ C. Warm Water
2 T. Honey
⅔ C. Dry Milk
1 t. Salt
3 T. Olive Oil
1 t. Vinegar
1 T. Yeast
3 Eggs
½ C. Oat Flour
½ C. Brown Rice Flour
½ C. Teff Flour
½ C. Garbanzo Flour
¼ C. Millet Flour
¼ C. Almond Flour
½ Cup Whole Oats
¼ Cup Amaranth
1 T. Arrowroot Starch
1 T. Tapioca Starch
1 ½ t. Xanthan Gum


Thoroughly grease a large loaf pan, making sure to grease the top lip of the pan as well. In a large mixing bowl, combine warm water, honey dry milk, salt, oil, vinegar, eggs, and yeast. Let the yeast proof for about 5 minutes, until bubbly. In a deep saucepan, toast the amaranth on medium high heat until fragrant, about 10 minutes. Shake the pan to move it so it won’t burn. Combine the amaranth and the remaining ingredients into a medium sized mixing bowl and mix well. Put the dry ingredients into the yeast mixture and mix thoroughly for about 3 minutes. The dough should be the texture of a loose cookie dough.

Transfer mixture to a greased bread pan and smooth out with wet fingers. Baking hint: gluten free flours don’t spread the way wheat flour does, so whatever shape you want your loaf to be, make sure you shape it that way. Cover with greased plastic wrap and let rise until double, about one hour. While bread is rising, preheat oven to 375º. Bake in preheated oven for about 50 minutes. Let cool before slicing.


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