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.

Another Health Book Recipe – Gluten Free Mozzarella Sticks

Oven Fried CheesesticksSo I’m in this mode of trying to get the health book done by the end of June and then I’ll be able to get it published. This is another recipe from the book. Actually, this is the gluten free option of the recipe. The original recipe calls for panko bread crumbs and the gluten free option uses bread crumbs made from gluten free bread. My kids loved this recipe. Hope you do to.

Oven Fried Cheese Sticks

8 Light String Cheese Sticks, cut in half
2 Tablespoon Rice Flour
6 Slices White Gluten Free Bread, cut into chunks
½ Cup Egg Substitute
3 Tablespoon Italian Seasoning

Partially freeze mozzarella sticks, for about 15-20 minutes in the freezer. Preheat the oven to 400º. To make the gluten free bread crumbs, put the gluten free bread into a food processor and process until crumbs. Place on a baking sheet and bake in oven until slightly brown and dried, about 5 minutes, and let cool. Spray a baking sheet with nonstick cooking spray. Pour the flour into a small plate and season with a pinch of salt and pepper. Roll each cheese stick in the flour. Place breadcrumbs and Italian seasoning into a zipper top bag. Pour the egg substitute into a shallow dish. Dip each cheese stick in the egg substitute and then transfer to the breadcrumbs and shake to coat. Coat all the cheese sticks this way. Dip coated cheese stick a second time in the egg and coat again with the bread crumbs. Spritz each cheese stick with cooking spray. Bake in preheated oven 5-6 minutes, until cheese is bubbly. Serve with your favorite marinara sauce. Makes 8, 2 stick, servings.

I Can Finally Have a Reuben

Reuben 1We like reubens. The first time I made reubens for the family, I did the total Barefoot Contessa thing and made my own marbled rye bread and roasted the corned beef. Alas, the days of homemade rye bread are gone. But, hallelujah, I finally came up with an awesome tasting pseudo-rye bread recipe. Of course, rye flour isn’t gluten free, so I used a mixture of millet flour, spelt flour, and brown rice flour which comes very close to the taste of rye. This bread has that slightly dense texture of a good rye bread and adding in the toasted caraway seeds really draws you in to thinking you’re having the real thing. Oh, well, I’m not supposed to have dairy, but there’s just not a good substitute for swiss cheese, but I’ll just have to deal with that another time. Swiss cheese or not, I hope you enjoy this recipe! It makes for a great reuben.

2 C. Plain Soy Milk
2 Tbsp. Olive Oil
2 ½ tsp. Salt
¼ C. Brown Sugar
2 Large Eggs
2 T. Yeast
2 C. Brown Rice Flour
1 C. Coconut Flour
1 C. Garbanzo Bean Flour
1 C. Millet Flour
1 ¾ tsp. Xanthan Gum
2 T. Caraway Seed, toasted

Spray a large loaf pan with cooking spray and set aside. Heat the soy milk in microwave oven for about 1 ½ minutes until slightly warmer than room temperature. In large mixing bowl, mix together warm soy milk, olive oil, salt, brown sugar, and eggs. Mix well. Mix in yeast and let yeast bloom for about 5 minutes until yeast looks fluffy. In a medium sized mixing bowl, mix together the remaining ingredients. Add flour mixture to yeast mixture and beat well for about a minute until ingredients are thoroughly mixed. Scape the dough into the prepared loaf pan. Wet fingers and smooth dough into a loaf shape. Cover with plastic wrap sprayed with cooking spray. Let the dough rise for about 45 minutes, until dough is up and over the top of the pan.
Preheat oven to 375º (or 350º convection bake). Bake bread on middle shelf for about 50 minutes. Do not under-bake or bread will fall flat. Bread is done when top is golden brown and sounds slightly hollow when thumped. Remove from oven and cool on a cooling rack before cutting. Brush top with butter, if desired. Makes one loaf.
Rye Bread 2