Gluten-Free Amaranth Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp fine sea salt 0.5 tsp fine sea salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil, plus extra for greasing 3 tbsp olive oil, plus extra for greasing
• 0.5 cup amaranth flour 0.5 cup amaranth flour

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, amaranth flour, xanthan gum (if using), and fine sea salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil until well combined. The water should feel comfortably warm to the touch, not hot, to activate the yeast properly.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer fitted with a dough hook, mix until a thick, sticky dough forms, about 3-5 minutes. Gluten-free dough will be significantly stickier and less elastic than dough made with gluten-containing grains.

4. 4

   Lightly grease your hands with olive oil or use a piece of parchment paper to shape the dough into a rustic loaf on a baking sheet lined with parchment paper. The dough will be soft and may not hold a perfectly defined shape. Let the dough rest in a warm place for about 10 minutes while you preheat the oven.

5. 5

   Preheat your oven to 375°F (190°C). Bake the amaranth bread for approximately 40-45 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C) on an instant-read thermometer. Allow the bread to cool completely on a wire rack for at least 1-2 hours before slicing to ensure the crumb sets properly.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.