AMARANTH BREAD

 

  • Cooking Time: 30-45 minutes
  • Servings:
  • Preparation Time:

Ingredients

  • White rice flour 1 c / 160 g
  • Toasted rice flour 1 c / 160 g
  • Amaranth flour ½ c / 75 g
  • Tapioca flour ½ c / 75 g
  • Xanthan gum 2 ½ tsp/11g
  • Milk powder 2/3 c / 75 g
  • Salt 1 ½ tsp /11g
  • Sugar 2 tbsp/40g
  • Yeast 2 ¼ tsp/10g
  • Butter 4 tbsp/60g
  • Warm water 1 c/240 ml
  • Apple cider vinegar 1 tsp / 5 ml
  • Whole eggs 3

Directions

  • Combine dry ingredients and mix well.
  • Combine melted butter, warm water and vinegar.
  • Add liquid to dry, then slowly add the three room temperature eggs.
  • Beat on high for 2 minutes.
  • Cover and rise until doubled.
  • Beat for three minutes on high.
  • Fill a bread pan 2/3 full.
  • Proof until dough comes above the rim of the pan.
  • Bake at 350 f approx. 30-45 minutes.

Notes

Reprinted from Celi-Yak News - Spring 2010

Categories: Gluten-Free  Misc. Bread 

Author Credit: Chef Don Pattie

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