RCI-BR.003.0213.001
Gluten-free Amaranth Baking Powder Bread
Gluten-free Amaranth Baking Powder Bread from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- amaranth flour1 cup
- brown rice flour or whole wheat flour1½ cup
- 1 tablespoon
- 1 tablespoon
- milk or soymilk or water1 cup
- 3 tablespoons
- 2 tablespoons
- egg whites beaten (if using rice flour)2 unit
Method
1
Preheat the oven to 375°F (190°C) and lightly oil a loaf pan or round baking vessel.
2
Combine amaranth flour, brown rice flour (or whole wheat flour), gluten-free baking powder, and sea salt in a large mixing bowl, stirring until evenly blended.
3
In a separate bowl, whisk together milk (or soymilk or water), honey, and unrefined vegetable oil until well combined.
4
If using brown rice flour, fold in the beaten egg whites into the wet ingredients until the mixture is smooth and evenly incorporated.
5
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix, as lumps in the batter are acceptable for this bread.
6
Transfer the batter to the prepared pan, spreading it evenly with a spatula.
7
Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
33 minutes
8
Remove the bread from the oven and allow it to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.