Ingredients (Serves 12)
1/2 cup Amaranth flour, plus
2 tablespoons Amaranth flour
1/4 cup garbanzo flour
1/4 cup rice flour
5 tablespoons teff flour
1/2 cup arrowroot (or tapioca flour)
1 tablespoon xanthan gum
Xanthan gum can leave a bitter taste and it's expensive. 1 tablespoon of flax seeds or chia seeds mixed with 2 tablespoons of boiling water
will also work.
2 teaspoons active dry yeast
1 teaspoon salt
2 tablespoons flax seed meal (ground flax seeds)
1 1/2 tablespoons fresh rosemary, minced
2 egg whites (keep egg yolks aside for a glaze)
3/4 cup water, room temperature
5 tablespoons extra virgin olive oil
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
1/2 cup pitted kalamata olive, chopped
Preheat oven to 200 degrees F.
Sift the flours into a medium bowl. Add the tapioca starch, arrowroot, xanthan gum, yeast and salt.
Add the flax meal and rosemary and mix thoroughly.
In a large bowl, add eggs and egg whites (NOT the two separated egg yolks. They should be set aside in a small bowl for a glaze).
Mix with a hand-mixer, on medium speed. Then mix in the olive oil, honey, apple cider vinegar, and kalamata olives.
Slowly mix in the dry ingredient mixture with a wooden spoon until
there are no lumps. Scrape the sides regularly.
Grease a 9 x 5 inch loaf pan, and pour the Amaranth bread dough into the pan. Evenly shape the top of the loaf with a spatula.
Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf
very lightly with them.
Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the
dough to rise for 90 minutes or until the loaf has risen to the top of the pan.
Increase heat to 350 degrees F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before
removing it from the pan to finish cooling. Do not slice the bread until it is no longer hot.
This bread will keep for a few days.
However, If there are leftovers after a few days, place slices in airtight bags and freeze.
Substitutions and Additions
You can turn this Amaranth bread recipe into a Millet bread recipe by substituting Millet flour for the Amaranth flour.