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Gluten-Free Amaranth Bread

pane di amaranto senza glutine
This recipe allows you to prepare a light and nutritious gluten-free bread using amaranth flour, a great source of protein and fiber. Amaranth flour is naturally gluten-free and rich in essential amino acids, vitamins, and minerals, making this bread even healthier.
The use of gluten-free sourdough further enhances digestibility, while giving the bread a superior softness and longer shelf life compared to yeast-based bread.
Preparation: 20 minutes
Cooking: 45 minutes
Fermentation: 2 hours 30 minutes
Total Time: 3 hours 35 minutes
RECIPE FOR: 600 gr of baked bread

EQUIPMENTS

  • 1 Loaf Pan

Ingredients

  • 200 gr Rice flour
  • 150 gr Amaranth flour
  • 100 gr Tapioca starch
  • 15 gr Fresh Yeast (replacing the sourdough)
  • 100 gr Gluten-Free Sourdough (replacing the fresh yeast)
  • 300 gr Warm Water
  • 5 gr Salt
  • 2 csp Extra Virgin Olive Oil
  • 1 csp Honey
  • 30 gr Flax or sunflower seeds (optional)

DIRECTIONS

If Using Gluten-Free Sourdough

  • Mix the sourdough starter with warm water and honey. Gradually add the amaranth, rice, and tapioca flours. Stir until a dough forms.
  • Once the dough begins to form, add olive oil and salt. Knead until smooth. If the dough is too dense, add a bit more water.
  • Cover the dough with a cloth and let it rise in a warm place for 6-8 hours (or 1-2 hours if using fresh yeast), until it doubles in size.

If Using Fresh Yeast

  • Dissolve the yeast in warm water with honey. Let it sit for 10 minutes until bubbles form.
  • Mix the activated yeast with the flours (amaranth, rice, and tapioca), then add oil and salt. Knead until you get a smooth dough.
  • Cover the dough and let it rest in a warm place for 1-2 hours, or until it doubles in size.

Shaping and Baking

  • Once risen, knead the dough again and transfer it to a well-greased loaf pan.
  • Add flax or sunflower seeds for a crunchy texture, and let it rest for 30 minutes, covered.
  • Spray water on the bread before baking to achieve a crispier crust.
  • Bake at 430°F (220°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 30-35 minutes, or until golden brown.

NUTRITION LABEL

Serving: 600gr | Calories: 3kcal | Carbohydrates: 1g | Protein: 0,1g | Fat: 0,1g | Saturated Fat: 0,01g | Polyunsaturated Fat: 0,01g | Monounsaturated Fat: 0,01g | Sodium: 3mg | Potassium: 1mg | Fiber: 0,04g | Sugar: 0,003g | Vitamina A: 0,03IU | Vitamina C: 0,01mg | Calcio: 0,4mg | Ferro: 0,02mg

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