Gluten Free Recipe

Amaranth Soda Bread
Gluten Free Recipe

Ingredients:
3/4 cup warm water nut milk
3/4 teaspoon unbuffered vitamin C crystals, corn-free
2 3/4 cups amaranth flour, divided
3/4 cup arrowroot (or tapioca) starch
1/2 teaspoon salt
1 tablespoon anise or fennel seeds, ground (optional)
2-4 tablespoons oil *
2 tablespoons boiling water
2 teaspoons baking soda

Directions:
Preheat oven to 400-degrees. Combine water and vitamin C crystals; stir and let dissolve. In a large mixing bow, combine 2-1/4 cups of the flour with the starch, salt and ground seeds. Whisk together lightly. When the crystals are dissolved, add the water and the oil to the flour mixture. Mix batter. Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet. Put the rest of the flour on a bread board or a piece of waxed paper.

Combine the boiling water and baking soda. Stir to dissolve, then add to the dough. Stir (the dough will be very stiff). When the water disappears, beat hard for ten strokes. Turn the dough onto the floured board or waxed paper. Roll the dough to coat it with flour. Working quickly, roll; pat; fold; punch for two to three minutes. The dough will absorb enough flour to handle easily, yet it remains soft.