Amaranth Soda Bread Recipe
Gluten Free Recipe
This Amaranth Soda Bread is made with nut milk, unbuffered vitamin C crystals and amaranth flour.
This recipe is wheat and gluten-free, dairy-free, egg-free, soy-free, yeast-free and corn-free.
3/4 cup warm 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
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.
Gather dough into a smooth ball and put it on the floured baking sheet. Pat into about an 8-inch round, 1-inch thick at the edges and mounded slightly in the center. Use a sharp knife of razor blade to slash a deep "X" in the top of the dough. Pop into oven at once. Immediately reduce temperature to 325-degrees.
Bake 55 to 65 minutes. "Done" may be a little tricky to determine ( the toothpick test isn't enough). Try using a clean oven mitt or paper towels, grab the loaf and crack it open. Look deep inside- uncooked dough appears darker in color, so it is easily detected. If you see that, put the loaf back in for another ten minutes). Note cooking time for future reference.
* Although you can make this recipe with as little as 2-tablespoons of oil, it tastes better when it contains 1/4 cup. Because there is no fat from egg yolks, the additional oil helps avoid dryness.