Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Recipes Using Amaranth Flour
0

7 posts in this topic

Hi everyone. I just bought some amaranth flour this past week and now am realizing maybe it's not the best flour for bread, biscuits, or rolls. I'm losing my last five pounds, finally, and have cut sugar from my diet. I usually eat a homemade biscuit or slice of bread everyday with jelly that is really just fruit sweetened with something like white grape juice.

Anyhoo, I haven't been able to find any bread recipes that use amanarth flour. Maybe I should have waited until the fall to bake with it in cupcakes or cakes when I'm back using sugar.

Any ideas for non-sweet, non-yeast breads?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I use amaranth all the time. I mix it half and half with sorghum and store it in a ziplock bag, then use it typically as about 1/3 to 1/2 of a gluten free blend with almond meal that I make by grinding almonds in the blender. This mixture does not need xanthan gum and is mold retardant, a "feature" of amaranth.

I do two types of quick bread with this. The first type I make in a small cast iron skillet, as either a pancake or a quick bread. If doing it as a quick bread, I start it on the stovetop with oil in the pan, then finish it under the broiler.

The second type, I do as a microwave quick bread in a cereal bowl or ramekin.

Here is the recipe:

_________________

Bun in the Bowl, microwaved

in a microwave safe bowl, custard dish, or ramekin, mix together

1 egg

half teasp apple cider vinegar

a bit of olive oil, a spoonful aprox. (teasp. for smaller, tablespoon for larger amt of flour)

a tiny glop of molasses

add to it a mixture of gluten free flours (for a single bun, 1/4 cup. for a larger single bun, a 1/2 cup, for a BIG bun for 2 servings, 3/4 to one cup.)

orig recipe had sorghum, almond, flax. I use almond and whatever else I have, usually sorghum - amaranth. About half almond, the rest sorgh-amar.

1/4 to 1/2 teaspoon baking powder

1/2 teasp. cocoa powder

pinch of salt

optional - pinches of other spices, such as cinnamon, cumin

teaspoon of sesame or sunflower seeds for garnish

optional - more sugar, honey, agave, or sweetener to make a muffin like taste (can use lemon peel, juice, and poppyseeds, for example) even Splenda works.

If using larger amounts of gluten-free flours, add water to make a batter.

If using extra fruit juice for a muffin flavor, you may not have to add much water.

Adjust liquids to get thick cake batter type consistency with your flour/meal mixture

Mix together until well blended, and microwave right in the bowl for approximately 1 minute 20 seconds to 1 minute 30 seconds. The Big Bun in a Big Cereal bowl, in a slower microwave, may take up to 1 :45 or even 2 minutes - keep checking. Be careful not to over microwave the smaller ones or they turn into flax hockey pucks which taste of sawdust. The middle may not want to cook thru on the bigger cereal bowl. This is where you dump it out onto a plate, and finish microwaving it upside down.

Makes one bun. Once you figure these out, they are really, really handy to make instant hot gluten-free bread with. And you can even slice them and toast them. The big ones can be cut in half to make 2 half rounds, and then split to make two small sandwich breads for lunch.

To make almond meal, put almonds in blender, in small amounts such as a 1/3 of a cup, and whirl on high, pulsing, until it turns to a ground up meal/flour.

This recipe would probably work with other nut flours or other flour blends, but the result may be different, as well as the cooking time will vary every time you change ingredients. The original recipe had some flax, which I personally don't care for, but others might like. Lemon juice may be substituted for the vinegar, in larger amounts. The acid is necessary to interact with the baking soda, so add the soda last.

A muffin like flavored bread can be made by using whatever form of sweetener is desired, plus the grated peel of a citrus fruit such as lemon or mandarin or orange, and the juice from the fruit, as a substitute for some or all of the liquid . Poppyseeds can be added.

________________

Skillet Quick Bread, using Almond, sorghum, amaranth

Turn on the broiler, set the rack about 6" under it.

Use the above "large" recipe, for plain, but mix it in a bowl, then-

make it in a pre heated small (8") cast iron skillet to which you have added a good dollop of olive oil.

Cook on the stovetop until the bottom is done. (it will change scent, be browned on bottom, a few bubbles may have come up to the top. DO NOT ABANDON THIS COOKING PROCESS or get distracted, because these nut recipes burn easily)

You will be using about 3/4 of a cup to one heaping cup+ of gluten free almond/sorghum/amaranth.

Typically I use 1/2 cup of almond meal

1/2 cup or a bit more of the sorghum/amaranth blend.

mix the dry ingredients and wet ingredients separately, then add together. You can add extra vinegar for 1 teaspoon, the vinegar has no taste.

(note. with these ingredients and egg, no xanthan gum is necessary. If you use something else without the almond and amaranth, you may have to add it. The amount of liquid will vary, due to egg size, humidity, etc. Make a thick cake batter consistency. )

When the bottom is done cooking, put skillet under the broiler. The top will quickly finish. Watch it carefully !

Test by using potholder and pulling the pan out, touching top carefully to see if it springs back, then sticking a table knife in it to see if it comes out clean. When done, pull from oven and let cool a bit in skillet. Slice into 4 triangle quarters. Will be thick enough to slice crosswise for toast or small sandwiches.

Store leftovers in ziplock bags or covered in plastic wrap in refrigerator. Also can freeze. This stuff is mold retardant and keeps well for making toast. Also is dense enough that it can be a good emergency purse travel food, especially if extra nuts or seeds are added to it. The sunflower seeds tend to turn green inside of it, if you use them, don't be afraid, it is not mold but merely a chemical reaction.

I have done this with just almond and amaranth, and with a bit of extra sweetener, it's very much like cornbread.

0

Share this post


Link to post
Share on other sites

Wow! These look GREAT Takala. Thank you soooooo much!!!! I will definitely try them.

Also, I have a question about sorghum and buckwheat flours. I have left them in the pantry for over a year and a half. My other flours in the refrigerator. Should I just toss them and buy new, or should they still be good? They smell fine, but the last time I used each of them, the baked goods tasted funny. I'm just not sure if it was b/c they were old. Do you keep yours in the refrigerator?

0

Share this post


Link to post
Share on other sites

I try to store everything in the refrigerator or the freezer, as some of this stuff can go rancid or "off" pretty quickly at room temperature. To me, buckwheat and amaranth smell funny anyway when fresh, but then taste okay when baked. I am about the opposite of most people, especially with things like bean flours. I kept trying to do something with chickpea flour to get it to taste weird, and finally succeeded when I mixed it with yogurt and heated it, where it tastes bitter. I thought, oh, okay, this is what it must taste like to the supertasters. :lol: Whatever I do with adding vinegar and cumin to most of the stuff I use it for must negate that.

0

Share this post


Link to post
Share on other sites

I try to store everything in the refrigerator or the freezer, as some of this stuff can go rancid or "off" pretty quickly at room temperature. To me, buckwheat and amaranth smell funny anyway when fresh, but then taste okay when baked. I am about the opposite of most people, especially with things like bean flours. I kept trying to do something with chickpea flour to get it to taste weird, and finally succeeded when I mixed it with yogurt and heated it, where it tastes bitter. I thought, oh, okay, this is what it must taste like to the supertasters. :lol: Whatever I do with adding vinegar and cumin to most of the stuff I use it for must negate that.

Very funny!!!

0

Share this post


Link to post
Share on other sites




Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,627
    • Total Posts
      918,391
  • Topics

  • Posts

    • amalgam dental fillings - remove or not?
      Yes, I meant mercury not lead, thank you for the correction. That's what happens when I stay on the computer until late at night.  The symptoms I have now resemble my gluten reaction and I know it's almost impossible that I would be getting glutened. I remember someone here mentioning that he/she had amalgam fillings removed and it helped, but that was few years back. That's why I posted it here. 
    • Newly diagnosed and totally overwhelmed
      akohlman--I am exactly 1 month from being diagnosed and still going through cleaning out of all the gluten foods from my life. I have really bad Dermatitis Herpetiformis but other wise I had no reason to think I had something like Celiac Disease. That being said, I TOTALLY understand. For me... its hard to be sick and not feel sick if that makes sense.....   I'm going to make the changes. I'm going to live a gluten-free life but like you... I STILL am devastated. I'm overweight... so obviously I don't have a healthy relationship with food, LOL, so I'm DYING at the idea of never eating Pizza Hut, Chili's Pasta, Red Lobster Pasta, McDonalds, etc. I don't care what anyone says.... that is a HUGE adjustment for me and I'm still reeling from the "loss".   That being sad.... I have 3 children and a husband depending on me and I'll do all I can to lengthen my lifespan so.... Here is to new journeys.   YOU ARE NOT ALONE in your sadness!
    • puffiness in face
      The way to fix food intolerance symptoms is to stop eating the food causing the symptoms.  Dark Angel is right, there are very few tests for food intolerances.  Mostly we have to test ourselves through diet experiments.  Typically an elimination diet of some sort is used.  Eliminating food groups is one way, or cutting back to just a few foods and building from there is another.  Changing your diet is the way to go.
    • Newly diagnosed and totally overwhelmed
      Hi akohlman, It is quite an adjustment.  But it isn't a bad change.  While you have to give up some foods you may also end up finding other foods you really enjoy.  And most likely you will be eating a more nutritious, healthier diet than many of your friends do. Try to stick to whole foods you cook at home for a while.  If you want to eat out you can take food with you, or spend some time on the web searching out gluten-free restaurants on your area.  But to get started learning, it is best to cook you own food.  Meat, veggies, eggs, nuts and fruit should be the main foods you eat.  Maybe dairy will work for you, maybe not. It can take months for the immune reaction to stop and your body to heal enough to absorb nutrients properly.  It is good to get your vitamin and mineral levels checked so you know which might be low.  Even a tiny crumb of gluten can make us sick.  Cross contamination is a real problem.  And since the immune reaction doesn't stop when the food leaves your body, you have to be careful what you eat/drink.  But after you have been doing the gluten-free diet a while you get used to eating different and it becomes the new normal.
    • puffiness in face
      I was told by the allergist that there are not tests currently for food intolerance, just testing for allergies.  Maybe it depends on the practitioner that you go to.  That would be a relevant question as well as histamine intolerance testing/treatment when choosing a practitioner.  It is helpful to keep a food log with reactions for reference for yourself and the health care professional that you might consult.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,718
    • Most Online
      1,763

    Newest Member
    Flora Simpson
    Joined