This gluten-free bread recipe uses a mix of amaranth, buckwheat and brown top millet flour in equal proportions. If you’ve been following my posts, you’ll see that I’m really interested in gluten-free grains like amaranth and buckwheat, The reasons are, that both are a great alternative to wheat, nutrition-wise, and are also very eco-friendly.
If you want to know more about different gluten-free substitutes for wheat flour, get a comprehensive list here.
Buckwheat is easily available in most parts of Asia, Europe and the US. It’s an ancient grain and is used in many traditional foods like soba in Japan and blinis in Russia. Buckwheat is a great source of Vitamins A, B Complexes and vitamins C and E. It’s got good amounts of phosphorus, potassium, magnesium and calcium and some amount of iron and zinc. It’s also got a low glycemic index, making it a great alternative for diabetics.
Amaranth seems to have originated in South America, but is widely used in many parts of the world today. You often find it in many mainstream foods such as muesli, a popular breakfast in Germany, Austria and Switzerland for example. It’s high in natural proteins and therefore a good option for vegans who rely on plant-based proteins. It contains high levels of calcium and is great for bone health, as well as iron, magnesium and phosphorus.
Brown top millet is widely grown in parts of South Asia and Africa and is particularly attractive to farmers because of its resistance to drought and extreme weather. In fact, in South America, it’s considered an invasive weed! Like the other flours in this recipe, brown top millet is also very rich in potassium, magnesium, phosphorus and calcium, among others.
A word of caution: Buckwheat can cause allergies and symptoms of asthma, so please check if you’re sensitive before using it. The Asthma and Allergy Association has more information on buckwheat allergies. Amaranth allergy is rare, but it’s a high FODMAP food and could cause symptoms like indigestion. Check this link for more details. Brown top millet is naturally gluten-free, but could cause allergies in some individuals. If you are prone to indigestion and allergies, please consult your doctor or dietician before using any of these grains.
Recipe for gluten-free bread
This an easy recipe and the bread has a great, crunchy crust. Baked on its own, buckwheat can become very dense, so amaranth and brown top millet are great additions for making the dough more palatable. I’ve used psyllium husk as a binding agent. Also, feel free to add pine nuts, sunflower and pumpkin seeds for some texture and crunch.
Gluten-free bread with amaranth and buckwheat
Description
An easy recipe for gluten-free bread with amaranth, buckwheat and brown top millet.
Ingredients
Instructions
- Dry mix the flours in a bowl
- Mix the psyllium husk with a couple of teaspoons of water and add to the dry mix.
- At this stage, you can also mix the yeast with some warm water and add to the flour.
- Slowly add water and knead into a smooth dough.
- Get the dough out of the bowl and knead it with your hands. I use my wooden cutting board as a base. Add some dry flour (I used amaranth) if the dough is too sticky and mix for a couple of minutes more.
- Return the dough to the mixing bowl. Cover and let it sit for 45 minutes.
- Pre-heat the oven to 180 degrees C (upper and lower heat).
- Remove the dough from the bowl and pat into the shape of a loaf. Use some dry flour if the dough is too sticky. Make a couple of slits with a knife on top of the loaf so it cracks evenly while baking.
- Place the loaf on an oven tray lined with a baking sheet and bake for 45 minutes.
- Remove the loaf from the oven and cool completely before slicing.