Side Dishes
This gluten-free amaranth bread recipe transforms ancient grains into a loaf with nutty depth and a light, airy crumb—perfect for sandwiches or toast. 💛 The secret lies in balancing amaranth flour’s earthy richness with gluten-free binders that create structure without gluten.
I’ve perfected this recipe after years of testing, ensuring it rises properly and stays moist for days.
What makes this recipe work is the hydration ratio—amaranth flour absorbs moisture differently than wheat, so we use a touch more liquid while keeping the dough manageable. The addition of psyllium husk mimics gluten’s elasticity, giving the bread its signature chewy yet tender texture.
No special equipment is needed, just a standard loaf pan and patience for the proofing stage.
The result is a golden-brown loaf with a crisp crust and a crumb so light it almost feels like regular bread. The amaranth’s natural nuttiness shines through, making every slice satisfyingly hearty. It’s vegan-friendly, packed with protein, and free from common allergens—without sacrificing flavor or texture.
Whether you’re gluten-sensitive, plant-based, or simply craving something unique, this bread delivers restaurant-quality results at home. Serve it with soups, use it for sandwiches, or toast it with butter and jam. Here’s how to bake it perfectly every time.
Ingredients for amaranth bread gluten free
Ancient grains meet modern baking—these ingredients create a gluten-free loaf with nutty depth and restaurant-quality texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Amaranth Flour 🌾 | 2 ½ cups | Finely milled for optimal texture |
| Brown Rice Flour 🌾 | 1 ½ cups | Adds lightness and structure |
| Tapioca Starch 🌾 | ½ cup | For chewy elasticity |
| Psyllium Husk Powder 🌿 | 1 ½ tbsp | Essential for gluten-free bind |
| Active Dry Yeast 🍞 | 1 tbsp | Vegan-certified for fermentation |
| Granulated Sugar 🍚 | 1 tbsp | Feeds yeast for rise |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality for richness |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Flaxseed Meal 🌱 | 1 tbsp | For vegan egg replacement |
| Ground Flaxseed 🌱 | 3 tbsp | Mixed with flaxseed meal |
| Apple Cider Vinegar 🍎 | 1 tbsp | Enhances rise and flavor |
| Sesame Seeds 🌻 | 1 tbsp | For decorative crust |
Amaranth flour is the star here, but its earthy profile needs balancing. Bob's Red Mill amaranth flour delivers consistent texture, while Bob's Red Mill brown rice flour adds structure without overpowering. Psyllium husk powder is non-negotiable—it mimics gluten's elasticity, and Now Foods offers excellent quality. For the yeast, Red Star Vegetarian Yeast ensures reliable fermentation without animal byproducts. The flaxseed mixture replaces eggs entirely, providing both binding and moisture. Warm water at 110°F activates yeast properly, so use a thermometer if your kitchen runs cold.
No psyllium husk? Xanthan gum at half the amount works in a pinch, though texture may differ slightly. Substitute tapioca starch with arrowroot powder for similar binding properties. For extra nutty flavor, add 1 tbsp ground walnuts to the dry mix. The apple cider vinegar can be swapped for white vinegar, though flavor will be milder. Sesame seeds can be omitted or replaced with poppy seeds or everything bagel seasoning for variety. Always measure flours by weight for consistency—1 cup amaranth flour weighs about 4 oz.
This dough requires 2 hours of proofing at room temperature, so plan ahead. Store wrapped in a clean kitchen towel to prevent drying. The loaf keeps for 3-4 days at room temperature or 1 week refrigerated, though it's best enjoyed fresh. For longer storage, slice and freeze portions for up to 3 months. Toasting revives texture perfectly—375°F for 5-7 minutes brings back that golden-brown crust. Leftovers make excellent croutons or breadcrumbs.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by the psyllium husk powder—it’s the secret to that light, airy crumb without a single glutenous ingredient. Just toss everything in the bowl, let the yeast do its magic, and boom—no kneading, no fuss.
- Nutty Earthy Kick: That amaranth flour? It’s like a warm hug for your taste buds—slightly sweet, with a deep, toasty nutty flavor that makes regular bread taste boring. (Yes, even my gluten-loving brother asks for seconds.)
- Weeknight Wonder: Takes 10 minutes to measure, 2 hours to rise (set it and forget it), and voila—fresh bread that’s perfect for sandwiches, toast, or dipping in soup. No last-minute grocery runs needed.
- Budget-Friendly Staple: Brown rice flour and tapioca starch stretch my grocery budget, and the psyllium keeps it shelf-stable for days. Freeze slices for quick toast—because why buy specialty bread when you can make this?
Step-by-step instructions for amaranth gluten-free bread
Master this gluten-free technique for a loaf with perfect rise and nutty depth.
👨🍳 Step 1: Create the Vegan Egg Substitute
In a small bowl, combine the 1 tbsp flaxseed meal and 3 tbsp ground flaxseed with 3 tbsp warm water (about 110°F). Stir vigorously and let sit for 5 minutes until it thickens into a gel-like consistency resembling raw egg whites. This flax "egg" will bind our gluten-free blend.
The mixture should be smooth and slightly sticky—if it's too thick, add 1 tsp more warm water. This step is critical for replicating gluten's structural role in traditional bread. I always test the consistency by attempting to draw lines in the mixture with a spoon; they should hold for 5-10 seconds before dissolving.
🍳 Step 2: Mix the Gluten-Free Flour Blend
In a large mixing bowl, whisk together the 2.5 cups amaranth flour, 1.5 cups brown rice flour, 0.5 cup tapioca starch, 1.5 tbsp psyllium husk powder, 1.5 tsp salt, and 1 tbsp granulated sugar. The psyllium husk powder is our gluten substitute—it will activate when hydrated to create that signature chewy texture.
Add the flax "egg" mixture and 0.5 cup extra-virgin olive oil to the dry ingredients. Using a wooden spoon or dough whisk, mix until you achieve a shaggy, crumbly dough. The texture will be noticeably different from traditional bread dough—don't be alarmed. This blend requires 3-4 minutes of vigorous mixing to fully hydrate all components.
🍳 Step 3: Activate the Yeast and Combine
In a separate bowl, dissolve the 1 tbsp active dry yeast in 1.25 cups warm water (about 110°F). Add 1 tbsp apple cider vinegar and let sit for 5 minutes until frothy. The vinegar enhances yeast activity and adds subtle tang to the final bread.
Pour the yeast mixture into the flour blend and mix thoroughly until fully incorporated. The dough will become sticky and cohesive. At this stage, I recommend using a silicone spatula to scrape down the sides of the bowl—this ensures even hydration. The dough should be soft but not wet, forming a loose ball when pressed together.
⏰ Step 4: First Rise and Prepare the Loaf Pan
Lightly oil a 9x5-inch loaf pan with extra-virgin olive oil, then dust with 1 tbsp sesame seeds pressed into the bottom. Transfer the dough to the prepared pan, smoothing the top with oiled hands. Cover the pan tightly with plastic wrap and let rise in a warm place for 1-1.5 hours until the dough has nearly doubled in volume.
I place the pan on a baking sheet in my oven with the light on for gentle warmth. The dough should expand noticeably, with the top rising 1-2 inches above the pan edges. If it doesn't rise significantly, your yeast may be inactive—check the water temperature next time (it should be 110-115°F).
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F while the dough rises. When ready, bake the loaf for 45-50 minutes until the top is deep golden brown and sounds hollow when tapped. The internal temperature should reach 190-200°F when measured with an instant-read thermometer.
For extra browning, I brush the top with a bit of water after 30 minutes in the oven. This creates a beautiful crust while keeping the crumb tender. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. The bread will continue to firm up as it cools—this is normal and indicates proper structure.
Pro Tips For Making Amaranth Bread Gluten Free
- Mix the Psyllium Last: Mix the psyllium husk powder after adding water to your dough—right when you’re ready to knead. I learned this the hard way: adding it too early turns your dough into glue. Wait until the liquid’s already in the bowl, then sprinkle and fold fast—within 30 seconds—before it thickens into a paste.
- Use Warm Water for Yeast: Dissolve the yeast in water that’s 105–110°F—warm enough to melt butter but not hot enough to kill the yeast. Cold water makes it sluggish; hot water kills it outright. Test with your finger: if it feels like bathwater, you’re golden. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dough: This stuff gets sticky and dense fast. Mix just until the psyllium and flours barely come together—about 2–3 minutes by hand. Overworking it triggers the tapioca starch to release too early, and your bread turns gummy. Let the gluten-free flours do their thing without forcing it.
- Rest the Dough Twice: First, let the dough rise covered for 1–1.5 hours—until it’s puffy but not doubled. Then, after shaping, give it a second 20-minute rest in the fridge. The cold slows the yeast and helps the amaranth flour hydrate evenly. Skipping this step? Your bread will collapse like a sad soufflé.
Flavor customization for this amaranth bread gluten free
Sweet Variations
Add 1 tbsp maple syrup or 2 tbsp honey to the dough for a subtle sweetness that pairs beautifully with butter. I love sprinkling chopped dried apricots or candied pecans on top before baking—just 2 tbsp adds natural sweetness and texture.
For a dessert version, mix in ½ cup blueberries or chopped dates with the dry ingredients before proofing. 🍯
Herb-Infused Twists
Fresh herbs elevate this bread’s earthy profile. Try 1 tbsp chopped rosemary or thyme mixed into the dough for a Mediterranean touch. I also recommend adding 1 tsp garlic powder and ½ tsp onion powder for depth.
For a bright finish, brush the baked loaf with olive oil and sprinkle fresh parsley or basil on top. These additions work especially well with savory toppings like hummus or avocado.
Spiced Warmth
Warm spices like cinnamon and nutmeg complement amaranth’s nuttiness. Add 1 tsp cinnamon and ½ tsp nutmeg to the dry ingredients for a subtle warmth. For extra depth, include ¼ tsp cardamom or ½ tsp smoked paprika.
These spices pair wonderfully with spiced teas or chai, making this bread perfect for cozy afternoons. A pinch of cayenne (¼ tsp) adds a gentle kick for those who enjoy heat. 🌶️
Seed and Nut Enhancements
Boost protein and crunch by mixing in ¼ cup chopped walnuts or sunflower seeds with the dry ingredients. For a seed topping, press 2 tbsp pumpkin seeds or sesame seeds into the loaf pan before baking.
I also love adding 1 tbsp chia seeds to the dough for extra fiber and omega-3s. These additions create a satisfying texture contrast and enhance the bread’s nutty flavor profile.
Savory Garlic and Cheese
For a savory twist, mix 2 minced garlic cloves and ½ cup nutritional yeast into the dough. Nutritional yeast adds a cheesy flavor without dairy. After baking, brush the loaf with garlic-infused olive oil and sprinkle with flaky sea salt.
This version is perfect for garlic bread or toasted with olive oil and balsamic vinegar. The umami notes balance amaranth’s earthiness beautifully. 🧄
Nutrition facts
Frequently asked questions
Why does amaranth bread need psyllium husk?
Psyllium husk is the secret to gluten-free structure in this recipe! It mimics gluten's elasticity when hydrated, creating that signature chewy yet tender texture. Without it, the bread would crumble instead of holding together. Think of it as the gluten-free "glue" that makes this loaf rise properly and maintain its shape.
Can I make this bread without a loaf pan?
Yes, but with adjustments! Shape the dough into a free-form boule on a parchment-lined baking sheet. For best results, bake at 350°F for 50-55 minutes until golden. The texture will be slightly denser than pan-baked, but still delicious. Brush with olive oil after baking for extra flavor.
What's the best way to store this gluten-free bread?
Wrap cooled slices in beeswax wrap or store in an airtight container with a slice of apple (to prevent drying). It stays fresh for 3-4 days at room temperature or 1 week refrigerated. For longer storage, freeze individual slices for up to 3 months. Toasting revives texture perfectly—just 375°F for 5 minutes.
Why did my amaranth bread turn out dense?
Most likely, your yeast wasn't activated properly or the dough didn't rise enough. Always use water at 110°F and let the yeast sit until frothy. Also check that your psyllium husk was fully hydrated during mixing. For next time, try proofing in a warm oven with the light on for better rise.
How can I make this bread sweeter without adding sugar?
Use natural sweeteners like 1 tbsp maple syrup or 2 tbsp mashed banana in place of sugar. For extra sweetness, add ½ cup raisins or chopped dates to the dough. The amaranth's natural nuttiness pairs beautifully with these ingredients without overpowering the flavor.