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Wheat Free Bread with Variations
Amaranth, buckwheat and quinoa are not true grains, so may
be pure gold to
those who react to all grains! All will be found in most health
food stores.
For best results, buy fresh amaranth and quinoa flours where there
is a quick
turn-over - and smell it before baking with it to be sure it isn't
rancid.(Best to grind your own it possible)
Also, buy whole UNROASTED buckwheat groats and grind your own
flour in a
blender. This is easily done as the groats are not nearly as hard
as grains
of wheat, so you don't need a special grinder or mill. Grind one
pound of
groats in you blender, half cup at a time, in 7 minutes, and that
includes
rubbing the flour through a strainer to catch and discard any
large particles
that may be present.
The flavor and texture of this mixed-flour pan bread is superior
to that of bread made from any one flour. While not a sandwich
bread, this corn-bread-type-bread is wonderful with salad, soup
or stew, or for breakfast (topped with a fruit sauce or a little
all-fruit jam).
Yields 1 pie plate (6-8 pieces)
Ingredients:
1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted
buckwheat flour 1/2 cup + 1 tablespoon quinoa flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons oil
1/4 cup maple syrup
Water to make 1 cup liquid
stevia powder (optional)
Directions:
Preheat oven to 350 F degrees. Lightly coat a 9-inch pie plate
with non-stick
spray, or oil and dust with flour. Combine flour, baking soda,
cream of
tartar, salt, and stevia powder or date sugar, if using, in a
bowl and whisk
to blend. Measure the oil, maple syrup, and water in a 2-cup glass
measuring
cup, and stir. Make a "well" in the center of the flour
and pour in the
liquids. Use a rubber spatula to stir a few swift strokes - only
until all
the dry ingredients are moistened. Transfer at once to prepared
pan. Batter
will be quite stiff, yet when you scrape it into the pan, it still
pours. (In
other words - although stiff, it's still a heavy batter rather
than a dough.)
Bake about 20 minutes or until the center springs back when lightly
touched,
and a pick inserted in the center comes out clean. Cool in the
pan 10 minutes
before cutting. Best served warm.
Variations for a sweet bread:
Substitute pineapple, apple, orange, pear or white grape juice
for the water,
and add an additional 1/4 teaspoon baking soda to dry ingredients.
Resembles
coffeecake.
Variations for a spicy bread:
Following the recipe for the sweet bread, add ONE of the following
to the dry
ingredients, whisking well to mix:
1 to 1 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice (gives bread a very nice flavor!)
1/2 teaspoon freshly-ground nutmeg"
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