Side Dishes
This gluten-free amaranth bread delivers the perfect balance of nutty depth and satisfying crunch—without a single grain of wheat. 🌾 The secret lies in amaranth flour’s protein-rich, earthy profile, which creates a dense yet tender crumb and a crispy golden crust.
I’ve perfected this recipe to rise reliably in home ovens, with no special equipment needed beyond a mixing bowl and a loaf pan.
The beauty of amaranth flour is its nutritional punch—packed with protein, fiber, and essential amino acids—while still yielding a bread with impressive texture. Unlike many gluten-free loaves, this version doesn’t rely on gums or starches; instead, it harnesses the natural binding properties of amaranth and flaxseed for structure.
The result? A loaf that’s sturdy enough to toast but still soft enough to spread with almond butter.
What sets this recipe apart is its foolproof method: a gentle knead, precise proofing times, and a steam bath to ensure a perfect rise. Even if you’re new to gluten-free baking, the step-by-step approach guarantees a loaf with an open crumb and that coveted crusty exterior.
The aroma alone—warm, nutty, and slightly sweet—will have your kitchen smelling like a bakery.
Perfect for sandwiches, toast, or serving alongside soups, this bread keeps well for up to five days and freezes beautifully. Whether you’re avoiding gluten or simply curious about ancient grains, this recipe delivers restaurant-quality results at home. Let’s get baking!
Ingredients for amaranth bread gluten free
Nutty amaranth flour meets gluten-free magic for a bread that's both sturdy and tender.
| Ingredient | Amount | Notes |
|---|---|---|
| Amaranth Flour 🌾 | 1 ½ cups | Fine-ground, protein-rich variety |
| Brown Rice Flour 🌾 | 1 cup | For structure and lightness |
| Ground Flaxseed 🌰 | ½ cup | Acts as egg replacer |
| Active Dry Yeast 🍞 | 1 tbsp | Instant yeast preferred |
| Maple Syrup 🍁 | ¼ cup | Vegan sweetener substitute |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | Enhances rise and flavor |
| Almond Milk 🥛 | ¼ cup | Unsweetened, for moisture |
| Psyllium Husk Powder 🌿 | 1 tsp | For gluten-free binding |
| Sesame Seeds 🌻 | 1 tbsp | For crusty topping |
Amaranth flour is the star here—Bob's Red Mill or Anthony's Goods are my go-tos for quality. Look for fine-ground varieties to avoid gritty texture. The psyllium husk powder is non-negotiable; it mimics gluten's binding properties perfectly. Trader Joe's sells it pre-ground, or you can buy whole husks and grind them yourself. Fresh yeast is best, but instant yeast works too—just make sure it's not expired. The flaxseed needs to be ground fresh for maximum binding power, so don't grab the pre-ground kind from the health food aisle.
No amaranth flour? Buckwheat flour or millet flour can sub at half the amount, but texture will differ slightly. Running low on psyllium husk? Xanthan gum at one-third the amount works in a pinch, though it won't bind as well. The apple cider vinegar can be swapped for lemon juice or white vinegar if you're out. For extra richness, add 1 tbsp tahini to the wet ingredients. The almond milk can be any plant milk—soy or oat milk work just as well, but avoid sweetened versions. Toast your sesame seeds before adding for maximum crunch!
This dough is delicate—keep it covered at room temp for 2 hours before baking. For best results, bake immediately after shaping. The loaf stays fresh for 4-5 days wrapped in a clean kitchen towel, or freeze slices for up to 3 months. To revive stale bread, warm slices in a 350°F oven for 5-10 minutes. The aroma as it bakes? Worth every minute of proofing time!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 5-minute prep—just toss the flours, flaxseed, and yeast into a bowl. The amaranth flour adds a nutty depth without the fuss of sifting, and the maple syrup binds everything together like magic. Honestly, I’ve made this while waiting for dinner to cook.
- Sweet Earthy Richness: That first bite? Warm, slightly sweet from the maple, with a deep, toasty note from the amaranth. The brown rice flour keeps it light, but the flaxseed adds a subtle crunch that makes it feel like a treat—not just gluten-free bread.
- Weeknight Workhorse: I keep a loaf in the freezer for toast, sandwiches, or even croutons. The yeast makes it rise just enough to feel substantial, and it reheats beautifully in the toaster or oven. Between us, this is my go-to for lazy mornings or last-minute guests.
- Budget-Friendly Staple: Amaranth flour might sound fancy, but a little goes a long way, and brown rice flour stretches the dough without breaking the bank. The flaxseed adds fiber and omega-3s, so you’re not just feeding bellies—you’re feeding them well. Took me three tries to get the ratio right, but now it’s my secret weapon.
Step-by-step instructions for amaranth and gluten-free bread
This nutty, crusty loaf comes together with simple steps—no gluten, all flavor!
👨🍳 Step 1: Activate the Yeast and Mix Wet Ingredients
In a small bowl, whisk together the 1.25 cups warm water (around 110°F), 1 tbsp active dry yeast, and 1 tbsp apple cider vinegar. Let it sit for 5-10 minutes until frothy—this means the yeast is alive and ready to work. I always check for bubbles first; if nothing happens, your yeast might be dead, and you’ll need to start over.
In a separate large bowl, combine the 0.25 cup almond milk, 0.25 cup maple syrup, 0.25 cup extra-virgin olive oil, 1 tsp salt, and 1 tsp psyllium husk powder. Whisk until smooth. The psyllium husk powder is key here—it mimics gluten’s binding properties, so don’t skip it. The mixture will thicken slightly as it absorbs the liquid, but that’s normal.
👨🍳 Step 2: Blend Dry Ingredients and Form the Dough
In the bowl with the yeast mixture, gradually add the 1.5 cups amaranth flour and 1 cup brown rice flour. Stir with a wooden spoon until a shaggy dough forms. The amaranth flour gives this bread its distinctive nutty flavor, but it’s also dense, so we balance it with the lighter brown rice flour for structure.
Next, sprinkle in the 0.5 cup ground flaxseed—this acts as an egg replacer and adds fiber. Mix everything together until just combined. The dough will be sticky, almost like a thick batter, which is perfect for gluten-free baking. If it feels too dry, add 1-2 tablespoons of warm water to help it come together.
🥘 Step 3: Let the Dough Rise (The Magic Happens Here!)
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1-2 hours, or until it’s about 50% larger in volume. I usually place it near the oven with the light on for gentle warmth. You’ll know it’s ready when the dough looks puffy and has doubled in size—this rise is crucial for that light, airy texture.
Real talk: If your kitchen is cold, the dough might take longer. Don’t rush it! Overproofing can make the bread dense, so keep an eye on it. Once it’s ready, gently fold in the 1 tbsp sesame seeds—these will add a delightful crunch to the crust and a pop of color.
🔥 Step 4: Shape and Bake for a Crusty Loaf
Preheat your oven to 375°F and line a loaf pan with parchment paper. Transfer the risen dough to the pan, smoothing the top with a wet spatula. The dough will be sticky, so wet your hands to prevent sticking. Press the sesame seeds lightly into the top for that beautiful, crunchy crust.
Bake for 45-50 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. The amaranth flour can make this bread dry out faster, so keep an eye on it after 40 minutes to avoid overbaking. The crust should be crispy, while the inside stays tender and moist.
⏰ Step 5: Cool and Slice for Perfect Texture
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely—this prevents a gummy texture. I know it’s tempting to slice into it immediately, but patience pays off here. The bread will firm up as it cools, making it easier to slice.
Once fully cooled, slice into 4 even servings. Each piece should have a crispy crust, a tender crumb, and that nutty amaranth flavor shining through. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. This bread is perfect for toast, sandwiches, or just enjoying with butter!
Pro Tips For Making Amaranth Bread Gluten Free
- Mix the Flaxseed First: Mix ground flaxseed with 3x its weight in warm water before adding it to the wet ingredients—this turns it into a gel that mimics eggs. I learned this the hard way when my first batch turned out dense and gummy; the flaxseed wasn’t binding properly.
- Proof Yeast in Warm Maple Syrup: Skip the plain water—proof your yeast in a mix of warm (not hot) water and 1 tablespoon of maple syrup. The natural sugars wake it up faster, and you’ll see bubbles in 5–10 minutes instead of 15. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dough: This isn’t cake batter—mix just until the flours and wet ingredients come together into a shaggy mass. Overworking it turns amaranth dough into glue, and your bread will end up tough. Two minutes max with a wooden spoon.
- Bake with a Steam Trick: Place a shallow tray of boiling water in the oven before preheating, then bake the bread covered with a damp towel for the first 15 minutes. The steam helps the gluten-free crumb rise higher and stay moist—otherwise, it’ll dry out fast. (Your future self will thank you.)
Troubleshooting this dish
Dense Crumb Fix
Amaranth flour’s density can sometimes lead to a heavy texture. To prevent this, ensure your dough rises properly—1-2 hours in a warm spot with a damp towel. If your kitchen is cold, try placing the bowl near the oven with the light on.
Overproofing is worse than underproofing, so stop when the dough has doubled in size. Also, don’t skip the psyllium husk powder—it mimics gluten’s structure and keeps the crumb light. 🌾
Poor Rise Solutions
If your dough isn’t rising enough, your yeast might be dead or the water too hot/cold. Always use warm water (110°F)—test it by dipping your finger in; it should feel warm but not hot. If the yeast doesn’t bubble in 5-10 minutes, toss it and start fresh.
For extra lift, add ½ tsp baking soda to the dry ingredients. Also, make sure your bowl is large enough—the dough should only fill ⅓ of the space to allow room for rising. ✨
Dry or Crumbly Texture
This usually happens if the dough was overmixed or baked too long. The amaranth flour absorbs moisture quickly, so keep an eye on the oven after 40 minutes—the bread is done when it’s golden brown and a toothpick comes out clean.
If your loaf turns out dry, try adding 1 extra tablespoon of almond milk to the wet ingredients. For extra moisture, brush the crust with melted coconut oil while baking. 💧
Sticky Dough Nightmare
Gluten-free dough is naturally sticky, but you can manage it! Wet your hands and a spatula with water before shaping to prevent sticking. If the dough feels too wet, add 1-2 tablespoons of amaranth flour to absorb excess moisture.
For shaping, use a lightly greased loaf pan and press the dough gently—don’t force it. If it’s still too sticky, chill the dough for 20 minutes before baking to firm it up. 🧂
Uneven Baking
Hot spots in your oven can cause uneven browning. Rotate the loaf pan halfway through baking (after 25 minutes) for even heat distribution. If the top browns too quickly, tent it loosely with foil.
For a crispier crust, bake for 5 extra minutes uncovered at the end. If the bottom burns, reduce the oven temp to 350°F for the last 10 minutes of baking. 🔥
Freezer Burn Prevention
To store bread in the freezer without freezer burn, slice it first, then wrap each slice tightly in plastic wrap before placing in a freezer bag. Squeeze out excess air before sealing.
Thaw slices at room temperature or warm in a 350°F oven for 5-10 minutes for crispiness. Avoid storing unsliced loaves directly in the freezer—they can develop ice crystals and dry out. ❄️
Nutrition facts
Frequently asked questions
Can I make this amaranth bread without psyllium husk?
You can try substituting 1 tsp xanthan gum for the psyllium husk, but it won't bind as effectively. The psyllium is key for gluten-free structure—without it, your loaf may crumble or lack rise. For a better alternative, blend 1 tbsp ground flaxseed with 3 tbsp water to create a gel-like binder, though the texture won't be identical.
Why does my amaranth bread taste bitter?
Overbaking or using old flour can cause bitterness. Bake until the crust is golden brown (not dark) and a toothpick comes out clean. For flavor, toast your amaranth flour in a dry pan for 2-3 minutes before mixing to mellow its natural earthiness. Freshly ground flour also tastes better than pre-packaged varieties.
How do I store this gluten-free bread to keep it fresh?
Wrap the cooled loaf in a clean kitchen towel and store at room temperature for 2-3 days. For longer storage, slice and freeze individual portions in airtight bags. To revive stale slices, warm in a 350°F oven for 5-10 minutes or toast in a dry pan. The towel wrapping prevents sogginess better than plastic.
Can I add seeds or nuts to this recipe?
Fold in ¼ cup chopped walnuts or sunflower seeds with the sesame seeds before baking. For extra crunch, toast them first. Keep portions small—too many add-ins can make the dough too dense. If using nuts, consider reducing the amaranth flour by 1-2 tablespoons to maintain moisture.
Is amaranth bread safe for people with nut allergies?
This recipe is nut-free except for the optional almond milk, which can be substituted with oat or coconut milk. The flaxseed and sesame seeds are safe for most nut allergies, though always check for cross-contamination warnings on packaging. For extra safety, use certified nut-free flours. Always verify with your allergist when in doubt.