Amaranth Bread Recipe Gluten Free Vegan and Delicious

Baking bread that is both gluten-free and vegan can be a delightful challenge, but with the right ingredients and techniques, you can create a loaf that’s not only healthy but also deliciously satisfying.

Amaranth bread is a fantastic option for those seeking a nutritious alternative to traditional wheat bread. Packed with protein, fiber, and essential nutrients, amaranth flour lends a unique, nutty flavor and a dense yet tender texture to the bread.

Whether you’re gluten intolerant, vegan, or just looking to try something new, this amaranth bread recipe will become a staple in your kitchen.

In this detailed recipe, we’ll guide you through every step of making a perfect gluten-free, vegan amaranth bread from scratch. You’ll learn how to combine wholesome ingredients, use the right equipment, and master simple techniques that yield a wonderfully textured and flavorful loaf.

Plus, we’ll share tips, variations, nutrition facts, and serving ideas to help you enjoy your bread in many creative ways!

Why You’ll Love This Recipe

This amaranth bread recipe is a game-changer for anyone avoiding gluten or animal products. Unlike many gluten-free breads that can be dry or crumbly, this loaf boasts a moist, hearty crumb with a slightly crisp crust.

The amaranth flour provides a rich nutritional profile, including complete protein, iron, magnesium, and antioxidants, making it a nourishing choice for any meal.

The recipe is straightforward and doesn’t require any special rising agents beyond baking soda and vinegar, which makes it ideal for those who want to avoid yeast or who have sensitivities. Plus, the bread freezes well, so you can bake in batches and enjoy fresh bread any time.

Whether toasted for breakfast, used for sandwiches, or served alongside soups, this bread is versatile and wholesome.

Ingredients

• 2 cups amaranth flour
• 1 cup gluten-free oat flour (ensure certified gluten-free)
• 1/4 cup ground flaxseed (for binding)
• 1 teaspoon baking soda
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon sea salt
• 1 1/2 cups unsweetened almond milk (or other plant-based milk)
• 2 tablespoons apple cider vinegar
• 1/4 cup maple syrup (or agave nectar)
• 3 tablespoons coconut oil, melted (or any neutral oil)
• Optional: 1/4 cup chopped nuts or seeds for added texture

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk and spatula
• Loaf pan (8×4 inch recommended)
• Parchment paper or oil for greasing the pan
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency. This acts as the vegan binder in the bread.
3. Mix dry ingredients: In a large bowl, whisk together the amaranth flour, gluten-free oat flour, baking soda, baking powder, and sea salt until evenly combined.
4. Combine wet ingredients: In a separate bowl, whisk the almond milk, apple cider vinegar, maple syrup, melted coconut oil, and the flax egg until well blended. The vinegar will react with the baking soda to help the bread rise.
5. Incorporate wet into dry: Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. Avoid overmixing to keep the bread tender. If using nuts or seeds, fold them in now.
6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The bread should have a firm crust and a golden brown color.
8. Cool the bread: Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra boost of flavor, try adding 1 teaspoon of cinnamon or herbs like rosemary and thyme to the dry ingredients.”

• Storage: Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
• Seed topping: Sprinkle pumpkin or sunflower seeds on top before baking to add a crunchy texture.
• Sweet version: Add 1/2 cup of dried cranberries or raisins for a naturally sweet bread perfect for breakfast or snacks.
• Yeast alternative: This recipe skips yeast for a quicker bake, but if you prefer, you can experiment by adding 1 teaspoon yeast and adjusting liquids accordingly for a fluffier loaf.
• Flour swaps: If you don’t have oat flour, you can substitute with buckwheat flour or sorghum flour to keep it gluten-free.

Nutrition Facts

Serving Suggestions

This versatile gluten-free vegan amaranth bread pairs wonderfully with a variety of toppings and meals. For a hearty breakfast, try spreading it with almond butter and fresh fruit preserves.

It also makes an excellent base for savory open-faced sandwiches topped with avocado, tomato, and sprouts.

Serve alongside soups and stews to soak up flavorful broths, or toast slices and drizzle with olive oil and garlic for a simple snack. If you’re looking for more bread inspiration, you might enjoy our Bread And Gravy Recipe or our collection of Bread Beckers Recipe Collection.

Conclusion

Baking your own gluten-free vegan bread can feel intimidating, but this amaranth bread recipe proves that delicious, wholesome bread is entirely achievable at home. With simple ingredients and easy steps, you’ll end up with a loaf that’s packed with nutrition and flavor, perfect for any time of day.

The nutty aroma and satisfying texture make it a true crowd-pleaser, whether you’re gluten-free, vegan, or simply a bread lover eager to explore new flavors.

Don’t hesitate to experiment with different seeds, nuts, or herbs to personalize your loaf. And if you’re curious about other vegan recipes, check out our Blackberry Juicing Recipes or the delightful Bobo’S Lemon Poppyseed Oat Bar Recipe for tasty plant-based treats.

Happy baking!

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