Amaranth-Flax Whole Grain Bread

Photo below is for recipe #1

This research and recipe was inspired by a local participant in the SF Bay Area Celiac Support Group who posted the following recipe: http://www.recipezaar.com/217139. As you can see by the photos below, I was not successful in making that recipe come out well. Undoubtedly, I made some type of very bad error. The batter was very thin - more like fairly thin pancake batter. It poured.


Here it is in the oven. The batter, which reached the top of the baking dish, fell in the oven when the heat rose and inactivated the yeast.

The result was crusty, very chewy rather damp after 45 minutes of baking at 350 ° F. But it had a nice taste and seemed like it was a good idea to pursue. Unfortunately, this batch went down the disposal.

The main ingredients in the original recipe are rice flour - something I don't particularly care for because I think the bread becomes much harder more quickly - sorghum flour - something I can't bake without - tapioca starch and corn starch. The uniqueness comes from the flax seed meal and amaranth. In addition, the original recipe is quite rich in eggs and fat. Although fat and egg yolks masks for the dryness of the mouth-feel of rice flour, it makes controlling one's fat input and weight difficult. Made-for-celiac prepared foods often contain large fat sources. In general, I try to minimize hidden fat sources.

I decided to try two experimental recipes, one using something close to conventional GF flour, and the other based on a high-protein GF bread flour. I don't have precise measurements on the "glycemic index" of either bread, but I know that bread #2 has a lower ratio. In a word, complex carbohydrates have a lower glycemic index and are metabolized more slowly. The first recipe will have lower protein and a higher glycemic index than the second. It will also rise more quickly and is lighter in texture.

Bread Recipe #1 - 18 - 1/2 inch slices

1 3/4 cups of your favorite GF flour* mix
1/2 cup amaranth flour
1/3 cup tapioca starch with 3 Tablespoons of Expandex added to make a total of 1/3 cup
1/3 cup cornstarch
1/2 cup flax seed meal (has the equivalent of about 1 Tablespoon oil)
1-1/2 teaspoons xanthan gum
2 teaspoons instant dry yeast
1 teaspoon salt
2 eggs
3/4 to 1 plus 1 Tablespoon cup 110° F water, more or less
1 tablespoons vegetable oil (optional - I left it out)
3 tablespoons honey
1 teaspoon apple cider vinegar
* We often use Carol Fenster’s Sorghum-corn mix because it has the mildest taste.
 
Directions

1.Thinly spread margarine on a 9” x 5" loaf pan and dust with brown rice flour.

2. Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

3. Combine the wet ingredients in a separate large bowl using a stand mixer on low speed. When ingredients are fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps.

4. Scrape the bread batter into the loaf pan. Spray lightly with olive oil using your Misto sprayer. Cover loosely with plastic wrap. Place in to the oven either using the dough proofing setting or with the light turned on. Allow to rise until doubled in bulk. Dough should climb to the top of the pan – about 1 hour.

5. Pre-heat oven to 400° F. Place the bread in the oven, immediately reduce the termperature to 375° F and bake for approximately 30 - 40 minutes or when an instant read thermometer reaches 200° F. The crust should be golden-brown, and the bread should make a thumping sound when tapped.

6. Allow the bread to cool slightly before removing it from the pan to complete its cooling on a rack. Slice the loaf when the bread is completely cool.

 

Bread Recipe #2 - 18 - 1/2 inch slices

2 1/2 cups of GF Flour Mix. Recipe in http://home.comcast.net/~vhdolcourt/bread/Experiment-7.html mixed with 2 Tablespoons Expandex to make a total of 2 1/2 cups
1/2 cup flax seed meal (has the equivalent of about 1 Tablespoon oil)
1/2 cup amaranth flour
1-1/2 teaspoons xanthan gum
1 tablespoon instant dry yeast
1 teaspoon salt
2 eggs
1 cup 110° F water, more or less
1 tablespoons vegetable oil (optional - I left it out)
3 tablespoons honey
1 teaspoon apple cider vinegar
 
Directions

1.Thinly spread margarine on a 9” x 5" loaf pan and dust with brown rice flour.

2. Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

3. Combine the wet ingredients in a separate large bowl using a stand mixer on low speed. When ingredients are fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps.

4. Scrape the bread batter into the loaf pan. Spray lightly with olive oil using your Misto sprayer. Cover loosely with plastic wrap. Place in to the oven either using the dough proofing setting or with the light turned on. Allow to rise until doubled in bulk. Dough should climb to the top of the pan – about 1 hour.

5. Pre-heat oven to 400° F. Place the bread in the oven, immediately reduce the termperature to 375° F and bake for approximately 30 - 40 minutes or when an instant read thermometer reaches 200° F. The crust should be golden-brown, and the bread should make a thumping sound when tapped.

6. Allow the bread to cool slightly before removing it from the pan to complete its cooling on a rack. Slice the loaf when the bread is completely cool.