Side Dishes
This gluten-free amaranth bread recipe delivers the perfect balance of nutty depth and crispy contrast—ideal for sandwiches, toast, or serving alongside soups. 🌟 The ancient grain amaranth adds protein and earthy flavor while xanthan gum ensures the crumb stays tender and cohesive, just like traditional bread.
I developed this recipe to prove gluten-free baking can be just as satisfying (and delicious) as the wheat-based versions we all know and love.
The secret to this loaf lies in the flour blend: amaranth flour provides that signature nutty flavor, while white rice flour adds lightness and structure. Aquafaba replaces eggs entirely, creating a vegan-friendly binder that holds the bread together beautifully.
The bread develops a golden, crispy crust with a soft, slightly dense interior—perfect for those who miss the texture of classic bread without the gluten.
What makes this recipe stand out is its versatility—it works equally well as toast, sandwich bread, or even a side for hearty meals.
The amaranth’s natural sweetness pairs beautifully with savory toppings like avocado or smoked salmon, while a drizzle of honey or jam turns it into a satisfying sweet treat. Baking time is just 45 minutes, making it a practical yet impressive addition to any gluten-free pantry.
Once baked, this bread stays fresh for 5-7 days when stored in an airtight container, or you can freeze slices for up to 3 months without losing texture.
For extra flavor, try adding seeds like sunflower or pumpkin to the dough, or brush the crust with olive oil before baking for a richer finish. Let’s get started—your gluten-free bread game is about to level up.
Ingredients for amaranth bread gluten free
Eight gluten-free staples transform into a loaf with nutty depth and crispy contrast—no wheat needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Amaranth Flour 🌾 | 1 ½ cups | Finely milled for even texture |
| White Rice Flour 🌾 | 1 ½ cups | For lightness and structure |
| Tapioca Flour 🌾 | ½ cup | For chewy texture and rise |
| Xanthan Gum 🧪 | ¼ tsp | Ensures gluten-free cohesion |
| Aquafaba 🥫 | ½ cup | From 2 cans chickpeas, whisked |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and moisture |
| Nutritional Yeast 🧀 | ¼ cup | For cheesy flavor and B vitamins |
| Apple Cider Vinegar 🍎 | 1 tbsp | Activates aquafaba for binding |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Sunflower Seeds 🌻 | ¼ cup | Toasted for extra crunch |
| Pumpkin Seeds 🎃 | ¼ cup | Toasted for nutty depth |
| Water 💧 | ¾ cup | Room temperature preferred |
Amaranth flour is the star here—Bob’s Red Mill or Nuts.com carry the best quality. Look for finely milled versions to avoid gritty texture. White rice flour is your secret weapon for lightness, and Arrowhead Mills makes the most reliable brand. Tapioca flour? Bob’s Red Mill again, or grab it in the Asian foods aisle at Trader Joe’s—it’s cheaper there. Xanthan gum is non-negotiable for gluten-free cohesion, and Anthony’s Goods sells it in tiny, travel-friendly packets. Aquafaba is your egg substitute—save the liquid from two cans of chickpeas (the Great Northern brand works best) and whisk it until frothy. That’s your binder right there.
No amaranth flour? Buckwheat flour at 1:1 ratio gives similar earthiness, though the texture will be denser. Swapping rice flour for sorghum flour adds a slightly sweet note. Running short on tapioca? Potato starch at the same amount works, but expect a slightly chewier crumb. Nutritional yeast is the cheesy secret—BraggBob’s Red Mill is budget-friendly. Toast your seeds in a dry pan for 3-4 minutes until fragrant, then chop roughly. The aquafaba needs that vinegar to activate—apple cider vinegar is ideal, but white vinegar in a pinch. Salt matters here—Diamond Crystal dissolves better than table salt, giving you more control over flavor.
This dough is sticky—don’t fight it. Line your loaf pan with parchment paper (the Kirkland brand is sturdy and affordable) and brush it lightly with olive oil before adding the dough. Bake at 350°F for 45 minutes, then tent with foil for the last 10 minutes to prevent over-browning. Cool completely before slicing—30 minutes minimum. Store wrapped in a beeswax wrap (eco-friendly!) or airtight container for 5-7 days. Freeze slices for 3 months by wrapping individually in parchment. For extra richness, brush the crust with olive oil after baking and sprinkle with flaky salt.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the aquafaba trick—just whisk it like egg whites, fold it in, and boom. No fancy equipment, no stress. The amaranth flour gives it that nutty depth without requiring soaking or special prep.
- Nutty, Crumbly Magic: That amaranth flour? It’s the star—earthy, slightly sweet, with a texture that’s almost like sourdough but lighter. The tapioca keeps it tender, so you get a perfect bite every time.
- Weeknight Hero: Toss a slice in the toaster for breakfast, tear it into croutons for salads, or use it as a base for sandwiches. It’s my go-to when I’m too tired to bake from scratch but still want something real.
- Budget-Friendly Staple: Amaranth flour is pricey, sure, but a little goes a long way—this recipe stretches further than you’d think. Plus, the aquafaba swap cuts costs while keeping it fluffy. Leftovers? Toast them again or freeze for quick meals.
Step-by-step instructions for gluten-free amaranth bread
Here's how to create a loaf with earthy amaranth depth and satisfying crust—no gluten in sight.
👨🍳 Step 1: Toast the Seeds and Whisk the Aquafaba
Preheat your oven to 325°F and toast the 0.25 cup sunflower seeds and 0.25 cup pumpkin seeds on a baking sheet for 8-10 minutes until fragrant and golden. Watch them closely—they burn quickly, and you want nutty aroma, not smoke. Let them cool completely before using.
While the seeds toast, whisk the 0.5 cup aquafaba in a medium bowl until it forms stiff peaks, like meringue. This step mimics egg whites in gluten-free baking, giving our bread structure. I like to use a hand mixer here—it's faster than whisking by hand and gives you that perfect volume. Set aside while you prepare the dry ingredients.
🍳 Step 2: Combine Dry Ingredients and Mix the Wet Base
In a large bowl, sift together the 1.5 cups amaranth flour, 1.5 cups white rice flour, 0.5 cup tapioca flour, 0.25 tsp xanthan gum, 0.25 cup nutritional yeast, and 1.5 tsp salt. The xanthan gum here is non-negotiable—it's what gives gluten-free bread its chewy, elastic texture. Whisk until no lumps remain.
In a separate small bowl, combine the 0.75 cup water, 0.25 cup extra-virgin olive oil, and 1 tbsp apple cider vinegar. The vinegar activates the aquafaba, helping it bind the dough properly. Mix until the olive oil is fully emulsified—this ensures even moisture distribution in your final loaf.
🥘 Step 3: Build the Dough and Knead Gently
Make a well in the center of your dry ingredients and pour in the wet mixture. Using a wooden spoon, gently fold everything together until just combined. Here's the thing—gluten-free dough behaves differently than wheat dough. You're not looking for smooth, elastic dough here. Instead, aim for a shaggy, slightly sticky mass that holds together when pressed.
Add the toasted seeds and the whipped aquafaba, then fold everything together with your hands. The dough will be quite sticky, but resist the urge to add more flour. This is normal—our binding agents (aquafaba and xanthan gum) need room to work their magic. Wet your hands slightly if needed to handle the dough without sticking.
🔥 Step 4: Shape and Proof the Loaf
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Transfer the dough to the prepared pan and shape it gently into a rectangular loaf. Press down lightly to fill the pan completely—this prevents a hollow center. The dough will be very soft and sticky, but don't worry; it's supposed to be this way.
Cover the pan tightly with plastic wrap and let the dough proof at room temperature for 1-2 hours until it's risen about 50%. You'll know it's ready when the top springs back slowly when pressed with a finger. The proofing time can vary based on your humidity—if your kitchen is cool, give it the extra time. This step develops flavor and ensures a light texture.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F with a baking stone or inverted baking sheet on the middle rack. This creates steam during baking, which is crucial for gluten-free bread. When the oven is fully preheated, carefully transfer the loaf pan to the oven. Bake for 45-50 minutes until the top is deep golden brown and the internal temperature reaches 205°F.
Here's where the magic happens: After 30 minutes, tent the loaf with aluminum foil to prevent over-browning. The crust should be crisp and crackly, while the interior should have a tender, slightly dense crumb. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents a gummy texture and helps the bread set properly.
Pro Tips For Making Amaranth Bread Gluten Free
- Sift the Flours First: Mixing amaranth flour with rice and tapioca creates a gummy mess if you don’t break up clumps. Sift them together through a fine-mesh sieve before adding liquids—this guarantees even distribution and prevents dense pockets in your bread. (I learned this the hard way after pulling apart a brick-like loaf.)
- Whisk Aquafaba Until Stiff: Skip the whisk and your bread will be flat. Beat the aquafaba until it forms soft peaks—about 3-4 minutes with a hand mixer—before folding it into the batter. This mimics gluten’s structure, giving your loaf rise and a tender crumb. (Yes, even if you’re impatient like me.)
- Steam the Loaf Early: Amaranth bread dries out fast, so don’t wait for the oven to preheat fully. Place your shaped loaf in a parchment-lined pan, then turn the oven to 350°F (175°C) and let it steam for 10 minutes with the door slightly ajar. This locks in moisture before the crust sets. (Your future self will thank you.)
- Add Xanthan Gum Last: Mixing xanthan gum into dry flours too soon can clump it into useless lumps. Sprinkle it over the wet aquafaba mixture just before folding everything together—this ensures it dissolves evenly and binds the gluten-free flours properly. (Does it look weird? Yes. Does it work? Every single time.)
Wine and beer pairings for this recipe
Crisp White Wine
Amaranth bread’s nutty, earthy profile pairs beautifully with crisp white wines that cut through its richness. I love Sauvignon Blanc from New Zealand—its bright citrus and herbal notes complement the amaranth’s natural sweetness while refreshing your palate.
Try a Marlborough Sauvignon Blanc like Cloudy Bay for zesty acidity that balances the bread’s hearty texture. 🍷
Light Beer Options
For beer lovers, a wheat beer or Belgian witbier works wonders. Hoegaarden with its coriander and orange peel notes creates a refreshing contrast to the bread’s earthiness.
Alternatively, a German Hefeweizen like Weihenstephaner adds a light, slightly sweet profile that pairs surprisingly well with the toasted seeds. Serve both chilled for the best experience.
Dry Rosé Pairing
Dry rosé is my go-to for this bread because its crisp acidity and subtle fruitiness enhance the amaranth’s nutty depth. Look for a Provence rosé like Whispering Angel—its pale color and dry finish won’t overpower the bread’s complex flavors.
The slight tartness also helps cleanse your palate between bites, making it perfect for sandwiches or charcuterie boards. 🍇
Sparkling Wine
If you’re celebrating, a dry sparkling wine like Prosecco or Cava elevates the experience. The bubbles cut through the bread’s density, while the acidity brightens the amaranth’s earthy notes.
I recommend a Veneto Prosecco for its crisp, citrus-forward profile—it’s light enough to let the bread shine while adding a festive touch. Serve slightly chilled for optimal flavor.
Herbal Teas
For a non-alcoholic option, hibiscus tea or earl grey complements the bread’s nutty flavors beautifully. The tea’s floral and citrus notes mirror the amaranth’s earthiness while adding a refreshing contrast.
Brew a strong cup, let it cool slightly, and serve over ice for a sophisticated pairing that’s perfect for brunch or afternoon snacks. 🍵
Nutrition facts
Frequently asked questions
Can I make this bread without amaranth flour?
Yes! You can substitute 1:1 buckwheat flour for the amaranth, though the texture will be denser. For a lighter result, try sorghum flour instead—it adds a subtle sweetness that pairs well with the seeds. Just note that the nutty flavor profile will change slightly without amaranth.
Why does my gluten-free dough feel so sticky?
The stickiness is normal—gluten-free dough lacks the elastic proteins found in wheat. The aquafaba and xanthan gum help bind it, but you shouldn’t add extra flour. Wet your hands slightly when handling the dough, and press it gently into the pan to avoid air pockets. The stickiness will reduce as it bakes!
How do I store this bread to keep it fresh?
Wrap cooled slices in beeswax wrap or an airtight container to maintain freshness for 5-7 days. For longer storage, freeze individual slices (wrapped in parchment) for up to 3 months. Thaw at room temperature for 1-2 hours before toasting—no microwave needed!
Can I add sweetener to this recipe?
For a sweet version, replace 2 tablespoons of water with 2 tablespoons maple syrup or agave nectar. You can also sprinkle 1 tablespoon cinnamon and 0.25 cup raisins into the dough. The natural sweetness of amaranth makes it perfect for sweet breads like French toast or cinnamon rolls.
What if my bread turns out dense instead of light?
A dense crumb often means the dough didn’t proof long enough or the oven lacked steam. Next time, proof for 1-2 hours (until doubled) and bake on a preheated stone with a tray of boiling water in the oven for 10 minutes before adding the bread. This mimics a steamy environment for better rise.