Amaranth Soda Bread
Posted in response to a request for gluten free/dairy free bread. This round loaf is delicious "real bread". You will enjoy most when still warm. Egg-free soda bread does not keep well, and freezing just doesn't capture the fresh from the oven goodness. Eat it up quickly!
Total time
105 min
Servings
1
Calories
1634.2
Category
Quick Breads
Discover the rustic charm of our vegan Amaranth Soda Bread. This wholesome, yeast-free loaf combines the nutty, earthy profile of amaranth flour with a light, airy crumb that’s perfect for slicing and serving warm with your favorite vegan butter. Ideal for beginners, this quick bread requires no proofing time, making it the perfect weeknight bake.
Ingredients
Makes 1 serving
- 3/4 water
- 3/4 tea
- 2 3/4 amaranth flour
- 3/4 arrowroot
- 1/2 tapioca starch
- 1 salt
- 2 -4 anise
- 2 fennel seed
- 2 boiling water
- baking soda
Method
Preheat oven to 400F.
Combine water and vitamin C crystals; stir and let dissolve.
In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
Whisk together lightly.
When the crystals are dissolved, add the water and the oil to the flour mixture.
Mix batter.
Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
Put the rest of the flour on a bread board or a piece of waxed paper.
Combine the boiling water and baking soda.
Stir to dissolve, then add to the dough.
Stir (the dough will be very stiff).
When the water disappears, beat hard for 10 strokes.
Turn the dough onto the floured board or waxed paper.
Roll the dough to coat it with flour.
Working quickly, roll, pat, fold and punch for 2-3 minutes.
The dough will absorb enough flour to handle easily, yet it remains soft.
Gather dough into a smooth ball and put it on the floured baking sheet.
Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
Pop into oven at once.
Immediately reduce temperature to 325 degrees.
Bake 55-65 minutes.
"Done"may be a little tricky to determine (the toothpick test isn't enough).
Use a clean oven mitt or paper towels, grab the loaf and crack it open.
Look deep inside- uncooked dough appears darker in color, so it is easily detected.
If you see that, put the loaf back in for another 10 minutes.
Note cooking time for future reference.
*Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
Because there is no fat from egg yolks, the additional oil helps avoid dryness.
Cook's notes
- Avoid overmixing the dough; handle it just until the ingredients are combined to ensure a tender texture.
- Score the top of the loaf with a sharp knife in an 'X' shape to help the heat penetrate evenly and prevent the bread from cracking unexpectedly.
- Check for doneness by tapping the bottom of the loaf; it should sound hollow when fully baked.
Easy swaps
- Replace amaranth flour with sorghum or buckwheat flour if you prefer a different ancient grain profile.
- Swap apple cider vinegar with lemon juice if you don't have vinegar on hand to curdle the plant-based milk.
- Add sunflower or pumpkin seeds to the dough for extra crunch and healthy fats.
Frequently asked
Is amaranth flour gluten-free?
Yes, amaranth is a naturally gluten-free ancient grain. However, always ensure your flour is processed in a certified gluten-free facility if you have celiac disease.
Why is my soda bread dense?
Soda bread can become dense if the dough is overworked or if the leavening agents (baking soda/acid) aren't fresh. Be sure to mix gently and bake immediately after mixing.
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