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Amaranth Rice Flax Whipped White Bread (GF)
Gluten-free bread with amaranth, brown rice and ground flax, lifted by stiff-peaked egg whites. Crisp crust, tender crumb and pumpkin seeds inside.
20 min prep / 80 min total
332 kcal
8.1g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 100 gamaranth flour
- 75 gbrown rice flour
- 65 gflaxseed
ground in a coffee grinder
- 10 gbaking powder
- 1 tspsalt
- 2eggs
whites separated
- 200 mlwater
- 50 gpumpkin seeds
pan-toasted
- 125 mlolive oil
- sesame seeds
for topping
Instructions
Combine 100g amaranth flour, 75g brown rice flour, 65g ground flaxseed, 10g baking powder and 1 teaspoon salt.
Separate 2 eggs and combine yolks with 200ml water; fold in toasted pumpkin seeds.
Whip egg whites to stiff peaks and gently mix into the batter.
Add 125ml olive oil and knead into the final dough.
Transfer to a loaf pan, top with sesame and bake at 180°C for ; cool before slicing.
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