Gluten-free, Allergen-free Vegan Amaranth Flatbread Recipe Mix

September 6th, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dill, Egg Free, Flatbread, JM friendly, Nut Free, Rice Free, Soy Free, Vegan, corn free 11 Comments »

This recipe has been in the works for quite a while. I’ve been making it for months, experimenting with different variations. I’m not sure why I kept holding off on posting it, but maybe it was because I was waiting for just the right combination of flavors. Finally, the other night, I found the perfect seasonings that made me say “Yes, this recipe is ready.” I made tahini un-cream cheese that seemed to cry out to be used on dill-shallot bread for an heirloom-tomato, avocado sandwich. I had some shallot pepper from Penzeys, and so I combined it with dill and onion in my favorite amaranth flatbread, and used it to make the perfect veggie sandwich. As I bit into it, I realized at last the recipe was ready for posting. Now, mind you, I like every single variation I posted. Italian seasonings have been a favorite when I use this recipe for pizza, and the sundried-tomato olive flatbread is my favorite for snacking. And now, I have a favorite recipe to make amaranth flatbread for sandwiches. Not only is the amaranth not a bad thing in this recipe- it actually tastes good, and the official Book of Yum taste testers the DH and JM both gave thumbs up. Life is pretty good for this allergen-free, gluten-free mama, amaranth and all. Anyone else want a sandwich with me? What is your favorite gluten-free sandwich bread and veggie fillings? Share in the comments!

Gluten-free Vegan Amaranth Flatbread Recipe with mix instructions
Ingredients
1 tablespoon dry yeast
2/3 cup amaranth flour (or Sorghum, or brown rice flour)
1/2 cup arrowroot starch or tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup warm non-dairy milk (110) (hemp etc. You can use water but it is better with the higher protein content un-dairy milk*See NOTE)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

For variations:
Dill-shallot flatbread: 1/2 tsp Penzey’s shallot blend, 1/2 tsp dill weed, onion powder to taste, kosher salt for sprinkling
Provencal flatbread: 1 tsp bouquet garni or Provencal blend, kosher salt for sprinkling
Italian flatbread: 1 tsp italian seasoning, kosher salt for sprinkling.
Sundried tomato-olive flatbread: 1 tsp. italian seasoning, for topping: 1-2 tbsp. sundried tomatoes in oil, 1 tbsp. or more kalamata olives, sliced
Cinnamon-sugar flatbread: 1 tsp cinnamon or cinnamon based baking blend (Pumpkin pie spice etc), cinnamon sugar for sprinkling

Directions
Preheat oven to 425F and prepare a baking sheet by lining it with a sheet of parchment paper. If you have it, heat a pizza stone on the lower rack of your oven.

Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!

Notes
To make a mix, prepare quart sized Ziploc freezer bags. I often make at least 3 mixes at a time. Combine amaranth, arrowroot (or tapioca), xanthan gum, and salt in each bag. Label with recipe title and remaining ingredients:
1 tablespoon dry yeast
2/3 cup warm non-dairy milk (110) (hemp etc.)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

and store at room temperature. Pour in standing mixer bowl and add remaining ingredients, following posted directions here to make recipe.

Bags can be re-used later.

*olive-sundried tomato variation pictured.

*NOTE: If using unsweetened non-dairy milk, add 1 tsp sugar or honey to the batch. The yeast likes it.

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Gluten-free, Dairy-free, and Egg-free Amaranth Scone Recipe

August 25th, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Lowfat, Sorghum, Soy Free, Uncategorized, corn free, low-sugar 6 Comments »


I think we might have to rename the Book of Yum to “the Book of Amaranth” if I keep this up. I can’t help it. I’m eating amaranth every four days, thanks to this crazy allergen-free, gluten-free diet that I’m on. I’ve gone through phases. There was the amaranth banana muffin phase, the “amaranth gruel baked into a cracker phase, the amaranth soda bread phase, the amaranth pizza phase… but lately I’ve been bored with all of these. My food fantasies turned towards the sweet, and I started having visions of raisins and cinnamon sugar. Sorghum recipes go with cinnamon and sugar like jam goes on toast, so that has been easy. But the other day it occurred to me that perhaps the earthy flavor of amaranth might be coaxed into submission by the assertive flavors of cinnamon and raisin. In fact, amaranth might start to function like teff in my favorite gluten-free graham cracker recipe by Rebecca Reilly, adding depth and an almost graham flour flavor. So, I decided to try. I used my amaranth soda bread recipe as the jumping off point to create a healthy, low in fat and low in sugar scone that you can have for an everyday breakfast without an obscene sugar rush. And you know what? I liked it. I liked it a lot. Oh, and if you don’t want to bother with forming individual scones, you can also just make a cinnamon raisin soda bread round and cut it to serve. It isn’t quite as cute, but it tastes every bit as good. Tell me what you think, and about your experiments with amaranth. Let’s dish amaranth!

Gluten-free Vegan Amaranth Raisin Scone Recipe
Ingredients
1 cup raisins (i used jumbo assorted) soaked in warm water
2 tablespoons boiling water
3/4 teaspoon unbuffered vitamin C crystals
4 tablespoons coconut oil or other oil (grapeseed, canola, etc)
3/4 cup warm hemp milk (or other dairy-free milk)
2 tsp. vanilla
2 cup cups amaranth flour
1/2 cup sorghum flour
3/4 cup arrowroot starch
1/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon Penzey’s Baking Spice (or pumpkin pie blend, or cinnamon sugar)
2 teaspoons baking soda

Extra warm hemp milk (or other dairy-free milk) for basting
cinnamon sugar
Raw sugar

Directions
Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin. Also cover a baking sheet with parchment paper.

Put your raisins in a small bowl and pour warm or boiling water over them. Let sit.

Put your vitamin c in the boiling water. If it doesnt dissolve, whisk it in.

Combine amaranth flour, sorghum flour, arrowroot starch, brown sugar, salt, baking soda and baking spice in a large bowl. Drain your raisins and add them to the dry mix. Next, add your water with vitamin C, hemp or other dairy-free milk, vanilla, and oil, and stir with a big wooden spoon. Begin to fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high that doesn’t quite touch the edges. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges.

Remove dough round (along with parchment circle) from the cake pan and put on a cutting board. Use a damp or oiled bread knife to cut the round in half, then quarters, and finally into eighths as if you were cutting a pie. Use a thin spatula or pie server to remove the triangles of dough one by one and place them onto the cookie sheet’s parchment paper. Do not let their edges touch. Brush with warm hemp milk and sprinkle with cinnamon sugar and raw sugar. Pop in the oven. Lower oven temperature to 325 and bake for 45 minutes or until scone has a nice texture. (Depends on your preference; I like my amaranth a little over-baked so it is not gummy.)

Remove from oven and serve! Would be good with soy-free margarine, coconut ice cream, or cashew cream if you do nuts.

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