Grain-Free Gluten-free Savory Steamed Boston Brown Bread Recipe
1 cup, 2 tbsp. amaranth flour
1/4 cup arrowroot starch
1/2 cup raw sunflower seeds, ground to a flour/powder
1 tsp. baking soda
1 tsp. ground coffee (decaf preferred)
1 tbsp. caraway seed
1 large shallot, minced
3/4 cup boiling no-sugar apple juice or water
1/4 cup blackstrap molasses
1 tbsp. lemon juice or apple cider vinegar
Grease small bread pan or 1 quart canister shaped baking mold. I like Palm Oil Shortening like Spectrum or Whole Foods’ variety. Prepare a larger pan with a lid that can contain water halfway up the side of your bread.

Thoroughly combine dry ingredients through the caraway seed in a large bowl. Stir in shallot and evenly distribute through the mix. Make a well in the center and pour in your heated juice, blackstrap molasses, and lemon juice. Fold ingredients together until you don’t have any dry flour pockets.

Pour batter into your greased pan and cover securely with aluminum foil.

Bring water in your large pot to a boil and put your bread pan/baking mold in the water so that it comes halfway up the side. Cover the pot and lower the heat to medium low. Steam without disturbing it for 2 hours. (Really!) Carefully remove pan from pot and let cool for 15 minutes before removing the bread and letting it cool on a wire rack.
Let cool before you cut and use a serrated bread knife to cut it. Or, dig right in. I won’t tell (but the bread won’t have as good of a texture if you do this).

For a sweet bread, replace shallot with raisins, coffee with half as much powdered ginger, and omit the coffee.

Awesome either way!