Steamed Apricot/Amaranth Bread
Submitted by pam1961us
A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.
YIELD
1 servingsPREP
30 minCOOK
120 minREADY
150 minSteamed bread has been around for centuries, and this version brings it into the modern age with a gluten-conscious twist.
Amaranth flour and brown rice flour team up with rolled oats, ground almonds, and dried apricots for a loaf that’s dense, moist, and sweetened with molasses. No oven required. It steams in a covered mold for two hours, emerging with a soft, almost cake-like crumb that slices beautifully with a serrated knife.
The almond extract adds a subtle warmth that pairs beautifully with the tangy dried apricots.
Variations
- Replace amaranth flour with soy flour, white buckwheat flour, or ground sunflower seeds
- Swap brown rice flour for a mix of rice polish and rice bran for a nuttier flavor
- Use honey instead of molasses for a lighter, more floral sweetness
Kitchen Tips
- Grind the almonds to a fine powder in a blender before adding water so they integrate smoothly
- Chop the apricots with a few quick pulses in the blender; don’t puree them or you’ll lose the texture
- Keep the lid on the whole time while steaming; lifting it lets steam escape and extends the cook time
Ingredients
Directions
In a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
Grind the almonds to a fine powder in a blender.
Gradually add enough water to bring the level up to 1 cup.
With the machine running, add the molasses or honey and almond extract.
Add the apricots and process with a few on/off turns to chop them; do not puree.
Pour the liquid mixture into the flour bowl.
Stir to mix.
Turn out into an oiled 1 quart mold or 1 pound can.
Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
Place the mold on a wire rack in a Dutch oven or large stockpot.
Add enough boiling wate to the pot to come halfway up the sides of the mold.
Cover the pot tightly, and steam the bread over med-low heat for 2 hours.
Do not remove the cover during the cooking time.
Remove the mold from the pot.
Cool the bread in the mold for 15 minutes, then turn out onto a wire rack to cool completely.
For best results, slice with a serrated knife.
Makes 1 loaf.
VARIATIONS: Replace the rye flour with ⅓ cup rice polish and ⅓ cup rice bran.
You can also replace the amaranth flour with either ¼ cup soy flour, ¼ cup white buckwheat flour or ¼ cup ground sunflower seeds.
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