Amaranth Baking Powder Bread

Amaranth flour teams up with brown rice flour to create a dense, nutritious loaf that’s naturally gluten-free and packed with fiber.

Beaten egg whites folded into the batter give it lift without relying on yeast, and a touch of honey adds subtle sweetness.

This isn’t a fluffy sandwich bread, it’s a hearty, wholesome loaf that slices thick and toasts beautifully.

Pro Tips

• Egg whites are key: If using brown rice flour, the beaten egg whites are essential for structure; skip them and the bread will be too dense.
• Flour substitution: Whole wheat flour can replace the brown rice flour if you’re not concerned about gluten-free baking.
• Cooling time matters: Let the loaf cool in the pan for 10 minutes before turning out; it’s fragile when hot and needs time to set.