GF Quinoa Amaranth “Wonder” Bread

"The light texture of Wonder Bread combines with the sophistication of an artisan loaf." This is my first attempt at GF bread and I have to say I am impressed! I tried my hand years ago at bread and gave up all attempts with yeast because my breads and buns never rose. I couldn't get the right elasticity without a bread machine. This recipe is making me fall in love with yeast baking again.

MAKES 1 LARGE LOAF

1-2 tablespoons amaranth seeds
1 cup + 2 Tbsp quinoa flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca starch/flour
3 tablespoons brown sugar
3½ teaspoons xanthan or guar gum
1½ teaspoons salt
3 large eggs, lightly beaten
1 cup + 2 Tbsp warm water (105° to 110°F)
3 tablespoons olive oil or vegetable oil
2¼ teaspoons instant active or active dry yeast

1. Lightly oil a 9x5-inch loaf pan.

2. In a large mixing bowl, combine the amaranth seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthan gum and salt.

3. In a separate bowl, combine the eggs (or egg substitute), water and oil. Add the liquids and the yeast to the dry ingredients and beat for 2 to 3 minutes on medium speed until the mixture is smooth. The dough will be thick like muffin batter.

4. Scrape dough into prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan, about 40 to 60 minutes. I like to turn on my oven to about 200F for a few minutes which warms up the surface of my stove and helps aid in the rising.

5. Preheat oven to 350°F. Bake bread in preheated oven for 40 to 45 minutes. Transfer to a wire rack and cool completely before slicing. Do not cool in the pan- your bread will get soggy! Slice and freeze any remaining bread after two days.

Each slice contains 140 calories, 4g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 236mg sodium, 22g carbohydrate, 1g fiber, 1g protein.

To make Quinoa Amaranth “Wonder” Bread in a bread machine (1½- to 2-pound capacity), combine  seeds with the dry ingredients (except for the yeast) in a large bowl. Combine the wet ingredients in separate bowl. In the baking pan, add the dry ingredients, wet ingredients and yeast in the order recommended for your machine. Set the machine for quick cycle, white bread or programmable cycle.
If the machine can be programmed, omit one knead and one rise cycle. If necessary, use a rubber spatula to assist the mixing during the kneading cycle. Use a lightly oiled spatula to smooth top after the knead cycle has finished. Remove the loaf when the bake cycle ends. Transfer to a wire rack and cool completely before slicing.