Wednesday, March 26, 2008

Quick Amaranth Flatbread Recipe

One of the things I miss most about having stomach issues and gluten sensitivity is not being able to eat rustic breads with whole grains and fiber. Whole wheat can cause digestive problems for individuals with IBS or similar stomach problems.

I think I have solved the problem at least for my taste with several quick flatbread recipes I came up with. Both of the flatbreads pictured here are made with amaranth flour, an excellent source of fiber and protein.

I save time making these flatbreads by simply pressing the dough out onto a greased baking sheet with my hands into one large flatbread. After the bread is baked, I can cut the bread into large or small pieces depending on my intended use. For snacks, I cut the bread into small triangles or squares. I can cut larger squares if I want an open-face flatbread sandwich or salad.

The flatbread works well with an allergy rotation diet too. You can use the same recipe I'm providing below and substitute other whole grain flours, such as buckwheat for one day, quinoa for another, and sorghum or brown rice flour for the last day. It all works for me because it's easy and the result is delicious.

Amaranth Spinach Flatbread Recipe

I modified an Indian parathas recipe for this bread.

2 cups finely chopped spinach
2 cups amaranth flour
1-1 1/2 tsps. salt
1- 1 1/2 tsp. each dried dill and basil
1 tsp. gluten-free baking powder
2-3 T. olive oil
Water, as needed

Preheat the oven to 350 degrees. Spray a large baking sheet with pan spray or line with parchment paper.

Put the chopped spinach with water to cover in a microwave-safe bowl and nuke until the spinach is wilted. Drain off the water. In a large bowl, combine the spinach, flour, salt, herbs, olive oil and baking powder. Slowly add small amounts of water (about 1/2 cup) as needed to get the dough to stick together. Shape the dough into a ball. Moisten your hands frequently with cold water to prevent the dough from sticking to your hands. Grab the dough in your hands and place it on the prepared baking sheet. Keep your hands moistened and press the dough out into a large flatbread about 1/8-inch thick. Spray the top lightly with olive oil and place in the oven for 25-30 minutes. Remove from the oven, allow to cool and then cut into large or small pieces. But if you can't wait, grab off a piece, spread with safe margarine and enjoy!

Pumpkin Amaranth Flatbread Recipe
This flatbread is sweet and almost like a cookie.

Follow the same basic recipe as used for the Amaranth Spinach Flatbread but omit the spinach and herbs. Instead, add in 1/2 cup pumpkin puree, 1-1 1/2 tsp. cinnamon and 2-4 T. of maple syrup, agave nectar or brown sugar. You might want to experiment with sweetness. I used just 2 T. of agave nectar and it was sweet enough for my taste. Follow all the other directions. I like cutting this bread into small pieces and spreading it with apple butter or sunbutter. Yum! It's also great plain.


AsperGirl said...

You are amazing! Thank you so much for posting your recipes... I've been struggling with attempts to switch from processed grass grains that make me sick (wheat, etc) to amaranth and quinoa. Your blog is a godsend!

Sheree Welshimer said...

These flatbreads are so quick to make. It makes it easy to get something that won't make you sick.

Anonymous said...

This bread recipe is awesome! Just finished dinner and everyone thought it was great! Amaranth is a much underappreciated grain in today's world.