ater. Add the 1 cup amaranth, stirring well. Cover pan and
ough until (per the original recipe \"until the dough is elastic
/4 cups of the flour with the starch, salt and
br>Whisk bread flour, whole wheat bread flour, amaranth flour, and vital wheat gluten flour together in
small bowl, mix the amaranth flour and chili powder.
Stir
owl, combine the oats, rice flour, amaranth flour and baking soda.
Grind
br>In small bowl, mix amaranth flour and flax seed meal.
ombine oat flour, spelt flour, almond meal, coconut flour, amaranth flour, brown rice flour, baking soda
up.
Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal
o combine.
Beat amaranth flour and whole wheat flour into corn flakes
Preheat oven to 350\u00b0F Grease muffin cups or line with parchment paper.
In a medium bowl, blend the amaranth flour, pastry flour and the baking powder.
In a large bowl, beat together the egg, milk, oil and honey.
Mix until dry ingredients are moistened.
Fold in the raisins and the almonds.
Fill each muffin cups 3/4 full.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well.
Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.
Combine 1 cup whole wheat flour, water, and sourdough starter in
Add ingredients to your bread machine in the order suggested by its manufacturer.
Process on the bread cycle.
edium heat and pour in amaranth; cook and stir until toasted
ith just 4 cups of flour, and add the 5th -if
WHITE BREAD: (Basic Recipe).
Lightly spooning flour into measuring cup & leveling off,
I used the Large Loaf, Whole Wheat, Light Crust Cycle for my machine--follow directions for your bread machine. I put all wet ingredients into the bread machine mixer bowl first. Then I mix all dry ingredients together in a separate bowl except yeast, particularly so the vital wheat gluten won't clump up. Pour dry ingredients on top of wet, add yeast, and there you go!
ixing bowl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and salt
Mix all ingredients together about 4 pm and let rise till 8 am next day. Bring dough together and let rest for 15 min. Flour cutting board liberally and fold dough over on itself making it into a round and cover with a floured towel. Let rise for 2 hours. Heat cast iron pot for 30 min till very hot and flop dough into it. Bake at 500 covered for 30 min then take lid off and reduce heat till 450 and bake another 15 min.