Nourishing Gluten Free Citrus Amaranth Lentil Bread
I’m on a mission to keep creating great gluten free bread! If you have been one of the people waiting patiently for this one, you are in for a treat. This is definitely worth your wait! It took a few tries to get the proportions, flavour, temperature and texture right, but this now makes a great sandwich!
Bread is a food that is deeply connected to feelings of nurturing and grounding, and as part of community and belonging. I mean, who doesn’t love bread? A gluten free bread is a wonderful, if it is not loaded with starch as most of them are.
Most bread can be junk. Store bought ones are loaded with gluten, sugars, bad fats and a ton of preservatives. That’s junk! Even if you love whole grains, if you struggle with symptoms and conditions, then gluten is a potential problem. That includes sourdough at times.
This gluten free bread is with lentil and amaranth, combined with loads of citrus and peri peri seasoning. The consistency is perfect! It’s a burst of wonderful flavours, and reminded me of a german rye bread.
This gluten free bread has three main ingredients, which are amaranth, citrus and lentils. It works great in a cast iron mould of 10x5x4. The cast iron is great as it’s non toxic, but you will need a little more time to line it with a baking paper and grease and dust the sides.
The great thing about this recipe is that it is also plant based. Many gluten free bread recipes use high amounts of almond flour and eggs. The problem with eggs is that it can be out of reach of those who are plant based.
Satiate yourself with this high protein, vegan and gluten free bread!
This gluten free bread has an added bonus. It is also low in histamine! Histamines are a problem for many people. The texture is perfect. It is moist, yet holds shape very well. I was able to make sandwiches and cut them into triangles! For me, that’s a bonus!
This gluten free bread recipe contains amaranth, lentils, citrus, peri peri and psyllium husk. If you have challenges digesting most breads, you will find that this does the opposite. Whoever has tried it out has actually found it helpful in improving elimination. Usually breads make it worse.
Toast up some slices and dip them in a blend of extra virgin olive oil and balsamic vinegar. Combine it with a great salad and you have yourself a full meal!
As you keep seeing all my recipes, I have three stars of the show, in this case, it’s amaranth, citrus and lentils. Remember my mantra, which is enjoy food from concept to creation to consumption! You really want to bring your awareness. Intention matters.
Think of stabilising your adrenals and improving your resilience to stress with this satiating protein rich, low histamine, gluten free bread!
Let’s breakdown the ingredients of this gluten free bread recipe before going into it:
Amaranth– Amaranth is a seed like grain. It is high in oxalates, so there should be caution if you are on a low oxalate diet. If you are eating a diet low in grains, you might be alright with a little amaranth. It improves digestion and is very satiating.
This gluten free bread uses amaranth as it ise packed with fibre, protein and nutrients.
Citrus–The sour taste is fantastic for digestion! Most sour foods like lime, lemon and grapefruit are helpful to digestion as they contain enzymes that help break down your food. This also helps elimination and detoxification.
Lentils–This recipe uses mung and masoor dal, which are both fairly light on digestion. Soaking them does wonders for releasing lectins and phytates. Rememeber to soak them long enough for the water to be frothy. Discard that water and wash well before use.
This gluten free bread tastes a lot like a rye bread! It uses amaranth, lentils and a secret ingredient that makes all the difference!
- 1/2 cup Moong Dal Small yellow lentils, traditionally used in kichadi
- 1 cup Amaranth Seeds
- 3/4 cup Masoor Dal Pink lentils
- 3/4 cup Tapioca flour I used home grown tapioca, dried and powdered. You can use organic.
- 1+1/2 tbsp Psyllium Husk I used Urban Platter
- 2 tbsp Extra Virgin Olive Oil You can also use ghee
- 1 tsp Salt
- 3 tsp Baking Powder I used Urban Platter Aluminium Free Baking Powder
- 1/2 cup Lemon Juice I used large limes from our tree
- 1/4 cup Water
- 1 tbsp Peri Peri Seasoning
- 2 tbsp Sesame Seeds
Soak the two lentils and amaranth seeds together for 18 hours. I soaked it in the afternoon and used it the next day.
The next morning, discard the soaked water, and rinse well to release lectins and phytates. Grind it smooth with the lemon juice an water. You can do this in batches in a large mixer, or use a stone grinder as well. Make sure that it is smooth.
Add the tapioca flour, psyllium husk, olive oil, salt, baking powder, lemon juice. water and peri peri seasoning. Combine until very smooth.
Heat the over to 200 degrees. When it is hot, reduce to 180. If you are using silicon moulds, set the temperature at 200.
Prepare the cast iron bread pan, with parchment paper. Pour the mixture and level it out. Sprinkle all the sesame seeds.
Put the mould into the oven and set your timer for one hour and ten minutes. Do not open the oven in between. When the time is up, let it stay in the over for an hour.
After you remove it from the oven, wait for an hour until it is cool. Cut into slices and serve fresh or refrigerate for later.
You can use this as toast, open sandwich and even to make croutons!
Always remind yourself that food is medicine! With so many great aspects to this gluten free bread, it is a winner that helps so many people. You might also like this gluten free roti!
If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive_yogini! My recipes are all super simple, but all of them have an intention towards a system in the body.
My intention is that you learn to use food as medicine, but in the simplest way possible. This recipe has been developed with love and a lot of effort by Phytothrive. Any copying or usage for commercial purpose should have written consent from us.