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2-Ingredient 100% Amaranth Flatbread (V, GF, Oil-Free)

Say hello to your new favorite bread option: my 2-ingredient 100% amaranth flatbread! Soft, with crispy edges, is vegan, gluten-free, oil-free, flourless, and super-easy to make. Customize it countless ways with different toppings and stir-ins, or use it as a perfect pizza crust.

squares of amaranth flatbread on a wooden cutting board

Easy Whole Grain Amaranth Bread

I always have room in my recipe arsenal for another flatbread recipe, especially one that is exceptional easy to make, versatile, and satisfying.

That (along with the two pound bag of amaranth in my freezer) is what inspired me to craft this 2-ingredient amaranth flatbread.

Made with whole grain amaranth (do not worry, I have an amaranth flour option, too, if that is what you have on hand), it is ready, start to finish, in under 30 minutes. Top it any which way you like (savory, sweet, or with pizza toppings) and take a bite!

a hand holding up a piece of amaranth flatbread

What is Amaranth?

Amaranth is a teeny-tiny ancient grain (or, more precisely, a pseudocereal) that is native to Peru. It was a major food crop of the Aztecs and is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins.

It shares many of the same features of quinoa, most notably that it is also considered a complete plant protein, boasting all of the essential amino acids. Amaranth is particularly abundant in lysine, an essential amino acid missing from most grains.

close up of a white bowl filled with raw amaranth grain

Further, amaranth is a rich source of essential fatty acids, including the heart-healthy oleic acid normally associated with olive oil. Amaranth is particularly beneficial for those following a vegetarian or vegan diet, thanks to its high levels of iron.

Recipe Benefits

  • Made with 2 ingredients (plus water & optional salt)
  • Vegan (no eggs, no dairy)
  • Gluten-free
  • Oil-free
  • Nut-free
  • Yeast-free
  • Sugar-free
  • Flourless
  • Good source of protein (4 grams per serving)
  • Quick & easy (blend, pour & spread)
  • Customizable (with stir-ins or toppings)

Ingredients for the Flatbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

overhead shot of the ingredient for amaranth flatbread in small bowls on a white marble surface
  • Amaranth: Use uncooked (raw) amaranth grain. I recommend rinsing the amaranth through a fine mesh sieve to remove any dust from packaging, as well as the natural saponins on the outside of the grains. I have instructions in the recipe card notes for using amaranth flour (if that is what you have on hand) in place of whole grain amaranth.
  • Baking Powder: Make sure to use baking powder, not baking soda (they have very different strengths; the crust will taste truly dreadful with an equal amount of baking soda). If you need the flatbread to be 100% gluten-free, check the label to make sure that the baking powder is certified gluten-free.

You will also need some regular tap water. I like to add salt to the batter (1/4 teaspoon is just right for me), but it is optional (and/or adjustable to your needs and tastes). You can also, or alternatively, sprinkle some flaky salt on top of the batter before baking.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Prep the Oven & Baking Pan

Before blending the batter, preheat the oven to 425F (215C). Line a large baking sheet with with parchment paper or a silicone mat (such as a silpat).

Step Two: Blend the Batter

Place the water and amaranth in a blender (high speed or regular). If you would like to add extra flavoring directly to the batter (e.g., fresh or dried herbs, garlic, black pepper), do so here.

Blend on high speed until mostly smooth. It is ok if the batter is not perfectly smooth. The grains should be broken down, but it is ok if they are not entirely pulverized.

Stop the blender at least once to scrape down the sides of the blender. Add the baking powder and optional salt. Blend to combine.

2 photo collage showing amaranth and water broken down into a mostly smooth flatbread batter.

Step Three: Spread the Flatbread Batter

Scrape all of the batter onto the center of the prepared baking sheet. Use the back of a spoon, a silicone spatula, or offset spatula to spread the batter into an 8-inch (20 cm) wide x 11-inch (27.5 cm) long rectangle.

2 photo collage showing amaranth flatbread batter spread onto a parchment paper-lined baking sheet

Optional: Add some toppings

If you like, add some toppings! Freshly chopped herbs (such as thyme or rosemary), a sprinkle of flaky salt, and/or seeds are a few of my favorite flatbread toppings.

For this batch, I sprinkled on a mix of sesame seeds, pepitas, and everything bagel seasoning.

3 photo collage showing toppings for amaranth flatbread

Step Four: Bake the Bread

Bake the flatbread in the preheated oven for 15 to 20 minutes, or until the surface of the dough looks dry and the bread is golden brown. The edges of the flatbread will be slightly darker than the middle, and should appear crispy.

baked amaranth flatbread on a cooling sheet

Step Five: Cool & Cut the Bread

Remove the flatbread from the oven and cool for five minutes on the baking sheet (this allows the bottom of the bread to continue to crisp up).

After the five minutes, use the parchment paper or silicone liner to slide the flatbread onto a large cooling rack to cool completely.
Use a large knife or pizza cuter to cut the bread into pieces. Or use your hand to tear the bread into any size piece you like!

For measurement sake, I cut the bread into 16 pieces (8 servings).

amaranth flatbread being cut into pieces with a pizza cutter

How to Serve 2-Ingredient 100% Amaranth Bread

Much like other flatbreads, you can enjoy this bread in countless ways. Eat as you would naan, pair it with soups, curries and salads, craft a flatbread sandwich, or savor it solo. So much yum.

Add Sweet or Savory Toppings

Add chopped nuts, seeds, everything bagel seasoning, herbs or spices to the top of the batter before baking. You can also sprinkle with cinnamon sugar, or add sweet spices and a bit of sweetener to the batter before baking.

Option: Use as a Pizza Crust

This flatbread makes a great pizza crust! Prepare the flatbread as directed and bake for 10 minutes (so that the bread is partially set). Remove the flatbread from the oven and thinly spread and top with your favorite sauces and toppings. Return to the oven and bake for an addition 10 to 12 minutes.

FAQ & Tips

  • Preheat the Oven: Make sure that the oven is completely preheated to 425F (215C) before blending the flatbread batter. It will take 10 to 15 minutes to preheat your oven, but fewer than five minutes to make the batter. If the batter is left to sit, you will not get the full power from the baking powder.
  • Use Your Judgment: If the batter looks too thick add a bit more water; if it looks too loose, add a small amount of additional amaranth. It is a forgiving dough!
overhead shot of amaranth flatbread, topped with seeds

Can I Use Other Grains in Place of Amaranth?

Yes! An equal amount of quinoa can be used in place of the amaranth.

Can I Use Amaranth Flour instead of Whole Grain Amaranth?

Yes! I like the texture of blending the whole grain amaranth, but you can definitely use amaranth flour to make a perfectly smooth batter. Use the same weight of amaranth flour as amaranth grain (200 grams). One cup of amaranth flour is 140 grams, so you should use 1 and 1/2 cups (210 grams) minus about 2 teaspoons for an equivalent amount.

You will not need to blend the batter in a blender. Simply whisk the water, flour, baking powder and optional salt until blended and then proceed as directed.

Can I Make the Batter in Advance?

Yes, with an adjustment. You can blend the amaranth, water and optional salt up to 24 hours in advance. When ready to bake, preheat the oven. Once the oven has reached the correct temperature, stir in the baking powder and proceed as directed in the recipe.

If the baking powder is added in advance, it will lose a lot of its potency.

How Should I Store the Amaranth Flatbread?

The flatbread can be stored in an airtight container at cool room temperature for 1 day or in the refrigerator for up to 1 week.

Happy Baking!

squares of amaranth flatbread on a wooden cutting board

2-Ingredient 100% Amaranth Flatbread (V, GF, Oil-Free)

Yield: 16 pieces (8 servings)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Say hello to your new favorite bread option: my 2-ingredient 100% amaranth flatbread! It is vegan, gluten-free, oil-free, flourless, and super-easy to make. Customize it countless ways with different toppings and stir-ins, or use it as a perfect pizza crust.

Ingredients

  • 1 and 1/4 cups (296 mL) water
  • 1 cup (200 g) uncooked amaranth (rinsed)
  • 1 teaspoon baking powder
  • Optional: 1/4 teaspoon salt
  • Optional: Toppings for sprinkling (e.g., chopped fresh rosemary, flaky sea salt, everything bagel topping, freshly cracked black pepper, assorted chopped seeds or nuts)

Instructions

    1. Preheat the oven to 425F (215 C). Line a large baking sheet with parchment paper or a silicone baking mat (e.g., silpat).
    2. Place the water and amaranth in a blender . Blend on high speed until the amaranth is broken down and is mostly smooth.
    3. Stop the blender at least once to scrape down the sides of the blender. Add the baking powder and optional salt. Blend to combine.
    4. Scrape all of the batter into the middle of the prepared pan. Use a silicone or offset spatula or the back of a spoon to spread the batter into an even 8-inch (20 cm) wide by 11-inch (27.5 cm) rectangle. Top with toppings, as desired.
    5. Bake the flatbread in the preheated oven for 15 to 20 minutes until surface appears dry and golden brown.
    6. Cool the flatbread on the baking sheet for 5 minutes and then use the liner to transfer it onto a cooling rack. Cool completely before cutting into pieces (I typically cut into 16 pieces). Enjoy!

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day or the refrigerator for up to 1 week.

Rewarming the Flatbread: If desired, rewarm (wrapped in foil) in a 350F (150C) oven, toaster oven. You can alo rewarm in a dry skillet set over medium heat, or in a toaster (so long as there are no loose toppings).

Quinoa Option: An equal amount of raw uncooked quinoa can be used in place of the amaranth.

Baking Powder Alternative: You can replace the baking powder with 3/8 teaspoon (1/4 teaspoon + 1/8 teaspoon measures) baking soda PLUS 2 teaspoon light-colored vinegar or lemon juice. NOTE: Blend the amaranth and water until smooth first, then add the baking soda and vinegar. Work quickly to get the bread into the oven as the baking soda will begin to react as soon as it is mixed with the vinegar.

Using Amaranth Flour: Use the same weight of amaranth flour as amaranth grain (200 grams). One cup of amaranth flour is 140 grams, so you should use 1 and 1/2 cups (210 grams) minus about 2 teaspoons for an equivalent amount. You will not need to blend the batter in a blender. Simply whisk the water, flour, baking powder and optional salt until blended and then proceed as directed.

Add Sweet or Savory Toppings: Add chopped nuts, seeds, everything bagel seasoning, herbs or spices to the top of the batter before baking. You can also sprinkle with cinnamon sugar, or add sweet spices and a bit of sweetener to the batter before baking.

Nutrition Information
Yield 8 Serving Size 1/8 of flatbread
Amount Per Serving Calories 94Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 66mgCarbohydrates 17gFiber 2gSugar 0gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Alecia

Thursday 21st of September 2023

Tried to make this bread several times now but I keep getting the same result; crispy on the outside but gooey and uncooked in the middle. Tried lowering the temperature and baking it 10 mins longer but didn't solve the problem. What went wrong?. All your other recipes I've tried turned out really well. Not sure where I went one. Flavor was amazing though.

Camilla

Sunday 8th of October 2023

Hi Alecia! I’m sorry the recipe is not turning out well. It sounds like the batter may be spread too thick. This is a thin flatbread. More like a tortilla in thickness. The dimensions I five are important for making sure it is spread thin (I.e., if not spread to that size, the batter will be too thick and will not cook properly). Could that be the reason?

Amelia

Thursday 27th of April 2023

I had some amaranth in the freezer (for many months). I've only used it to make porridge. But when I saw you post this, decided to try. LOVE IT! I have made it at least 6 times, it is so easy. I've done different herbs spices and toppings each time.

The first time I made it , I spread too thick (not following your directions for dimensions). Followed it to a t every time since and it is great! Makes a yummy base for pizza, too.

Camilla

Saturday 29th of April 2023

I am so glad you like the recipe, Amelia!

Kristina

Saturday 11th of March 2023

I like the taste, but the bread came out sticky in between the crispy top and bottom layer. I can bake it longer, but then it will be hard. Any thoughts, Camilla. Thanks for all the innovative recipes.

Camilla

Saturday 18th of March 2023

Hi Kristina! Oh no, sorry to hear that. I definitely should not be sticky in the middle--so just have to ask if you spread the batter to the dimensions mentioned in the recipe? It sounds like the batter might have been a little bit thick? To keep cooking it, though, you could turn off the oven & loosely cover the bread with foil, and then leave it in for 5 to 10 minutes longer. Also, by sticky, do you mean not cooked through? Like gooey batter?

Sandy

Wednesday 8th of March 2023

Do you think I could soak the amaranth overnight and rinse in the morning ?

Thank you,

Camilla

Saturday 11th of March 2023

Hi Sandy, Yes! Definitely. Perhaps reduce the amount of added liquid, after soaking draining and rinsing, by about 1 or 2 teaspoons, at most (amaranth does not absorb much liquid)

Jeanne

Wednesday 8th of March 2023

Could I use almond flour instead of Amarath?

Camilla

Saturday 11th of March 2023

Hi Jeanne! Alas, no, that will not work as a sub. You might want to try my 2-Ingredient Almond Flour Tortillas or Almond Flour Oat Focaccia, instead. I am pretty confident that you could roll out all of the tortilla dough into one sheet and bake (similar to this amaranth bread)--I suggest 400F and start checking after about 8 minutes :)

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