100% Amaranth Flatbread (2 Ingredients)

squares of amaranth flatbread on a wooden cutting board

4.91 from 30 votes

100% Amaranth Flatbread (2 Ingredients)

100% amaranth flatbread, made with 2 ingredients! It is vegan, gluten-free, oil-free, & super-easy to make. Use as an easy pizza crust, too.

Prep Time5

Cook Time20

Total Time25

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: pieces (8 servings)

Author: Camilla

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

Preheat the oven to 425F (215 C). Line a large baking sheet with parchment paper or a silicone baking mat (e.g., silpat).
Place the water and amaranth in a blender . Blend on high speed until the amaranth is broken down and is mostly smooth.
Stop the blender at least once to scrape down the sides of the blender. Add the baking powder and optional salt. Blend to combine.
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.
Bake the flatbread in the preheated oven for 15 to 20 minutes until surface appears dry and golden brown.
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