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Gluten-Free Amaranth Rice Yogurt Loaf
Tender gluten-free loaf from kefir-fermented amaranth and brown rice flours with egg and butter. Rested 12 hours, topped with sunflower seeds.
15 min prep / 800 min total
131 kcal
4.5g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gkefir
or yogurt
- 65 gamaranth flour
- 80 gbrown rice flour
- 10 gpotato starch
- ½ tspbaking soda
- ½ tspbaking powder
- 1egg
- ½ tspsalt
- 15 gbutter
- sunflower seeds
for topping
Instructions
Stir 200g kefir with 65g amaranth flour and 80g brown rice flour; rest in the fridge , piercing the surface.
Add 10g potato starch, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder.
Mix in 1 egg, 1/2 teaspoon salt and 15g butter until smooth.
Transfer to a buttered loaf pan and top with sunflower seeds.
Bake at 180°C for 40-; cool before slicing.
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