Recipe: Grain Free Boston Brown Bread & other recipes for dear Kathryn

Here I found several recipes that are wheat free & contains no corn. Good luck with them Kathryn.

Grain Free Boston Brown Bread

1 cup plus 2 Tsp amaranth flour
1/4 cup arrowroot
1 tsp baking soda
1/2 tsp powdered ginger
1/2 cup currants
1/2 cup brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 Tsp lemon juice or 1/4 tsp vitamin C crystals

Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.

Fruit Butter
A less allergenic alternative to jams and jellies, using whatever fruit you wish.

12 - 14 cups chopped fruit
water
unsweetened juice or cider
1/4 cup honey

Place the fruit in a saucepan, add enough water, juice or cider to cover, add the honey, bake at 275 to 300 degrees F until fruit is mushy; do not allow to boil. Puree the fruit in a processor, taste and if necessary add more honey. Return to pot and bake again, stirring every 30 minutes, until very thick. Ladle into sterile canning jars and seal tightly, place in a large pot and add enough water to cover the lids by an inch. Boil for 30 minutes. Cool, label and store at room temperature.

Fudgies GF

1/4 cup honey
3 Tsp oil
3 Tsp water or unsweetened juice
1 tsp pure vanilla extract
1 cup amaranth flour
1/3 cup carob powder
1 tsp cream of tartar or 1/8 tsp vitamin C crystals or 1/2 Tsp lemon juice
1/2 tsp baking soda
1/3 chopped nuts (optional)

Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey, remove from heat and stir in vanilla. Sift together the flour, carob, cream of tartar or vitamin C crystals and baking soda. Stir in the nuts. Drop rounded teaspoonfuls onto cookie sheets. Bake at 325 degrees F for 15 to 18 minutes. Use within a few days.

Amaranth Soda Bread
Yield: 1 Round Loaf

3/4 Cup Warm Water, nutmilk or Stevia Tea
3/4 teaspoon unbuffered vitamin C crystals, corn-free
2 3/4 cups amaranth flour, divided
3/4 cup arrowroot (or tapioca) starch
1/2 teaspoon salt
1 tablespoon anise or fennel seeds, ground (optional)
2-4 tablespoons oil *
2 tablespoons boiling water
2 teaspoons baking soda

This round loaf is delicious "real bread". You will enjoy most when still warm. Egg-free soda bread does not keep well, and freezing just doesn't capture the fresh from the oven goodness. Preheat oven to 400 degrees F. Combine the water and vitamin C crystals; stir and let dissolve. In a large mixing bow, combine 2-1/4 cups of the flour with the starch, salt and ground seeds. Whisk together lightly. When the crystals are dissolved, add the water and the oil to the flour mixture. Mix batter. Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet. Put the rest of the flour on a bread board or a piece of waxed paper. Combine the boiling water and baking soda- stir to dissolve- add to the dough. Stir (the dough will be very stiff). When the water disappears, beat hard for 10 strokes. turn the dough onto the floured board or waxed paper. Roll the dough to coat it with flour. Working quickly, roll - pat - fold- punch for 2 to 3 minutes. The dough will absorb enough flour to handle easily, yet it remains soft. Gather dough into a smooth ball and put it on the floured bakingsheet. Pat into about an 8-inch round, 1 inch thick at the edges and mounded slightly in the center. Use a sharp knife of razor blade to slash a deep "X" in the top of the dough. Pop into oven at once. Immediately reduce temperature to 325 degrees. Bake 55-65 minutes. "Done" may be a little tricky to determine ( the toothpick test isn't enough). I suggest using clean oven mitt or paper towels, grab the loaf and crack it open. Look deep inside- uncooked dough appears darker in color, so it is easily detected. If you see that, put the loaf back in for another 10 minutes. Note cooking time for future reference.

* Although you can make this recipe with as little as 2 tablespoons of oil, it tastes better when it contains 4 tablespoons (1/4 cup). Because there is no fat from egg yolks, the additional oil helps avoid dryness.