I guess honey cake is traditional for Rosh Hashanah because I saw versions of it in many of the Israeli cookbooks I looked through. It was easy enough to convert to gluten-free. You could also use oil in place of the butter if you’d like; most of the honey cake recipes originally called for oil. But amaranth, butter and honey is one of my favorite whole grain flavor combinations (it makes a great hot breakfast cereal) and so I decided to stick with butter.
I use a coffee grinder to grind amaranth into flour. I stop just short of grinding it completely and leave some grains whole- it adds a nice little crunch.
A note for those who aren’t coffee fans: feel free to substitute the coffee for tea or hot water, although my friend who hates coffee LOVED this bread. I didn’t mention the secret ingredient….
Gluten-Free Amaranth Honey cake
* 2 eggs
* 1/2 cup honey
* 1/2 cup coffee (can substitute tea or hot water)
* 1/2 cup sugar
* 1/4 cup oil
* 3/4 cup brown rice flour
* 2/3 cup potato starch
* 1/3 cup amaranth flour
* 1 1/2 teaspoon xanthan gum
* 1 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon cinnamon
Preheat oven to 325 degrees and grease a loaf pan.
Combine eggs, honey, coffee, sugar, and oil in a large bowl.
In a separate bowl, combine starches and flour, xanthan gum, baking powder, baking soda and cinnamon. Gradually add in dry ingredients to the wet mixture and stir until blended.
Bake in preheated oven for 40-50 minutes, until a toothpick inserted in the center comes out clean.