Amaranth and Corn Croquettes

Gluten-Free, Vegetarian Amaranth Corn Flatbreads

Not only is this croquette aka flatbread easy to make, it’s delicious too, especially when cooked in ghee. It’s a great accompaniment for just about any soup or stew. I especially like it with Salsa Salad with Tomatillos and Pinto Beans or Sweet Potato and Black Bean Chili with Tomatillos. Because it’s so festive and colorful, it also makes a great appetizer.

Serves 3 or 4

1 cup amaranth flour

1/2 cup corn flour

1 teaspoon sea salt

1/2 cup lukewarm water

1/3 cup minced onion

1/2 cup minced red or green bell pepper

2 to 3 tablespoons ghee or sesame oil

1/2 cup grated pasture raised organic Cheddar cheese (about 2 ounces; optional)

Coat a work surface with 1/4 cup amaranth flour or corn flour.

Combine the amaranth flour, corn flour, salt, and water in a bowl. Mix until the dough comes together, then add the onion and bell pepper and mix them in. Transfer the dough to the work surface and knead for a few minutes, until slightly sticky. Use your hands to shape dough into flat rounds about 2 or 3 inches in diameter.

Put the ghee in a small skillet over medium-high heat. Once it melts, swirl it around to coat the pan. Fry the flatbreads for about 3 minutes on each side, until browned and crisp. Sprinkle a bit of cheese atop each flatbread and let it melt. Serve warm.


Add a few tablespoons of cooked corn kernels for a colorful and tasty variation.

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

Photo by Tracey Eller


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