Why it works: Amaranth and flour share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 22 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
- IF USING RICE FLOUR
Directions
Prepare the batter
Mix dry and liquid ingredients separately.
Beat egg whites.
Combine all ingredients.
Bake and cool
Pour batter into a well-oiled 8-inch by 4-inch bread pan.
Bake at 350°F for about 45 minutes.
Cool 10 minutes before removing loaf to rack.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
-
Amaranth + flourtop 1% of all pairsAroma overlapstrongMentioned together22 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Rice + milktop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + honeytop 4% of all pairsAroma overlapstrongMentioned together1,333 recipes
Shared aroma: ethyl octanoate (fruity).
-
Flour + milktop 8% of all pairsAroma overlaplowMentioned together76,993 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Amaranth flour
- Provides the main flour body and a nutty flavour in this gluten-free loaf.
- Brown rice flour or whole wheat flour
- Adds bulk and starch so the loaf holds its shape without gluten.
- Baking powder
- Releases gas in the batter to lift the loaf as it bakes.
- Egg whites
- Beaten whites trap air and help set the structure of the loaf.
- Honey
- Adds sweetness and helps the crust brown during baking.
- Vegetable oil
- Adds fat for moisture and a tender crumb.
The step that matters
Beat egg whites.. Beaten egg whites trap air that helps lift and set the loaf. Under-beaten whites give a denser bread, while over-beaten whites can turn dry and collapse, so beat until they hold soft peaks.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.