3 1/3 cups Amaranth flour
1 cup plus 2 tbsp Arrowroot powder*
3 tsp baking soda
1/2 tsp non-iodized salt
1/4 cup applesauce (we use pear sauce)
2 tbsp melted & room temperature ghee or clarified butter
1 1/2 cups water
Combine flour, arrowroot, baking soda, and salt in a large bowl. In a separate bowl, mix applesauce (pear), melted and room temperature ghee and water. Stir wet ingredients into dry until just blended. Pour into ghee-greased 8x4 loaf pan. Bake at 350° for 40 minutes. Turn out immediately and cool on a wire rack.
*See Arrowroot Allergy warning.