After countless batches of teff bread that sagged, deflated, or didn't rise, I finally came up with the perfect recipe for a gluten-free whole grain sandwich bread. I learned quite a few things about bread making in the process of developing this recipe that I'd like to share with you. The success of a gluten-free bread depends on these essential baking elements:
I learned about the ratios of salt and sugar to yeast from reading the Joy of Cooking and other reference books. What I didn't learn until now is the role of acid in bread making. It turns out that yeast performs better in an acidic environment. All the commercially-available bread mixes that I've been trying out have had vinegar and ascorbic acid in them. Adding a lot more apple cider to my existing recipe made it a whole lot better. The acid not only gives the bread quite a bit more volume but it also acts as a dough conditioner to give the bread a sturdy yet flexible structure and a better crust.
You can use this as a template to create your own recipe. Just substitute your flours by weight and keep the ratios the same. I measure the weights in metric because it's a little more straight-forward. Weighing the flour is much more accurate, but if you must use dry measures then all the flours together should be about three cups.
Homemade Teff Bread
If you're looking for a more traditional teff bread recipe, see my Artisan Teff Bread Recipeor the Vegan, gum-free teff bread recipe. Check out my Bread Page for more recipes and a new GF Bread Flour Blend.
Set aside in a warm place while you mix the other ingredients. It should sit for 5-10 minutes until the yeast is dissolved and the water becomes opaque.
Beat the dough until smooth and completely mixed. Oil or grease a sandwich bread pan. Pullman loaf pans with really high sides give you bigger slices.
Gluten Free Bread (xanthan Free, Vegan)
Cover the pan with a cloth and let rise in a warm place for 60 minutes. In the meantime, heat the oven to 375. Once the bread has risen, bake in the oven for 50 minutes to an hour. The internal temperature should reach 200 degrees. Let cool on a drying rack for at least 15 minutes before slicing.
You’ve made your gluten free sourdough starter . What now? The discard, or unused portion of the starter can be repurposed in a number of ways. It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes. It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread? This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like? Depending on the ingredie
I gave up on producing a showy loaf a long time ago. I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb. The mustard is going to just fall right through, I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear. The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate. It has a chewiness to the texture that I associate with a good sourdough bread. The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe. We
Gluten Free Teff Nut Bread Recipe
I've been baking since before I met my husband ten years ago. He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches. I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops. He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted. I finally heard these words: you can make me this every weekend for the rest of my life. I know my husband likes a bread I made when he immediately plans what sandwich to make from it. Well, he's done that for every test loaf I've made for this bread. A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sandMy husband is, what he calls, a bread connoisseur. For quite some time he refused to give up regular bread, but he finally enjoyed my Gluten-Free Oat Bread, but only the one which contained Expandex. [Not the case anymore.] I was hoping to create a natural bread, without any modified ingredients that he would enjoy. Along with him, we both have now fallen in love teff flour. When baking with teff flour you only use a little bit along with other flours, as it is a whole grain flour. This recipe not only contains teff, which is very healthy and the smallest grain in the world, but other gluten free flours, as well. When compared to other grains, teff has a much larger percentage of bran and germ, therefore it is very high in dietary fiber, protein and iron. Some state that this flour tastes nutty. Others say it is graham-like. I would say it is sweet and nutty.
I plan to continue to add a little more teff flour in this recipe, replacing some of the white rice flour, until I notice it is too heavy. I may even add a bit of flax or increase the brown rice flour. This recipe is not only healthy in teff flour, but it is refined sugar-free, too! I used agave syrup versus refined sugar or evaporated cane juice this time. Play around with this recipe yourself. Just keep the flour quantities the same. However, if you add a lot of high fiber flour you may need to increase the liquid a bit. You’ll have to try this recipe at least once. I bet you’ll be hooked!
PrintGluten Free Bread with Teff Flour 5 1 Yield: 1 loaf (13-15 slices) A light whole-grain gluten free bread that is light and healthier than plain rice breads. Ingredients:1 cup filtered water, heated to 110°F 2 Tablespoons agave syrup 1 packet or 2 1/4 teaspoons active dry yeast 3/4 cup potato starch 3/4 cup tapioca flour/starch 1/2 cup brown rice flour 1/2 cup white rice flour (or more brown rice flour) 1/4 cup teff flour 1 1/2 teaspoons xanthan gum 1 1/2 teaspoon guar gum 3/4 teaspoons sea salt 2 teaspoons gluten-free apple cider vinegar (I used Heinz) 3 egg whites, at room temperature or 3 Tablespoons gluten-free egg white powder and 5 Tablespoons water 1/4 cup extra virgin olive oil Gluten free spray oil for pan and top of bread Instructions:Grease a 9×5? silver colored metal loaf pan (not black inside). Mix warm water with agave and yeast in a cup and set aside until foamy on the top, about 5 minutes. If for some reason it does not get foamy start all over. Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close. Add the yeast mixture to the egg whites. Add in oil and vinegar. Whisk together the dry ingredients. Slowly add the dry ingredients to the mixer while blending on medium speed (#6 on a Cuisinart mixer). Add dough batter to prepared pan, evening it out with a rubber spatula. Add water to almost fill a cup. Dip a rubber spatula into the water each time you smooth out the top of the dough. Spray the top of the dough with oil. Set pan in a warm environment. You can heat your oven to almost 170-200°F and shut it off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of
How To Make Gluten Free Bread Recipe Collection
I've been baking since before I met my husband ten years ago. He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches. I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops. He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted. I finally heard these words: you can make me this every weekend for the rest of my life. I know my husband likes a bread I made when he immediately plans what sandwich to make from it. Well, he's done that for every test loaf I've made for this bread. A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sandMy husband is, what he calls, a bread connoisseur. For quite some time he refused to give up regular bread, but he finally enjoyed my Gluten-Free Oat Bread, but only the one which contained Expandex. [Not the case anymore.] I was hoping to create a natural bread, without any modified ingredients that he would enjoy. Along with him, we both have now fallen in love teff flour. When baking with teff flour you only use a little bit along with other flours, as it is a whole grain flour. This recipe not only contains teff, which is very healthy and the smallest grain in the world, but other gluten free flours, as well. When compared to other grains, teff has a much larger percentage of bran and germ, therefore it is very high in dietary fiber, protein and iron. Some state that this flour tastes nutty. Others say it is graham-like. I would say it is sweet and nutty.
I plan to continue to add a little more teff flour in this recipe, replacing some of the white rice flour, until I notice it is too heavy. I may even add a bit of flax or increase the brown rice flour. This recipe is not only healthy in teff flour, but it is refined sugar-free, too! I used agave syrup versus refined sugar or evaporated cane juice this time. Play around with this recipe yourself. Just keep the flour quantities the same. However, if you add a lot of high fiber flour you may need to increase the liquid a bit. You’ll have to try this recipe at least once. I bet you’ll be hooked!
PrintGluten Free Bread with Teff Flour 5 1 Yield: 1 loaf (13-15 slices) A light whole-grain gluten free bread that is light and healthier than plain rice breads. Ingredients:1 cup filtered water, heated to 110°F 2 Tablespoons agave syrup 1 packet or 2 1/4 teaspoons active dry yeast 3/4 cup potato starch 3/4 cup tapioca flour/starch 1/2 cup brown rice flour 1/2 cup white rice flour (or more brown rice flour) 1/4 cup teff flour 1 1/2 teaspoons xanthan gum 1 1/2 teaspoon guar gum 3/4 teaspoons sea salt 2 teaspoons gluten-free apple cider vinegar (I used Heinz) 3 egg whites, at room temperature or 3 Tablespoons gluten-free egg white powder and 5 Tablespoons water 1/4 cup extra virgin olive oil Gluten free spray oil for pan and top of bread Instructions:Grease a 9×5? silver colored metal loaf pan (not black inside). Mix warm water with agave and yeast in a cup and set aside until foamy on the top, about 5 minutes. If for some reason it does not get foamy start all over. Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close. Add the yeast mixture to the egg whites. Add in oil and vinegar. Whisk together the dry ingredients. Slowly add the dry ingredients to the mixer while blending on medium speed (#6 on a Cuisinart mixer). Add dough batter to prepared pan, evening it out with a rubber spatula. Add water to almost fill a cup. Dip a rubber spatula into the water each time you smooth out the top of the dough. Spray the top of the dough with oil. Set pan in a warm environment. You can heat your oven to almost 170-200°F and shut it off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of
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