This incredibly soft and fluffy teff bread has a deliciously nutty and earthy flavor, and comes together very easily. It tastes delicious and looks uncannily similar to whole wheat bread. This teff flour bread is perfect for making sandwiches, avocado toast, or simply toasted and spread with jam. Totally gluten-free and dairy-free too, but no one would care!
The joy of baking a loaf of homemade bread is never lost on me, and the process of bread-baking is as therapeutic as curling up with a good book and a warm cup of tea.
Mixing bread dough and watching it double in size never ceases to amaze me. And pulling a freshly baked loaf from the oven, feeling the warmth rush out onto my face always makes me feel like I’m on the top of the world.
Teff Sourdough Bread With Cardamom (gluten Free)
Some of my favorite yeast breads include this super popular buckwheat bread, this fluffy millet bread, our gluten-free white bread, this gorgeous no-knead artisan bread, and this rosemary focaccia.
When I found teff flour at the natural foods store the other day, I knew I simply had to develop a bread recipe with it.
I wanted to create a loaf of gluten-free bread that resembled whole wheat bread in how it looked and tasted, and this amazingly soft, tender and fluffy teff flour bread was born.
Vegan Teff Bread
Fun fact: A common Ethiopian food is teff injera, a traditional bread which is made from a fermented batter prepared with this whole grain flour.
Considered an ancient grain, the teff grain was one of the earliest domesticated plants and is cultivated for its edible seeds. Teff is the world’s smallest grain, and its seeds are very small and similar in size to poppy seeds.
There are different varieties of teff seeds, from white and red to dark brown, and have a naturally nutty flavor (the lighter-colored seeds have are milder in taste, while the darker-colored seeds are earthier in taste).
My Best Vegan Gluten Free Bread Recipe
Teff seeds are mostly ground into a fine flour. Depending on which teff grains you use, the color of the ground teff flour will vary.
The photo below shows darker-colored whole grain brown teff flour (naturally, white teff flour and ivory teff flour will be lighter in color).
Compared to other grains, it also has a high mineral content, and is a good source of minerals such as potassium, copper, and potassium, among others.
Homemade Gluten Free Bread • Bakerita
Teff can be easily found at health food stores, and it can be used in many gluten-free recipes. Today, we’re making this deliciously tender and soft gluten-free teff flour bread.
Preheat the oven to 350F and arrange the oven rack to the middle third position. Grease an8″ x 4″ nonstick metal loaf panwith oil.
In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar together.
Amazing Gluten Free Sourdough Bread
Add the vegetable oil, apple cider vinegar, and warm water to the large bowl with the dry ingredients, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that looks like thick cake batter (the dough will be sticky and wet, but that’s exactly the texture you want).
Cover the pan with kitchen towel and let the dough rise for approximately 30 to 40 minutes in a warm, draft-free place, until it has roughly doubled in size and almost reaches the top of the pan.
Let the freshly baked teff bread cool for at least 10 minutes in the loaf pan, before removing it and letting it cool fully at room temperature on awire rack (the bread will continue cooking on the inside from the residual heat).
Dark Teff Sandwich Bread
To freeze, wrap the cooled teff flour bread in various layers ofplastic wrapand freeze for up to 2 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Yes, teff is a naturally gluten-free grain (unlike other grains such as wheat, rye, spelt or barley). This means that those with Celiac disease or gluten-intolerances can enjoy teff flour as a replacement for regular wheat flour.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Teff & Buckwheat Sourdough Bread
Gluten-Free All-Purpose Flour Blend: I recommend using a good-quality gluten free all-purpose flour blend that uses lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) to ensure a fluffier final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Teff Flour: Since this is teff bread recipe, teff flour is essential. However, if you would to make this bread but don’t have access to teff flour, a few good alternatives would be buckwheat flour, brown rice flour, millet flour, sorghum flour or amaranth flour.
Gluten Free Teff Bread
Psyllium Husk Powder: Psyllium husk powder helps to give the ingredients extra binding power, and it makes to bread dome beautifully. Make sure you use the powder version. For best results, I do NOT recommend substituting this with anything else.
(If you only have access to whole psyllium husks, you can use your high-speed blender or a coffee grinder to grind the psyllium husks into a very fine powder.)
Baking Powder: In addition to instant yeast, baking powder will help this teff flour bread rise even more. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Gluten Free Vegan Everyday Bread
Instant Yeast: Yeast is required for the dough to rise and create beautiful pockets of air in the bread. I like using instant yeast because no prior activation time is required. However you may also use active dry yeast if you prefer (the difference is that instant yeast can be mixed directly with the dry ingredients, while active dry yeast requires rehydration for it to be activated).
Sugar: Sugar is necessary as the food for the yeast to feed on so it can be activated and produce the gases to form air pockets and make the dough rise. The sugar will be consumed by the yeast, so the bread will not be sweet once baked.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as extra virgin olive oil, melted coconut oil, or avocado oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
Gluten Free Teff Nut Bread Recipe
Apple Cider Vinegar: Apple cider vinegar creates an acidic environment that activates the baking powder to create gases that will help the dough rise more. If you don’t have ACV, you may also use white vinegar or lemon juice in equal quantities.
Warm Water: The water needs to be warm to activate the yeast. Make sure that the water is between 105 to 115F (if it’s too cold, the yeast will not be activated, if it’s too hot, the high temperature will kill the yeast). If you prefer, you may also use warm non-dairy milk (such as almond milk, cashew milk, rice milk, soy milk or coconut milk) instead of water. Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Eggs: The eggs help to bind the ingredients as well as gives the bread more lift. If you are allergic to eggs, or prefer to make this recipe completely vegan, you may use aquafaba or an egg-replacer.
Buckwheat Sourdough Loaf Gluten Free Vegan Recipe By Fresh Is Real
Storing/Freezing: To store, place the cooled teff bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in various layers of plastic wrap and freeze for up to 2 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.My 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
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