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 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!
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
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 the pan, about 45 minutes or more.
Remove pan from oven and preheat oven to 375°F.
With a long serrated knife, slice into the top of the dough in about 2 to 3 places, diagonally, about 1/8"-1/4? deep. This allows the steam to escape.
Place the pan on the center of the rack in the center of the oven and bake for about 38-40 minutes or until dough reaches 205°F.
Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. However, I was able to successfully slice it with an electric slicer while it was warm, probably because of the whole grain.
Slice with an electric slicer, electric knife or serrated knife.