If you’re tired of flavorless bread, but you don’t want heavy whole-grain bread, this gluten free teff bread recipe is perfect. You can make this recipe in your oven and have soft gluten-like bread for sandwiches or toast. It’s sort of sweet, similar to pumpernickel, and you’d never know this bread is gluten free.
Gluten Free Teff Nut Bread
- 1 cup tapioca flour
- 1 cup teff flour
- 1/2 cup brown rice flour or white, plus 1 teaspoon for dusting
- 2/3 cup cornstarch
- 1 tablespoon gluten free baking powder I used Featherweight brand
- 2-3/4 teaspoons xanthan gum
- 2-1/4 teaspoons instant dry yeast
- 1 teaspoon salt
- 1 cup + 1 tablespoon water warmed between 100 – 110⁰F
- 3 large eggs* at room temperature
- 1/4 cup unsalted butter melted and cooled or margarine, including dairy-free
- 3 tablespoons light agave or Lyle’s Golden Syrup or 2 tablespoons honey
- 1/4 cup chopped high-fat nuts easy to slice like macadamia, walnuts, or pecans (or seeds of choice for nut-free)
- Sesame seeds as needed
Oil a 9×5-inch or 8x4x4-inch loaf pan, dust with 1 teaspoon brown rice flour, shake pan to distribute the flour; set pan aside.
In the bowl of your stand mixer, fitted with the balloon/whisk attachment, combine the eggs and agave syrup. Slowly pour in the warm water while constantly beating. Then, slowly pour in the warm butter until thoroughly combined; set aside.
In a separate bowl, whisk together all of the dry ingredients (tapioca flour, teff flour, brown rice flour, cornstarch, baking powder, xanthan gum, instant yeast, and salt. Add to the wet ingredients all at once and mix on medium speed for 5 minutes.
Scoop the dough into the prepared pan and smooth out the top as best you can using a silicone/rubber spatula dipped in water. If the spatula sticks to the dough, sprinkle a little water on top of the dough and then smooth it out.
Sprinkle the top with seeds, if using. Pat them into the dough using moistened fingertips. Alternatively, you can wait until the dough rises if you like a lot of seeds on top. (You’ll have to wet the top of the dough at that time so that they stick.)
I used a proofing box that heats and has moisture, which doesn’t require you to cover the top of the dough to prevent it from forming a crust. Alternatively, you can oil the top of the dough or a sheet of plastic wrap. Place the plastic wrap directly on top of the dough, smoothing out the top. Allow the dough to rise in an 80 – 85⁰F environment (mine was 84) until the dough reaches about 1 inch over the rim of the pan (measuring from the middle), 30 – 35 minutes.
About 20 minutes prior to the completion of the rising stage, preheat the oven to 375⁰F.
Bake on the center shelf 1 hour and 5 minutes. Tent the bread with foil after about 25 minutes of baking or when you do not want the crust to get much darker. It does darken a little more even once tented.
Baste with almost 1 tablespoon of melted butter. Everywhere that is crusty will soften when basted. However, the top is pretty soft on its own. Immediately remove the bread from the pan and allow to cool on a wire rack for at least 2 hours or until the center is cool.
Slice using a serrated knife (electric slicer, electric knife, or by hand). Store any leftovers in a zipper storage bag. Freeze any slices that you will not consume within 24 hours. Then, defrost in the microwave on low or on the countertop in the bag. Rewarm the bread to create a fresh-baked texture.
For Egg-Free: To make this bread egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon additional fat (butter, margarine, hydrogenated palm oil, etc).
Hard, Dark Edges: If any of the top edges become too hard or brown, you can use a microplainer or grater to grate it right off and baste with butter or margarine to soften.