Joanie's Gluten-Free, Dairy-Free Teff Bread

Joanie's Gluten-Free, Dairy-Free Teff Bread

A little note about teff.  It's not a common grain here in Canada, but it is a staple in many countries, especially some African countries like Ethiopia where it is thought to have originated between 4,000 BC and 1,000 BC.  It's really high in nutrition.  Because the grain is so small it's mostly germ and bran, and the high fibre content makes it great for helping control blood sugar levels.  It contains NO gluten, so it's perfect for celiacs.  It's pretty high in protein and contains a wide range of nutrients, such as calcium, thiamine and iron.  The iron in teff is readily absorbed by the body.  

This bread is moist, high in fibre and can be sliced thinly for sandwiches.  

In a large glass measuring cup, mix together:
1 1/2 cups warm water (110 degrees F) (temperature is extremely important so I use a baking thermometer)
1 pkg traditional yeast
t tsp molasses

Let stand for about 10 minutes.

While the yeast is beginning to work, mix together the dry ingredients:
2 cups teff flour
1/4 cup sorghum flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1/4 cup sweet rice flour
2 tsp xanthan gum
1 1/2 tsp sea salt
3 tbsp ground salba or chia

In another smaller bowl, whisk together:
3 eggs
2 tbsp agave nectar
4 tbsp olive oil
1 tbsp + 1 tsp apple cider vinegar

Add this to the yeast mixture and then add all this to the dry ingredients.  Beat until smooth and completely mixed.  Spread in a well-greased or parchment-lined loaf pan.  The taller the pan, the bigger the loaf, as gluten-free bread will not rise above the sides of the pan.

Let rise in a warm place for about an hour.  I like to turn my oven on to the lowest setting just to get it warm and then turn it off and put the bread in there to rise.  After an hour, take the bread out and cover it with a tea towel to keep it warm.  Turn the oven on to 350.  Bake at 350 for 50 minutes to 1 hour.  When you take it out of the oven, grease the top with a little olive oil if you like it to remain soft.  Allow it to cool 15 minutes before slicing, if you can!   Enjoy!!
 

If you enjoy this recipe, I would love to hear from you.  Leave your comments below!

-Joanie