Gluten Free Teff Nut Bread Recipe (2024)

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• 1cuptapioca flour
• 1cupteff flour
• 1/2cupbrown rice flouror white, plus 1 teaspoon for dusting
• 2/3cupcornstarch
• 1tablespoongluten free baking powderI used Featherweight brand
• 2-3/4teaspoonsxanthan gum
• 2-1/4teaspoonsinstant dry yeast
• 1teaspoonsalt
• 1cup+ 1 tablespoon waterwarmed between 100 – 110⁰F
• 3large eggs* at room temperature
• 1/4cupunsalted butter melted and cooledor margarine, including dairy-free
• 3tablespoonslight agaveor Lyle’s Golden Syrup or 2 tablespoons honey
• 1/4cupchopped high-fat nutseasy to slice like macadamia, walnuts, or pecans (or seeds of choice for nut-free)
• Sesame seedsas needed

1. 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.

2. 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.

   See Also

   INJERA—100% Gluten Free Teff Injera Recipe

3. 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.

4. 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.

5. 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.)

6. 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.

7. About 20 minutes prior to the completion of the rising stage, preheat the oven to 375⁰F.

8. 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.

9. 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.

10. 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.