It has taken me a long time to get a yeasted bread recipe up on my blog! A year ago whenIi first had to cut out gluten AND eggs, my very first task was finding a good bread substitute. I had absolutely NO idea how hard that was going to be! Almost all of the recipes called for eggs, and any egg-replacers I used, in fact ANY tweaks I made to recipes WITH eggs resulted in DISMAL failures.
After umpteen failed attempts…I just gave up on yeasted bread, and figured I would climb that mountain when I wasn’t so disheartened, so utterly deflated after all my failed attempts.
What I would have given to have this recipe back then!! We can have eggs again, at least 4/5 of us can, so I can buy the Udi’s that my kids prefer. I certainly don’t mind it either, but I wanted something very whole grain with almost no starches. And Udi’s doesn’t work that well with PBJ’s.
When I stumbled upon this recipe on Whole Life Nutrition Kitchen, I knew I had to give it a whirl!! Yeasted gluten free breads do not require two rises, and they do not require kneading, so they are very easy to throw together.
You can’t get much more bang for your buck when it comes to the nutrition found in teff either, so this is one wholesome bread recipe you should try!!
Thank you Alyssa for yet another great recipe! You can buy teff flour at your local natural foods store for about $6-8/24 ounce bag, or online in bulk for less at Teff Co.
12 slices@ 159 calories, 4.6 g fat, 29.5 g carbs, 3.4 g fiber, 4 g sugar, 3.1 g protein
- 1½ cups warm water (100-110 degrees)
- 1 package of rapid rise yeast, or 2¼ teaspoons
- 3 tablespoons honey or maple syrup
- 3 tablespoons chia meal (or flax meal)
- 3 tablespoons oil (canola, grapeseed, etc)
- 2 cups teff flour
- ½ cup arrowroot flour
- ½ cup tapioca flour
- ¾ teaspoon guar gum or xanthum gum
- 1 teaspoon salt
- Preheat oven to 350 degree
- Proof the yeast: mix the warm water and the honey together. Pour the yeast over the top. Let the mixture sit for about 10 minutes, the yeast should get foamy (almost creamy looking) on the surface...this ensures your yeast is active and working!! If not, get some new yeast!
- Whisk in the remaining wet ingredients. The mixture will thicken from the chia,
- In a separate bowl, whisk the dry ingredients so they are well incorporated.
- With a sturdy spoon, stir in the liquid ingredients until a smooth, stiff batter is formed.
- Pour into a greased loaf pan (my loaf pan is a bit large, so that is why my bread looks more shallow).
- Let rise in a warm place until roughly doubled in size.
- Place in the oven and bake for about 45 minutes.
- Let cool completely for easy slicing...IF you can wait that long!