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It has taken me a long time to get a yeasted bread recipe up on my blog! A year ago when i 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
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| foamy yeast = active yeast = good! |
Wet:
- 1 1/2 cups warm water (100-110 degrees)
- 1 package of rapid rise yeast, or 2 1/4 teaspoons
- 3 tablespoons honey or maple syrup
- 3 tablespoons chia meal (or flax meal)
- 3 tablespoons oil (canola, grapeseed, etc)
Dry:
- 2 cups teff flour
- 1/2 cup arrowroot flour
- 1/2 cup tapioca flour
- 3/4 teaspoon guar gum or xanthum gum
- 1 teaspoon salt
Method:
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.
Preheat oven to 350 degrees and bake for about 45 minutes. Let cool completely for easy slicing…IF you can wait that long!
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Like you, I've found gf yeast breads a huge problem. I'll have to give this recipe a try soon.
I know it is not just us Michelle!! Let me know if this ones works out for you!
I love the idea of using teff. This looks great. Happy I came across your site. Lots of great ideas and recipes here that are super healthy!
So happy to have you Stephanie…let me know if try anything out…I always like to have testers!!
Im embarrassed to admit that I haven't tried any gf bread recipes because I am worried they wont be edible. I have Alyssa's cookbook and her recipes are great – I have to say this will be on my list. Thanks for the great write up
Mickey
@Little Fig….GF vegan breads are especially tricky….let me know how you like this! Love the look of your blog…welcome to the community!
Okay – got my Teff! Looking forward to something tasty
OO, where to begin?!! So many good things….!
I have yet to find a good GF bread recipe so can’t wait to give this a try – thanks!
Hi Tessa and Happy New Year! Thank you for your submission on Seasonal Celebration Wedensday at Natural Mothers Network! This bread looks so healthy and delicious!
Check back tomorrow when the new link-up is running to see if you are the featured post!
I haven’t ventured with teff, yet. I plan to and I think this recipe might just push me to it!
YUM Got it tweeted and pinned. Thanks for linking up at Gluten Free Fridays.
Tessa,
I found this recipe on your blog yesterday and went to the original recipe from Whole Life Nutrition Kitchen. I changed her recipe by using cornstarch because I didn’t have any arrowroot powder.
I’m in love, it was so good! I love the teff flavor, I baked it at 350 for almost an hour after letting it rise in my warm moist oven for about 45 minutes. Your recipe is the next on the list. So glad to have yummy bread full of protein and flavor! Thanks for posting!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the featured posts!