Soft and totally delicious gluten free bread that is wholesome and nutritious??!! It’s here!
If it is one thing I am sorely lacking on this blog…it would be yeasted breads.
Gluten free AND vegan breads are a very tricky endeavor, and most recipes and experiments that I try are not worth sharing.
There are a couple of reasons gluten free and egg free breads are problematic:
- eggs provide much needed lift to dense-leaning gluten free breads. Without eggs to lift away, dense bricks are a very common side-effect!
- because we can’t use wheat (and the structure gluten provides!), breads are not as willing to lift up …yeast or no yeast. And this lack of structure can also result in crumbly breads.
I have made more gluten free and vegan breads than I can shake a stick at. Without a doubt, using eggs makes gluten free breads SO much easier! Problem is…my son can’t have them still, and he LOVES bread! So I also need to make sure the breads are as wholesome as possible, and as simple to digest on his belly as possible.
I ran across this recipe months and months ago and have been playing with this recipe ever since!
Enter soaking grains. In layman’s terms, soaking the grains in an acidic medium allows for those protective coatings to be broken down so that our bodies can digest them easier, and get all the nutrients more readily too! You can read more information here. As an added bonus, it lends a wonderful crumb to gluten free breads.
I have experimented with multiple grain combinations and ratios and have found they all work. I almost always find whole millet in the bulk food section, and buy my teff online. UPDATE: We stopped using millet for my son recently and make this with half teff and half brown rice now…still great!!
While I prefer the mini loaf and English muffin route, I have done this as a loaf as well. It is important to use a sturdy bread pan, here is my favorite loaf pan. But English muffin rings are so darn cheap, and there is no sunken cavity afterwards…the small amount of dough is easy enough to lift!! I suggest at least 8 rings and at $5/4, they will not break the bank. Better yet, you have convenient single servings ready to go.
A perfect, moist gluten free and vegan bread that holds for days and does not crumble. A lovely sourdough tang..I simply cannot get enough of this bread! Yum! It is also worth noting that everyone who tries this, LOVES it….gluten free or not!
METHOD NOTES: I tried doing this in my food processor for those who do not have high powered blenders, but the teff grains were just too tiny for my faithful Cuisinart to pulverize. However, I ALSO tried this with soaking the flours and it worked well. Reduce the liquid to 1 2/3 cups water and use the same measurements as the grains for the flours.
Here are some additional breads our family enjoys!
- Teff Bread – Gluten Free & Vegan
- Sweet Brown Oatmeal Bread – Gluten Free & Vegan
- Gluten Free Wholegrain English Muffins – Vegan
Moist Soaked Teff & Millet Bread - Gluten Free & Vegan1
- SOAKING LIQUID
- 2 cups water
- 2 tablespoons raw apple cider vinegar or kombucha
- GRAINS: About 18 oz or 500g total whatever mix of grains you choose
- 1 cup +2 tablespoons whole grain teff
- 1/2 cup + 1 tablespoon whole grain millet
- 1/2 cup + 1 tablespoons brown rice I have used basmati & short grain
- PROOFING MIXTURE:
- 1/4 cup warm water
- 3 tablespoons honey you need to use at least a tablespoon for the yeast, but you can play with the amount if you like 'sweet brown bread', You can use maple syrup or coconut nectar for vegan. I always use part stevia.
- 2 1/4 teaspoons yeast or 1 packet
- BLENDED IN WITH GRAINS WHEN DONE SOAKING:
- 1/4 cup light olive oil or other melted fat
- 1/4 cup tapioca flour or other starch (optional, and only if you need it thicker)
- 3 tablespoons chia meal or 1/4 cup flax meal
- 3/4 teaspoon sea salt
- 1/2 teaspoon guar gum or xanthum you can use 1 tablespoon gelatin or 2 tablespoons psyllium husks instead if you like
Either before going to bed, or first thing in the morning, place the water and vinegar into a high powered blender jar (i.e BlendTec or Vita-Mix). If using the flours, start them soaking in a bowl.
Stir in the teff, millet, and brown rice, set aside for at least 8 hours. The longer you let it sit, the more fermented it will taste, fyi.
Proof your yeast by whisking your yeast into the warm water and honey. Set aside for a few minutes to get a slightly poofy, creamy froth. If it doesn't do this, your yeast is old or the water was too hot and you likely killed it....start over.
Pour in the proofed yeast mixture to the soaked grains, along with the oil and salt. Blend on high speed for one full cycle (about a minute) until all the grains are pulverized and the mixture looks like a batter. Teff is super tiny, so there will be some specs of it left.
Add thechia meal and gum OR gelatin to the blender jar and whir until mixed (we wait on the thickeners until now so the blender does not work as hard and all the grains get pulverized!)
Decide whether you would like to use a loaf pan or English muffin rings (my preference) and grease them up. I can make about 11-12 English muffins with this batter.
Pour the thick, sticky batter into the rings (you should need the help of a spatula to move it), about 2/3 of the way up. If doing a loaf pan, use a sturdy pan, I linked to the one I use above.
Let the dough rise in a warm place. I like to use my oven that has been briefly heated and then turned off. My English muffins rarely take longer than 15 minutes to rise to just under the rims of the rings, and my loaf takes at least 30-45 minutes. We are not going for double in size here, about half that!
Without removing the pan, turn the oven on the 375 degrees.
Bake for 20 minutes until golden brown and the internal temperature is at least 205-210 degrees. If using a loaf, this takes me about 50-55 minutes to reach that temperature.
Remove from the oven and let it fully cool for the best texture.
Store in an airtight place, in the freezer if you like!
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