These days, I’ve been in search of a homemade bread that omits the white flour and is still tasty, soft, and filling. Usually, whole-grain and whole-wheat bread variations will have a little bit of white flour in the mix, making them less than pure. This creation has completely filled this gap. I’m okay with a bit of butter and eggs in this gluten-free teff bread recipe, but you can always substitute the butter with oil and the eggs with flax “eggs”.

The glow is in the gluten-free grain:

Teff: is a staple in traditional Ethiopian cooking. It is full of calcium, protein and fiber is fitting for porridge, stew, pilaf or baked goods. It contains the 8 essential amino acids and is rich in manganese, phosphorus, iron, copper, aluminum, barium, thiamin, and vitamin C (rare for grains). It helps maintain blood sugar levels, as it has a relatively low glycemic index, thus a good option for diabetics. It will stimulate bowel movements and is incredibly versatile.

Gluten-Free Teff Bread (optionally vegan)

Makes 1 loaf for about 15 slices

Ingredients:

Yeast:

1 packet yeast
1 1/2 cup water

Dry:

1.5 cups teff flour
3/4 cups sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1 1/2 teaspoon xanthan gum
1 1/2 teaspoon sea salt

Wet:

3 eggs (vegan: 3 flax eggs)
1/4 cup melted butter (vegan: vegetable or coconut oil)
1Â tablespoon apple cider vinegar
2 tablespoons honey (vegan: sugar/agave/maple syrup)

Directions:

In a small bowl whisk together 1 packet of yeast with 1 1/2 cup lukewarm water. Set aside for at least 15 minutes.

In a bowl, mix together the dry ingredients. In a separate bowl, whisk together the eggs. Melt the butter and slowly add the butter to the eggs while whisking.