The inspiration for this GF Artisan Teff Flour Bread is my continued exploration of different gluten free flours. I am looking to find the best tasting and best consistency gluten free bread. I have continued to make variations of this artisan bread. The first try used RICE FLOUR as my base flour. The next attempt use OAT FLOUR as its base. I liked each of these flours but favored the flavor I got from the oat flour.
In this artisan bread, I used TEFF flour. I have created a GLOSSARY of gluten free flours for your convenience. Teff flour is an ancient Ethopian grain dating back to 8000 – 5000 BC (That’s old). It is a smaller seed than most flours. It is high in dietary fiber, iron, protein and calcium. Those are a lot of positives. What I found, though, is this smaller seed made the flour mixture not stand up. If you look at the rolled and kneaded bread picture below, you will note that the bread lacks volume. I would not say this was bad but it is not what you are normally looking for.
I also made this bread because I needed some gluten free bread for some Thanksgiving stuffing I wanted to make. That will be my next post. I really like the texture of this bread. Like artisan breads it has a great crusty exterior and a light, fluffy interior. It would be a perfect consistency for my gluten free stuffing. The bread also has a cool brown color. I will try the teff flour again but use a modest amount to get the color.
The cast of characters.
The building of the dough.
The Teff Flour loaf out of the oven.
The GF Artisan Teff Flour Bread.
GF Artisan Teff Flour Bread
- 2 Cups Teff Flour
- 1 1/2 Cups Sorghum Flour
- 3/4 Cup Tapioca Flour
- 1/2 Cup Potato Starch
- 2 Tsp Salt
- 1 Tbsp Yeast
- 2 Tbsp Honey
- 4 Whole Egg Whites beaten
- 1/8 Tsp Xanthum Gum
- 3 3/4 Cups Warm Water
Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups of liquid.
In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With the mixer on low speed, slowly add the liquid. When all the liquid is absorbed, let the mixer run for another minute. When the dough has come together, place in a bowl and cover with a towel. Let the dough rise for 2 hours. It will not double in size like the gluten breads will.
Next, flour a piece of parchment paper. Cover with plastic wrap and let rise for another hour.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a little.
Serve and enjoy!
You will need to play with the amount of water used. Look at the consistency this bread got and that is what you are looking for.