The search for the perfect gluten free flour combination continues. I am working with different ratios of teff flour.
TEFF FLOUR is an ancient grain hailing from Ethiopia. It is a very healthy grain that is darker and is commonly used in the Ethiopian flatbread known as INJERA. Injera gets its distinct flavor from letting the four and water ferment for at least a day after combining. When the flatbread is finished, it will have a firm but very pliable texture used to pick up the food.
I have said before the biggest bummer to me about a gluten free diet is bread. Bread is such a staple when going out for any meal, whether lunch or dinner. Very few places have a gluten free option. I have noted in an earlier post that JERSEY MIKE’S offers a gluten free sub roll and the staff is well trained to ask about the customer’s need.
My wife and I went to a casual bar & grill last night in Northfield called STORMY’S. To my amazement, they had gluten free pizza and gluten free rolls for all sandwiches. I am definitely going back.
My first gluten free TEFF BREAD used 2 cups of teff flour. This one used one cup each of teff and oat flours. My ARTISAN OAT BREAD used 3 full cups of oat flour. I also reduced the amount of sorghum flour and added a few tablespoons of Psyllium husk. The texture of the gluten free bread is getting pretty darn good.
The cast of characters.
The making and the baking of the dough.
The Teff And Oat Flour Gluten Free Bread Plated.
Teff And Oat Flour Gluten Free Bread
- 1 Cup Teff Flour
- 1 Cup Oat Flour
- 1 1/4 Cup 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
- 1/4 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 10 hours overnight. 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!
I did not end up using all the egg whites. You are looking for a certain tackiness to the dough, not runny.