On my next gluten free bread exploration, I tried using a mixture of teff and millet gluten free flours. I have been posting about my sourdough breads.
So the first question for those living a gluten free lifestyle is can you eat sourdough bread or do you have to use a recipe like this one that is totally gluten free?” In my research on sourdough breads, I wrote about the FERMENTING process and shared the explanation in this POST.
The fermenting process removes the vast majority of the gluten but not all. Can we take this a step further? I will need to explore making a sourdough bread with a gluten free starter. Here is a link to a gluten free SOURDOUGH BOOK by Sharon Kane to create truly gluten free sourdough bread. However, this bread uses a yeast starter and avoids any gluten for those that need to worry about it.
The result was quite good. As is normal with gluten free breads, the lack of gluten makes the breads more fragile. This fragility was certainly the case with this Teff Flour Sourdough Bread. That makes sense because teff flour, an ancient Ethiopian grain, is a very fine grain. I think it would make more sense to use a heartier gluten free grain next time.
What is still amazing to me with sourdough breads is the contrast between the crust and the inside of the bread. The outside is so nice and crunchy. The inside is light and airy. It is everything one enjoys in a bread and this one mimics those characteristics and does not disappoint. I also like the teff flour for the color it provides to the bread. I think the color ends up making the bread look very much like a rye bread. In addition to their unique physical characteristics, It is fun to experiment with the different flours because they have their own unique flavors. I really like the flavor from the teff flour. This grain adds something that a traditional all-purpose flour does not.
The cast of characters.
The teff & millet flour dough before baking.
The Teff Millet Flour GF Bread Plated.
Teff Millet Flour GF Bread
Adapting my next gluten free bread with two gluten free flours - teff and millet - to create a crusty exterior and light airy interior.
- 1 Cup Teff Flour
- 1 Cup Millet Flour
- 11/4 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!
Each time I make this recipe, I do not end up using all the egg whites.