Teff And Oat Flour Gluten Free Bread

Continuing the search for the perfect combinations of gluten free flour - current attempt is a Teff And Oat Flour Gluten Free Bread.
Course Side Dish
Cuisine Bread
Keyword artisan, bread, teff flour
Prep Time 11 hours
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 11 hours 45 minutes
Servings 8 people
Author Feed Your Soul Too


  • 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


  1. 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!

Recipe Notes

I did not end up using all the egg whites.  You are looking for a certain tackiness to the dough, not runny.