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I needed to get back to making gluten free bread. Do you love home cooked bread?
It is the best smell in the house when in the oven. I have heard residential real estate brokers say that if you want to sell your house, bake bread before the open house. The other reason to consider making your own bread is it is cheaper. Making bread is not that hard but it is one area of cooking that I believe most people are intimidated. Don’t be! Give it a try.
Gluten Free Flax Bread
I have made a number of gluten free breads because I wanted to try out different flours. I have been searching for the right texture and the flavor. I have tried quite a few flours and examples include this gluten free bread made with TEFF AND MILLET FLOURS. Here is another example of using two flours including TEFF AND OAT. Here is a final example using only TEFF FLOUR. The teff flour is an ancient African grain and has a dark color as you can see. TEFF are very tiny seeds and generally originate from Ethiopia.
This Gluten Free Flax Bread is made in an artisan style. It is formed into a circular loaf for baking. I prefer the look of an artisan loaf and it makes really big pieces of bread when cut. To make a gluten free artisan loaf you need to use more flour than a simple gluten bread. A gluten free bread just does not rise as much. I wanted to get a certain size bread. You can see from the rise that the dough does not look to big before baking. It does rise nicely with the baking.
The cast of characters.
Ingredients
Making the gluten free bread.
Making the Gluten Free bread
The Gluten Free Flax Bread Plated.
Gluten Free Flax Bread Plated
Gluten Free Flax Bread
Learn to make your own homemade bread. This Gluten Free Flax Bread is made in an artisan style giving the bread a very rustic look.
Ingredients
- 2 Cups Teff flour
- 1 1/2 Cups Sourghum flour
- 3/4 Cup Tapioca Flour
- 1/2 Cup Potato Starch
- 2 Tsp Salt
- 1 Tbsp Yeast
- 2 Tbsp Honey
- 4 Whole Egg whites
- 1/8 Tsp Xanthum gum
- 3 3/4 Cups Water
Instructions
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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!
I tried this recipe, but all I got was some very glucky liquid.. Dough did not congeal at all. It seems like a lot of water to add?
I am sorry your bread did not work out. I went back and reviewed my recipe. I did use that much water, or at least most of it. The dough definitely is quite tacky before it is cooked. The experience of cooking gluten free breads is totally different than making gluten bread. To me the best guide is experience. If you look at the picture of my dough before baking, that is the desired consistency. Sometimes, you will need more flour and sometimes more water. Flours also very a lot. I see I used Bob’s Red Mill. What did you use?
I was tempted to try your gluten free flax bread until I read the Recipe notes: What egg whites are you referring to?
Sorry Marsha. I had copied the recipe from another bread recipe I had made to make the typing easier. I missed the notes when I edited the recipe. There are no eggs in this recipe. I hope you do give it a try.