Teff and Oat Flour Gluten-Free Bread
A hearty, rye-like gluten-free loaf made with teff, oat and sorghum flours, bound with psyllium husk and egg whites and baked on a hot pizza stone with steam.
Servings 8 people
Calories 255kcal
Ingredients
- 1 1/2 cups teff flour
- 1 cup gluten-free oat flour
- 1 cup sorghum flour
- 1/2 cup potato starch
- 2 Tbsp psyllium husk powder
- 1 Tbsp active dry yeast
- 2 tsp kosher salt
- 2 Tbsp honey
- 4 egg whites
- water enough to bring the egg whites to 3 3/4 cups of liquid
Instructions
- 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!
Notes
Rebuilt in October 2026 from the post and its ingredient photo; amounts are estimates.
Nutrition is an estimate per serving.
Nutrition is an estimate per serving.
Nutrition
Calories: 255kcal | Carbohydrates: 51g | Protein: 8g | Fat: 3g