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.
Servings 8 people
Ingredients
- 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
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 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!
Notes
Each time I make this recipe, I do not end up using all the egg whites.