5 from 4 reviews

What is Teff Flour?

Teff is a tiny, tiny seed, that is commonly used in Africa. Ethiopian injera bread is made with teff flour. Teff seeds range from ivory to brown. so teff flour also ranges in color. The seed is milled with the hull included, to form a very nutritious flour that is high in fiber, calcium and iron.

It’s wonderful nutty flavor, high fiber and relatively higher protein content makes teff flour perfect for a multi-grain gluten-free bread.

overhead view of square white bowls with (counter clockwise from upper left) brown rice, millet flour, teff seeds and white rice. — Teff Seed in lower right

How to Proof Dough

If you’re lucky enough to have a bread machine, this recipe will be a breeze. If you don’t, it’s still pretty simple. There’s no kneading and only one proofing. Proofing is the process that allows the yeast to create air pockets in the dough for fluffy bread. It works best in a warm moist environment. In pro bakeries they have special proofing ovens, but here’s how I do it at home:

The microwave oven is the perfect substitute for a proofing oven or proofing drawer. This method is especially helpful if you live in a dry climate.

Dampen a kitchen towel and place it in the microwave. Heat for 30 seconds on high. Leave the towel in the oven while you mix up the dough. Right before putting the pan in, heat for another 30 seconds. The damp towel will create warm, moist air, perfect for proofing dough.

I think that this multi-grain gluten-free bread will soon become your favorite. Let me know how it goes!

overhead shot of clear glass bowl with gluten-free flours on weathered wood board background and wood spoon on left

Gluten-Free Bread Ingredients

Gluten-free flour blends that are used for baking cakes, cookies and quick breads, do not work as well for yeast breads. They require a higher protein content. So I start from scratch and mix a combination of flours, going heavier on the grain flours like teff, brown rice and millet and lighter on the starches.

This recipe is pretty forgiving too. You can interchange the types of flours with little or no difference in the result. I recommend keeping the teff and playing with the other 2, keeping the total amount of flour the same. I have used oat flour in place of the brown rice or millet and have even just used teff and brown rice only.

The potato starch is not considered a flour so keep that the same regardless. For a great source of certified gluten-free flours check out Vitacost.com. They have their own line of flours and quick reliable shipping.

Teff flour comes in ivory (creamy white color) and brown but I prefer the brown flour for this recipe. This Anthony’s Teff Flour is batch tested for gluten. If you prefer to use an ivory teff flour, Judee’s Ivory Teff Flour is produced in a gluten-free facility.

Oats can be a tricky ingredient for people with severe gluten or wheat allergies and people with Celiac Disease. My most trusted source for oats is Zego. They are certified gluten-free and produced using a purity protocol, testing for gluten throughout the entire process from farm to package. Zego does not have a flour, but rolled oats can easily be turned into flour. Place the oats in a blender or food processor and run for at least 2 minutes or until it turns powdery.

If you avoid xanthan or guar gum, replace it with 2 tablespoons psyllium seed husks.

To be sure that you maintain the temperature of the dough (yeast works best when it’s warm), the eggs should be at room temperature. If your eggs are straight out of the fridge, place them in a bowl of warm water as your first step.