This gluten-free, yeasted multigrain bread is made with a mixture of teff flour, millet flour and oat flour. It has a fluffy, tender crumb and a delightfully sweet and slightly nutty flavor. Teff flour is gluten free, making it a terrific alternative to rice flour, the typical base for most gluten-free based goods.
To learn more about these grains check out my post on gluten-free grains and gluten-free flour mixes. Be sure to check out more of my recipes with teff flour including my soft teff pumpkin cookies, fluffy teff pancakes and soft teff chocolate chip cookies.
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.
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!
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.
Homemade Multi-Grain Teff Flour Bread Recipe
- ¾ c teff flour
- ¾ c brown rice or oat flour1
- ¾ c millet flour
- ⅓ c + 2 Tbsps potato starch
- 3 Tbsps flax seed meal
- 1 Tbsp xanthan or guar gum2 see below
- 2½ tsps or 1 packet yeast
- 1¼ tsps salt
- ¾ c + 1 Tbsp water warm
- 3 Tbsps oil
- 3 Tbsps honey or agave agave syrup substitute
- 2 tsps apple cider vinegar
- 3 whole eggs room temperature (place in a bowl of warm water for 10 minutes)
- 2 egg whites room temperature
- If your eggs are straight out of the fridge, place them in a bowl of warm water. This will gently bring them up to room temperature by the time you are ready for them.
- YeastIf using rapid rise yeast, add it with the dry ingredients in step 3.If using dry active yeast, mix it with the water and let sit 5-7 minutes or until foamy on top, then add it to the other wet ingredients in step 5.
- Whisk the dry ingredients together in a small mixing bowl. Measure the flours by spooning into the measuring cup and leveling off with flat edge. See instructions at the bottom of this card regarding types of yeast.
- Wet a cloth towel, place in the microwave and heat on high for 30 seconds. Leave the towel in the microwave. The microwave will serve as your proofing oven.
- In the bowl of a stand mixer, beat the water, oil, vinegar, sweetener, eggs and egg whites.
- With the mixer on its lowest setting, add the dry ingredients. Turn it up to medium for 30 seconds. Stop the mixer, scrape down the sides of the bowl and mix on medium speed for 4 minutes. Meanwhile heat the towel in the microwave for another 30 seconds.
- Don’t worry! This is a a sticky dough and more wet than dough made with wheat flour – normal for gluten-free bread. Transfer the dough to a greased loaf pan. Use wet finger tips or a small offset spatula to smooth and level the top of the loaf.
- Place the pan in the microwave (with the wet towel still in it) and close the door to proof. Do not turn on the microwave. To proof any dough with yeast, a slightly warm, moist environment is ideal. The heat and moisture from the towel will be just the right amount.
- The dough will need to proof for about 60-75 minutes, but set a timer for 45 minutes to remind you to pre-heat the oven to 350˚ so that it will be ready as soon as the loaf is done proofing. At 45 minutes, also take a peek at the loaf to check on the process.
- The dough should rise to just above the top of the pan and will do a good amount of rising in the last 15-20 minutes. If it rises to this level earlier, it is ok to remove it and begin baking.
- Place the pan in the oven with the short sides parallel to the sides of the oven and bake for 35-40 minutes. The best way to determine if the bread is fully baked, is to us an instant read thermometer. The center of the loaf should measure about 195-200°F.
- Place the loaf pan on a wire rack. Cool for 10 minutes in the pan, then remove the loaf to cool completely.
- This bread freezes nicely. So if you can actually resist eating the entire loaf in a couple of days, cool the loaf completely, slice and freeze half of the loaf, tightly sealed in a zip top bag.
By far the BEST gluten free bread I have tasted. And, it is healthy! You can slice it thin or thick and it stays together, toasted it is divine! Thank you Chef Janet!!
Janet Harlow says
You are welcome! Thanks for your kind words.
holly hon says
Hi Janet, just want to confirm that, you really have 1 tablespoon of xanthin gum? This is the highest amount for the flour radio I have ever seen. Want to confirm. Thanks!
Janet Harlow says
Hi Holly, Yes the amount of xanthan gum is correct. Gluten-free breads need more help staying elastic and more xanthan gum than you might see in cakes and other baked goods.
holly hon says
Thank you for confirming. Will try making it this weekend!
Hi! I just commented on one of your other recipes, and saw that one of your other readers was going through the same thing as me (son is allergic to everything under the sun), and saw you posted this link. Would this be something I can throw in the bread maker?
Janet Harlow says
Hi Melissa, I’m sorry, I have not tested this recipe in a bread machine so I’m not sure how it would work.