• About
  • Work with Me
  • Contact
  • Food Photography

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Homemade Multigrain Teff Flour Bread Recipe (Gluten-Free)

July 17, 2020 (last updated June 11, 2022)

Homemade Multigrain Teff Flour Bread Recipe (Gluten-Free)

5 from 2 votes
Leave a Comment Jump to Recipe

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 fluffy teff pancakes and soft teff chocolate chip cookies.

partially sliced loaf of homemade multi grain teff flour bread on wood board. Mixing bowl and stick of butter on plate in background.

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.

brown eggs in white bowl of water
Overhead view of 2 slice of multi grain teff flour bread with jam and butter on white plate with butter knife. Wood board with sliced bread above.

Homemade Multi-Grain Teff Flour Bread Recipe

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 1 Loaf
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
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hr 30 mins
Cook Time 40 mins
Total Time 2 hrs 10 mins

Recommended Products

  • Zego Gluten-Free Oats
  • Instant Read Thermometer
  • Gluten-Free Teff Flour

Ingredients
  

  • ΒΎ c teff flour
  • ΒΎ c brown rice or oat flour1
  • ΒΎ c millet flour
  • β…“ c + 2 Tbsps potato starch
  • 3 Tbsps flax seed meal
  • 1 Tbsp xanthan or guar gum2 see below
  • 2Β½ tsps or 1 packet yeast
  • 1ΒΌ tsps salt
  • ΒΎ c + 1 Tbsp water warm
  • 3 Tbsps oil
  • 3 Tbsps honey or agave
  • 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

Instructions
 

  • 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.
  • Yeast
    If 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 195-200Β°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.

Notes

1 – Oat flour – Zego oats are certified gluten-free and produced with purity protocol. These are the oats I recommend for people with Celiac Disease. To make flour, place 1 1/2 c oats in the blender or food processor and run for at least 2 minutes,
2 – If you avoid xanthan or guar gum, replace with 2 Tbsps psyllium seed husks.
Β 
Β 
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods · Tagged: bread

Comments

  1. Jane says

    April 16, 2022 at 10:16 am

    5 stars
    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!!

    Reply
    • Janet Harlow says

      April 16, 2022 at 11:37 am

      You are welcome! Thanks for your kind words.

      Reply

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

These Peanut Butter Whiskey Cookies are the new fa These Peanut Butter Whiskey Cookies are the new favorite of my taste testers. They were begging for more the second they took the first bite. If you like sweets with your cocktail, then this is the cookie for you! Link to the brand new recipe in my profile.
πŸ₯œπŸ₯ƒπŸͺ
I found that the whiskey flavor faded a little bit in baking so I created a peanut butter whiskey icing to make sure that they taste boozy.
πŸ₯œπŸ₯ƒπŸͺ
#peanutbutterwhiskey #glutenfreecookies #peanutbuttercookies #glutenfreepeanutbuttercookies #boozydesserts #boozycookies #thefeedfeed #losangeleschef #glutenfreechef #boozydessert #glutenfreebaking
Spring means berries, so get ready for new recipes Spring means berries, so get ready for new recipes with berries. These Gluten-Free Fresh Strawberry Muffins are first up! Link to the new recipe in my profile.
πŸ“πŸ“πŸ“
I normally make my baked goods dairy-free too, but I wanted a buttery tasting muffin. So these muffins start with creamed butter and sugar for a muffin with a beautiful texture and flavor. I used Namaste Gluten-Free flour, but the recipe works well with other gluten-free flour blends.
πŸ“πŸ“πŸ“
#glutenfreemuffins #strawberrymuffins #glutenfreebreakfast #muffinrecipe #glutenfreebaking #glutenfreelosangeles #losangeleschef #thefeedfeed #glutenfreeblog #glutenfreechef #muffinrecipes #glutenfreestrawberrymuffins
These buttery Gluten-Free Drop Biscuits are my new These buttery Gluten-Free Drop Biscuits are my new favorite comfort food. Link to the recipe in my profile.
🧈πŸ₯›πŸ₯„
The recipe includes real butter and buttermilk and just a few more simple ingredients. It is super easy and makes it to the oven in less than 10 minutes if you use a food processor.
πŸ₯„πŸ₯›πŸ§ˆ
#glutenfreebiscuits #dropbiscuits
#buttermilkbiscuits #glutenfreerecipe #biscuitrecipe #losangeleschef #glutenfreeblog #glutenfreebreakfast #glutenfreebaking #thefeedfeed #easyglutenfreerecipe #glutenfreebreakfastideas
These Gluten-Free Raspberry Lemonade Cupcakes are These Gluten-Free Raspberry Lemonade Cupcakes are a sweet and tart spring treat. Link to the recipe in my profile.
πŸ‹πŸ§πŸ‹
This recipe is super easy and mixes up in just a few minutes. I include tips for making sure that the raspberries don't all sink to the bottom. I top them with my vanilla buttercream frosting but they'd also be amazing with my pipeable cream cheese frosting.
πŸ‹πŸ§πŸ‹
#glutenfreecupcakes #raspberrylemoncake #glutenfreebaking #glutenfreedesserts #thefeedfeed #losangeleschef #glutenfreetreats #beautifulcupcakes #prettydesserts #raspberrylemonadecupcakes #raspberrylemonade #glutenfreeblog #creamcheesefrosting
These Gluten-Free Lemon Blueberry Cupcakes combine These Gluten-Free Lemon Blueberry Cupcakes combine 2 of my favorite flavors. They are moist, fluffy and super easy to make. Link to the recipe in my profile.
πŸ«πŸ‹πŸ«
Top them with my vanilla buttercream frosting or tangy cream cheese frosting. Add a tiny bit of blueberry juice to either one for this pretty purple frosting.
πŸ‹πŸ«πŸ‹
#glutenfreecupcakes #lemonblueberrycupcakes #lemonblueberry #glutenfreedessert #losangeleschef #thefeedfeed #glutenfreechef #glutenfreebaking #purplefrosting #blueberrydessert #lemondesserts #springcupcakes
Lemon week continues with this 5 Minute Lemon Basi Lemon week continues with this 5 Minute Lemon Basil Dressing. No chopping, no slicing, the blender does all the work. Link to the recipe in my profile.
πŸƒπŸ‹πŸƒ
I may post a lot of baked goods on my insta, but I am really a salad person. I live on them year-round. So coming up with new and interesting dressings is key. The combo of sweet basil, tangy lemon and a small amount of sweet and salty, makes for a perfectly balanced dressing. The recipe includes instructions on how you can easily turn this into a creamy dressing if you prefer.
πŸƒπŸ‹πŸƒ
#lemonbasil #saladdressings #lemonsalad #5minuterecipes #losangeleschef #freshbasil #glutenfreeblog #5minuterecipe #saladdressingrecipe #saladdressing #thefeedfeed #buzzfeedfood #saladrecipe
This Gluten-Free Lemon Cake is like a bite of suns This Gluten-Free Lemon Cake is like a bite of sunshine. It is one of my all-time favorites. If you ask me what cake I would want for my birthday this would be it. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The cake gets a double dose of lemon flavor from lots of lemon zest and lemon extract. I tried lemon juice and found that I had to use way too much to get the lemon zing that I wanted. So I leave it out and rely on the zest and extract.
πŸ‹πŸŽ‚πŸ‹
The recipe is super easy and can be made dairy-free with the use of your favorite dairy-free milk sub. I like soy milk for baking the best.
πŸ‹πŸŽ‚πŸ‹
#lemoncake #lemondesserts #glutenfreecakerecipe  #glutenfreelemoncake #glutenfreedairyfreecake #losangeleschef #thefeedfeed #easyglutenfree #glutenfreecakes #glutenfreebirthdaycake #glutenfreeblog #kingarthurglutenfree
Happy Friday! These 2 Peanut Butter Whiskey Milksh Happy Friday! These 2 Peanut Butter Whiskey Milkshakes are perfect for a sunny happy hour. Which would you choose? Raspberry peanut butter or cookies & cream and PB? Link to the recipes in my profile.
πŸ₯ƒπŸ₯œπŸ«
Both of these boozy milkshakes start with a base of vanilla ice cream, a big spoonful of peanut butter and a shot or two of peanut butter whiskey. And good news, these can easily be made dairy free and gluten-free. My blog post provides info on the best dairy-free ice cream and creamers to use for a shake as well as gf cookies.
🍫πŸ₯œπŸ₯ƒ
#boozymilkshake #peanutbutterwhiskey #peanutbuttermilkshake #milkshakerecipes #happyhourideas #dairyfreemilkshake #veganmilkshake #veganmilkshakes #losangeleschef #veganicecream #boozyicecream #whiskeymilkshake

Copyright © 2022 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy