Gluten-Free Teff Bread
A fairly small artisan style crusty Boule made with a teff flour blend.
Servings 8
Calories 96kcal
Cost 5
Ingredients
- ½ cup teff flour (85 grams)
- ½ cup tapioca starch (60 grams)
- ¼ cup brown rice flour (30 grams)
- 1 ½ tablespoons brown sugar or use white sugar and add 2-3 grams of molasses (16 grams)
- ½ teaspoon salt plus a pinch
- 1 teaspoon quick rising yeast (I use SAF gold label) (4 grams)
- 2 tablespoons psyllium husks (not powder, but whole husks) (12 grams)
- 1 teaspoon vinegar
- 6 to 7 oz water (130 F) (182 grams)
- 1 tablespoon peanut butter OR ½ tablespoon olive oil
- ½ tablespoon sesame seeds (optional)
Instructions
- In the bowl of a stand mixer, combine the teff flour, tapioca starch, brown rice flour, sugar, salt, and yeast. If you are using white sugar and molasses, just put in the white sugar and put your dab of molasses on top.
- Put the psyllium in a second medium size bowl.
- Heat 7 oz of water to 130 degrees F. Pour exactly ½ cup (4 oz/114 grams) of warm water into the bowl with the psyllium and stir to make a gel. Add the vinegar to the gel.
- Add the psyllium gel to the flour mixture along with the peanut butter Give the mixture a stir. It should be dry and crumbly. Add 2 oz water gradually, stirring by hand until it's cohesive, but still dry and crumbly. You should have an oz or so of water left at this point.
- Put the mixer on the stand and use the paddle to mix. It should come together and will most likely still be a little dry. If mixture seems dry, add the last tablespoon or 2 of water and continue to mix with the paddle. It should pull away from the sides of the bowl and be thick enough to shape, but shouldn't feel dry and crumbly. It might snap into two pieces, which is fine. You should be able to hold it in your hand and slap them together. If this is impossible, add a little more water.
- Turn the dough onto a pastry mat lightly dusted with rice flour or just an oil slicked mat. You can even skip the mat if you want to and just shape in your hands. Shape into a ball the best you can.
- Knead the ball gently. It should be bouncy and only slightly sticky.
- Scrunch up a piece of parchment paper and press it into a 1 ½ liter or so glass bowl. Cover with a piece of greased plastic wrap and let rise for about 35 minutes. It will not double, but it will puff up substantially. If you are using the sesame seeds, pat them gently on the top of the boule.
- While the dough is rising, place a Dutch oven and its lid on in the oven and preheat the oven to 450 degrees F. Note: If your oven is really slow to preheat, you will need to do this earlier in the process since the dough only needs 35 to 40 minute sto rise.
- Carefully remove the hot Dutch oven from hot oven and set on a cooling rack or safe spot. Lift the parchment paper with the dough and set it in the hot Dutch oven. Cover with the lid and return pot to the oven. Close door and set timer for 25 minutes. After 25 minutes, remove lid from the pot and bake for another 20 minutes or until bread is browned and crusty.
- Turn off oven. Remove the loaf from the Dutch oven and set the loaf (no parchment) directly on the oven rack. If you are worried about sesame seeds falling off, you can put a baking sheet on the lower rack. Leave it in the closed oven for about an hour. This helps dry up any excess moisture that could contribute to gumminess.
- Let cool completely before slicing. This is very important.
Notes
This should make about a 12 ½ oz loaf. The calorie count is for 1 oz, but a more reasonable size slice of this would be 1 ½ or even 2 oz so more like 128 calories.
Nutrition
Serving: 42g | Calories: 96kcal