Saturday, January 27, 2018

Teff Sandwich Bread

Adapted from The Gluten-Free Gourmet Bakes Bread

Dry Ingredients

1 cup teff flour
1 cup brown rice flour
1 cup corn starch
1 1/4 tsp xantham gum
3/4 tsp salt
1 1/2 tsp unflavored gelatin
3 Tbsp almond flour or sorghum flour
3 Tbsp brown sugar
1 1/2 tsp ground flaxmeal
3 tsp yeast granules

Wet Ingredients

2 Tbsp flaxmeal
2 cups warm water
1 1/2 Tbsp honey
3/4 tsp white vinegar
3 Tbsp butter (melted) or coconut oil

Combine dry ingredients in one bowl.  Mix wet ingredients in a separate bowl.  Combine both mixtures and beat for 3 minutes on high with beaters or paddle attachment on a stand mixer.  The result should be a batter that is smooth, uniform, spreadable and sticky.  Grease and flour a standard sized bread pan (4x8?).  Spread batter into bread pan (wet spoon or finger will smooth the surface).

Let rise for about 1 hour, until bread reaches the top of the pan.  Be patient! Wait until the bread gets as tall as you want it.  It won't rise in the oven.

Preheat oven to 350 degrees.  Brush with a little milk to glaze the surface of the bread.  Bake for 20 min then tent with foil to prevent burning on top.  Bake an extra 30 min until meat thermometer reads 195 degrees F (time is variable depending on how wet the batter was at the beginning.)

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