This Teff Bread is perfectly crusty on the outside and soft on the inside with a rich & unique flavor just like our top-rated 100% buckwheat bread. This teff bread is not gummy, is easy to make, and will leave you craving more!
Teff flour is rich in dietary fiber and protein, and it has a unique flavor that makes me want to eat this bread again and again.
Psyllium husk allows for a bready and chewy texture, while an addition of tapioca or potato starches creates a soft and airy crumb. If you like baking with naturally gluten-free flours, try this budget-friendly gluten-free corn flour sandwich bread!
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Why You Will Love This Recipe
- This teff bread tastes like a regular rustic loaf!
- You only need the basic ingredients, no eggs, dairy, or gums, just like in this popular psyllium husk bread recipe.
- This loaf is perfectly crusty on the outside and soft and chewy on the inside, just like my gluten-free vegan sourdough bread!
Ingredients for Teff Bread
- Starch - use potato, cornstarch, tapioca, or arrowroot starch. You can also use a combination of starches in this recipe!
- Psyllium husk - I recommend using whole husks, although psyllium powder can be used, too.
- Yeast - use instant or fresh yeast, avoid active dry yeast as it requires activation before use.
- Vinegar - I use apple cider vinegar. It is meant to help the yeast activate better!
- Teff flour - use either light or dark teff flour for this recipe. The darker the flour the stronger the flavor!
Substitutes
- Teff - if you don't have teff, try my brown rice bread or this sorghum flour bread instead.
- Psyllium husk - I don't recommend substituting psyllium husk unless you can't tolerate it. Here is a list of psyllium husk substitutes in baking for you to consider! I've had the best success using Konjac vs. any other psyllium substitute.
How to Make Teff Bread
Step 1
Make psyllium gel by mixing psyllium husks and water (for detailed instructions, refer to the recipe card!).
Step 2
Mix the dry ingredients until combined, then add the liquids ingredients and mix the dough.
Step 3
Use an electric mixer, a wooden spoon, or mix by hand until the dough is smooth and fully incorporated.
Step 4
Shape the loaf on a lightly floured working surface as you see in the pictures.
Shape the loaf into a batard or a boule.
Step 5
Spread some sesame seeds on a small plate and dip one of the sides of the dough into them.
Step 6
Place the dough into a well-floured proofing basket or a mixing bowl lined with a kitchen towel seeded side down.
Let the dough rise for about 1 hour or until it rises by ½ or ⅔ of its size. It shouldn't double in size!
Step 7
Transfer the loaf into a Dutch oven and place the cold Dutch oven into the cold oven (we are doing a cold start, no preheating). When the oven reaches 450°F/230C, start the timer and bake for 30 minutes. Remove the bread from the Dutch oven and bake on the oven rack for another 40 minutes.
Transfer the teff bread onto a cooling rack and let it sit until no longer warm to the touch!
Storing
Store this bread in a bread box or a bread bag for up to a week. You can slice and freeze this bread to keep it fresh!
To defrost, simply place a piece or two into the microwave for 30-60 seconds.
Expert tips
- Don't let your bread rise too much or it will deflate during baking.
- You can bake this bread in a bread pan if you place a dish with water at the bottom of the oven for the first 30 minutes of baking.
- If the bottom of the bread burns, try baking for less. I like to bake this bread on the middle rack after the first 30 minutes with a baking sheet at the bottom of the oven. This ensures my bread doesn't burn on the bottom!
- For a bread machine, check out these gluten-free bread machine recipes!
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Easy Teff Bread (Gluten-Free & Vegan)
Ingredients
- 20 grams whole psyllium husk
- 400 grams water
- 20 grams sugar
- 12 grams apple cider vinegar
- 8 grams instant yeast or 20g of fresh yeast
- 200 grams teff flour
- 200 grams starch of choice, potato, corn, tapioca, arrowroot starches are good, or you can use a mix of a few types
- 12 grams salt
- 40 grams sunflower seeds, optional
- sesame seeds for topping, optional
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Instructions
- Add psyllium husk and water to a middle-sized bowl and whisk to incorporate. Then, add the sugar and apple cider vinegar. Set aside for a couple of minutes to let the gel form!
- Mix 200g of teff flour, 200g of starch, and 12g of salt in a large bowl. Then, add the psyllium gel and yeast.Bring the dough together by hand or with a wooden spoon. You can also use an electric mixer if you prefer.
- Turn the dough over onto a lightly floured surface and shape it into a ball by folding each side onto the center of the dough, flipping it, and smoothing out the edges by making turning movements with your hands. See the pictures in the post for illustration.
- Spread some sesame seeds on a small plate and dip one of the sides of the dough into it.
- Place the dough into a well-floured proofing basket or a mixing bowl lined with a kitchen towel seeded side down. Let the dough rise for about 1 hour or until it rises by ½ or ⅔ of its size. It shouldn't double in size!
- Turn the dough over onto a piece of parchment paper. Be careful not to drop the dough but rather transfer it slowly and gently to preserve the air bubbles.
- Lower the bread into a Dutch oven, place it into the oven, and turn the oven on to 450F/435F. We are not preheating the oven in this method, the "cold start" works just as great as baking in a preheated oven!
- Wait until the oven gets to the right temperature and set the timer for 30 minutes. After 30 minutes, take the bread out of the Dutch oven and transfer it onto the baking rack.
- Lower the temperature to 400F/200C and bake for another 40 minutes.
- Cool the bread on a cooling rack until no longer warm to the touch. Enjoy!
Jeanette says
I’ve been suffering from some pretty severe food intolerances for the last 18 months. I’ve really missed being able to have some bread or toast that actually tastes like real bread. I discovered teff flour about six months ago and I’ve been wanting to try it for bread for some time. I found your recipe and made this yesterday and I’m happy that it’s so nice and makes me happy 🙂 It will now give me something much nicer to eat than I’ve been battling on with.