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Light Teff Sandwich Bread--revised


Gluten Free and Vegan Bread, Jennifer Katzinger---some changes by Eve

This has become my daily bread----such a great flavor and hearty texture! I'm revising it to add some seeds, extend the baking time, and point out that it helps to have all the ingredients at room temperature.


30 ml 2 T. chia seeds
120 ml1/2 c. water

240 ml1 c. arrowroot
240 ml1 c. millet flour
180 ml3/4 c. teff flour
120 ml1/2 c. almond meal*
120 ml1/2 c. tapioca flour
79 ml1/3 c. flax meal
5 ml1 tsp. salt
5 ml1 tsp. xanthan gum

15 ml1 T. dry yeast
300 ml1 & 1/4 c. warm --not hot--water (about 100 degrees F.)
44 ml3 T. olive oil
15 ml1 T. maple syrup
2-3 T. sunflower/pumpkin seeds (optional)
poppy seeds for sprinkling


Several hours before you begin, take your refrigerated ingredients out and let them come to room temperature. (In my case that means my GF flours, flax meal, almond meal, olive oil, and maple syrup)

Soak the chia seeds in the 1/2 c. water for at least 15 minutes. Stir occasionally to press out lumps. Preheat the oven to 425 F. Lightly grease an 8x4x4 inch loaf pan and dust with brown rice flour.

In a large mixing bowl, combine the arrowroot, millet flour, teff flour, almond meal, tapioca flour, flax meal, salt and xanthan gum.

In a separate large mixing bowl dissolve the yeast in the warm water. Add the olive oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Stir in the sunflower and/or pumpkin seeds if desired. Mix just until a soft dough forms. You can do this by hand with a strong arm and sturdy spoon or with your stand mixer with paddle attachment pulsed on low speed.

Once the dough is formed (it won't take long) use a spatula to guide and pour the dough into the prepared loaf pan. Smooth the surface, sprinkle with poppy seeds, and score with one line that runs the length of the dough, just off center. Place the loaf in the hot oven. Once the oven door is closed, decrease the temperature to 350 F. Bake for one hour.** Lower the temperature to 325 F and bake 20-25 minutes more.

Turn the loaf out of its pan onto a cooling rack.


* I make my own almond meal by grinding whole almonds in the food processor.
** In my oven, it helps to slide a piece of foil loosely over the loaf after about half an hour to orevent the top crust from burning.

If your bread has big cracks or holes, decrease the liquid.

Major Ingredients: 


I make this bread all the time now, two loaves at a time. I always include some millet and teff but like to use other flours too, just keeping the total amount of flour the same. I use garbanzo, sorghum, oat, quinoa, buckwheat --- whatever I have on hand (I have a Vitamix so it is easy to grind my own flours.) I can buy tapioca flour in bulk so I use it for all the starch (no arrowroot). If I run out of ground almonds, I substitute hemp hearts. This recipe seems to turn out well whatever I do.