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Pumpkin-Rosemary Bread


Gluten Free and Vegan Bread, Jennifer Katzinger---somewhat tweaked by Eve

A dense, hearty, delicious loaf featuring teff flour. Be sure to start the "biga" at least 6 hours before you start the bread.


Biga (starter):
1 ml1/4 tsp. active dry yeast
240 ml1 c. teff flour
240 ml1 c. room temperature filtered water

240 ml1 c. teff flour
120 ml1/2 c. garbanzo bean flour
120 ml1/2 c. tapioca flour
120 ml1/2 c. arrowroot
120 ml1/2 c. pumpkin puree
30 ml2 T. olive oil
15 ml1 T. chopped fresh rosemary*
15 ml1 T. maple syrup
5 ml1 tsp. xanthan gum (optional)
5 ml1 tsp. salt
59 ml1/4 c. room temperature filtered water


Prepare the starter (biga) by combining the yeast, teff flour, and water in a glass bowl. Cover with a towel and let it rest 6-8 hours (it will get bubbly and yeasty.)

Place a pan of water on the bottom shelf of the oven and preheat to 450 degrees. Lightly grease a sheet pan or line with parchment paper.

In a large bowl, combine the biga with the teff flour, garbanzo bean flour, tapioca flour, arrowroot, pumpkin, olive oil, rosemary, maple syrup, xanthan gum, salt and water. Mix well.

Turn the dough out onto a work surface dusted with teff flour and gently form into a ball. Transfer to the prepared pan and score with a semicircle. Bake 20 minutes. Lower temperature to 375 degrees F and bake for another hour until crusty and firm to the touch.


*The rosemary flavor is wonderful but doesn't go with all the things I like to spread on bread. I'm going to try making this recipe without the herb next time.

Major Ingredients: