Gluten-Free Sandwich Bread






1 - 8" loaf



1 - 8" loaf

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Preheat oven to 350F. Grease 8” loaf pan and set aside.

In a large bowl combine all dry ingredients and whisk until well combined.

In separate container add Water, Oil, and vinegar. Add wet mixture to dry ingredients all at once and mix until combined. Add beaten eggs and continue mixing until they are incorporated. Once the batter has come together, it will look like a thick brownie batter.

Scrape dough into bread pan and cover with damp paper towel. Allow bread to raise for 40 minutes or until roughly double in size.

Bake at 350 between 40-50 minutes.

The bread will be done when it is a dark golden brown. Remove from oven and rest in the pan for 10 minutes before removing the bread from the pan.

Because Teff is a darker flour, it will get very brown in the oven. My favorite Chef in culinary school said “Color is flavor!”  Don’t panic and pull it out too early!  Opt. You can butter the top of the bread when it comes out of the oven.


350 g Ivory Teff Flour

80 g Tapioca Flour

45 g Corn Starch

8 g  Xanthan Gum

5 g Baking Powder

7 g (or one envelope) Instant Yeast

30 g Granulated Sugar

5 g Salt

70 g  Vegetable Oil (or other neutral oil)

20 g Apple Cider Vinegar

340 g Warm Water

150 g Lightly Beaten Eggs

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