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Gluten Free Teff Sandwich Bread

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Teff Sandwich Bread

This gluten-free bread is full of flavor making it a great foundation for everything from sandwiches to toast.

Author: Used with permission from Marjorie June’s Legacy Kitchen

Serves: One 8 x 4 1/2 inch bread loaf


  • 2 ½ cups (338g) Maskal Teff® flour (brown or ivory)
  • ¼ cup (50g) tapioca starch
  • 1/3 cup (50g) sweet rice flour
  • 1 teaspoon sugar *
  • 1 scant Tablespoon dry yeast *
  • 3 Tablespoons ground psyllium
  • 1 Tablespoon baking powder
  • 1 ½ teaspoons salt
  • 2 eggs, beaten
  • 2 Tablespoons olive oil
  • 1 ¾ cups very warm water (this is hot from the tap but should not burn you)


  1. Prepare an 8 x 4 ½ – inch bread pan with butter, olive oil or palm shortening.
  2. Combine dry ingredients (teff flour through salt) in a large mixing bowl and mix on low speed or stir to blend by hand. Set aside.
  3. In a small bowl combine eggs and olive oil. While stirring add in the warm water.
  4. At low speed gradually add the liquid to the dry ingredients. Let dough come together and then scrape down sides and continue mixing at medium for about 4 minutes. Dough will be thick and sticky.
  5. Using a rubber spatula turn dough out into the prepared pan. Use wet fingers to press into corners and smooth the top. Using a wet spatula will also help.
  6. Let dough rise in a warm spot until it rises over the top of the pan a bit. This takes about 45 – 60 minutes.
  7. Use the middle position in your oven and preheat to 375°F.
  8. When the dough has risen, gently place the pan in the oven. Bake for 45 – 50 minutes. An instant read thermometer should read 200°F when placed in the bread and when it is out of the pan it should be a rich brown with a hollow sound.
  9. Cool on a wire rack.


You can combine the water, sugar, and yeast to proof before adding the oil and egg. Continue as directed.


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