Author: Used with permission from Marjorie June’s Legacy Kitchen
Serves: 1 loaf
This gluten-free bread is full of flavor making it a great foundation for everything from sandwiches to toast.
2 ½ cups (338g) Maskal Teff™ flour (brown or ivory)
¼ cup (50g) tapioca starch
⅓ cup (50g) sweet rice flour
1 tsp sugar*
1 scant Tbsp dry yeast*
3 Tbsp ground psyllium
1 Tbsp baking powder
1 ½ tsp salt
2 eggs, beaten
2 Tbsp olive oil
1¾ cups very warm water (this is hot from the tap but should not burn you)
Prepare a 8 x 4 ½ “ bread pan with butter, olive oil or palm shortening.
Combine dry ingredients (teff flour through salt) in a large mixing bowl and mix on low speed or stir to blend by hand.
In a small bowl combine eggs and olive oil. Stir in the warm water.
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.
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.
Let dough rise in a warm spot until it rises over the top of the pan a bit. This takes about 45- 60 minutes.
Use the middle position in your oven and preheat to 375°F.
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.
Cool on a wire rack.
*You can combine the water, sugar and yeast to proof before adding the oil and egg. Continue as directed.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.