This gluten-free bread recipe is easy to make and tastes like rye bread! Made with teff flour, it’s egg-free, dairy-free, nut-free, and made without rice, starches, or gums. Vegan.
While at a farmers market in Tucson this winter, I met Amy and her delicious loaf of gluten-free bread. She generously shared her recipe with us, and I have been making it ever since.
It is surprisingly simple to make, tastes wonderfully earthy, and even my gluten-loving husband, who inhales sourdough, adores this bread. It brings avocado toast up a notch!
Many of you have been asking for more gluten-free baked goods, and I have been trying to come up with a good gluten-free sourdough bread recipe, which, truthfully, has been a challenge! I’m getting closer, but in the interim, I know you will love this yeasted bread.
Why you’ll love this Gluten-Free Bread Recipe
- The texture! It’s made with teff, a gluten-free flour. Highly nutritious and full of protein, teff gives the bread the best texture- light and moist, not grainy or dry!
- The flavor! Teff gives it a toasty, earthy, nutty flavor that mimics my mother’s Finnish rye bread!
- It doesn’t have eggs, dairy, gums, potato starch or tapioca starch, brown rice flour, almond flour, a gluten free flour blend, or seed oils.
- No-knead. The bread dough mixes together easily, so there is no need to knead! Shape it on a sheet pan and let it rise, with minimal hands-on time!
Ingredients
- Teff flour: Teff is an ancient grain from Ethiopia, the smallest grain in the world. You can purchase teff flour or grind whole teff seeds for this recipe.
- Ground flax seed: Or sub ground chia or basil seeds.
- Active dry yeast: Or see notes for how to use instant yeast or rapid rise yeast.
- Olive oil: Gives the bread a soft, tender texture.
- Psyllium husk: Binds the bread and helps it rise for a fluffy texture.
- Optional seeds: Sesame seeds, flax seeds, caraway seeds, fennel seeds, poppy seeds, chia seeds, or sunflower seeds for the top. Use a mixture! Using caraway makes this bread taste like rye!
What type of yeast can I use for this recipe?
If using active dry yeast, mix it with warm water (100-110°F) to activate it. It should foam within 5-10 minutes. Keep in mind, active dry yeast is very perishable, so be sure to check the expiration date!
Instant yeast is very stable and can be frozen for years. You can add this directly to the dry mixture with the flour. Mix warm water (100-130°F) and oil, then add this to the dry mixture. Instant yeast is best for doing a slow, cold rise in the refrigerator.
Rapid rise yeast can also be mixed directly with the dry ingredients, but has a short rising time arc, not suitable for refrigerating.
Tips and Substitutions
- Teff flour is key for soft and moist texture. Avoid swapping it for rice or almond flour.
- Ground flax seed can be substituted with ground chia or basil seeds.
- Use a thermometer to check the water temperature for activating the yeast. Too hot, and the yeast will die. Too cold, and it won’t activate.
- No need to knead! This bread comes together with a bowl and a spatula. No need for a loaf pan, dough hook, or bread machine. This is gluten-free baking at its simplest!
- Let the dough rise in a warm spot like the oven with the light turned on.
- Get creative with the topping! Use a mixture of seeds like caraway, sesame, chia, or sunflower for extra flavor and crunch.
- Cool completely before slicing to let the bread set and prevent a crumbly texture.
How to Make Gluten-Free Bread
1. Activate yeast. Dissolve the active dry yeast in a small bowl of warm water (100-110℉). Use a thermometer.
2. Combine dry ingredients. In a medium bowl, add the ground teff, ground psyllium, ground flax, and salt. Mix well.
3. Add oil to the yeast. When the yeast is frothy, add olive oil to the bowl.
4. Add yeast and oil to the dry ingredients. Mix thoroughly.
5. Shape the dough. Form the dough into a loaf and place it on a parchment-lined baking sheet. Top with seeds if you like- spray with olive oil spray to help them adhere.
6. Rise. Let the dough rise in a warm spot (out of direct sunlight) until it has nearly doubled in size (1.5 or 1.75 times the original size). I do this in my oven with the light turned on.
7. Preheat oven. Preheat the oven to 425℉ and set up the middle rack.
8. Bake. Bake for 35-45 minutes, uncovered, or until the internal temp is 205℉.
9. Cool. Let the bread cool for at least 45 minutes before slicing.
Serving Suggestions
This is the perfect bread for toast! Try our Mushroom Toast, Brothy Beans on Garlic Toast, or Avocado Toast.
Or use it as gluten-free sandwich bread, like in our Tempeh Reuben, Chickpea Salad Sandwich, or Caprese Grilled Cheese.
Storage Instructions
This gluten-free bread has a long shelf life. Wrap it and store on the counter at room temperature for up to 4 days, or refrigerate it for up to 10 days. You can also freeze the bread for 3 months. I like to freeze individually wrapped slices and pull them out as needed for toast.
FAQs
Use the right flour, like teff! And using a binding ingredient like psyllium husk powder for structure.
Teff flour gives the bread the best moisture and light texture, not grainy or dry!
You can use active dry yeast, instant yeast, or rapid rise yeast, but they all require slightly different methods. You’ll need to activate active dry yeast, whereas instant and rapid rise yeast can be mixed in with the flour.
Once you make this and realize how easy it is, you’ll want to make this simple gluten-free bread recipe all the time! So much better than what you’ll find at your local grocery store! Let us know what you think in the comments!
More Favorite Gluten Free Recipes
Gluten Free Bread Recipe
- Prep Time: 15
- Rising Time: 2 hours
- Cook Time: 40
- Total Time: 2 hours 55 minutes
- Yield: 600 gram loaf
- Category: Baked, Bread, Gluten-Free Recipe
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free bread recipe is easy to make and tastes like rye bread! Made with teff flour, it’s egg-free, dairy-free, nut-free, and made without rice, starches, or gums. Vegan. Recipe from Amy at Nourish Bakehouse.
Ingredients
- 2 teaspoons active dry yeast *See notes for instant yeast, or rapid rise yeast (you’ll add it to the flour mixture)
- 1 3/4 cups warm water (100- 110°F)
- 1 tablespoon olive oil
- 2 cups teff flour, spooned and leveled
- 1/4 cup psyllium husk ( or powder)
- 3 tablespoons ground flax seed, or sub ground chia, or ground basil seeds
- 1 1/4 teaspoons sea salt
- optional seeds: sesame seeds, poppy seeds, chia seeds, sunflower seeds, etc., for the top
Instructions
- In small mixing bowl, dissolve active dry yeast in 100℉-110F water. (Use a thermometer)
- In a separate medium bowl, combine ground teff, ground psyllium, ground flax, and salt. Mix well.
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When yeast is active, add olive oil to the yeast mixture.
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Pour the yeast mixture into the dry ingredients and mix thoroughly.
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Shape the dough into a loaf and place it onto a parchment-lined baking tray. To add seeds, moisten the top with water or spray olive oil to help the seeds adhere, pressing them in a bit.
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Let it rise in a warm spot (out of direct sunlight) until it has almost doubled. (1.5 or 1.75 times) I do this in my oven with the light turned on.
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Preheat oven to 425℉, setting up the middle rack.
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Bake for 35-45 minutes (uncovered) or until internal temperature reaches 205℉.
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Allow to cool for at least 45 minutes before slicing.
Notes
Storing: It has a long shelf life. Wrap and store on the counter for 3-4 days, or wrap and refrigerate for up to 10 days. Freeze for up to 3 months. You can also freeze in individual wrapped slices, then pull out as needed and toast.
You can blend teff seeds and flax seeds in a coffee grinder!
Yeast options: Active dry yeast (highly perishable) should be mixed with warm water (100- 110°F) to ensure it is indeed active- it should get foamy within 5-10 minutes. Allow 2-3 hours rising time. Instant yeast (which is very stable and can be frozen for years) can be added directly to the dry mixture with the flour. Mix warm water (100- 130°F) and oil, then add this to the dry mixture. Allow 45-60 minutes rising time. Tip: Instant yeast is the best yeast to use if you want to do a slow, cold rise in the refrigerator. Rapid Rise Yeast can also be mixed directly with the dry ingredients, but has a short rising time arc, and is not suitable for refrigerating.
Note* Rising Time can vary depending on climate and temperature. In Arizona, active dry yeast took 60 minutes to rise, while in Washington, it took 2 hours.
Loaf Pan: The recipe can be doubled and placed in a parchment-lined 9×5-inch loaf pan. Baking time will almost double. Bake until the center reaches 205F.
Nutrition
- Serving Size: 1 slice (50 grams)
- Calories: 107
- Sugar: 0.4 g
- Sodium: 199.4 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 18.4 g
- Fiber: 3.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg
I am a big fan of your blog! Thank you so much for sharing your know-how in the kitchen! I tried this recipe, but my bread didn’t rise. I used active dry yeast that had not expired. Unfortunately, I didn’t have a thermometer, so couldn’t check the water temperature. I like the flavor of the bread and want to get it right. Would you recommend that I dry instant yeast? Or maybe invest in a thermometer? LOL
Sorry to hear this Kimberly. Active dry yeast is very unstable and even if it is not “expired” can still be inactive. That is why we mix it with warm water first to double check that it gets foamy, indicating that it is indeed active. Yes, try the instant yeast (not rapid rise)- it is a lot more reliable, faster rise, and what I tend to use now.
Any idea which yeast/rising technique would be best for high-altitude?
That is a great question Kris. And I’m not sure…does anyone else know?
Hi, Sylvia! I’ve been searching for a great GF bread recipe and I’m excited to try this one. Can you explain the process for letting it rise if using instant yeast? You mentioned slow rise in the refrigerator. Can you explain how you do it that way instead of in the oven? Purchasing ingredients today!
Hi Katie! Yes, you can mix dough together (see notes for instant rise yeast) and let it slow rise, covered in an oiled bowl in the fridge. I am not sure of exact timing, but it should almost double, my guess is 24-48 hours. Pull it out and preheat the oven.
Made this today. It is incredible!! So soft and flavourful. Can’t wait to try it with scrambled eggs or soup or just butter and fresh honey. Thank you for introducing this recipe to me. Have a wonderful day 😀
So happy you gave it a try Kate! Appreciate you taking time to let us know you enjoyed!
Hi Sylvia,
I loved this bread! I made it today and it so yummy and moist. It did not rise much, but I think my yeast is old.
One question I have – how do you get the seeds to stick? I really pressed them in, but not many of them stuck.
Thanks for all the really awesome recipes! I’ve tried so many of them and never been let down. Yesterday I made farmer’s market vegetable soup. It’s my favorite along with gremolata. I haven’t been well, and cooking is one thing that distracts me from pain and with your recipes I know I am nourishing my body for healing! Thank you so much.
Hi Jaelyn! Glad you enjoyed this! Yes, active dry yeast can go bad fast and needs a warm spot to rise. When it is good- it works great. But I just bought instant yeast specifically for this recipe. To get the seeds to stick, I brush the dough with water, or spray olive oil. I noted the recipe!
Agreed. I count on these FAH recipes to be healthy and fresh. I also have never been disappointed. Wishing you good health and healing!
Hi Sylvia, your site is my favorite go to for great, interesting recipes. I have a question about measurements on this one. When I switch the recipe to US, I’m confused about the sometimes conflicting measurements in parentheses. For instance, it says 2 1/3 c of teff, spooned and leveled, then 2 cups in parentheses. Yeast, flax seed and salt all seem to conflict as well.
Hi Jan, wow, that metric converter is WAY off. Thanks for pointing it out. I can see how confusing it must be. Please use the US measurements. That would explain your dry loaf. 🙂
Hi Sylvia! Thank you for all your wonderful recipes! How do you get the nuts to stick on the outside? While I’m cutting it they all fall off.
Thanks Natalie! Use spray olive oil before sticking them on and press in a bit. Even still, some will fall off. 🙂
Hmmm. I love your recipes–but this loaf is not rising–how long can I wait before throwing in the towel?
Hi Kari- sounds like either your yeast is not active or your house is very cold? Perhaps try putting it in the oven with the light on?
I had the same problem Kari. I think it needs the whole packet of yeast, not 1.5 tsp. Mine was also dry when I shaped it. I’m looking at other teff bread recipes for comparison.
Hi Jan, the recipe calls for 2 teaspoons of yeast. Dough should not be dry at all, on the contrary, loose at first, and as it mixes, it will thicken up.
Why is there no sugar in the warm water when activating the regular yeast?
Hi Claudia, sugar is optional when using active dry yeast. I only use it if the yeast I am using is old or “questionable”.
This easiest bread I have ever made! I did not know alot about teff, but it is SO nutritious! I am thrilled with this breads texture, flavor, nutrition, ease and storage. Crazy happy about it!
I felt the same way- it is surprisingly easy and moist!
One more thing…I am a Feasting at Home junkie! Lol! So grateful for the global variety. I have learned so much and share your content as often as I can with family and friends! Thank you for all your creativity and hardwork!
This makes us so happy Laura! Appreciate your review. 🙂
Recipe looks amazing. Can’t wait to try it but I’m not sure I’ll be able to buy all the ingredients here in Portugal!
Let us know if you are able to!
Sylvia this looks amazing.
Can I just double check the instructions for baking; the instructions in the story says “bake, covered”, and then in the recipe instructions it says “bake (uncovered)”.
I was initially writing to ask how to cover, then saw the other instructions said uncovered so just wanted to clarify.
Thank you for your help.
Sorry about that Kate- it was a typo. Bake uncovered!
Made this today.
It is incredible!!
So soft and flavourful.
Can’t wait to try it with scrambled eggs or soup or just butter and fresh honey.
Thank you for introducing this recipe to me.
Have a wonderful day 😀
I’m not familiar with the term “ground” psyllium. I have both whole psyllium husk and psyllium powder. Would ground psyllium be the same as psyllium powder? Thanks!
Hi Nancy, either will work here- psyllium husk or psyllium husk powder.
Can you combine another GF flour with the Teff?
Hi Orly- it seems like this should work- but I haven’t tested it.
Most of the recipes I know of require starch flours including the top notch brands. Can you give your input as to why starches might not be the preferred ingredient for gluten free bread baking? I’m trying to eat as healthy as possible but when I make bread with the main ingredient being tapioca flour, something doesn’t seem right, health wise.
Hi Jamie- I don’t thing anything is “wrong” with tapioca, it is made from cassava root (real food). I do think it goods to “mix things up” though and give our microbiome different food. This is just a different way to make it, to help diversify our diet a bit. 🙂
I love mixing things up and can’t wait to try it. Thanks for your input.
I hope to make this bread but am wondering if I can use my starter instead of yeast?
Great Question! I think it is worth a try- but I am guessing here, have not tried this.