What is the trick to making good gluten-free bread?

Use the right flour, like teff! And using a binding ingredient like psyllium husk powder for structure.

Which flour is best for gluten free bread?

Teff flour gives the bread the best moisture and light texture, not grainy or dry!

What is the best yeast for gluten-free bread?

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.

Gluten-Free Bread

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

Units

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.
When yeast is active, add olive oil to the yeast mixture.
Pour the yeast mixture into the dry ingredients and mix thoroughly.
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.
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.
Preheat oven to 425℉, setting up the middle rack.
Bake for 35-45 minutes (uncovered) or until internal temperature reaches 205℉.
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