This is one of my favourite gluten free breads. Teff flour is high in protein and gives this bread a wonderfully nutty, rich flavour. If you cannot find teff use buckwheat or sorghum flour instead. Although you have to allow this bread to rise it is actually so easy to make. My boys love this bread – great for sandwiches or sliced warm from the oven. It will freeze well too – I often slice it first then open freeze until firm before packing into bags or containers. Watch our video of making this fabulous bread here
Difficulty –Â Medium
Time -40 minutes cooking
Makes 1 x 2lb loaf / 10 slices
Teff is a naturally gluten free flour, high in protein with a great combination of eight essential amino acids needed for the body’s growth and repair. It has high amounts of calcium, manganese, phosphorous, iron, copper and B vitamins.
Xanthum gum is a common gum added to gluten free breads to help the mixture bind and create a soft dough like texture. However if you want to avoid gums you could switch to pysllium husks or flaxseed instead.
Makes 1 x 2lb loaf, 10-12 slices
115g rice flour
100g potato starch
85g  Teff or buckwheat flour
50g/2oz ground almonds
1 tsp gluten-free baking powder
1 tsp xanthan gum or psyllium husks
1tbsp blackstrap molasses or coconut sugar
1 tbsp/ 1 sachet fast acting dried yeast
60g butter, coconut oil or dairy-free spread
2tbsp mixed seeds e.g. sesame, sunflower, flaxseed
½ tsp Sea salt
Extra seeds for sprinkling
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