Coeliac disease, non-coeliac gluten intolerance and wheat allergy are serious health conditions that can only be treated by diligent avoidance of wheat and its relatives (rye, barley and, for some people, oats). So is it good-bye bread for us wheat-intolerant people? Not at all! There is around a dozen easily available, delicious grains (often called pseudo-grains) that are naturally gluten-free and make beautiful bread. Here is one of my favourite, easy, home-made teff bread recipe.
Prepare a 10 x 10 x 23 cm bread pan: lightly grease with extra virgin olive oil and line with baking paper.
Thoroughly combine the dry ingredients in bowl #1 to evenly incorporate baking powder.
Thoroughly mix the ingredients in bowl #2 with a whisk.
Pour the dry mixture (#1) into the liquid mixture (#2) and mix really
well with a whisk, making sure no lumps of flour remain. The batter will
be very runny at this stage.
Make sure your bread pan is lined and close at hand. Add the psyllium
husk to the batter, mix well with a whisk and pour immediately into the prepared pan. Scrape any remaining batter from the bowl with a rubber spatula and add to the pan.
Sprinkle the top evenly with sesame seeds.
Cover the pan loosely with a clean tea towel and allow to proof for
1-1.5 hr or until the bread nearly reaches the top of the pan. Proofing
time will be shorter in hot weather.
Thoroughly preheat the oven to 220C (~30 min) with an empty baking
tray on the bottom shelf.
Just before putting the bread in the oven, pour 1 cup of water into the
preheated tray at the bottom of the oven. This will create steam that helps a nice crust to form. Be careful not to burn your hand with the steam.
Set the bread on the middle shelf and bake for 80 min. Remove from pan and allow to cool before slicing. Enjoy!
Notes and tips
Teff, red millet or ragi flour is often available from Indian and Ethiopian grocers. It is the flour used for Ethiopian traditional fermented flatbread, injera. Yellow (proso) millet flour does not work very well for this recipe.
Use a kitchen scale. When baking, it’s important to be precise with measurements, otherwise the results might be unpredictable!
Keep your dry yeast in the freezer and only take them out for a few moments while adding to the recipe – this will keep them fresh and active for longer.
Bread pan. For best results, use a 10 x 10 x 23 cm bread pan. These are taller than the loaf tins commonly used for banana bread and will give you a better shaped (nearly square) toast. I have found suitable bread pans at Kitchen Warehouse.
No commissions received for this recommendation!
This bread is lovely as your morning toast and a perfect companion to soups. Also try it the Mediterranean way, with extra virgin olive oil and dukkah (link).