Teff & Quinoa Bread GF DF Low

Adapted from http://tefftribe.com.au/recipes/best-teff-bread-ever/

The bread is not complicated but it does take time as there is at least 2 hours of proofing and 70 minutes of cooking. You will need a warm spot in the house for proofing.


  • 14g yeast
  • 460ml cold water
  • 15g golden syrup
  • 1 ½ tsp iodized salt
  • 10g canola oil (or suitable oil)
  • 1 egg white
  • 70g brown rice flour
  • 70g quinoa flakes
  • 130g teff flour
  • 40g corn or potato starch
  • 20g psyllium husks


  • In a large bowl, stir together with a whisk the yeast, cold water, golden syrup, salt, oil and egg white.
  • Add the rice flour, quinoa flakes, teff flour and starch. Continue stirring until all is combined and there are no clumps of mixture
  • Now quickly whisk in the psyllium husks
  • With a spatula, scrape the bottom of the bowl to ensure it is all mixed through and the dough is smooth.
  • Cover the bowl with plastic wrap and leave in a warm place to rise for 1 ½ hours.

After this time has passed and the dough has expanded

  • Heat the oven to 2300C.
  • If you want to cook it in a loaf tin (as in the picture), line the base and sides of the tin now with baking paper.
  • Sprinkle your bench top with some teff flour and take the dough from the bowl and place it in the flour
  • You do not need to knead the dough, but rather form it into the shape you desire.
  • Place the dough into the loaf tin with the smooth side up
  • (You could free form it into a round or oval cob shape and place it on a tray lined with baking paper).
  • Cover the bread with a cloth, place back in the warmth and let it prove for 30 minutes more.

After 30 minutes, sprinkle the top of the bread with a little teff flour Place a small heat proof tin in the oven over the rack where the bread will be cooked. Pour about 1 cup of cold water into this tin and immediately place the bread

  • Turn the oven down to 220 0C and cook for 70-75 minutes.
  • When done, cool it on a wire rack
  • Lovely eaten as toast with pear jam or poached eggs

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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