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.

Ingredients

  • 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

METHOD

  • 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

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