Quinoa and Teff Gluten-Free Yeast Bread
posted November 2013
This is the bread that I developed before we found some commercially-available breads that we liked. I still make it because we like the flavor and the home-made texture. 2019 update: The recipe now has notes for removing dairy and rice flour.
Mix the following three ingredients together in a small bowl and let sit for 10 minutes. It should get nice and foamy. If not, your water is too hot or too cold to allow the yeast to grow. If it doesn’t foam within 10 minutes, throw it away and start over.
2 teaspoons active dry yeast
1 tablespoon sugar
½ cup warm (~ 105 to 115 degrees F) water
While you’re waiting for the yeast, mix the following ingredients in a larger bowl.
½ cup brown rice flour (if you don't want to use brown rice flour, leave it out and use 1 cup of teff flour instead of 1/2 cup teff flour)
½ cup whole grain teff flour
¼ cup whole grain quinoa flour
¼ cup GF corn flour
½ cup potato starch
½ cup nonfat dry milk powder
1 tablespoon sugar
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon powdered unflavored gelatin
½ teaspoon commercial GF dough enhancer (you can leave this out and the recipe will still work)
Add the yeast mixture to the dry ingredients and then add:
3 eggs
2 teaspoons cider vinegar
¾ cup water
3 tablespoons melted butter or vegetable oil
Beat on high for 3 or 4 minutes and then stir in:
1 cup old-fashioned GF rolled oats.
The dough does not need kneading like wheat bread. Put in a greased bread loaf pan (9 5/8 in. X 5½ in. X 2¾ in.). Let rise until the top is at least even with the top of the pan. It won’t rise to double its size like wheat bread does. Bake it when it stops getting taller.
Bake at 400 degrees F for about 45 - 50 minutes until browned on top and the loaf sounds hollow when you knock on it with your knuckles.
Cover and let sit (except the slices you eat warm right out of the oven – yum!) for about 24 hours. Then slice and put in the freezer. You can take out one or more slices as you want them. We like it toasted, so the slices thaw and toast at the same time.
Yield: 1 loaf
posted November 2013
This is the bread that I developed before we found some commercially-available breads that we liked. I still make it because we like the flavor and the home-made texture. 2019 update: The recipe now has notes for removing dairy and rice flour.
Mix the following three ingredients together in a small bowl and let sit for 10 minutes. It should get nice and foamy. If not, your water is too hot or too cold to allow the yeast to grow. If it doesn’t foam within 10 minutes, throw it away and start over.
2 teaspoons active dry yeast
1 tablespoon sugar
½ cup warm (~ 105 to 115 degrees F) water
While you’re waiting for the yeast, mix the following ingredients in a larger bowl.
½ cup brown rice flour (if you don't want to use brown rice flour, leave it out and use 1 cup of teff flour instead of 1/2 cup teff flour)
½ cup whole grain teff flour
¼ cup whole grain quinoa flour
¼ cup GF corn flour
½ cup potato starch
½ cup nonfat dry milk powder
1 tablespoon sugar
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon powdered unflavored gelatin
½ teaspoon commercial GF dough enhancer (you can leave this out and the recipe will still work)
Add the yeast mixture to the dry ingredients and then add:
3 eggs
2 teaspoons cider vinegar
¾ cup water
3 tablespoons melted butter or vegetable oil
Beat on high for 3 or 4 minutes and then stir in:
1 cup old-fashioned GF rolled oats.
The dough does not need kneading like wheat bread. Put in a greased bread loaf pan (9 5/8 in. X 5½ in. X 2¾ in.). Let rise until the top is at least even with the top of the pan. It won’t rise to double its size like wheat bread does. Bake it when it stops getting taller.
Bake at 400 degrees F for about 45 - 50 minutes until browned on top and the loaf sounds hollow when you knock on it with your knuckles.
Cover and let sit (except the slices you eat warm right out of the oven – yum!) for about 24 hours. Then slice and put in the freezer. You can take out one or more slices as you want them. We like it toasted, so the slices thaw and toast at the same time.
Yield: 1 loaf