Brown Sandwich Bread with Teff, Gluten-Free

This isn’t really an Irish recipe but last week I did promise you guys a gluten-free brown bread recipe that’s great for sandwiches, so this is what I’d consider a weekend bonus recipe.

I’ve been making gluten-free bread for several years now and this is the first one that really has that same sort of spring and texture as a regular glutinous loaf.  I think you guys will really like it…

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Gluten-Free Brown Sandwich Bread with Teff

Ingredients:

* 1-1/2 cups brown rice flour
* 1/2 cup sorghum flour
* 1/2 cup cornstarch
* 1/2 cup teff flour
* 2-1/2 teaspoons xanthan gum
* 2-1/2 teaspoons yeast
* 1-1/4 teaspoons salt
* 1 cup warm water
* 1 teaspoon cider vinegar
* 2 Tablespoons vegetable oil
* 2 Tablespoons honey
* 2 Tablespoons brown sugar
* 3 eggs

Directions:

Grease a 9" x 5" loaf pan. In a large bowl combine the brown rice flour, sorghum flour, cornstarch, teff flour, xanthan gum, yeast and salt. Mix well.

In a separate large bowl (or in the bowl of your stand mixer) combine the water, cider vinegar, oil, honey, brown sugar and eggs and, using the lowest speed of your mixer, mix until combined.

Add the dry ingredients and mix on medium speed for two minutes.

Spoon into the prepared loaf pan and, using a wet rubber spatula, spread the mixture evenly in the pan. Let rise for an hour in a warm location.

While the bread is rising, preheat the oven to 350 degrees. Bake for approximately 40 minutes.

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6 Responses to “Brown Sandwich Bread with Teff, Gluten-Free”

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    Anonymous — April 10, 2011 at 4:58 pm

    this looks amazing! definitely going to try it out. easy recipe too. love your blog.

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    heatherscreativeconcoctions — August 19, 2012 at 6:47 pm

    I just made this and I am pretty happy with the consistency but as usual it seems to have fallen a bit. When I put it in the oven it was the height of my baking dish but I think it fell about half inch maybe an inch when cooling. I leave it in the oven to try to cool slowly with door open but I was wondering if you had any tips.

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    Lindsay — May 27, 2013 at 4:31 am

    Hi, I just made this bread recipe last week. It was really good!! I did have a couple of questions, though.. should I be using instant (also called rapid rise) yeast, since the yeast is added to the dry ingredients? If it’s just active dry yeast, doesn’t it have to “proofed” with a warm water/sugar mixture? Also, the bread dough rose so nicely, and after baking and cooling it was so short! Can this bread be baked in an 8×4 pan? That way, to achieve a better-shaped loaf… yours looks good.. not sure why mine turned out so small. :) Thanks for your help!

    Reply

    • Cate — May 29th, 2013 @ 7:35 am

      Hi Lindsay- sounds like you probably know more about bread baking then I do, but I’ll try to still help :). As for the yeast, yes. I did use instant yeast. I’ll go back and make that edit. As for why the bread fell? Well, that’s tougher. Sometimes it can be letting it rise too much, not cooking long enough, etc., etc. it’s who Googling to find out more.

      Not sure how it would work I an 8×4 pan, but it’s worth a shot! Good luck!

      Reply

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    Katie — February 22, 2014 at 2:13 pm

    I just made this and it came out great–even at high altitude! I used Express Bake yeast and made sure all the ingredients were at room temperature.

    Reply

    • Cate — March 17th, 2014 @ 9:35 pm

      So glad you liked it Katie :)

      Reply

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