Tuesday, March 10, 2009

Dark Teff Sandwich Bread

Here I present to you a gluten-free yeast bread, sweetened with honey, reminiscent of whole wheat bread. Dark and hearty, full of whole grain goodness that is usually deplete in gluten-free breads. Because of teff's amazing nutrition profile this bread is higher in protein and iron than most of its gluten-free counterparts.

I tested this recipe a number of times, each time changing one aspect of the ingredient list. I finally settled on this version, knowing it was a winner because of how fast it disappeared in our house.

Although bread really isn't a staple in our house like it used to be, I think we will be making this recipe again and again. It is just very handy to have something ready-made for busy days. My 14 month old twins love eating this bread toasted and spread with pumpkin seed butter. My 4-year old and I eat it toasted and spread with almond butter and sour cherry jam. (I buy organic, fruit-sweetened jam from the company Bionaturae).

I know I have mentioned arrowroot powder in previous posts but I wanted to say it again here because it is a main ingredient in this recipe. Arrowroot can be cross-contaminated with gluten if processed in a facility that also mills wheat.

I used to purchase our arrowroot in bulk at our local co-op but then one day I decided I wanted to save money and special order a larger amount. When my order came in I wondered if they had given me someone else's order. The 5 pound paper package was covered with pictures of wheat and it sure had the look and feel of a bag of wheat flour. Of course I found the little sticker that read "Arrowroot" but it got me wondering. So I contacted the company to talk to them. They never responded but it didn't matter I already knew the answer.


Just a little bit of gluten that could be hiding in that bag of arrowroot could have sent Tom and our now 4-year old daughter into a week of agonizing you-know-what. So we returned the arrowroot. And this is when I fell in love with the company Authentic Foods. All of their products are gluten-free so no need to fret. One of our local Health Food Stores, Terra Organica, sells many of the Authentic Foods products, including arrowroot. You can also buy it online here.

For those of you who are curious, our local co-op sells arrowroot in bulk from another company, Glory Bee Foods, different from the company I had special ordered it from. I have not had time to contact this company to check and see if it is gluten-free. If someone does, please let me know.

Interested in more whole grain teff recipes?

Now on to my super yummy bread recipe...

Dark Teff Sandwich Bread

This bread is dark and rich with a full-bodied flavor. It is excellent toasted and spread with almond butter or pumpkin seed butter.

1 ½ cups warm water (100 to 110 degrees F)
1 package dry active yeast (2 ¼ teaspoons)
1 teaspoon organic cane sugar or maple sugar
4 tablespoons extra virgin olive oil or grapeseed oil
3 tablespoons honey or maple syrup
2 tablespoons ground flax seeds
2 cups teff flour
½ cup arrowroot powder
½ cup tapioca flour
1 ½ teaspoons xanthan gum
1 ¼ teaspoons sea salt

Oil an 8 x 4-inch loaf pan (I use glass).

Place the warm water and teaspoon of sugar into a small bowl (a 2-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water.

Add honey, oil, and ground flax seeds. Stir well with a fork or wire whisk until it feels a bit like egg whites. The warm water will cause the flax to form a gel which helps to bind this bread.

In a large bowl, add the teff flour arrowroot powder, tapioca flour, xanthan gum, and sea salt. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 60 seconds or so, or until the dough thickens and becomes smooth. You may need to finish mixing this with a large wooden spoon as the teff flour will absorb a lot of moisture.

Transfer dough to an oiled 8 x 4-inch loaf pan using a silicone spatula; shape into a loaf form using the spatula. Place pan, uncovered, in a very warm spot to rise. I like to place boiling water into a 9 x 13-inch pan and then place the bread pan inside of that. Let rise for about one hour or until doubled in size. Preheat oven to 350 degrees F.

After the bread has risen, place pan into the oven and bake for 35 to 40 minutes. Allow to cool for about 10 minutes in the pan and then remove and place onto a wire rack to cool. Wait, if you can, to slice the bread until it has cooled a bit. © Alissa Segersten

Please let me know your results if you make this! I always appreciate hearing your feedback. Thanks and Happy Baking! :)

More Gluten-Free Bread Recipes:
Buckwheat Cinnamon Raisin Bread (vegan and xanthan gum-free)
Farmhouse Seed Bread (vegan and xanthan gum-free)
Homemade Brown Rice Flour Tortillas (vegan)
Sprouted Brown Rice Bread (yeast-free)

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. That's really beautiful bread, Ali! How wonderful that it's also nutritious and delicious. :-) Like you, I don't often make bread, but this would be good to try some time ... probably for one of our support group meetings.

    Thanks for sharing the info on arrowroot again. I think that kind of info bears repeating because your regular readers (like me) might forget or you might have new folks who would not know.

    Thanks very much!

  2. Hi Ali,

    I can't wait to try this. That said, what do you recommend for those of us who have eggs in the house more often than fresh flax seed? Can I still throw in an egg here and there for binder? Is there a ratio or guide I should consider? I see so many gluten-free recipes without eggs, and I understand why, but I'd like to keep eating them!

    1. Generally to replace one egg you need 1 TB of ground flax and 3 TB of warm water. So it looks like you can remove the flax gel and remove 6 TB of warm water from this recipe, and use two eggs instead. Hope that helps!

  3. Shirley - I am sure your support group members would enjoy this bread. Thanks for your comment!

    Ann - I make nearly all of my baked goods without eggs because half of our family does not eat them so I am not so familiar with gluten-free baking using eggs. I know most GF breads use eggs though. I think if you take out the flax and add one egg without changing anything else it might work. I'd be very interested in hearing how it turns out.

    Thanks, Ali :)

  4. Ali,
    I can't eat flax seed, what can I use to replace flax seed>? I also don't eat much bread but would like to try this yummy sounding bread.
    I appreciate all the effort you and Tom put forth for us.

  5. This bread looks so good. I too miss the hearty wheat breads I used to eat. I am going to give this one a try. Thanks for sharing this recipe. I will report back and tell you how mine comes out.

  6. Hi Ali,

    This bread looks delicious. I am wondering though if there is a substitute for the yeast. I have problems with Candida Yeast and can not have yeast products. Is it possible to make breads without it and still have the consistancy?

  7. Yeast breads are making me crazy lately. I am trying the method of perseverance to get them right, and am very tempted to stick with muffins!

    We made the bread today--D. is eating it happily right now. It is mostly fine, but I think, not quite right. It's a little heavy/soggy on the bottom (perhaps not long enough in the oven?) and a bit yeasty smelling.

    The first yeast/water mix I made, I had to abandon for 30 minutes to get the girl down for a nap (she clearly wasn't having any more of me in the kitchen right then). When I came back, the yeast was good and bubbly, but I wasn't sure how long I could leave it, so I tossed it and started again. The next yeast/water made a foam and I am not sure what good bubbly is supposed to look like. After about 10 minutes, I decided to just go with the foam. I had premixed the flax seeds, oil and honey and poured that into the yeast/water/sugar and whisked it, but it didn't seem to change the consistency of the liquid at all (to more gel-ish). It still seemed pretty much like water. Should we not premix them and add them directly to the yeast water one at a time? Or does it not matter?

    The flour part is pretty uneventful. I can measure flours and get them right :-). That yeast business, though--it's making me nuts.

    I am hoping that it's mostly okay to eat in its imperfect state since my husband and my daughter seem to be gobbling it up. I can't quite tell if it's just undercooked (we did the full 40 minutes) or if the yeast did something weird.

    I really like having breads around for the convenience factor, but you're right, the rice bread doesn't seem to have the same nutritional oomph as a nice dark bread. I think we'll try it again next week and see if we can get it right. Your bread just looks super yummy!

  8. Ali,
    I made your bread today, wrote earlier about using something besides flax and I went ahead and used one egg, although Tom thinks I have an alergy to them. Anyway, The bread turned out wonderful my who family liked it even the ones that don't have to watch there gluten, but it fell in the middle, but my next question is, you mentioned arrowroot powder, I only had arrowroot flour, is there a difference when baking with arrowroot which one you use?
    Thanks for all your time Ali,

  9. Bonnie - I was just reading the comments and about to respond to you and then I signed in and your second comment popped up. I am glad you tested it with the egg. I tested this recipe using 1 3/4 cups of water which was too much and caused the bread to rise nicely and then sink. One egg equals about 1/4 cup so essentailly adding the egg is similar to using 1 3/4 cups liquid. Possibly reducing the water by 1/4 cup next time (to 1 1/4 cups) would provide better results? Thanks so much for taking the time to share your results.

    David D. - Thanks, I'll be interested in hearing how your bread turns out.

    Lacie - I am currently experimenting with yeast-free breads, I may post one in the future. However, if you have an issue with candida then it is best to avoid all refined grain products, even as wholesome as teff! There are some great books out there on the candida diet such as The Body Ecology Diet.

    Jennifer L. - I so appreciate your detailed comment and am bummed that your bread didn't turn out so well. I don't have a solid answer for you but I do have some theories. Did you measure the liquids exactly? And where did you let your bread rise? Was it warm enough? Maybe it would have worked better had the flax formed a gel. Try adding the flax first next time, whisk it together, and then add the other liquid ingredients. What kind of bread pan did you use? Is your oven calibrated to the correct temp? These are all factors that could have caused yours to fail - though it sounds like it was still edible! If I come up with anything else I will make a comment here.

    Thanks! -Ali :)

  10. Bonnie - oops, forgot to add that arrowroot flour and powder are the same thing.

  11. Ali,
    The bread looks great -- but I want to know where to get pumpkin seed butter! We love Sunbutter, but that sounds good too.

  12. Alison - The brand of pumpkin seed butter we use is from Omega Nutrition. It is sold along side all of the other nut butters at our local co-op. Hope you have some luck finding it - I bet you could also order it online.

  13. Thanks everyone for your comments on this one! I just made the bread again to make sure I didn't explain the directions incorrectly and at the same time made a yeast-free loaf.

    Here are some notes:

    -I added the flax first to the warm water/foamy yeast mixture and whisked it together then let it stand for a minute or so while I measured the other liquid ingredients. By the time I added them, the flax had formed a thick gel.
    -I rose it for only 40 mins. because I had a lot of heat surrounding the pan and it had already doubled in size.
    -I baked it for nearly an hour because I forgot about it - the crust turned out better/thicker with this longer baking time.
    -So be sure and follow the exact measurements in the above recipe but gauge the rising/baking time as you see fit. Longer rising times with GF bread will cause the yeast to overreact so don't let it go for more than an hour unless the loaf is in a cold rising location.

    For making this bread yeast-free:

    Basically you use the same recipe and directions. I took out the yeast and added 1 tablespoon of baking powder to the dry ingredients. Also, I reduced the salt to 1 tsp. I used 1 cup of water to make the flax gel then added 1/2 cup of hemp milk along with the other liquid ingredients. I baked this loaf for 1 hour (and remember no rising time - so just pop it in the oven after you put the dough into the pan.)

    Hope that helps! Overall, both of these loaves turned out beautifully, the yeasted loaf, of course had a much better flavor though!

    -Ali :)

  14. Hi Ali,

    Thanks for all the ideas. I am going to try it again with yeast this weekend maybe and see how it goes. Making the gel with the flax, or not having bubbly enough yeast seem to be the two most likely reasons. I used a glass pan, let it rise in the 9 X 13 inch pan of boiled water (good idea, by the way!), and think our oven temp is generally accurate.

    For next time though, once the yeast/sugar gets bubbly in the water, how long is it good for and how careful do I need to be keeping that at the warm temperature?

    I'll keep you posted on how it turns out!

  15. Thank you Ali for the yeast free adaptation to the recipe. I definately plan on trying it.

  16. I finally had time to make this recipe today. We made it this morning and had it for lunch. It has the most fantastic texture of any vegan gluten-free bread I have had yet. I am a teff convert now. I need to buy one of those large bags of it you talked about. Thanks so much for sharing this recipe!

  17. Thank you for this bread recipe - it's great! I'm so happy to be able to eat normal tasting bread again. I made it almost as written, just subbing one egg in for the flax and reducing the water to 1 1/3 cup. Baked for 50 minutes, let it cool about 20 and sliced a small end off to see the inside and realized it wasn't done all the way through. I actually put it back in, covered with tin foil, for 10 minutes, then uncovered for a few more. Perfect, tasty - great this morning with hazelnut butter and coffee. Wonder what'll happen if I use brown rice flour instead of teff some time. Thanks again!

  18. This looks amazing! I would love to try this. I was wondering if you could sub cornstarch, potato starch, or tapioca starch in this and it would still have the same results (taste/texture)? I don't have any arrowroot on hand....but I may have to get some! What is the advantage of arrowroot over other starches?

  19. Thanks for this terrific teff recipe. It is delicious and rich and has a great texture. We are egg eaters and I know how much it can help GF bread, so I put in one whole egg and one egg white, and cut down the water to one cup, and left out the flax. I also did not have tapioca flour on-hand so I used brown rice flour. I put it into the bread machine, just to really live on the edge, on an expressbake. It turned out wonderfully and I can't tell you how satisfying it is to have a dark whole-grain bread full of nutrition for my family!

  20. Do you have a GF recipe for Teff bread made in a bread machine?

  21. Michael - I don't use a bread machine, so no, I don't have a recipe for teff bread using the bread machine. If you try this recipe please let us know how it turns out. :)

    And thanks to all who commented with your modifications of this recipe and your results. It is great that you shared so everyone can learn! :)

  22. Ali - I had a bag of Teff flour after making your whole grain waffles. I decided to try this bread today. All I can say is FABULOUS! It tasted so good and the texture was wonderful. Thank you for this beautiful nutritious bread. I can't wait to try it on my children. I think they will love it and I will love that they are getting some nutrients as well. Keep up the good work.

  23. I made this bread tonight for dinner with the Spicy Butternut Squash Stew you posted here 12/5/08. Both were wonderful! I didn't have arrowroot on hand for the bread so I used Potato Starch instead. The bread had such a great flavor, rose nicely, and we all gobbled it up. Thank you!

  24. Thanks for a great bread recipe Ali. I make this very often and it has always turned out super yummy!!!

  25. Tried this twice. Tasted great but didn't rise well and some compared the loaf to a door stop. The yeast mixture never turned out like you described after trying several times. Friend suggested reducing teff by a cup and adding sorghum plus a couple eggs. Did that and got a nice loaf. But put in a smaller pan.

  26. Just made this yeast-free and sugar free. I used chia seeds instead of flax, and added 2 Tbsp apple cider vinegar and 1 1/4 tsp baking soda to replace the yeast. Also used 1 1/4 tsp guar gum instead of xanthan gum, and only 1 tsp of salt. Instead of the honey/agave I added an equal amount of water. Baked for one hour. It was delicious! Lots of changes, almost a new recipe! Next time I will try using baking powder instead, as it tasted a little too much like the baking soda. Thanks for a great bread, Ali! xoxo Kim

  27. this looks like a wonderful recipe. I love the idea of not using too many grains and keeping it simple. There are very few gluten free recipes that don't use too many grains. I like the texture too and sure will give this a try


  28. Thank you for this delicious bread recipe! I have been GF for years and gave up trying to make decent bread long ago. All the ones I tried had a funny "off" flavor, especially the ones with bean flour. I suddenly got a huge craving for bread yesterday and had lots of teff flour to use up and ran across your recipe. It's easy, without a million different flours, and I love the dark, more whole-grain flavor instead of pasty, bland white GF bread. I did make the following changes successfully:
    I didn't have any flax on hand, and I do fine with eggs, so I omitted the flax, reduced the oil to 2 TBS, and added an egg. I'm also out of tapioca flour, and since tapioca and arrowroot are often interchangeable, I just used a whole up of arrowroot and omitted the tapioca. It was delicious! Thank you!

  29. I made this bread tonight! It was amazing! It is so hard for me to find good tasting breads that are both gluten free and egg free. Love that this has Teff in it too! Such a nutritious grain! I spread some wild blueberry jam on it. Delicious! Thanks again!


  30. Since arrowroot is a herb, do you have any idea if it is ok to use during pregnancy/breastfeeding?
    Just asking about experience/knowledge, not medical advice :)

  31. We eat about 4 loaves a week. Seriously. It is the only recipe that is completely safe for all my highly sensitive kids. Teff is the only alternative we have found that works - as my daughter and son are sensitive to wheat, rice, almonds, oats, milo - not to mention dairy, eggs and soy. This recipe really saved us - and helped my older girls feel more normal about their crazy lunches at school. THANK YOU!!!!!

  32. Hi Ali,
    I just love this recipe and have made it many times already. I tend to prefer darker grains like teff and buckwheat over the lighter grains. However when I ran across some ivory teff recently I was intrigued and ordered some to try. Just wondering if you have tried that and if so what your experience or thoughts were on that.

  33. WOW...I haven't had much success with GF bread baking, but will def use this recipe again. I subbed cornstarch for the arrowroot, and it still turned out amazing. Thanks!

  34. Hi Ali,

    This looks amazing--is there a way to use a bread machine instead of the oven? I was given one and have been wanting to use it, but not sure how it works as opposed to the oven times and all!

    My family and I LOVE your recipes!!

  35. I just made this bread yesterday and it is delicious! I'm so excited-I've had trouble with other gluten free bread recipes I've tried. This is the first time I've used teff flour. Our family loves the whole grain taste. I think I'll be making this recipe on a regular basis from now on. Thank you for posting this! :-)

  36. This bread has become a staple in our household. I usually bake two at a time, slice both loaves, and put one in the freezer. So wholesome and delicious!

  37. This is a really fantastic recipe! We absolutely love it and also love the fact that it is so nutritious. We like it spread with almond butter and fruit spread.

    I made it with 2 eggs instead of the flax seed and it turned out beautifully.

  38. Can I sub buckwheat flour for the teff flour? No teff on hand

  39. I have had good luck using a bread machine with the following changes:
    Proof the yeast as directed until foamy.
    Get the rest of the wet ingredients mixed at room temp and rest of dry ingredients in another bowl.
    Add the yeast, then wet bowl then dry bowl.
    I use a Zojirushi bread maker. I made a custom program of 15 min knead, 60 min rise, then 50 min bake.
    If it comes out not brown enough, I pop it in a 350 deg oven on a cookie sheet for 5 minutes and it tastes great.

  40. Hi,

    This bread is now a staple in our regular menu rotation. Thanks !

    I notice that Authentic Foods no longer carries the Teff flour. I was wondering where you get your bulk teff from these days and failing that which brands would you recommend ?


  41. This is so great. As my husband said, it "tastes just like bread". (We are only recently cutting out gluten, and are used to real deal bread from the local bakehouse.) This is so much better than the other GF breads we've made.

    I modified my second loaf a little: I made it in the bread machine on the GF setting. Also, I subbed in an egg for the flax.

    To make in the machine, I put the egg in the measuring cup, then filled it up with water to total the 1.5C. I beat that, put it in the pan, added the 1t sugar, 3T oil and 3T honey. Then I put in the dry, which I had premixed in a bowl, and the then the yeast. It turned out great. I'm going to measure out several batches of the dry to have ready to go.

    Thought I'd share, since some folks have asked about the machine.

  42. Hi, I just tried your everyday sandwich bread, which really came out nicely!
    Was wondering about this recipe, can I subsiture the flax seed for anything else? The family I make this bread for is also allergic to flax seed...

    thanks a bunch!


  43. I have been on the elimination diet for 4 weeks now and your website has done a lot to help me through it! Thank you for all of the information.

    I made the teff bread this afternoon and it turned out fantastic! Even my picky 6 year old liked it (and he is used to eating wheat bread). It was easy and I will be making it again.

  44. To the people asking about buying bulk teff flour- I recommend Maskal Teff teffco.com I've gone through many bags of this stuff and it's fantastic quality! I have a lot of food allergies, in addition to gluten and i've never had any problems with it.

  45. This is the same bread that is in your new cookbook? If so we love it! This bread has become the weekly bread I make for my daughter and me. I have tried so many other Gluten Free Breads that we just did not like the flavor or texture. The first time I made it, I thought no way but it work and turned out great. To us it just has a great whole grain flavor. I have also started to experiment with this recipe, I did half buckwheat and teff and loved it just as much. Thank you! We also love the Buckwheat and Chai Wraps, and the dinner rolls. Just love the cookbooks! Thank you!!

    1. Hi, I was also thinking of substituting half of the teff flour with buckwheat, just wanted to ask did it make your bread heavier and more moist, becuase I love to have a more airy and fluffy kind of bread. Just wanted to see which do you recommend sticking to the same recipe for the buckwheat version for a lighter bread?

      Thanks for your help

  46. Stampin by the Bay- Thank you for the great feedback! :)

    No, the recipe here is a completely different one than in the new cookbook. Same title though! The new recipe in the book is much better than this one I think. Glad you are experimenting with the recipe....there are so many ways to make it! :)

  47. As I was making this recipe again yesterday, I did look at it online and realized it was completely different (sorry)and yes I would agree the one in the cookbook is so much better. I have to tell you, my mom gave me her old Pyrex Round Loaf Pan, have you seen these, it is a glass tube that sits in a metal rack? Anyway, I use it to make a french loaf using the recipe in the cookbook, and it turned out great, had a nice crust all around the loaf. Everyone at the dinner table was happy to have a slice of bread with dinner. Again, I am so happy with your recipes in your cookbook.

  48. When we get accidently glutened...we use bentonite clay! It avoids a lot of the pain.

    Does chia seed work for the egg in this recipe? I know some folks use it and I always like to be sure before trying if I can....teff isn't a cheap flour!

  49. Absolutely AMAZING!!! My picky little newly GF darling bugged me the entire time it was baking "mom, it smells like your old wheat bread!" They all gobbled it up. I immediately made another loaf. This was my first attempt at gluten free bread and I could not have picked a better recipe. Thank you!!!

  50. I'm looking for a dark, strong flavored bread, and am thinking of giving this one a try. However, I know that I do not like more sweetness in bread than one teaspoon of sugar (or whatever) provides.
    So, can I leave the honey out of the recipe and make it with just the one tsp of sugar, or will that make it too dry?

  51. Bob's Red Mill tests all of their gluten free products for cross contamination.

  52. Hi, I am going to try this bread soon! My daughter is intolerant to eggs and ground flax. Can we sub something for the ground flax? Thx!

  53. Hi! My daughter is intolerant to eggs and flax. Can I sub anything for the flax other than eggs? Thx!

    1. I have successfully used ground chia seeds equal amounts to flax seed as a replacer. hope this helps

  54. I have everything but the Xantham gum. Does anyone know if I can substitute Guar??
    thanks, Diane

  55. I just printed out your recipe for the dark teff bread. I am looking for a pure teff bread recipe as I have to watch my carbs. I am on a no carb diet so I can get off of my insulin. I have already lowered the amount of one and am off of the one completely using the program called The Blood Sugar Solution by Dr. Mark Hyman. All fresh foods, no processed foods, No diet sugars only Stevia in the raw. No margarines or butters only olive oil or coconut butter organic of course. I only get proteins and veggies. fresh or frozen. So having a bread that completely by passes the bodies absorption process is highly desirable. Can you help?? thank you kristy

  56. Hi I just printed out your recipe. I was wondering if you had a recipe for bread with just the teff as the flour ingredient?? I do have some dark rye flour and I do have chia and flax seed. I can have eggs but I am looking for a bread that your body does not process and teff seems to do this. I am a diabetic and on a no carb diet. I am on the program called the blood sugar solution by Dr. Mark Hyman. All fresh or frozen ingredients no processed foods. No diet sugars or honey. Just stevia in the raw. no margarines or butters. Just olive oil or organic coconut butter. no processed foods. I have been able to get off on one of my insulin's and l have been able to lower the other one by 100 units a day. Can you please help so that I can have what appears to be a bread product? Also do you have any recipes for making pasta with just the teff flour?? Thank You for your help.. Kristy

    1. Hi Kristy, If you are on a low-carb diet then you will need to avoid teff flour. You can make a delicious low-carb bread using almond flour, coconut flour, eggs, and baking soda instead.

  57. Wynne GeikenjoynerMarch 4, 2014 at 5:24 PM

    Hello Ali, Thanks for all your great recipes. I have both your 1st edition books and use your blog frequently too. Great stuff!

    Arrowroot powder: I tried looking throughout your website, but didn't find the info. I was looking for. Hope you haven't already answered this elsewhere...

    You have many recipes that call for arrowroot powder/flour. I've recently moved from the US to New Zealand and have had trouble finding a few of the ingredients in your recipes. Arrowroot powder is one. I just tried to go online to purchase a 5lb quantity from the US, with shipping costs of over $70!

    I looked it up on wikipedia to see if it goes by other names. Here's what I found: "Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia pumila, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot.[1] Japanese arrowroot, Pueraria lobata, also called kudzu, is used in similar ways."

    I've been able to find Kudzu in large granules that require grinding into powder. It comes in 3.5 oz packages for several dollars per package. That's quite pricey, and often too small a quantity to make a double batch of your bread recipes, which is my habit.

    My question is this: can I use any of these forms of arrowroot powder described by wikipedia?

    I have tapioca flour on hand...

    Thanks for taking the time!

    1. Hi Wynn,
      You can usually replace arrowroot in my recipes with tapioca flour! Thanks for the info! :)

    2. I can often find tapioca flour in the Asian grocers, and arrowroot in Woolworths here in Australia. Not sure if it's the same in NZ, but worth a try!

  58. I could use some help, even though I've been making yeast breads for close to 50 years. I've made this bread twice and both times it's fallen to a height of about a flat bread. Our solution has been to slice it very thinly, once cooled, and then to dry the slices in a low oven - voila - perfect Teff crackers. Can anyone give me a suggestion as to why it's falling?

    1. It sounds like your dough needs more flour! I would try stirring in at least 1/2 cup more teff flour next time. I would also suggest trying one of my newer bread recipes. I have a really good dark teff bread in my Nourishing Meals cookbook that does not use any xanthan gum. I also have a xanthan-free recipe on this blog that uses part teff flour. :)

  59. This is my absolute favourite vegan glutenfree bread! Dark teff flour is so versatile, and I love the wholegrain feel it gives to baked goods. Thank you for this recipe :) I have made this a few times now and it was great every time - even loved by normal non-glutenfree folks.

  60. Rises superbly if you place the loaf tin in a saucepan of boiling water for 1hr. I replaced the flax with chia and topped it with seeds; immense!

  61. I just tried this bread for the first time today. I loved it, eventhough it didn't rise at all, it still is very delicious.
    I do live in high altitude in Colorado, do I need to make any changes for that so I can make it lighter and let it rise?

    1. Hi Marianne,

      I just found this recipe and made it today. We live in Colorado too and I made my usual adjustments. With the high altitude there is less air above us pressing down so we need less rise and more structure. With the dry climate, it dries out faster so more moisture and a little less sugar and salt (so it doesn't taste too sweet or salty when it becomes more concentrated... Less sugar also helps with the structure). So I decreased the yeast to 2t, decreased the honey to 2T, increased the flour to 2 1/8-2 1/4 cups (I used 10.5 ounces... I bake using weights), and decreased the salt to 1t. I rose the bread a shorter time (40 min?) And tented the bread with foil twenty minutes into the baking time. This probably wasn't all necessary but I've been baking at altitude my whole life and it's just second nature now.

      This is my first gluten free yeast bread (hubby just diagnosed with celiac) and I am so relieved! I've been eating mostly whole grains from birth and my family (hubby, two kids and me) has been eating exclusively whole grains for years now. We bought some bread while I did research and the stuff was so white and tasteless! My five year old was so excited to see that the bread is brown! I handed him a hot buttered slice and his eyes got really big. "Mmmmmm. Yum!" He exclaimed. And it's sturdy enough that we had sandwiches from it for supper!

      Now that I've figured out the original, I'm trying bread machine next so we can have it all week even though I work. I'm planning on ordering the flour bulk from teffco.com to make it almost affordable. :) Prices of flour are one thing I'm still adjusting to with gluten free... I only used King Arthur before so I wasn't exactly a cheapskate but wow! The cost of gluten free is crazy!

      Thanks Ali, for a great recipe!

  62. Hi,

    I'm just curious, have you tried making this a two pound loaf? If so, what would be the measurements of ingredients? Do you think I could just double everything? Thanks!

  63. Thank you so much for this recipe! I've been staring at my like 4 bags of Teff in the pantry these last few months on a tight budget TRYING to figure out what to make. We don't really enjoy it as a breakfast porridge, and many recipes only use less than a cup of teff. I'm excited to provide BREAD for our GF family this month!

  64. Please help, not sure why my bread doesn't come out as beautiful as yours. Mine doesn't rise it just comes out as a solid dense brick. :(

  65. Hello Ali, I made this bread for the first time over the weekend. It was my first experience using yeast and I wasn't really sure what to expect. My yeast bubbled some but I'm wondering if it was enough as my bread didn't rise as much as you suggest in the recipe. I was looking for it to double but it didn't quite get there. The taste is delicious, by the way. Just wondering if you can suggest why it didn't rise as much as it could have. Thank you.

  66. This bread is amazing. I am an amateur baker, but I made the following adjustments / embellishments according to the supplies I had on hand, and it turned out fluffy, hearty and delicious.

    Dough seemed to be too runny, so I added 1/3 cup of whole wheat pastry flour (no longer gluten free).
    Only 1 tspn of xanthan gum because I ran out.
    Added a hand full of chopped walnuts, and 3 chopped dates.
    Needed to bake for 50 minutes before the knife came out clean

  67. Very delicious flavour and texture. I'm an amateur at baking, but made the following changes according to what I had in the kitchen:

    I used 2 large eggs instead of the Ground Flax.
    And I subtracted 6 tbsp of water.
    Dough seemed to be too runny (like a muffin mixture) after I put everything together, so I added 1/3 cup of whole wheat pastry flour. The dough was still quite sticky and didn't hold its own shape after this, but it came out very well after rising. I think next time I'll use the runny version to keep it gluten free.
    Only 1 tspn of xanthan gum because I ran out.
    Added a hand full of chopped walnuts, and 3 chopped dates (such a good combo with this loaf!).
    Needed to bake for 50 minutes before the knife came out clean.

  68. I found this recipe last night and it looked so good I was determined to try it as soon as I could today. Result: amazing.

    I took a picture: https://pbs.twimg.com/media/Cg3Xdt2UcAAUCWC.jpg

    I had to sub a few things because I'm currently on a strict allergy elimination diet and I'm not allowed flax seeds, honey, maple, or cane sugar.

    I ended up using 1/2 cup applesauce and a 5oz can of coconut cream to replace the flax, cut the water to 3/4 cup and the salt to 1tsp, and replaced the honey and sugar with coconut equivalents. I also added 1/2 cup extra teff flour because we're high-altitude. I had to let it bake for an hour because it was still a little sticky inside at 40min, but it turned out really well!

    I am definitely going to need to buy more teff flour because we had only a small bag (barely enough for the one loaf) and I've got another month left of this diet.

  69. My dough is very runny and not solid. Is that normal? I accidentally used 1 1/4 cup of water so I did not even use full amount. It is rising stage right now. I went back through recipe to be sure I did not neglect any ingredients. What do you suggest if this is not the proper consistency?

  70. Just made the bread, I'm disappointed. It didn't rise much. Still too hot to taste.

  71. Didn't trust would come out based on the look of the dough. I used my bread machine which has a setting for gluten free. The result? OMG!!! I could not stop eating! It is so tasty and grat texture, and because I eye-measured the honney it got a bit sweeter :)...which makes it even better! Loooove it! Thank you so much for sharing it!

  72. I really enjoy this recipe but I can never get it to rise! Any suggestions?


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