Over the past couple of weeks I have continually tried to improve upon the recipe for my gluten-free teff flax bread and cut down on the less nutritious flours. The recipe is quite forgiving and I have not been incredibly accurate with the measurements. But the idea is to use 500 ml of water for 400 g of flour, and I have toyed around with the flours. The various versions I have made have all been quite successful, but the latest turned out truly great. It somehow seemed to rise a little better too, perhaps because the ground flax acted as a bit of a binder too, or because I used slightly more yeast.
The initial mix was about 150 g dark teff flour, 50 g potato starch, 50 g millet flour, 50 g quinoa flakes and 100 g brown rice flour. I wanted to cut down on starch and rice flour to make it healthier.
The most recent, and extremely successful one, was 150 g teff flour, 50 g potato starch (for texture), 150 g sorghum flour and 50 g millet flour. On top of that, I added 50 g ground flax seeds and a handful of whole millet grains. I also slightly upped the xanthan gum.
Updated recipe for gluten-free teff flax bread
- 400 g flour: 150 g dark teff flour, 50 g potato starch, 150 g sorghum flour and 50 g millet flour
- 50 g ground flax seeds
- 1 1/4 tsp xanthan gum
- big handful millet grains
- 1 tsp Herbamare celery salt
- 500 ml water (lukewarm)
- 2 tbsp psyllium husks
- 1 tbsp honey
- 2 tbsp oil
- 1 somewhat heaped tbsp active dry yeast
Heat the water and mix with yeast, honey, oil and psyllium husks. Whisk and set aside while you measure out and thoroughly mix the flours, flax meal and xanthan gum together to distribute the xanthan gum evenly. Add flour to the liquids and mix very well. Transfer to sprayed loaf pan, and leave to rise in a warm place for a about 30 minutes. Bake at 225C for 40-45 minutes. Leave to cool completely before slicing.