Are you searching for a decent gluten free loaf recipe? One that does result in something that is rock hard, like eating cardboard, a bit sweet or frankly looked more like a pitta than a loaf when it came out of the oven.
After years of searching, eventually we came across a recipe that actually felt like you were eating bread. We have to thank the guys at Teff Tribe for this. This is their original recipe – https://tefftribe.com.au/recipes/best-teff-bread-ever/
When they say the best Teff bread ever, they really aren’t joking. The recipe below is a slight tweak that I use to make 10 Teff Rolls. We have still found that it is a bit too flat for our liking by making it as a loaf. It spread becoming wide and a bit flat, as rolls they’re perfect.
We appreciate that you may have never heard of Teff before we’ve previously created a blog that highlights its virtues and provides a healthy pancake recipe too.
What you need to make these gluten-free Teff rolls
You may have to go online for some of the ingredients but it’s well worth it. You can see the shops we use to get our supplies from the ingredients image.
- 20g Fresh Bakers Yeast
- 700g Water – If it’s a cold day I tend to have it a little warm.
- 25g Honey
- 2 tsp Salt
- 15g Extra Virgin Olive Oil (or Rapeseed Oil)
- 100g Rice Flour
- 40g Buckwheat Flakes
- 60g Quinoa Flakes
- 100g Ivory Teff Flour
- 100g Brown Teff Flour (you can use any ratio of Brown to Ivory you like of course )
- 55g Corn Starch (or potato starch)
- 30g Psyllium Husk Powder
Oven Temp – 190oC Fan Assisted
A couple of points on the ingredients.
Fresh yeast is really important, the dried version just does’t work as well. I tend to buy 100g block and freeze it in packets of 20g portions. It keep well in the freezer for a couple of months.
Buckwheat Flakes or Quinoa? The original recipe is only Buckwheat flakes but Rachael found the bread too bitter so now I do a mix. The ratio varies a little but it’s roughly 60:40.
Psyllium Husk Powder – be sure you get the powder. I made the mistake of buying flakes in the past and they don’t combine the mixture as well.
Now let’s make the dough:
Add the honey, oil and salt to a large bowl. Add in the water and whisk it all together. Finally add the yeast and mix that in too.
In a separate bowl weigh out the rice flour, buckwheat flakes, quinoa flakes, corn, brown and ivory teff flours.
Add this flour mix to the large bowl of wet ingredients and whisk it all together into a smooth mixture.
Add in the Psyllium Husk Power and whisk again. Keep whisking until the mix starts to come together. At this point I tend to use a spatula to fold it in making sure I’ve got everything combined from the bottom of the bowl and it resembles a smooth dough.
Cover with a tea towel and leave in a warm place to rise. It will take 60-90 minutes depending on how warm it is. You’re aiming for it to double in size.
Once the Teff roll dough has risen..
When it’s risen place it onto a lightly floured surface.
Weigh out 125g chunks of the dough which should give you 10 rolls. Then roll each piece into a ball and pat down slightly.
On a large baking sheet put some greaseproof paper or if you have it some non-stick baking sheets. I find they stick if you use oil on the sheet.
Put the rolls on with some space around for them to swell. Cover with a tea towel again for 25 minutes.
Make sure you turn the oven on to 190oC Fan Assisted to be sure it’s ready when the Teff rolls need to go in.
Bake them on the middle shelf for 35-40 minutes. I tend to bake them for 38 minutes. I know, a bit exact but for our oven that works perfectly to give a slight crust and ensure they are cooked through. You may need to adjust the timing slightly for your oven.
Nearly time to eat these delicious gluten free rolls
When they are baked, it’s important to let them to cool completely on a wire rack before eating them. This just lets any leftover moisture to evaporate fully.
These make great rolls that are actually soft and textured similar to wheat bread. They freeze really well too.
You can also slice in half (sometimes we manage to get 3 slices out of each bun) and use them for toast.
I hope you find them as yummy as we do. 😋
If you’re looking for other Gluten Free recipies, check out the Ayurvedic Butternut Squash recipe too.
