GLUTEN FREE VEGETARIAN INGREDIENT OF THE DAY: TEFF

A grain of teff is about the size of a poppy seed, contains all eight of the amino acids needed by humans, and comes in many colors from ivory to deep purplish brown. It is originally African, and is thought to have been used by ancient Egyptians. An excellent grain (or ground, a flour) for those who must avoid gluten, it gives a nutty, almost whole wheat flavor to a gluten-free flour mix. Too much of it, though, and a flour blend might make baked goods that are gluey, so be careful with the amount. As you can see in the bread below, the amount of teff in the mix hasn't adversely affected the crumb. It's not sticky at all--it's perfect!

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame seeds 

Heat oven to 350 degrees.

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil cookie sheet or french bread forms.

Dust with cornmeal.

Ladle batter into forms or onto sheets. 

(One loaf per sheet if using cookie sheets.)

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

(I use top of stove as oven heats.)

Make angled cuts in loaves with razor blade.

Sprinkle a fairly dense layer of seeds over loaves.

Bake until internal temperature is 200 degrees, about 1 hr.

Cool to room temp, out of pans, before slicing.