Sunday, February 14, 2010


Here's the opposite of the standard commercial gluten-free bread. Not white. Not pasty. Not gluey. It's got whole-grain goodness from the teff which is part of its flour mix. Teff in grain form is about the size of a poppy seed,and that little powerhouse 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. 

Make sure you use a thermometer to check the internal temperature of the bread as it bakes. 

Makes two loaves, in pans where the bottoms measure 2.5x5 inches. 

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 loaf pans.

Dust with cornmeal.

Ladle batter into pans. 

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.

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

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

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