Gluten-Free Vegan Teff Bread
This gluten-free vegan teff bread is a simple, nutrient-dense alternative to traditional bread, made with just a handful of whole-food ingredients and no gums, fillers, or refined sugar. Teff flour gives it a rich, slightly nutty flavor while psyllium husk and flax provide structure and fiber. The result is a hearty, sliceable loaf that’s perfect for toast, sandwiches, or enjoying warm with your favorite spreads.
Ingredients
- 1 packet active dry yeast 2 teaspoons
- 1¾ cups warm water warmed to 100-110°F
- 1 tablespoon olive oil
- 2 cups teff flour
- ¼ cup psyllium husk
- 3 tablespoons ground flax seed
- 1¼ teaspoons sea salt
Instructions
- In a small bowl, combine the warm water and yeast and let it sit for about 5–10 minutes, until it becomes foamy.
- Meanwhile, in a large bowl, whisk together the teff flour, psyllium husk, ground flaxseed, and salt.
- Once the yeast is activated, whisk in the olive oil. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Use your hands to gather the dough into a ball and place on a parchment paper lined baking sheet. Shape into a thick loaf (think football). Let the dough rise in a warm spot for about 2-3 hours (I placed mine in my oven with the light on).
- Once risen, preheat your oven to 425°F, then bake the bread for 40-45 minutes. Allow it to cool completely (about 1 hour) before slicing.
Notes
Storage: wrap loaf or individual slices in plastic wrap and store in the fridge for 5-7 days. Alternatively, freeze individual slices for up to 6 months. Pop a slice in the toaster when you are ready to enjoy.