Have you noticed that the gluten-free breads available in the commissary are really not that tasty? I have. Since I follow a mostly gluten-free diet, I started searching for gluten-free bread recipes in an effort to find a better-tasting bread. I tried a few different recipes and was about to give up when I came across this one at healthfulpursuit.com (although I made a couple of minor modifications).
This bread, made with teff flour and arrowroot starch, is moist and delicious! It is especially good when eaten warm or toasted, with a slight spread of butter and raw honey – but you can get as creative as you like with topping choices. I love this bread and recommend that you give it a try – it’s a very easy (and pretty forgiving) recipe.
- 1 ½ cups warm water (100F to 110F)
- 1 package dry active yeast
- 1 teaspoon coconut sugar
- ¼ cup nut butter – I used almond butter
- 2 tablespoons coconut oil
- 2 tablespoons ground flax seeds
- 1 tablespoon apple cider vinegar
- 2 cups teff flour
- 1 cup arrowroot starch
- 2 teaspoons freshly ground chia seeds
- 1 teaspoons sea salt
- Lightly oil an 8 x 4-inch loaf pan with a small dab of whatever oil you have on hand.
- Place the warm water and teaspoon of coconut sugar into a small bowl. Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water.
- Add nut butter, oil, and ground flax seeds. Stir well with a spoon, just until mixed. Allow to sit again for 5 minutes.
- Stir in vinegar.
- Meanwhile, add flour, starch, chia and salt to a large mixing bowl.
- Pour in wet ingredients and stir well to mix thoroughly.
- Transfer dough to your prepared loaf pan and flatten top with the back of a spoon. Cover pan with a towel and allow to rest in a very warm spot to rise. Let it sit for 60 minutes.
- Then, bake in a 350F oven for 35- 40 minutes – until top is golden and a toothpick inserted comes out relatively clean. The bread will firm up and continue cooking out of the oven.
- Allow loaf to cool in pan for 5 minutes before removing it from the pan and placing on a wire rack to cool. Cool completely, for an hour, then cut into slices.
- Can be stored in an air-sealed bag for 2 days on the counter, in the fridge for 5 days, or in the freezer for up to 2 months. The bread does firm up after 2 days so it’s best to heat (or toast) before enjoying.