Easy Homemade Gluten-Free Teff Flour Bread
A simple, moist, and flavorful gluten-free bread made with teff flour, perfect for sandwiches or toast. This recipe requires no yeast and uses a quick mixing method for a reliable loaf every time.
Ingredients
Ingredients
- 1.5 cups teff flour packed
- 0.5 cups tapioca starch or arrowroot starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar, room temperature
- 0.25 cup honey or maple syrup
- 0.25 cup vegetable oil or melted coconut oil
Notes
Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer bag for up to 2 months. Make-Ahead: The batter can be mixed and baked immediately. For best texture, slice and toast leftover bread. Variations: Add 1/4 cup of seeds (sunflower, pumpkin) or 1/2 cup of raisins to the batter before baking. For a dairy-free version, use a plant-based milk mixed with 1 tbsp of apple cider vinegar instead of buttermilk.