Sesame Teff Bread GF Recipe
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Contributor: |
Contributor: Dee Seitz
Added: Friday, December 28, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: Dry Ingredients
2 1/2 cups teff flour
1 1/2 cups tapioca flour
3 teaspoon xanthan gum
1 teaspoon salt
2 teaspoon Egg Replacer
2 teaspoon unflavored gelatin
1/3 cup almond meal
1/3 cup brown sugar
1/4 cup toasted sesame seeds
2 1/4 teaspoon dry yeast granules
1/3 cup toasted sunflower seeds
Wet Ingredients
1 egg plus 3 egg whites
1 teaspoon dough enhancer
2/3 cup GF sourdough bread starter (Dee's original found in cookbook)
6 Tablespoons vegetable oil
2 cups lukewarm water
1/4 cup (more or less) lukewarm water, as needed
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Directions: |
Directions:Grease two 8 1/2" x 4 1/2" loaf pans and dust with rice flour. (I don't grease. I just line with Release foil).
In a medium bowl, combine the dry ingredients. In the bowl of a mixer, mix the wet ingredients and 2 cups of the water.
With the mixer turned to low, add the flour mix a little at a time. Check to be sure the dough is thin enough (like thick cake batter). Add more of the reserved 1/4 cup water or more as needed. Turn the mixer to high and beat about 4 minutes.
Spoon the dough into the prepared pans, cover and let rise in a warm place about 35-60 minutes. It should rise to double in bulk (but no more). Do not let it rise too much as it will fall and the top will sink.
Bake at 400º for 50-60 minutes, covering with aluminum foil AFTER the first 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
Personal
Notes: |
Personal
Notes: This tastes like a heavy dark wheat bread.
This recipe is from Bette Hagman's "The Gluten-Free Gourmet Cooks Comfort Foods" cookbook. Being a Seitz, I made some changes as a recipe is only a suggestion.
I used my original "Herman" starter that I had used for years (See Sourdough Bread Starter--Dee's Original). The Potato Sourdough Starter listed in this cookbook is one you can also use.
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