You’ve heard of Wheat – the staple of the American diet. You may have heard of buckwheat, rye, pumpernickel, oat, french, or sourdough bread too.
Have you heard of Teff? Teff flour. This was a unique, previously unknown flour for us this week. We purchased some of this flour, determined to make something new, and knowing that the flavor of a new grain might really enhance our small but growing repertoire of gluten-free breads.
Our gluten-free baker, Naomi, desperately wanted rolls! She played, and then played some more. There was a teff roll recipe online, which we have searched to find again. May we say, the digital dog ate the file, so in spite of our best efforts, we don’t know whom to credit for Naomi’s inspiration this time. We didn’t have the flours mentioned in the original recipe, so got bold. We mixed it with the ones we did have on hand, and then did a lot of praying while it baked. It is an earthy bread, a wholesome morning snack. This, combined with a light coconut-chia pudding makes an excellent breakfast.
Update: November 2015
Hi! Naomi here. I’ve been playing even more with the recipe and it tastes a lot better now and it’s light and fluffy!! Check out our Teff Bread post for the recipe!
Our class last night was delicious!
Gluten free bread that doesn’t taste like cardboard is hard to come by, but we made one!! It’s amazing! It’s slightly flexible, and works for so many different things!
Prior to the class, we made up a large batch of dough. We shaped it and lay it between parchment paper, ready to be cooked on our Hamilton Beach 3-in-one grill/griddle.
We must admit, drizzling the golden honey on the warm bread made for manna. Heavenly!
After the class, we decided to experiment with the bread dough, since it was so perfect and seemed suited for more than griddle bread. We baked it into bread sticks. We fried it up and made the base for Navajo tacos – also perfect. Naomi also squashed it flat in the tortilla maker, and it worked that way too! It also made good bread crumbs.
We stored it in a container for several days, and when it came time to make a sandwich, the bread once again fit the task. We are very, very pleased with this recipe and offer it to you freely – hoping you will leave us a message if you like it.
Sometimes when you think about baking gluten-free, it becomes overwhelming when you think about the xanthan gum, guar gum, thickeners because there isn’t any gluten, and lighteners because there isn’t any gluten and the other flours tend to bake heavy or really soak up the water – both in the recipe, and from the atmosphere. Is it worth the time to get to know about these new combinations?
We say a resounding YES!!!
This was the first bread we created using a large amount of tapioca and potato starch, not to mention several other flours as well. It is so powdery it seems cloud-like. How could a bread this complicated, be good?
We have discovered that it only seemed complicated because we’d never done it before, much like when you go somewhere for the first time and it seems to take forever to get there, but the way home happens quickly. Now, we just whip it up and have quick bread whenever we need it. Love Naan Bread!
Here’s Naomi’s recipe for a versatile, flat, Naan bread.
Naan Bread - Gluten & Milk Free
Adapted by making it dairy-free too.
- 1/2 C hot water (110 degrees F)
- 1 Tbsp honey
- 2 tsps instant yeast
- 6 Tbsp buttermilk substitute
- 3/4 C brown rice flour
- 6 Tbsp potato starch
- 2 tsp xanthan gum
- 1/4 tsp baking powder
- 2 eggs
- 3/4 C white rice flour
- 6 Tbsp cornstarch
- 1 1/2 tsp salt
- 1/4 C olive oil
- Add warm water to a medium-sized bowl; add honey; stir to dissolve; add yeast; stir and set aside for about 5 minutes until it blooms. If it doesn't bloom, start over with fresh yeast.
- In a large bowl, add remaining dry ingredients and mix thoroughly.
- Beat eggs, then add buttermilk substitute and beaten eggs to yeast mixture and combine well.
- Add wet ingredients to dry ingredients, stir. Soft dough will form looking like the consistency of creamy mashed potatoes.
- Allow dough to rest for 20 minutes.
- Scatter 2 tbsp potato starch on a clean, flat surface; place 1/3 C of dough there.
- Knead with dusted hands and shape into a circular disk.
- Cook on the griddle for about 2 1/2 minutes.
- You will flip it about 4 times.
- Repeat with remaining dough adding additional potato starch as needed.
- Serve Warm.
- You may store covered, un-cooked dough in the refrigerator for up to 3 days.
Adapted from Food.com - soft gluten free naan bread
This is just a quick little note. There are some flavors you might love, or hate. Buttermilk and sourdough sometimes fall into that category. If you love a recipe that has buttermilk in it, but need to prepare food for someone with a milk allergy – we humbly offer this option:
1 C milk (variety of your choice)
1 Tbsp apple cider vinegar
Mix and let sit for 10 minutes and you’ve got your buttermilk substitute!
Note: We love the rice & quinoa blend. The flavor is unique. We’ve also used almond, and it works beautifully too.
Just for fun! We’ve made a video for you regarding the Grimm Breakfast and the syrup we’ve created in honor of Monroe, the Blutbad with a new focus on health. We had so much fun at our class that we had to bubble with you about it. Enjoy.
During the breakfast that wasn’t on Grimm, Season 2, episode 14 – there was a syrup mentioned. Spinach-Walnut-Basil-Maple Syrup. (Yes, we’re going to paraphrase these characters as if they are real people for a little while.) Monroe says his food keeps him healthy, Nick declines “I’m not even remotely interested in eating that.” Then the kicker, Monroe says basically that in order to be healthy you have to sacrifice taste.
We are here to let you know that Monroe misled you! We have created his recipe, and as promised, we are sharing it with you. You’ll never want plain maple again! The taste buds dance and sing when you eat our “Monroe’s Syrup”.
A divine syrup you won't believe until you try it!
- 1/4 C spinach
- 1/4 C walnuts
- 1/2 tsp dried basil
- 1/2 C maple syrup
- Place all ingredients in a blender-blend until smooth.
- Pour on pancakes.
- Option 1: Use fresh basil.
- Option 2: Use Basil essential oil. (This option really enhances the basil flavor-use sparingly.)
Adapted from "Monroe" on Grimm
Adapted from "Monroe" on Grimm
What a truly fun class we had this morning! We’ve been working on this breakfast for some time now. We’d like to share the story with you!
We were watching the Grimm the other day, season 2, episode 14. During this episode, Monroe is trying to serve Nick a delicious, healthy breakfast. Nick hears about the syrup and truly isn’t interested in even trying it, and decides to pass. It’s sort of a breakfast, that wasn’t.
When we heard about the spinach-walnut-basil-maple syrup, we looked at each other and then tried to find the recipe online. It simply doesn’t exist!!! So, Naomi began to experiment in the kitchen and created it herself! Wow – and double Wow. This is one breakfast/recipe you won’t want to miss – your tastebuds will THANK you.
Doesn’t this breakfast look good?
If you could only taste the sinfully delicious ingredients, you’d never want simple maple syrup again!
The pancakes are made with quinoa. Truly light and fluffy. The syprup is green because of the spinach, and a little crunchy because we left the walnuts in little pieces. The basil gave the syrup a delightful almost licorice flavor – and the maple is the background upon which all these flavors are thrown for effect. Try it! You just may like it.